A light and refreshing Mexican-inspired seafood dish made with marinated shrimp, fresh lime juice, tomatoes, onions, cilantro, and a hint of chili. It’s the perfect blend of zesty, vibrant flavors in a colorful presentation.
Why You’ll Love This Recipe
I fell in love with this shrimp ceviche because it’s incredibly easy to make yet tastes like it’s been slow-cooked for hours. The bright lime juice “cooks” the shrimp in minutes, and the freshness of the vegetables and cilantro makes it a hit every time I serve it. It’s ideal for a healthy appetizer, light lunch, or party dip.
ingredients
Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.
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Raw shrimp (peeled, deveined, and tails removed)
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Fresh lime juice
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Ripe tomatoes, finely diced
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Red onion, finely chopped
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Jalapeño or serrano chili, seeded and minced
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Fresh cilantro leaves, chopped
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Salt and pepper
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Optional: diced cucumber or avocado for added freshness
directions
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Chop the raw shrimp into bite-sized pieces and place in a non-reactive bowl.
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Pour enough fresh lime juice over the shrimp to completely cover it.
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Refrigerate and let the shrimp “cook” until opaque, about 15–20 minutes. I swirl it gently halfway through to ensure even marination.
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Once the shrimp are opaque and firm, drain off some of the excess lime juice, leaving a little for flavor.
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Add diced tomatoes, red onion, minced chili, and chopped cilantro.
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Season with salt and pepper to taste, and gently toss to combine.
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Chill for another 10 minutes to let flavors meld before serving.
Servings and timing
This recipe yields about 4 appetizer servings or 2 light meal portions.
Prep time: 10 minutes
Marinating time: 15–20 minutes in lime juice
Chill time: 10 minutes
Total time: roughly 35–40 minutes
Variations
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I sometimes swap half the tomatoes for diced cucumber for extra crunch.
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Adding diced avocado gives a creamy contrast to the tangy ceviche.
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I adjust the heat level by using more or less jalapeño, or by substituting habanero if I’m seeking a really spicy kick.
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For a tropical twist, I mix in diced mango or pineapple for a hint of sweetness.
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I can swap shrimp for scallops or firm white fish like tilapia or halibut if I prefer.
storage/reheating
I store leftover ceviche in an airtight container in the fridge for up to 2 days. I avoid reheating it—ceviche is best enjoyed cold. Before serving leftovers, I give it a gentle stir and add a squeeze of fresh lime to revive the flavors.
FAQs
What type of shrimp is best for ceviche?
I use raw, fresh or thawed shrimp, peeled and deveined. Medium-sized shrimp work well—they’re easy to bite and absorb the lime juice quickly.
Is it safe to eat raw shrimp in ceviche?
Yes, because the acidity of the lime juice “cooks” the shrimp by denaturing proteins. I always use fresh, high-quality shrimp and ensure it remains fully opaque before serving.
Can I make ceviche ahead of time?
I can prepare it a few hours in advance. However, I avoid making it more than 2 hours ahead or refrigerating leftovers beyond two days to maintain freshness and texture.
Can I serve ceviche with something?
I usually serve it with tortilla chips for dipping. It also pairs well with tostadas, saltine crackers, or over a bed of crisp lettuce for a light meal.
What can I use instead of lime juice?
I recommend fresh lime for its bright flavor. However, I’ve used fresh lemon juice with good results—it adds a slightly different tang but works well.
Conclusion
I find shrimp ceviche to be a fantastic, flavorful dish that’s both simple to make and impressive to serve. The zingy lime-marinated shrimp combined with fresh veggies and cilantro always delights. Whether as a starter, snack, or light meal, this ceviche is a go-to recipe for anyone craving fresh, vibrant seafood. I hope it becomes a favorite in your kitchen too.
Shrimp Ceviche
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes (marination time)
- Total Time: 35-40 minutes
- Yield: 4 appetizer servings or 2 light meal portions
- Category: Appetizer, Light Meal
- Method: No-cook, Marinating
- Cuisine: Mexican
- Diet: Low Calorie
Description
A light and refreshing Mexican-inspired seafood dish made with marinated shrimp, fresh lime juice, tomatoes, onions, cilantro, and a hint of chili.
Ingredients
- Raw shrimp (peeled, deveined, and tails removed)
- Fresh lime juice
- Ripe tomatoes, finely diced
- Red onion, finely chopped
- Jalapeño or serrano chili, seeded and minced
- Fresh cilantro leaves, chopped
- Salt and pepper
- Optional: diced cucumber or avocado for added freshness
Instructions
- Chop the raw shrimp into bite-sized pieces and place in a non-reactive bowl.
- Pour enough fresh lime juice over the shrimp to completely cover it.
- Refrigerate and let the shrimp “cook” until opaque, about 15–20 minutes. I swirl it gently halfway through to ensure even marination.
- Once the shrimp are opaque and firm, drain off some of the excess lime juice, leaving a little for flavor.
- Add diced tomatoes, red onion, minced chili, and chopped cilantro.
- Season with salt and pepper to taste, and gently toss to combine.
- Chill for another 10 minutes to let flavors meld before serving.
Notes
- For extra crunch, swap half the tomatoes for diced cucumber.
- Adding diced avocado gives a creamy contrast to the tangy ceviche.
- Adjust the heat level by using more or less jalapeño, or by substituting habanero for extra spice.
- For a tropical twist, mix in diced mango or pineapple for a hint of sweetness.
- Substitute shrimp for scallops or firm white fish like tilapia or halibut for variety.
- Store leftovers in an airtight container for up to 2 days, and always serve cold.
Nutrition
- Serving Size: ¼ of the recipe (approx. 1 cup)
- Calories: 120
- Sugar: 3g
- Sodium: 250mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 125mg
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