Go Back
Olivia

Shrimp Ceviche Recipe

This easy shrimp ceviche recipe is packed with juicy shrimp, crunchy veggies, and bright citrus juices—perfect for hot days when you want something light, flavorful, and refreshing. Made without turning on the stove, it’s the ultimate no-cook seafood appetizer that’s both healthy and satisfying. Serve it with tortilla chips or lettuce cups for a crowd-pleasing dish!
Print Recipe Pin Recipe
Prep Time 20 minutes
Marinating 30 minutes
Total Time 50 minutes
Servings: 4
Course: Appetizer
Cuisine: Latin Americn
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

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

Method
 

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

Notes

Shrimp Ceviche – Helpful Tips

Use Pre-Cooked or Poached Shrimp for Safety
  • While traditional ceviche "cooks" seafood in citrus, using pre-cooked shrimp ensures it's fully safe to eat—especially if you’re serving a crowd.
  • Want that authentic touch? Quickly poach raw shrimp in simmering water for 1-2 minutes until just pink, then chill before marinating.
Chop It All the Same Size
  • Dice your shrimp, tomatoes, onions, cucumbers, and avocado into small, even pieces. It’s all about scoopability—think tortilla chip perfection!
Use Freshly Squeezed Citrus Juice Only
  • Skip the bottled stuff! You want fresh lime and lemon juice for the brightest flavor and best “cooking” action.
  • Let the shrimp marinate in citrus for at least 30 minutes to soak up all that zingy goodness.
Red Onion = Flavor + Color
  • Red onion adds that signature sharpness and color. If it’s too strong, soak the slices in cold water for 10 minutes to mellow them out.
Balance Heat with Sweet
  • Love spice? Add jalapeños or serrano peppers, but balance it with a touch of mango or pineapple for a tropical twist. Sweet + heat = magic.
Don’t Skip the Cilantro
  • If you love it, chop it fresh and stir it in last. Cilantro brings bright, herby freshness that ties everything together.
  • Not a fan? Sub in chopped parsley or a hint of mint.
Chill Before Serving
  • Give your ceviche time in the fridge to chill and marry the flavors—at least 30 minutes, or up to 4 hours.
  • Serve ice cold with tortilla chips, lettuce cups, or avocado halves!
Make It Same Day Only
  • Shrimp ceviche is best enjoyed the day it’s made. The citrus will continue “cooking” the shrimp, which can lead to a mushy texture if it sits too long.