Name: Shrimp Ceviche Recipe
Prep time: 15 min
Total time: PT-488668H9M16S
Cuisine: Latin American
Ingredients: 1 lb raw shrimp, peeled, deveined, and chopped; ¾ cup fresh lime juice (about 6–8 limes); ½ cup fresh lemon juice (about 3–4 lemons); 1 cup diced tomatoes; ½ cup finely chopped red onion; 1 jalapeño, seeded and minced; 1 cucumber, peeled, seeded, and diced; 1 avocado, diced; ¼ cup chopped fresh cilantro; Salt and pepper to taste; Tortilla chips for serving (optional)

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There’s nothing quite like Shrimp Ceviche when you’re craving a dish that’s bright, refreshing, and absolutely bursting with flavor. This zesty seafood classic marries sweet, tender shrimp with crisp vegetables, tangy citrus, and just the right touch of heat. Every bite sparkles with the vibrant flavors of summer, making it the perfect appetizer or light meal for any gathering. Whether you’re serving it at a backyard fiesta or enjoying a quiet night in, Shrimp Ceviche is guaranteed to bring a little sunshine to your table.

Ingredients You’ll Need

With only a handful of fresh, colorful ingredients, Shrimp Ceviche comes together easily but tastes incredibly special. Each ingredient plays a unique role, whether it’s adding crunch, creaminess, or that unmistakable zing that makes this dish unforgettable.

Raw shrimp: Choose peeled, deveined shrimp for convenience—the freshest you can find will truly shine here.
Fresh lime juice: Provides the essential acidity that “cooks” the shrimp and infuses the whole dish with citrusy brightness.
Fresh lemon juice: Adds a slightly different tartness, balancing out the lime for a more complex citrus flavor.
Diced tomatoes: Bring juiciness and a pop of color, making each bite extra refreshing.
Finely chopped red onion: Lends sharpness and crunch, giving depth to every spoonful.
Jalapeño: Delivers a gentle heat—feel free to add more or swap in serrano for extra spice!
Cucumber: Offers a lovely, cooling crunch that pairs perfectly with the citrusy shrimp.
Avocado: Adds creamy richness and balances the acidity for a luxurious texture.
Fresh cilantro: Infuses the ceviche with a burst of herbal freshness and color.
Salt and pepper: Essential for bringing all the flavors together—season to your preference.
Tortilla chips: Optional, but ideal for scooping up your ceviche or adding a savory crunch!

How to Make Shrimp Ceviche

Step 1: Marinate the Shrimp

Start by placing your chopped raw shrimp in a glass or non-reactive bowl—this is important, as citrus juice can react with metal. Pour the fresh lime and lemon juices over the shrimp, making sure they’re fully submerged. Cover and refrigerate for 30 to 45 minutes, giving the mixture a gentle stir every so often. You’ll know the shrimp are ready when they turn opaque and firm; the citrus juice “cooks” them beautifully, no stove required!

Step 2: Drain and Add Fresh Ingredients

Once the shrimp are perfectly “cooked,” drain off most of the marinade, leaving just a tablespoon or two for moisture. Now it’s time to stir in the diced tomatoes, red onion, jalapeño, cucumber, avocado, and fresh cilantro. Gently toss everything together, being careful not to mash the avocado, until the mixture is well combined and vibrant.

Step 3: Season and Chill

Sprinkle the ceviche with salt and pepper to taste, adjusting until all the flavors sing. Give it one last gentle toss, then pop the bowl back in the fridge for about 10 more minutes. This final chill helps the flavors meld and makes sure your Shrimp Ceviche is perfectly cold and refreshing.

Step 4: Serve and Enjoy

When you’re ready to eat, scoop the Shrimp Ceviche into a serving bowl or individual cups. Serve it with tortilla chips for scooping, or spoon it into crisp lettuce cups for a lighter twist. The only challenge? Trying not to eat the whole batch yourself!

How to Serve Shrimp Ceviche

Garnishes

Garnishing Shrimp Ceviche is where you can really let your creativity shine! Try a sprinkle of extra cilantro, a few thin slices of jalapeño for added heat, or a wedge of fresh lime on the side. If you’re feeling adventurous, a scatter of diced mango or a pinch of flaky sea salt adds a wonderful twist and makes the presentation pop.

Side Dishes

This ceviche pairs beautifully with so many sides. Keep it classic with a big bowl of tortilla chips, or serve it alongside tostones (fried plantains) for a Caribbean flair. A simple green salad or a cup of chilled gazpacho makes for a light, well-rounded meal. And if you’re aiming for a party spread, set out some guacamole and salsa for a colorful, crowd-pleasing table.

Creative Ways to Present

There are so many fun ways to serve Shrimp Ceviche beyond a basic bowl. Spoon it into lettuce cups for hand-held bites at a gathering, or fill small glasses for elegant individual appetizers. For a festive touch, try serving ceviche in halved avocado shells, or layer it with rice for a refreshing seafood parfait. However you present it, this dish is always a showstopper!

Make Ahead and Storage

Storing Leftovers

Leftover Shrimp Ceviche can be stored in an airtight container in the refrigerator for up to one day. Because the shrimp continues to marinate in the citrus, it’s best enjoyed fresh, but it will still taste delicious the next day. Just give it a gentle stir before serving and enjoy it cold for the best texture and flavor.

Freezing

Freezing Shrimp Ceviche isn’t recommended, as the texture of the shrimp and vegetables can become mushy once thawed. The citrus marinade doesn’t freeze well either, so it’s best to make just what you’ll enjoy within a day or so. If you’re planning for a party, prep the veggies ahead of time and assemble everything just before serving.

Reheating

Shrimp Ceviche is meant to be served cold and should not be reheated. Warming it up can change the texture of the shrimp and make the vegetables lose their signature crunch. If your ceviche has been chilling for a while, just give it a stir and serve straight from the fridge for that perfectly refreshing bite.

FAQs

Can I use pre-cooked shrimp for Shrimp Ceviche?

Absolutely! If you’re short on time, pre-cooked shrimp is a great alternative. Just skip the citrus marinating step and toss everything together. The flavors will still be bright and delicious, though the texture will be a little different from traditional ceviche.

How do I know when the shrimp is “cooked” in the citrus?

The shrimp is ready when it turns opaque (no longer translucent) and feels firm to the touch. This usually takes about 30 to 45 minutes in the citrus juice, depending on the size of your shrimp pieces.

Is Shrimp Ceviche safe to eat?

Yes, as long as you use fresh, high-quality shrimp and marinate it thoroughly in enough citrus juice, Shrimp Ceviche is safe to eat. The acid in the citrus “cooks” the shrimp by denaturing the proteins, just like heat would. For extra peace of mind, you can quickly blanch the shrimp before marinating.

Can I add other ingredients to my ceviche?

Definitely! Shrimp Ceviche is wonderfully versatile. Try adding diced mango, pineapple, or even a handful of sweet corn for a tropical twist. You can also swap the jalapeño for serrano if you like things spicier, or add a little garlic for extra depth.

What’s the best way to serve Shrimp Ceviche at a party?

For a crowd, serve Shrimp Ceviche in small cups or on individual tortilla chips for easy, mess-free bites. You can also make a big batch and let guests scoop their own servings with chips, or offer lettuce cups and avocado halves for lighter options. Don’t forget the extra lime wedges and hot sauce on the side!

Final Thoughts

If you’re looking for a dish that’s as impressive as it is effortless, Shrimp Ceviche is a must-try. With its vibrant colors, bold flavors, and cool, refreshing bite, it’s sure to become a favorite in your kitchen. Give it a go and let this zesty seafood classic brighten up your next meal or gathering—you’ll be hooked from the very first bite!

Shrimp Ceviche Recipe

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4.7 from 23 reviews

Author: admin
Total Time: 45–60 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This vibrant Shrimp Ceviche is a refreshing Latin American dish featuring raw shrimp ‘cooked’ in fresh lime and lemon juice, combined with crisp vegetables and creamy avocado. Perfect as a light appetizer or a no-cook main course, it offers a tangy, flavorful, and healthy seafood option that can be ready in under an hour.

Ingredients

Scale

Shrimp and Marinade

1 lb raw shrimp, peeled, deveined, and chopped
¾ cup fresh lime juice (about 6–8 limes)
½ cup fresh lemon juice (about 3–4 lemons)

Vegetables and Add-ins

1 cup diced tomatoes
½ cup finely chopped red onion
1 jalapeño, seeded and minced
1 cucumber, peeled, seeded, and diced
1 avocado, diced
¼ cup chopped fresh cilantro

Seasoning and Serving

Salt and pepper to taste
Tortilla chips for serving (optional)

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Instructions

Marinate the Shrimp: Place the chopped raw shrimp in a glass or non-reactive bowl. Pour the lime and lemon juice over the shrimp until they are fully submerged. Cover the bowl and refrigerate for 30–45 minutes, stirring occasionally, until the shrimp turn opaque, signaling they are ‘cooked’ by the citrus juice.
Drain Excess Juice: After marinating, drain most of the citrus juice from the shrimp, leaving just a little to keep the mixture moist.
Combine Vegetables and Herbs: Add the diced tomatoes, chopped red onion, minced jalapeño, diced cucumber, diced avocado, and chopped cilantro to the shrimp. Gently toss everything together to combine evenly.
Season and Chill: Season the ceviche mixture with salt and pepper to taste. Cover and chill it in the refrigerator for an additional 10 minutes to let the flavors meld.
Serve: Serve the shrimp ceviche cold, either with tortilla chips for scooping or in fresh lettuce cups as a light and healthy dish.

Notes

Use pre-cooked shrimp to save time; if doing so, skip the citrus marinating step and simply mix all ingredients.
Add diced mango or pineapple for a sweet, tropical flavor twist.
For extra heat, replace jalapeño with serrano peppers.
Keep the ceviche refrigerated and consume within 24 hours for best freshness.

Prep Time: 15 minutes
Cook Time: 0 minutes (plus 30–45 minutes marinating)
Category: Appetizer, Main Course
Method: No-Cook
Cuisine: Latin American