If you’re looking for a bright, zesty, and totally refreshing appetizer that instantly transports you to the sun-drenched coasts of Latin America, then Shrimp Ceviche is calling your name. Imagine plump, juicy shrimp cured in fresh citrus, tossed with tomatoes, creamy avocado, crisp cucumber, and a spark of heat from jalapeño, all mingling in one vibrant bowl. Shrimp Ceviche delivers a burst of flavor and a medley of textures in every bite—it’s perfect for sharing with friends, serving at a summer party, or enjoying as a light, healthy meal. There’s truly nothing quite like it!
Ingredients You’ll Need
Ceviche is all about letting every ingredient shine, so you want to start with the freshest options you can find. Each component adds something unique—whether it’s tang, crunch, creaminess, or spice—to create the signature balance that makes Shrimp Ceviche irresistible.
- Raw shrimp: The star of the show! Use peeled, deveined shrimp for the best texture, and chop into 1/2-inch pieces for quicker and even citrus curing.
- Fresh lime juice: This is what “cooks” the shrimp—don’t skimp on the limes, as the juice has to fully submerge the shrimp for proper curing.
- Fresh lemon juice: Adds a slightly milder acidity and a lovely, complementary citrus note to the lime.
- Diced tomatoes: Juicy and sweet, tomatoes offer color and balance out the citrus tang.
- Finely chopped red onion: Brings a pleasant bite and a pop of purple for visual appeal.
- Jalapeño or serrano pepper: For those crave-worthy, tingly spicy notes—remove the seeds for less heat or leave some in if you like it bold!
- Avocado: Creamy cubes cut the acidity and give the ceviche that satisfying richness.
- Fresh cilantro: The essential herb for freshness that wakes up all the other flavors—don’t skip it.
- Cucumber: Cool, crunchy, and super hydrating; peel and seed it for the best texture here.
- Salt: Pulls everything together and amplifies all those lively flavors.
- Black pepper: Adds just a little warmth and earthy depth.
How to Make Shrimp Ceviche
Step 1: Marinate the Shrimp
Combine the raw, chopped shrimp with the freshly squeezed lime and lemon juices in a large glass or non-reactive bowl. Stir everything so the shrimp are completely submerged—this citrus bath is going to work its magic, gently “cooking” the shrimp while infusing them with bright, tangy flavor. Cover and refrigerate for 30 to 45 minutes, stirring once or twice so every piece gets even exposure to the juice. When the shrimp turn opaque and pink, you’ll know they’re ready!
Step 2: Drain and Mix In the Veggies
Once your shrimp is fully “cooked,” drain off most of the citrus juice—leave just enough behind to keep the mixture juicy but not soupy. Time to layer in all those colorful extras: tomatoes, red onion, jalapeño, cucumber, avocado, cilantro, plus salt and pepper. Gently fold everything together so the avocado stays chunky and the flavors lovingly mingle.
Step 3: Taste and Chill
This is your moment to taste for seasoning. Add more salt or an extra squeeze of lime as your taste buds demand! Pop the ceviche back in the fridge for about 15 minutes. This quick chill time lets the flavors become best friends, making every bite even brighter and better.
Step 4: Serve and Enjoy
When you’re ready to dig in, give the ceviche a gentle stir, then pile it into a gorgeous serving bowl. Bring out the tortilla chips, tostadas, or even lettuce cups, and let everyone dive in. Shrimp Ceviche is at its absolute freshest right out of the fridge—cold, crisp, and loaded with zingy flavor!
How to Serve Shrimp Ceviche
Garnishes
Don’t hold back on adding a little flair before serving! Fresh cilantro leaves, extra diced avocado, a few thin slices of jalapeño, or even a light sprinkle of flaky sea salt all make lovely, flavorful garnishes. A few lime wedges on the side invite your guests to squeeze even more citrus over their portion, brightening the Shrimp Ceviche perfectly.
Side Dishes
This dish plays beautifully with just about any crunchy vehicle. Classic tortilla chips are a must for scooping, but you can also serve Shrimp Ceviche with crispy tostada shells or spoon it into little butter lettuce cups for a lighter touch. Pair it with chilled Mexican beer, sparkling water with lime, or a tangy margarita for ultimate party vibes.
Creative Ways to Present
For a fun twist, try serving individual portions in clear glasses or small jars as a chic appetizer at dinner parties. Pile spoonfuls onto tiny rounds of cucumber for a refreshing, bite-sized snack. Even the classic shrimp cocktail glass gets an upgrade when filled with Shrimp Ceviche!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator. Shrimp Ceviche is best enjoyed within 24 hours—the veggies and shrimp will retain their ideal textures, and the flavors will remain bright and vibrant.
Freezing
Unfortunately, ceviche doesn’t freeze well. The citrus marinade and fresh ingredients lose their texture and zippy flavor once thawed, so it’s best to eat Shrimp Ceviche fresh or within a day of making it. Plan to make just enough for your gathering!
Reheating
Shrimp Ceviche is meant to be served cold, so reheating isn’t necessary (and isn’t recommended). If the ceviche has been chilled thoroughly, just give it a gentle stir and serve straight from the fridge.
FAQs
Can I use cooked shrimp instead of raw?
Absolutely! If you’re short on time or concerned about using raw seafood, you can start with pre-cooked shrimp instead. Just chop them up and skip the citrus marinating step—toss everything together and let the flavors meld in the fridge for 15–20 minutes before serving. The result is still delicious, though the flavor is a bit different from a traditional citrus-cured Shrimp Ceviche.
What’s the best way to ensure the shrimp is safe?
Using the freshest, high-quality shrimp is key, and be sure to “cook” the shrimp fully in citrus until it’s opaque and firm. If you want extra peace of mind, you can quickly poach the shrimp in boiling water for about a minute, then cool and proceed with the recipe. This preserves the classic ceviche texture while ensuring safety.
Can I add extra vegetables or fruit?
Definitely! Traditional Shrimp Ceviche is flexible—try dicing in mango, pineapple, or even radish for a fun twist. Just be mindful of balancing sweet, spicy, and acidic flavors.
How can I make it less spicy?
Simply use less jalapeño or choose a milder pepper. Removing all the seeds will dramatically lower the heat, or you can omit the chile entirely if you prefer a milder Shrimp Ceviche. Fresh, crunchy bell peppers also make a nice swap!
Is Shrimp Ceviche gluten-free?
Yes, this recipe is naturally gluten-free—just watch what you serve it with. Stick to corn tortilla chips, lettuce cups, or gluten-free crackers for a completely gluten-free appetizer or light meal.
Final Thoughts
There’s something about homemade Shrimp Ceviche that feels like instant happiness in a bowl. With every zesty bite, you’ll taste summer, sunshine, and a dash of adventure. Whether you’re new to ceviche or it’s already a staple in your kitchen, I hope you give this recipe a go—you might just fall head over heels for the fresh, lively flavors, too!
Print
Shrimp Ceviche Recipe
- Total Time: 45 minutes (including marinating)
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
This Shrimp Ceviche recipe is a refreshing and flavorful dish perfect for a light appetizer or snack. The combination of citrus-marinated shrimp with fresh vegetables and herbs creates a zesty and satisfying dish that is sure to impress.
Ingredients
Raw Shrimp:
1 pound, peeled, deveined, chopped into 1/2-inch pieces
Fresh Lime Juice:
1 cup (about 8–10 limes)
Fresh Lemon Juice:
1/2 cup (about 2–3 lemons)
Diced Tomatoes:
1 cup
Finely Chopped Red Onion:
1/2 cup
Jalapeño or Serrano Pepper:
1, seeded and minced
Avocado:
1, diced
Fresh Cilantro:
1/2 cup, chopped
Cucumber:
1, peeled, seeded, and diced
Salt:
1 teaspoon
Black Pepper:
1/4 teaspoon
Instructions
- Marinate Shrimp: In a large glass or non-reactive bowl, combine the raw shrimp, lime juice, and lemon juice. Refrigerate for 30–45 minutes, stirring occasionally until shrimp turns opaque.
- Prepare Ceviche: Drain off most citrus juice, leaving a little to keep everything moist. Add tomatoes, red onion, jalapeño, cucumber, avocado, cilantro, salt, and black pepper. Gently stir to combine.
- Chill and Serve: Taste and adjust seasoning, then chill for 15 more minutes before serving with tortilla chips, tostadas, or lettuce cups.
Notes
- Use the freshest shrimp possible.
- If concerned about food safety, briefly poach the shrimp in boiling water for 1 minute before marinating.
- Ceviche is best served the same day but can be stored in the fridge for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (cured in citrus)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Latin American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 145mg
