Name: Shrimp Ceviche
Prep time: 15 min
Cook time: 5 min
Total time: 45 min
Cuisine: Latin American
Ingredients: 1 lb shrimp, cooked and chopped; 1/2 cup lime juice; 1/4 cup lemon juice; 1/2 red onion, finely chopped; 2 medium tomatoes, diced; 1 cucumber, diced; 1/4 cup cilantro, chopped; 1 jalapeño or serrano pepper, finely diced (optional); Salt and pepper to taste; 1 avocado, diced (optional); Tortilla chips or tostadas for serving (optional)

Jump to Recipe·Leave a Review

Shrimp ceviche is a bright, refreshing, and zesty seafood dish made with cooked or marinated shrimp, fresh vegetables, and citrus juice. It's a light yet flavorful option that’s perfect for summer gatherings, appetizer platters, or even a healthy main dish. With minimal cooking and simple ingredients, I love how this dish comes together in no time.

Why You’ll Love This Recipe

I love this shrimp ceviche for its fresh and vibrant flavors. The citrusy tang from the lime juice, the crunch of red onion and cucumber, and the sweetness of fresh shrimp come together beautifully. It’s a low-effort recipe that tastes like something I’d order at a seaside restaurant. It’s naturally gluten-free, low-carb, and packed with protein, making it as nutritious as it is delicious. Plus, I can easily customize it with whatever veggies or spices I have on hand.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

shrimp, cooked and chopped
lime juice
lemon juice
red onion, finely chopped
tomato, diced
cucumber, diced
cilantro, chopped
jalapeño or serrano pepper, finely diced (optional for heat)
salt and pepper to taste
avocado, diced (optional)
tortilla chips or tostadas for serving (optional)

directions

I start by cooking the shrimp if they’re not already cooked. I usually boil them until they’re pink and opaque, then let them cool before chopping into bite-sized pieces.
In a large bowl, I combine the chopped shrimp with lime and lemon juice. I let this sit for 10–15 minutes to absorb the citrus flavors.
Then I add the chopped red onion, tomato, cucumber, cilantro, and pepper (if using). I season with salt and pepper to taste.
I gently fold in the avocado right before serving to keep it from getting mushy.
I refrigerate the ceviche for at least 30 minutes to let the flavors meld.
I serve it chilled, either on its own, with tortilla chips, or spooned over tostadas.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Chill time: 30–45 minutes
Total time: 45–60 minutes

Variations

I sometimes swap shrimp for cooked scallops or even firm white fish like tilapia.
For extra tropical flavor, I add diced mango or pineapple.
I like to stir in a bit of clamato juice or tomato juice for a more saucy ceviche.
To make it spicier, I use habanero instead of jalapeño.
When I want a heartier version, I add black beans or corn.

storage/reheating

I store shrimp ceviche in an airtight container in the fridge for up to 2 days. The citrus continues to break down the shrimp and vegetables, so I try to enjoy it as fresh as possible. I don’t recommend freezing it, as the texture of the shrimp and vegetables changes significantly. Since it's meant to be served cold, I don’t reheat it—just give it a good stir before serving again.

FAQs

How do I know when the shrimp is fully cooked?

If I’m boiling the shrimp, I look for them to turn opaque and pink. They usually take about 2–3 minutes to cook. If I’m buying pre-cooked shrimp, I just make sure they’re firm and properly chilled.

Can I make shrimp ceviche ahead of time?

Yes, I often prepare it a few hours in advance and let it chill in the fridge. I add avocado last-minute so it stays fresh.

Is it safe to “cook” shrimp in lime juice?

I prefer using cooked shrimp, especially for safety. While lime juice does denature proteins like heat does, I like the peace of mind that comes with using already-cooked shrimp.

What’s the best shrimp to use for ceviche?

I usually go for medium or large peeled, deveined shrimp. Fresh or frozen works, as long as they’re fully cooked before mixing with the other ingredients.

Can I make it without cilantro?

Absolutely. If I don’t have cilantro or don’t enjoy the flavor, I leave it out or substitute with parsley or green onion for a bit of color and freshness.

Conclusion

Shrimp ceviche is a perfect mix of flavor, texture, and simplicity. I love how quick it is to make and how refreshing it tastes every time. Whether I’m serving it as an appetizer or a light meal, this dish always feels like a celebration of fresh, bold ingredients.

Shrimp Ceviche

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Appetizer
Method: Chilling
Cuisine: Latin American
Diet: Gluten Free

Print Recipe

Description

Shrimp ceviche is a light, zesty seafood dish made with cooked shrimp, fresh vegetables, and citrus juice. It's refreshing, quick to prepare, and perfect for summer appetizers or a healthy main dish.

Instructions

Cook shrimp if not already cooked by boiling until pink and opaque; let cool and chop into bite-sized pieces.
In a large bowl, combine chopped shrimp with lime and lemon juice; let sit for 10–15 minutes.
Add red onion, tomato, cucumber, cilantro, and pepper (if using); season with salt and pepper.
Gently fold in avocado just before serving.
Refrigerate ceviche for at least 30 minutes to allow flavors to meld.
Serve chilled on its own, with tortilla chips, or over tostadas.