Ceviche Shrimp

Ceviche shrimp is the kind of dish that instantly transports you to a beachside cantina with its bright citrus flavors, crisp vegetables, and fresh seafood essence. I first fell in love with ceviche while traveling along the Pacific coast of Mexico, where locals treated it not only as a dish but a ritual—a way to celebrate freshness, simplicity, and bold flavors.

This version of shrimp ceviche is perfect for home cooks who want a no-cook, vibrant, and zesty dish that’s both light and satisfying. Whether you’re entertaining guests on a summer afternoon or craving something tangy and refreshing after a long day, this recipe brings that same coastal charm right into your kitchen.

And if you’ve never tried making ceviche before, you’ll be surprised how easy and foolproof it can be—no stove, no oven, just fresh ingredients doing all the work.

Why I Love This Recipe

Here’s why this shrimp ceviche is such a hit every single time—and why you’ll find yourself making it over and over again.

Ceviche shrimp is unique because it uses citrus—not heat—to cook the shrimp. The acidity from lime and lemon juice gently “cooks” the shrimp, turning it opaque, firm, and incredibly flavorful without ever going near a flame. This method not only preserves the natural texture of the seafood but elevates it with a tangy punch.

What makes this version stand out is the balance of flavors: the creamy richness of avocado, the sweetness of mango or pineapple (optional but highly recommended), the heat from jalapeños, and the crunch of red onions and cucumbers. Every bite delivers brightness, crunch, spice, and silkiness. It’s truly the kind of dish that sparks conversation—and second helpings.

And it’s incredibly versatile. You can serve it in cocktail glasses at a dinner party, on tostadas for a casual lunch, or with tortilla chips for an easy appetizer spread. It’s a celebration of freshness, color, and coastal comfort all on one plate.

Ingredients for Ceviche Shrimp

If there’s one thing that defines great ceviche, it’s the quality of the ingredients. This isn’t a recipe that can hide behind spice or sauce—every component needs to shine.

Here’s what you’ll need to make an unforgettable shrimp ceviche:

• Raw shrimp (peeled, deveined, and chopped): Go for fresh or high-quality frozen shrimp. Medium or large shrimp work best. If using frozen, make sure they’re completely thawed.
• Fresh lime juice: This is the main acid that “cooks” the shrimp. Use freshly squeezed limes—bottled juice doesn’t have the same effect.
• Fresh lemon juice: Adds complexity to the citrus base.
• Red onion: Thinly sliced or finely diced for bite and color.
• Tomatoes: Ripe, firm, and diced. Roma or vine tomatoes work well.
• Cilantro: Fresh and finely chopped. Adds a herby brightness.
• Cucumber: Peeled and diced for texture and a cooling crunch.
• Jalapeño or serrano chili: Finely chopped, for heat. Adjust based on your spice preference.
• Avocado: Optional, but recommended. Adds creaminess and balance.
• Mango or pineapple (optional): Adds a sweet contrast that complements the spice and citrus.
• Salt and pepper: To bring out all the flavors.

If you’re someone who enjoys building your meals based on color and contrast, this ingredient list delivers a full spectrum—from the deep greens of avocado and cilantro to the rosy pink of shrimp and red onions.

The real magic happens when these simple ingredients combine into something way more than the sum of their parts.

How Much Time Will You Need

This is a no-cook recipe, but timing matters—especially when it comes to marinating the shrimp.

• Prep time: 20 minutes
• Marinating time (shrimp “cooking” in citrus): 20–30 minutes
• Total time: About 50 minutes

While the hands-on time is minimal, giving the shrimp enough time to fully cure in the citrus is essential for both texture and food safety. It’s a great dish to prep ahead—by the time you’ve set the table or poured a drink, the ceviche will be ready to serve.

How to Make This Ceviche Shrimp

Step-by-step, here’s how to make fresh, restaurant-quality shrimp ceviche in your own kitchen:

Step 1: Prep the shrimp

Peel, devein, and chop the shrimp into bite-sized pieces. If you’re using large shrimp, cut each into thirds. Rinse and pat them dry with paper towels.

Step 2: Marinate in citrus juice

Place the chopped shrimp in a glass or ceramic bowl (avoid metal). Pour in freshly squeezed lime and lemon juice until the shrimp is fully submerged. Gently stir.

Cover and refrigerate for 20–30 minutes, or until the shrimp turns opaque and firm to the touch. That’s how you’ll know it’s “cooked.”

Step 3: Prepare the vegetables and mix-ins

While the shrimp is marinating, chop the red onion, tomatoes, cucumber, cilantro, jalapeño, and mango (if using). Dice the avocado last to prevent browning.

Step 4: Combine ingredients

Once the shrimp is opaque, drain about half of the citrus juice (keep some for moisture and flavor). Add the prepped vegetables, fruit, and cilantro to the shrimp. Gently fold to combine.

Add salt and pepper to taste, and stir again gently.

Step 5: Add avocado and finish

Finally, fold in the diced avocado just before serving to maintain its creamy texture. Adjust seasoning if needed—sometimes an extra squeeze of lime or a pinch of salt makes all the difference.

Step 6: Chill or serve immediately

You can serve the ceviche immediately, or let it chill for another 10 minutes to meld the flavors. Serve in chilled glasses, bowls, or over tostadas.

Substitutions

Don’t have all the ingredients? No problem—ceviche is flexible and forgiving.

Swap smart, not blindly. Here are some of the best substitutions:

• Shrimp: Use bay scallops, firm white fish like snapper, or even cooked lobster for a twist. Just make sure the seafood is sushi-grade or very fresh.
• Lime and lemon juice: In a pinch, orange juice can add a sweet note, but always mix it with lime for balance.
• Cucumber: Jicama or celery offer a similar crunch if cucumbers aren’t on hand.
• Jalapeño: Use red pepper flakes, cayenne, or hot sauce to control heat level.
• Mango or pineapple: Peach or papaya can add a similar sweet bite.
• Cilantro: Not a fan? Use parsley or even a mix of fresh mint and green onion for herbaceous flavor.

This dish is meant to be bright and flexible—just keep the balance of acid, crunch, heat, and creaminess in mind.

Best Side Dishes for Ceviche Shrimp

The fresh, tangy profile of shrimp ceviche pairs beautifully with a variety of sides. Here are three of my favorites:

• Tostadas or tortilla chips: They’re the perfect vessel for scooping ceviche and add a great crunch.
• Mexican rice: A soft, fluffy contrast to the citrusy sharpness of the ceviche.
• Grilled corn with lime butter: Slightly smoky and sweet, it balances the acidity of the ceviche beautifully.

These pairings not only complement the dish but make your meal feel more complete and festive.

Serving and Presentation Tips

Serving shrimp ceviche is an opportunity to highlight its vibrant colors and fresh textures. Presentation is key to making this dish as appealing visually as it is to the palate.

One simple way to impress is to serve the ceviche in individual clear glasses or small bowls. This allows the colorful layers of shrimp, tomatoes, red onion, cilantro, and avocado to shine through. Garnish with a sprig of cilantro or a thin slice of jalapeño on top for that finishing touch.

Another option is to plate the ceviche on a chilled, wide dish and surround it with tortilla chips or tostadas. You can also arrange slices of fresh avocado and lime wedges around the edges to make it feel more festive and inviting.

For a more casual presentation, scoop the ceviche onto crispy tostadas and place on a wooden board or colorful serving platter. This creates a communal, fun experience where everyone can dig in and enjoy.

Keeping the ceviche cold right up until serving is crucial. Use chilled bowls or serve over a bed of crushed ice to maintain the refreshing nature of the dish.

Tips and Tricks to Make This Recipe Even Better

Ceviche is simple, but there are a few tricks to elevate it from good to exceptional.

• Use the freshest shrimp possible. Fresh or sushi-grade shrimp will always deliver the best texture and flavor.
• Don’t skimp on the citrus juice. The acid is what “cooks” the shrimp, so be generous with lime and lemon juice to ensure a firm and safe ceviche.
• Marinate for the right amount of time. Under-marinating will leave shrimp translucent and rubbery, while over-marinating can make it tough and overly sour. Aim for about 20-30 minutes.
• Add avocado last. This prevents it from turning mushy and losing its bright green color.
• Adjust seasoning at the end. Sometimes a pinch more salt or a splash of extra lime juice just before serving can brighten the whole dish.
• Feel free to add finely diced fresh mango or pineapple for a burst of sweetness that balances the heat and acidity.
• If you want a smoky twist, add a dash of smoked paprika or a touch of chipotle powder.

Common Mistakes to Avoid

Avoid these pitfalls to ensure your ceviche shrimp is a success every time.

• Using cooked shrimp instead of raw shrimp. The acid needs to cook the shrimp properly, so starting with raw is essential.
• Not marinating long enough. This will result in shrimp that’s still translucent and has an unpleasant texture.
• Over-marinating. If left too long in citrus, the shrimp can become rubbery and dry.
• Skipping fresh citrus juice. Bottled juice lacks the brightness and acidity needed to “cook” the shrimp fully.
• Adding avocado too early. It will brown and become mushy if mixed in during the marinating process.
• Using metal bowls to marinate. The acid can react with metal, affecting flavor and color; opt for glass or ceramic instead.
• Neglecting to season properly. Salt enhances all the other flavors and brings the dish to life.

How to Store It

Ceviche is best eaten fresh, but if you need to store leftovers, keep these tips in mind.

Place the ceviche in an airtight container and refrigerate immediately. It should be eaten within 24 hours to ensure safety and freshness.

Keep avocado separate if possible and add just before serving to prevent browning.

Before serving leftovers, give the ceviche a quick stir and taste for seasoning—add a little fresh lime juice or salt if needed.

Never freeze ceviche as freezing alters the texture and safety of the seafood.

FAQ

Can I use cooked shrimp for ceviche?
No, ceviche requires raw shrimp to “cook” properly in citrus. Using cooked shrimp won’t yield the right texture or flavor.

How long does shrimp ceviche last in the fridge?
Ideally, consume it within 24 hours. The freshness and safety decline after that.

Can I make ceviche without jalapeño?
Absolutely. You can omit the jalapeño or substitute with milder peppers or no heat at all.

Is ceviche safe to eat since it’s not cooked with heat?
Yes, when made with fresh, high-quality seafood and properly marinated in citrus, ceviche is safe to eat.

Can I use other seafood instead of shrimp?
Yes, firm white fish, scallops, or lobster are good alternatives as long as they are fresh and sushi-grade.

Print