Shrimp Ceviche Recipe

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There’s something magical about summertime and citrus, right? Well, my Shrimp Ceviche Recipe captures that sun-soaked freshness in every bite. The moment I tasted ceviche on a beach trip years ago, I knew I had to recreate that bright, zesty, ultra-refreshing dish at home. This shrimp ceviche isn’t just delicious — it’s a whole vibe. I’m talking juicy shrimp, crunchy cucumbers, sweet tomatoes, and a citrus marinade that practically dances on your tongue. Whether you’re serving this at a weekend cookout, pool party, or as a no-fuss dinner, it’s pure flavor joy, and I can’t wait to show you how to make it.

So grab your limes, put on your favorite summer playlist, and let’s dive into the world of ceviche — bold, vibrant, and made for sharing. Trust me, once you make this shrimp ceviche, you’ll want to keep it in the fridge all summer long.

What’s on the Plate

Overview

• Cuisine: Latin American (Peruvian-Inspired)
• Course: Appetizer / Light Meal
• Prep Time: 20 minutes
• Marinate Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4

What’s in Every Bite

• Calories: 170
• Carbs: 9g
• Fats: 3g
• Protein: 22g
• Fiber: 2g
• Sugar: 3g
• Sodium: 560mg

Total Recipe Cost

• Estimated Total Cost: $11.80
• Cost Per Serving: $2.95
• Main Cost Factors: Shrimp, limes, avocado

The Story Behind the Flavor

Ceviche is a centuries-old dish believed to have originated in Peru. Traditionally, it’s made with fresh fish or shellfish that’s “cooked” in citrus juice. The acid from lime or lemon juice denatures the proteins, giving the seafood a firm, opaque appearance — no stove needed! This method was perfected by coastal cultures that prized fresh seafood and vibrant flavor. Over time, ceviche spread across Latin America, picking up regional twists — from mangoes in Mexico to coconut milk in Ecuador.

My version of this shrimp ceviche recipe is light, easy, and packed with texture — inspired by beachside stands, but made for busy home cooks like us. It’s the perfect fusion of tradition and convenience.

Perfect For

This dish is a total summer star — light, zesty, and bursting with coastal vibes. Whether you’re feeding a crowd or just treating yourself to a fresh, flavorful bite, here’s when this beauty shines the brightest:

• Pool parties and summer BBQs: Bring out a big chilled bowl of this and watch it disappear in seconds. It’s a refreshing break from all the grilled meats and heavy sides, and it pairs beautifully with everything from burgers to margaritas.
• Light weekday lunches: Tired of boring desk lunches? Spoon this over crisp romaine or scoop it into avocado halves for a breezy, no-heat-needed midweek meal that feels like vacation in a bowl.
• Starter for taco night: Kick off taco night with a little surf-style flair. Serve this bisque in mini cups or alongside tortilla chips for a creamy, decadent first course.
• Low-carb appetizer options: Skip the crackers — this soup shines solo or spooned into cucumber cups, lettuce boats, or even endive leaves for a fancy finger-food presentation that’s keto-friendly and totally crave-worthy.
• Fancy-yet-easy date night dish: Want to impress without breaking a sweat? A cozy bowl of this velvety seafood bisque, paired with crusty bread and a chilled glass of white wine, is just the ticket for a romantic dinner at home.

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Why You’ll Love This Recipe

This Creamy Crab and Shrimp Seafood Bisque is your ultimate summer savior — no oven, no stove, and no sweating over a hot pot! Just fresh ingredients, quick prep, and big coastal flavor. Here’s why you’ll be head-over-heels for this recipe:

• No oven or stove required — it’s completely no-cook!
  • That’s right — not a single burner gets turned on. This bisque is a dream for those sizzling summer days when the last thing you want is more heat. It’s all about chill, literally and figuratively.
• Bursting with citrus, herbs, and bright, clean flavor
  • Think zippy lime juice, fragrant cilantro, and buttery seafood soaked in flavor — every spoonful is refreshing, tangy, and totally craveable. It’s like a vacation for your taste buds.
• Quick to prep and super refreshing
  • You can throw this together in under 30 minutes, and it only gets better the longer it chills. Perfect for last-minute guests or prepping ahead for a no-fuss meal.
• Naturally gluten-free and low-carb
  • No flour, no fillers — just fresh, wholesome ingredients that keep it light and friendly for all kinds of eaters. Keto pals, gluten-sensitive folks, and everyone in between can dig right in.
• Easily customizable with fruits or spicy twists
  • Feeling tropical? Toss in some diced mango or pineapple. Want more kick? Stir in some hot sauce or finely minced chili. This bisque is your blank canvas for big flavor creativity.

Ingredients You’ll Need

Core Ingredients

• 1 lb cooked shrimp (peeled, deveined, chopped)
• ½ cup freshly squeezed lime juice (about 4–5 limes)
• ¼ cup freshly squeezed lemon juice
• 1 cup diced tomatoes
• ½ cup diced red onion
• 1 cucumber, peeled and diced
• 1 jalapeño, seeded and minced
• ¼ cup chopped fresh cilantro
• Salt and pepper to taste

Optional Add-ins

• 1 ripe avocado, diced
• Mango or pineapple chunks
• A dash of hot sauce or chili flakes
• Tortilla chips for scooping

Ingredient Highlights

• Shrimp: Using pre-cooked shrimp saves time and keeps things simple. If using raw, poach them briefly.
• Lime & Lemon Juice: These citrus juices are essential — they add brightness and help “cook” the seafood.
• Cucumber: Adds fresh crunch that balances the tender shrimp.
• Cilantro: Brings that herby kick you can’t skip.
• Avocado (optional): Creamy contrast to the acidity of the citrus.

Step-by-Step Instructions

1. Chop and Prep: Start by chopping the cooked shrimp into bite-sized pieces. Dice your tomatoes, cucumber, and red onion.
2. Juice the Citrus: Squeeze your fresh limes and lemons until you have about ¾ cup total juice.
3. Mix the Base: In a large bowl, combine the shrimp, lime/lemon juice, diced onion, jalapeño, and tomatoes.
4. Marinate: Let the mixture sit in the fridge for at least 30 minutes. This allows the flavors to meld.
5. Finish it Off: Stir in cucumber, cilantro, and optional avocado right before serving. Season with salt and pepper.
6. Serve Cold: Enjoy with tortilla chips or lettuce cups.

Pro Tips

Let’s take this no-cook seafood bisque from “yum” to YAAAS with a few of my favorite chef secrets. These little touches make all the difference when you’re serving something this refreshingly elegant:

• Use freshly squeezed citrus juice only — bottled won’t deliver the same bright flavor.
  • Trust me, your taste buds will know the difference. Fresh lime and lemon juice add that sharp, tangy brightness that just can’t be faked. It’s the secret to making this bisque pop.
• Want extra tang? Add a splash of orange juice.
  • This adds a subtle sweetness and sunny citrus depth that balances out the acidity of the lime. It rounds out the marinade in the best way — tropical and bold without going overboard.
• Chill your serving bowls for an extra refreshing experience.
  • Pop your bowls in the freezer for 15–20 minutes before serving. When that icy bowl meets your cool bisque, the result is next-level summer luxury. It’s the kind of trick that’ll make guests think you trained in Paris. (Shhh… I won’t tell.)
• If using raw shrimp, boil for 2–3 minutes until opaque, then chill before adding to marinade.
  • Safety first! If your shrimp aren’t pre-cooked, give them a quick simmer, then plunge into an ice bath. That way, you keep the texture tender and lock in freshness before they meet all that citrusy goodness.
• Let it chill for at least 30 minutes before serving.
• Give the flavors time to mingle and marry — it’s worth the wait. The longer it chills, the better the taste (and the more the shrimp soaks up the marinade!).
• Dice seafood into similar-sized pieces for even flavor.
  • You want every spoonful to have that perfect bite — a little crab, a little shrimp, and a whole lotta flavor. Uniform sizes also help the citrus “cook” everything evenly.

Recipe Variations

• Spicy Shrimp Ceviche
  • Turn up the heat! Add thinly sliced serrano or jalapeño peppers if you like a punch of fire with your citrus. A few dashes of your favorite hot sauce (I love a garlicky Mexican-style one!) can also dial up the zing. Want that smoky vibe? A little chipotle in adobo does wonders.
• Tropical Ceviche
  • Bring the island to your kitchen. Dice up some ripe mango, pineapple, or even papaya and toss it in for sweet, juicy contrast. The fruit balances out the lime’s acidity and gives the whole dish a tropical cocktail vibe. Perfect for sipping alongside a coconut margarita.
• Tex-Mex Style
  • If you’re feeling southwestern, stir in a handful of black beans, roasted corn kernels, and a pinch of cumin. Add some chopped avocado and cilantro for a guac-meets-ceviche experience. A few crushed tortilla chips on top? Yes, please!
• Asian-Inspired Ceviche
  • For a fresh twist, swap the lime juice for yuzu or rice vinegar, then mix in grated ginger, a splash of sesame oil, and thinly sliced scallions. Top with sesame seeds or crispy wonton strips for that perfect crunch.
• Avocado-Lover’s Ceviche
  • Creamy avocado cubes add richness and body to the mix. Stir them in right before serving to keep the texture soft and dreamy without breaking down.
• Cucumber-Melon Refresh
  • Add diced cucumber and cantaloupe or honeydew for a super-chilled, hydrating version. It’s like a spa day in a bowl — light, crisp, and refreshingly unexpected.
• Octopus or Scallop Ceviche
  • Feeling adventurous? Sub in thinly sliced cooked octopus or scallops for a fancier seafood spin. Their delicate textures pair beautifully with citrus and herb marinades.

Gluten-Free Version

Great news — this shrimp ceviche is naturally gluten-free from top to bottom! That means no substitutions needed for the main recipe — no flour, no gluten-laced fillers, just fresh, clean ingredients doing their delicious thing.

The only time gluten might sneak in? The sides. If you’re scooping this beauty up with tortilla chips, make sure they’re labeled gluten-free (some brands use flour dusting or process in shared facilities). You could also go with:

• Crunchy plantain chips
• Sliced cucumber rounds
• Mini bell pepper scoops
• Gluten-free crackers or tostadas
• Lettuce cups for a handheld, taco-style twist

Also, if you’re prepping ahead, avoid store-bought marinades or dressings unless you’ve triple-checked those labels. Everything in this ceviche is made from scratch — so you control every bite. Clean, zesty, refreshing and safe for your gluten-free crew? Total win.

Kid-Friendly Version

• Ceviche for kids? Oh yes — just tweak it a bit and you’ve got a snackable, scoopable, totally fun dish for the little ones.
• Start by skipping the jalapeños or any spicy add-ins to keep the flavor mild and approachable. You can even sub in a sweet bell pepper for that colorful crunch without the heat.
• Serve it up in ways that feel fun:
• With crispy tortilla chips
• Inside mini taco shells or soft tortilla boats
• On top of rice for a make-your-own ceviche bowl
• In lettuce cups for a fresh little hand-held snack
• Want to make it even more kid-approved? Let them build their own! Set up a little ceviche bar and let them choose their favorite toppings (avocado chunks, mango, or extra lime wedges are always a hit). They’ll feel like little chefs — and you’ll sneak in a boost of protein and veggies without a fuss. Win-win!

Taste What’s Next

Cranberry Brie Bites
Applebee’s Chicken Wonton Tacos
Spicy Pineapple Jalapeño Chutney
or you Can Dig Deeper Recipes by clicking this: Appetizer, Breakfast, Lunch, Dinner, and Desserts.

Storage & Reheating

Let’s talk leftovers — because if you manage not to eat the whole bowl in one go (hard, I know), proper storage is key to keeping your shrimp ceviche fresh and fabulous.

• Store: Transfer any leftovers into an airtight container and pop it in the fridge right away. Ceviche is best enjoyed within 2 days, max. The citrus continues to “cook” the shrimp as it sits, so after a while, the texture can get a little too firm or rubbery.
• Don’t Freeze: This one’s a no-go for the freezer. Freezing changes the delicate texture of the shrimp and veggies, turning your bright, zingy ceviche into a mushy mess. Just trust me — enjoy it fresh.
• Reheating? Nope! Ceviche is strictly a cold dish. No ovens, no microwaves, no stovetops. Just chill it, scoop it, and savor every citrusy bite. If it’s been in the fridge a while and looks like it’s lost a bit of its punch, a squeeze of fresh lime before serving brings it right back to life.
• Tip: If you know ahead of time you’ll have leftovers, hold off on adding the avocado until serving. It browns quickly and doesn’t love sitting around.

Equipment

• Mixing bowls
• Sharp chef’s knife
• Cutting board
• Citrus juicer
• Serving platter or glasses

FAQs (People Also Ask)

Can you make shrimp ceviche with cooked shrimp?
Yes! Using cooked shrimp is quicker and safer. Just let it marinate in citrus for 30 minutes to absorb all the flavor.

How long does shrimp ceviche last in the fridge?
It’s best within 1–2 days. The citrus can break down the shrimp texture if it sits too long.

What is the best shrimp for ceviche?
Medium to large shrimp, peeled and deveined. Tail-off is easiest for prep.

Can I use lemon instead of lime in ceviche?
Yes! A combo of lemon and lime gives the best balance of tart and fresh.

Is ceviche healthy?
Definitely! It’s high in protein, low in fat, and packed with veggies. Perfect for a light meal.

Is shrimp ceviche keto-friendly?
Yes! It’s naturally low in carbs. Just skip the chips and eat it straight or in lettuce cups.

What goes well with shrimp ceviche?
Tortilla chips, tostadas, avocado slices, or a cold beer are all great pairings.

Can you eat ceviche while pregnant?
If using fully cooked shrimp, yes. Raw seafood ceviche should be avoided during pregnancy.

External Resources

• FDA Seafood Safety Guidelines
• Ceviche History & Culture

Conclusion

There’s just something about this shrimp ceviche recipe that makes any day feel like a beach day. Maybe it’s the fresh citrus, the bright colors, or that kick of jalapeño that keeps you coming back for more. Whatever it is, I know one thing — this recipe brings smiles to every table it hits. It’s become a family favorite in our house, and once you try it, I bet it’ll be one in yours, too.

So go ahead — snap a photo and post it online! Don’t forget to tag me! I want to see your cooking success. Happy cooking!