Shrimp Ceviche Recipe

If there’s one dish that instantly transports you to the coast, it’s a bowl of fresh, zesty shrimp ceviche.

This shrimp ceviche recipe was inspired by my travels through coastal Mexico—where every bite bursts with the brightness of lime, the crunch of cucumber, and the clean, briny flavor of seafood. I still remember sitting by the beach, a warm breeze brushing past, and a spoonful of this citrusy delight refreshing me like nothing else could.

Whether you’re planning a summer dinner party or just need a no-cook, high-flavor appetizer for a weeknight, this shrimp ceviche is a must-try. It’s light, satisfying, and surprisingly easy to make with just a handful of fresh ingredients. This is not your average shrimp cocktail—this is ceviche done right.

Why I Love This Recipe

There’s something uniquely satisfying about ceviche. It’s vibrant, healthy, and feels like a treat—without requiring much time or effort.

What makes this shrimp ceviche so special is how every component plays a role. The citrus not only adds flavor but also “cooks” the shrimp, offering a silky texture that rivals any poached seafood. The diced red onion adds a sharp crunch, while the cucumber cools it down. Jalapeño adds a gentle kick, but never overpowers. And of course, the cilantro ties everything together with that herbal freshness we all crave.

It’s also incredibly versatile. You can serve it in a martini glass as an elegant starter, pile it on crispy tostadas for a casual meal, or spoon it into lettuce cups for a low-carb option. Plus, it’s naturally gluten-free and makes a crowd-pleasing option for guests with dietary restrictions.

But the real reason I return to this recipe again and again? It tastes like a beach vacation in every bite—and sometimes, that’s exactly what we need.

Ingredients for Shrimp Ceviche

Let’s talk about what you’ll need to bring this dish to life—and trust me, simple ingredients can do wonders when used the right way.

At the heart of this recipe is shrimp. You want to use medium to large shrimp that are raw, peeled, and deveined. If you’re short on time, you can blanch them quickly before marinating. If you’ve got an hour or two, raw shrimp will “cook” beautifully in citrus juice.

Here’s what you need:

• Raw shrimp (medium or large) – fresh or thawed from frozen, cleaned and chopped into bite-sized pieces.
• Fresh lime juice – this is the powerhouse. It marinates and “cooks” the shrimp.
• Lemon juice – optional but adds extra citrus depth.
• Tomatoes – preferably Roma, seeded and finely diced.
• Red onion – diced small; it gives crunch and sharpness.
• Cucumber – peeled, seeded, and diced for a refreshing texture.
• Jalapeño or serrano pepper – finely chopped, adjust to your spice tolerance.
• Fresh cilantro – chopped; don’t skip this, it adds key flavor.
• Salt and pepper – to taste.
• Avocado (optional) – added just before serving for creaminess.
• Olive oil (optional) – for a smoother finish.
• Tortilla chips or tostadas – for serving.

The beauty of these ingredients lies in how they come together—fresh, bright, and incredibly flavorful.

How Much Time Will You Need?

This is one of those dishes where the prep time is short, but the marinating time is crucial.

• Prep time: 20 minutes
• Marination time: 30 minutes to 1 hour
• Total time: About 1 hour and 20 minutes

If you’re using pre-cooked shrimp, you can cut the total time down significantly—just 20 minutes from start to finish.

How to Make This Shrimp Ceviche

Follow this step-by-step guide and you’ll end up with restaurant-quality ceviche every single time.

Step – 1: Prepare the Shrimp

If using raw shrimp, start by cleaning and deveining them. Then chop them into small, bite-sized pieces. The smaller they are, the faster and more evenly they’ll “cook” in citrus juice.

Step – 2: Marinate in Citrus

Place your chopped shrimp in a large glass bowl and pour over the fresh lime (and lemon, if using) juice. You want the juice to fully cover the shrimp.

Cover and refrigerate for about 30–60 minutes, stirring halfway through. You’ll notice the shrimp turning from translucent gray to opaque pink—that’s how you know it’s “cooked.”

Step – 3: Drain Excess Liquid

Once the shrimp is fully marinated and looks cooked through, drain most of the citrus juice, leaving just a bit to keep it moist and flavorful.

Step – 4: Add Fresh Ingredients

Mix in the diced red onion, tomato, cucumber, jalapeño, and cilantro. Stir everything gently so you don’t break down the shrimp.

Season with salt and pepper to taste. If you’re using olive oil, drizzle just a teaspoon or two for a richer mouthfeel.

Step – 5: Chill and Let Flavors Meld

Let the mixture sit in the fridge for another 10–15 minutes to let the flavors blend.

Step – 6: Add Avocado (Optional)

Right before serving, gently fold in the diced avocado. This step is optional, but it adds an indulgent creaminess that pairs beautifully with the acidity.

Step – 7: Serve Cold

Serve your shrimp ceviche chilled with tortilla chips, tostadas, or even inside halved avocados for a fun twist.

Substitutions

Sometimes you may not have every ingredient on hand, but that shouldn’t stop you.

If fresh lime juice is too sharp, try a mix of orange and lime juice for a sweeter marinade. Don’t have fresh shrimp? Pre-cooked shrimp works—just skip the marinating and focus on flavor blending. No jalapeño? Try a few dashes of hot sauce or red pepper flakes for gentle heat.

Want more texture? Add diced mango or pineapple for a tropical flair. Not a fan of cilantro? Fresh parsley or mint gives a different, but still fresh, note.

Best Side Dishes for Shrimp Cevichev

Pairing ceviche with the right sides makes the experience complete. Here are three that elevate the meal:

• Tostones (fried green plantains) – Their crisp texture and subtle flavor are perfect companions to ceviche.
• Mexican Street Corn Salad (Esquites) – Creamy, tangy, and loaded with cotija cheese.
• Chilled Quinoa Salad – Light and protein-packed, it complements the citrusy tones without overpowering them.

Serving and Presentation Tips

There’s something special about serving shrimp ceviche that makes your guests pause and admire before they even take a bite.

To elevate your presentation, always serve it chilled in a glass or ceramic bowl—never metal, as it reacts with the citrus. For individual portions, scoop ceviche into chilled martini glasses or small avocado halves for a striking, elegant appearance. Garnish with a sprig of cilantro or a thin lime wheel on the rim.

If you’re going casual, pile the ceviche high on crispy tostadas or spoon it over butter lettuce leaves for a light appetizer plate. Add a side of tortilla chips in a small basket, and you’ve created a beautiful table spread that’s both functional and impressive.

Color matters too. The red onion, green cilantro, creamy avocado, and pink shrimp make this dish pop—use white or dark serving ware to really let the colors shine.

Tips and Tricks to Make This Recipe Even Better

Shrimp ceviche might seem simple, but a few expert tricks can take it to the next level.

• Use the freshest shrimp possible – The success of this dish depends on the quality of your seafood. Always use wild-caught or sustainably farmed shrimp that smells fresh and clean.
• Chop everything uniformly – Keep your ingredient pieces similar in size for better mouthfeel and even flavor distribution.
• Don’t over-marinate – Leaving shrimp in citrus juice too long can result in a rubbery texture. Aim for 30–60 minutes only.
• Use glass or ceramic bowls – Metal bowls can give off-flavors due to the acidity of the lime juice.
• Add avocado last – Always fold it in gently just before serving to avoid mushiness or discoloration.

Common Mistakes to Avoid

Even seasoned cooks can run into issues with ceviche. Avoid these pitfalls:

• Using cooked shrimp for long marinades – Pre-cooked shrimp doesn’t benefit from extended marination and can turn mushy or over-seasoned.
• Overdoing the citrus – Too much lime juice can overpower the other ingredients. Use enough to coat, not drown.
• Skipping the resting phase – After mixing, let the ceviche rest for 10–15 minutes to allow the flavors to blend naturally.
• Not draining excess liquid – Too much leftover juice can water down the final dish and ruin the texture.
• Serving warm – Always serve shrimp ceviche cold; warmth dulls the brightness and can make it unsafe to eat.

How to Store It

Shrimp ceviche is best consumed the day it’s made, but you can store leftovers safely with a few guidelines.

Transfer any remaining ceviche into an airtight container and store it in the refrigerator for up to 24 hours. The shrimp will continue to “cook” in the lime juice, so expect a slightly firmer texture.

Avoid freezing this dish—freezing ruins the texture and integrity of both the shrimp and the vegetables. If you’ve added avocado, consider removing it before storage, as it browns quickly and doesn’t hold up well.

Always give it a good stir and a taste test before serving leftovers, and never leave ceviche out at room temperature for more than an hour.

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