Dive into the fresh, zesty world of Shrimp Ceviche! This vibrant dish features sweet, juicy shrimp “cooked” in lively lime juice and tossed with ripe tomatoes, crunchy cucumber, creamy avocado, and a confetti of herbs and chiles. Every bite delivers that magical mix of tang, heat, and coolness—the same flavors you crave on sweltering summer days or anytime you want a crave-worthy, healthy appetizer. This is my go-to for entertaining and potlucks, but honestly, I’ve also eaten the whole batch in a single sitting at the kitchen counter.
Ingredients You’ll Need
You’ll be amazed by how just a handful of simple, ultra-fresh ingredients become something restaurant-worthy. Each component is absolutely essential—they all bring their own color, crunch, and unmistakable flavor to the bowl. Here’s what you’ll need for authentic Shrimp Ceviche:
- Shrimp: Use the freshest peeled, deveined, and chopped raw shrimp you can find so the citrus can work its magic.
- Lime Juice: Freshly squeezed lime juice does the “cooking” and infuses the shrimp with irresistible brightness.
- Tomatoes: Choose ripe, juicy tomatoes for pops of sweetness and color.
- Red Onion: Finely chopped red onion brings crunch and a gentle bite.
- Jalapeño: Remove the seeds for mild heat or leave some in for a kick.
- Cilantro: A big handful of cilantro gives that clean, herbal lift ceviche is known for.
- Avocado: Cubes of creamy avocado mellow out the acidity and make every scoop luscious.
- Cucumber (optional): Totally optional, but diced cucumber adds an extra level of juicy crunch and makes it even more refreshing.
- Salt and Pepper: A simple sprinkle brings everything together, just before serving, so the flavors pop.
How to Make Shrimp Ceviche
Step 1: Marinate the Shrimp in Lime Juice
The magic starts here! Place your chopped raw shrimp in a glass or other non-reactive bowl and pour the lime juice all over. Give everything a stir to make sure the shrimp pieces are thoroughly coated and submerged. This step is crucial—the citrus will “cook” the shrimp right before your eyes, turning them opaque and tender. Cover and refrigerate for 30 to 60 minutes, stirring occasionally. You’ll know it’s ready when the shrimp go from translucent gray to bright, opaque white with coral pink streaks.
Step 2: Drain Excess Lime Juice
Once your shrimp is perfectly marinated and “cooked” by the lime juice, it’s time to drain off most of the liquid. Leave just a splash behind to keep things tangy and juicy. Draining prevents the ceviche from tasting “soupy” and ensures all the fresh ingredients you add next will shine through.
Step 3: Add Fresh Ingredients
With most of the lime juice drained, fold in your diced tomatoes, red onion, jalapeño, and chopped cilantro. If you’re using cucumber, now’s the time to add that too. Stir gently to combine—you want every bite of Shrimp Ceviche to have a little of everything.
Step 4: Gently Add the Avocado
Last but not least, gently fold in the diced avocado. Stir carefully to keep the chunks intact and buttery. The avocado brings a glorious richness that tempers all the bright flavors in the ceviche, so don’t skip it!
Step 5: Season and Chill
Taste your Shrimp Ceviche and add a generous pinch of salt and a few grinds of pepper. Adjust to taste. Chill for another 10–15 minutes if you can stand to wait—it’s even better ice cold.
How to Serve Shrimp Ceviche
Garnishes
I absolutely love showering the finished ceviche with extra cilantro leaves, a squeeze of fresh lime, or thin slices of jalapeño for a little extra fire. Sometimes I sprinkle a bit of flaky sea salt or place avocado slices on top to make it feel extra special. These simple touches make your Shrimp Ceviche look and taste restaurant-worthy every single time.
Side Dishes
Tortilla chips are a classic, offering the perfect crunch against all that juicy ceviche. Tostadas are another time-honored option—pile the Shrimp Ceviche high for a stunning appetizer. If you want something lighter, try serving with lettuce cups, or alongside crisp radishes and sliced cucumber to scoop up every last bite.
Creative Ways to Present
For a show-stopping party starter, try spooning Shrimp Ceviche into shot glasses or small cups for individual servings. Fill halved avocados for a gorgeous edible bowl, or layer in mason jars for a packable picnic treat. If you’re feeling fancy, serve in martini glasses with plantain chips—a guaranteed conversation starter!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Shrimp Ceviche in an airtight container in the fridge. It will stay fresh for up to 24 hours, but keep in mind the texture of the shrimp and veggies will soften the longer they sit. For the best taste and texture, enjoy within a day.
Freezing
Freezing Shrimp Ceviche isn’t recommended, as the shrimp and avocado can become mushy and the veggies will lose their snap. Ceviche is all about freshness, so it’s best to enjoy it soon after making.
Reheating
There’s no need to reheat ceviche—Shrimp Ceviche is meant to be enjoyed cold, straight from the fridge! If you want to revive the flavor after chilling, add a splash of fresh lime juice or a pinch more salt just before serving.
FAQs
Can I use pre-cooked shrimp for shrimp ceviche?
Absolutely! If you want to save time or prefer not to “cook” with citrus, use pre-cooked shrimp. Simply chop, combine with the other ingredients, toss in some lime juice, and chill for flavor. Just note the texture will be a bit different, but still delicious and fresh.
How do I know if the shrimp is fully “cooked” in lime juice?
You’ll see the transformation! Raw shrimp will turn opaque white (no more gray or translucent bits) and coral pink in the lime juice. Give it a minimum of 30 minutes, but check at the 45-minute mark for doneness if you’ve cut the shrimp into larger pieces.
Is it safe to eat raw shrimp in ceviche?
When you use fresh, high-quality shrimp and let it marinate long enough in plenty of acidic lime juice, the citrus “denatures” the proteins, making it safe to eat. If you have concerns or are serving guests with compromised immune systems, opt for pre-cooked shrimp instead.
What’s the best way to make shrimp ceviche spicier?
Leave a few jalapeño seeds in for extra heat, or swap in a serrano chile for more fire. A few dashes of your favorite hot sauce or a pinch of red pepper flakes also do the trick for kicking things up a notch.
Can I add other seafood to this recipe?
Yes! Shrimp ceviche is often made with a medley of seafood like scallops or firm white fish. Just be sure whatever you add is fresh and safe for raw preparations, and be mindful of marinating times since thinner pieces will “cook” faster.
Final Thoughts
There’s truly nothing like homemade Shrimp Ceviche—just a handful of bright, bold ingredients and you’ll be swooning over every bite. Give this recipe a try, and you just might find yourself making it for every get-together (or weeknight treat). Fresh, easy, and so much flavor!
Print
Shrimp Ceviche Recipe
- Prep Time: 15 minutes (plus 30 minutes marinating)
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican, Latin American
- Diet: Non-Vegetarian
Description
This Shrimp Ceviche is a refreshing and flavorful dish perfect for summer gatherings. Made with fresh shrimp marinated in zesty lime juice and combined with tomatoes, onions, and avocado, it’s a light and healthy appetizer that’s easy to prepare.
Ingredients
Shrimp Ceviche:
- 1 pound raw shrimp, peeled, deveined, and chopped
- 1 cup freshly squeezed lime juice (about 8–10 limes)
- 1 cup diced tomatoes
- 1/2 cup finely chopped red onion
- 1 jalapeño, seeded and finely minced
- 1/2 cup chopped fresh cilantro
- 1 avocado, diced
- 1/2 cup diced cucumber (optional)
- Salt and pepper to taste
Instructions
- Marinate the Shrimp: Place the chopped raw shrimp in a glass or non-reactive bowl. Pour the lime juice over the shrimp, ensuring it is fully submerged. Cover and refrigerate for 30–60 minutes, stirring occasionally, until the shrimp turns opaque.
- Prepare the Ceviche: Drain most of the lime juice from the shrimp. Add tomatoes, red onion, jalapeño, cilantro, avocado, and cucumber if using. Gently combine and season with salt and pepper.
- Serve: Enjoy chilled with tortilla chips, tostadas, or lettuce cups.
Notes
- Use fresh, high-quality shrimp for best results
- For quicker prep, use pre-cooked shrimp and skip marinating time
- Add a splash of orange juice for a hint of sweetness
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 3g
- Sodium: 380mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 145mg
