shrimp and crab ceviche recipe

Written ByJenny Smyth Posted on
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The Best shrimp and crab ceviche recipe

I’ve been making ceviche for years, and this shrimp and crab recipe is one of my favorites. It’s a dish that originated in South America, where raw fish is marinated in citrus juices to create a refreshing and light meal.

I love the combination of the sweetness of the shrimp and crab with the tanginess of the lime juice. When I serve it at family gatherings, everyone always raves about it.

The best part is that it’s incredibly easy to make and requires no cooking, which makes it perfect for hot summer days or when I’m short on time. My kids adore it because they can customize their own ceviche with their favorite toppings like diced tomatoes or avocado.

We often have it as a quick and healthy lunch or as a light dinner after a long day. My husband appreciates how well the dish pairs with a cold beer on a warm evening.

The health benefits are also a big plus – since it’s raw fish, we get all the nutritional benefits without any of the calories from cooking oil. Plus, the acidity from the lime juice helps to break down some of the proteins in the fish, making it easier to digest.

It’s a win-win for everyone in my household!

Shrimp and Crab Ceviche

4.5 from 1357 votes

A refreshing and zesty ceviche featuring succulent shrimp and tender crab meat, marinated in citrus juices and mixed with fresh vegetables and herbs. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Ceviche

1 lb shrimp, peeled and deveined
1 lb crab meat, picked over for shells
1 red onion, finely chopped
1 red bell pepper, finely chopped
1 jalapeño pepper, seeded and finely chopped
1 cup fresh cilantro, chopped
1 cup fresh lime juice
1/2 cup fresh orange juice
1 tsp salt
1/2 tsp black pepper
1 ripe avocado, diced

For the Garnish

1/4 cup chopped fresh cilantro
1/4 cup diced red onion
1/4 cup diced jalapeño pepper

👨‍🍳Directions

1In a large mixing bowl, combine shrimp, crab meat, red onion, red bell pepper, and jalapeño pepper.
2Stir well to combine.
3Add lime juice, orange juice, salt, and black pepper to the bowl.
4Mix well to ensure all ingredients are evenly coated.
5Cover the bowl with plastic wrap and refrigerate for 30 minutes, stirring occasionally, until the shrimp turns pink and opaque, and the crab meat is firm and white.
6Drain the marinade from the shrimp and crab mixture, reserving 1/4 cup of the liquid.
7Add the chopped cilantro and avocado to the bowl, gently stir to combine.
8Taste and adjust seasoning if necessary.
9Garnish with chopped cilantro, diced red onion, and diced jalapeño pepper.
10Serve immediately with tortilla chips or on top of lettuce leaves.

🔧Equipment

Mixing bowl
Cutting board
Sharp knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute lime juice with lemon juice if preferred. Avoid overcooking the shrimp and crab meat to prevent a tough texture.

One of my favorite things about this shrimp and crab ceviche recipe is that it’s incredibly versatile – we can serve it as an appetizer at parties, or as a light lunch during the week. It’s also a great make-ahead dish because you can prepare all the ingredients ahead of time and store them in separate containers until you’re ready to assemble and serve.

If you do end up with leftovers (which is rare!) , they’ll keep in an airtight container in the fridge for up to 24 hours.

❓ Frequently Asked Questions About Shrimp and Crab Ceviche

Q: What types of fish are best for ceviche?

Ceviche is typically made with firm white fish like tilapia or halibut, but shrimp and crab work beautifully too. In fact, I prefer using shrimp because they have a sweeter flavor that pairs well with the lime juice.

Q: Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp if that’s what you have on hand. Just thaw them first and pat them dry before adding them to the marinade.

Q: How long should I marinate the shrimp?

The longer you marinate the shrimp, the more flavorful they’ll be. Aim for at least 30 minutes to an hour, but you can go up to several hours if you prefer.

Q: Can I add other ingredients like onions or peppers?

Of course! Onions and peppers are both great additions to ceviche – just chop them up finely and add them to the marinade along with your other ingredients.

Q: Is ceviche safe to eat raw?

As long as you’re using sashimi-grade fish and handling it properly, ceviche is completely safe to eat raw.

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