Get ready to love this Easy Shrimp Ceviche with Tomatoes. Made from just a handful of common ingredients, this cold soup is the summer dish to cool you off on a hot day. It’s Gluten Free, Paleo Friendly, Low Carb, and it can be made Vegan without the shrimp.
My mom has been making shrimp ceviche for at last the last fifteen years. She learned this recipe from my stepdad, who learned it from his mother 30 years ago. In his childhood home in Guatemala City, Guatemala. While it requires a bit of chopping and some patience, this soup is well worth the work. If you don’t want to chop at all you can use a food processor to make this ceviche recipe in a few minutes.
How to Serve Ceviche
While Shrimp Ceviche is traditionally served as a soup, it also works well over salad or in a wrap. I love eating ceviche without fish for Vegan Ceviche. You might find this dish next to Pan Sautéed Brussels Sprouts, Roasted Red Pepper Guacamole and Smokey Carrots with Harissa Sauce.
How to Make Shrimp Ceviche with Tomatoes
My mother always chops each ingredient for the ceviche by hand. This can take a while if you don’t have great knife skills and you go slowly. If you are lazy (like me) and you want to make this recipe without the work you can use a food processor. I’ll give you Step 1 with the food processor and step two with the food processor. Using a food processor to make ceviche will save you tons of time.
Step 1: Devein and clean the shrimp. Bring a pot of salted water to boil. Meanwhile wash the produce. Trim the onions by slicing them in half, cutting off the root ball and removing the papery skin with the tough outer layers. Chop all of the ingredients into medium dice. The smaller the pieces the tastier the dish.
Step 2: Once the water is boiling turn off the heat. Drop the shrimp into the pot and cover for 5 minutes. Then run cold water into the pot to stop the shrimp from over cooking. Slice all of the ingredients finely and combine them in a bowl with the lime juice. Add in the shrimp and allow it to sit for at least 20 minutes in the fridge.
Pro Tip – Tomatoes get mealy in the fridge so if you want cold ceviche without mealy tomatoes do not refrigerate for more than twenty minutes. Or you can keep the tomatoes separate from the rest of the ingredients. Refrigerate the other ingredients and then combine with the tomatoes before serving.
More Summer Soup Recipes
Easy Shrimp Ceviche with Tomatoes
- 1 bunch Radishes small dice
- 3 Tomatoes small dice
- 1 bunch Cilantro chopped
- 1 bunch Parsley chopped
- 10 limes juiced
- 10 Shrimp
- 1/2 tsp Fine Grain Sea Salt
- 1 White Onion small dice
- Devein and clean the shrimp. Bring a pot of salted water to boil. Chop all of the ingredients into medium dice. The smaller the pieces the tastier the dish.
- Step 2: Once the water is boiling turn off the heat. Drop the shrimp into the pot and cover for 5 minutes. Then run cold water into the pot to stop the shrimp from over cooking. Combine the radishes, tomatoes, cilantro, parsley, limes, shrimp, onion and salt into a bowl with the lime juice. Add in the shrimp and allow it to sit for at least 20 minutes in the fridge.