Shrimp Ceviche

This refreshing and zesty Shrimp Ceviche is a perfect dish for a light appetizer or a quick and healthy meal. With tender shrimp marinated in fresh lime juice, combined with crisp vegetables, and topped with creamy avocado, it’s a vibrant and flavorful treat that’s as easy to make as it is to enjoy.

Why You’ll Love This Recipe

Shrimp Ceviche is a perfect blend of fresh flavors and textures. The shrimp, “cooked” in tangy lime juice, becomes succulent and firm, while the diced tomato, cucumber, and onion add a satisfying crunch. The cilantro and jalapeño bring freshness and a kick of spice, and the avocado adds a rich, creamy finish. It’s light yet satisfying, making it ideal for a summer appetizer, a picnic, or paired with tortilla chips for a casual snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 400 g (14 oz) raw shrimp, peeled, deveined, and chopped into small pieces

• ¾ cup freshly squeezed lime juice (about 5–6 limes)

• 1 medium tomato, diced

• ½ red onion, finely chopped

• 1 small cucumber, peeled, seeded, and diced

• 1 small jalapeño or serrano, finely chopped (optional, for heat)

• ¼ cup fresh cilantro, chopped

• Salt and pepper, to taste

• 1 tbsp olive oil (optional, for smoothness)

• Avocado, diced (for garnish, optional)

• Tortilla chips or tostadas, for serving

Directions

1. “Cook” the shrimp: Place the chopped raw shrimp in a glass or non-reactive bowl. Pour the freshly squeezed lime juice over the shrimp, ensuring that it is fully submerged. Cover and refrigerate for 20–30 minutes, or until the shrimp turns opaque and firm.

2. Prepare the veggies: While the shrimp marinates, combine the diced tomato, finely chopped red onion, peeled and diced cucumber, chopped jalapeño, and fresh cilantro in a large mixing bowl.

3. Drain and mix: Once the shrimp is “cooked” (it will turn pink and opaque), drain most of the lime juice, but leave a little behind for flavor. Add the shrimp to the vegetable mixture. Season with salt, pepper, and olive oil. Gently toss everything together.

4. Chill and serve: Let the ceviche chill for another 15–30 minutes in the fridge, allowing the flavors to meld together. If using, fold in diced avocado just before serving.

5. Serve: Serve the ceviche on tostadas, with tortilla chips, or simply eat it straight from the bowl with a spoon for a delicious, fresh bite!

Servings and Timing

• Servings: 4

• Prep & Marinate Time: 20–30 minutes

• Chill Time: 30 minutes (optional)

• Total Time: 50–60 minutes

Variations

• Precooked shrimp: If you’re using precooked shrimp, skip the lime “cooking” step and just marinate the shrimp in lime juice for 10–15 minutes to let the flavors infuse.

• Other seafood: Feel free to get creative and swap the shrimp with other seafood such as scallops, white fish, or octopus.

• Tropical twist: For a sweet twist, try adding diced mango or pineapple to the ceviche. These fruits pair beautifully with the tangy lime and add a refreshing burst of sweetness.

Storage/Reheating

• Storage: Ceviche is best served fresh, but you can store leftovers in an airtight container in the fridge for up to 1 day. However, the shrimp will continue to “cook” in the lime juice, so it’s best enjoyed the same day.

• Reheating: Since ceviche is typically served cold, reheating is not recommended.

FAQs

How do I know when the shrimp is fully “cooked” in lime juice?

The shrimp will turn opaque and firm once it’s fully marinated in the lime juice, usually after 20-30 minutes. The shrimp should no longer be translucent.

Can I make ceviche with other types of seafood?

Yes! This recipe works well with scallops, octopus, or any white fish, such as tilapia or snapper. Just be sure to adjust the marinating time based on the thickness of the seafood.

What can I substitute for cilantro if I don’t like it?

If you’re not a fan of cilantro, you can substitute with fresh parsley for a similar green freshness or use basil for a more unique flavor.

Can I make ceviche in advance?

Ceviche is best served fresh, but you can prepare the ingredients (shrimp and veggies) separately in advance. Just combine them and marinate right before serving for the best texture.

Can I use bottled lime juice instead of fresh?

Fresh lime juice is key for the best flavor, but if you must, bottled lime juice can be used as a substitute in a pinch. Freshly squeezed juice has a brighter and more vibrant taste.

How spicy will the ceviche be with jalapeño?

The spice level depends on how much jalapeño you use. If you’re worried about it being too spicy, start with a small amount or remove the seeds for a milder taste.

Can I add other vegetables to the ceviche?

Absolutely! You can add bell peppers, radishes, or even corn for extra crunch and color. Just make sure the vegetables you add complement the shrimp and don’t overpower the flavors.

Can I serve ceviche in a salad bowl?

Yes, serving ceviche in a salad bowl or individual cups can make for a fun and attractive presentation. Just be sure to serve it cold for the best experience.

Is ceviche safe to eat if it’s not cooked with heat?

Yes, as long as you use fresh, high-quality shrimp, marinating it in lime juice for 20–30 minutes effectively “cooks” it. However, always ensure you’re using seafood that’s safe to eat raw.

Can I use a different type of acid to “cook” the shrimp?

While lime juice is traditional, you can also use lemon juice or even grapefruit juice for a slightly different citrus flavor. Just keep in mind that lime juice gives the best result for the classic ceviche taste.

Conclusion

Shrimp Ceviche is a bright, refreshing dish that’s perfect for summer gatherings, light meals, or a zesty appetizer. Its balance of tangy lime, fresh vegetables, and creamy avocado makes each bite a burst of flavor. With simple ingredients and a short prep time, this ceviche is sure to impress your guests or become a go-to dish in your cooking repertoire.