This shrimp ceviche recipe is fresh shrimp marinated with cucumber, red onions, cilantro, avocado and diced jalapenos. It takes just minutes to make and is full of bold and zesty flavors.
Serve this shrimp ceviche as an appetizer or a light meal, it’s perfect for any occasion! I’m constantly looking for more ways to incorporate seafood into my family’s diet, I often make garlic butter shrimp, honey garlic salmon or ceviche for a quick and healthful dinner.
I am a huge seafood fan, and am always looking for new quick and easy preparations. I always keep a bag of cooked shrimp in the freezer, it’s so convenient to have on hand to thaw and use in salads, stir fries and appetizers. This shrimp ceviche is super flavorful and can be made in just minutes. It’s a great dish for days when you want a light and fresh meal or appetizer without a lot of fuss.
What’s in shrimp ceviche?
Ceviche is typically made with raw seafood, lime juice, herbs, onion and other flavorings. The additional flavorings range from mango to avocado to cucumber. The common theme is that the seafood is “cooked” in the lime juice.
Is the shrimp raw in ceviche?
You can make this recipe with raw or cooked shrimp. When you coat raw shrimp in citrus juice, the juice will “cook” the shrimp because the acid in the juice will turn the shrimp firm and pink just as if it had been exposed to heat. That being said, I find it just as easy and flavorful to use pre-cooked shrimp, which is what I’ve done here. If you prefer, you can absolutely use raw shrimp.
Tips for Shrimp Ceviche
- I like to use small, bite sized shrimp to make the ceviche easier to eat. You can also use larger shrimp that have been cut into pieces.
- I use a mandoline to thinly slice the red onion in this recipe.
- Shrimp ceviche can be made up to 8 hours before you plan to serve it. If you’re preparing your ceviche in advance, omit the avocado and stir it in at the last minute.
- I like to serve shrimp ceviche with tortilla chips, saltine crackers are another popular option.
- Your ceviche will need to marinate for at least 30 minutes, so plan accordingly!
- Removing the ribs and seeds from your jalapeno will significantly reduce the heat of the pepper. If you prefer spicy food, keep some of the seeds and ribs in the pepper when you dice it up.
Shrimp Ceviche Variations
The beauty of shrimp ceviche is that it’s so easy to customize the flavors to your tastes. Sometimes I mix up this recipe by adding different types of seafood, vegetables, or even fruit!
- Seafood: You can substitute part of the shrimp with pieces of firm white fish, bay scallops, or even sliced octopus.
- Vegetables: I often add other vegetables such as red bell pepper or green onions.
- Fruit: Ceviche pairs really well with fruit for a tropical flavor. Omit the tomato, and instead try some diced mango or pineapple.
How long does shrimp ceviche last?
Shrimp ceviche is best eaten within 1-2 days of preparation. I really recommend enjoying your ceviche on the day you make it, as the avocado may start to break down and turn brown with extended storage.
Shrimp ceviche can be on the pricey side when you order it in a restaurant. This homemade version has all the same great flavors at a fraction of the price, and you won’t believe how easy it is to make!
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Shrimp Ceviche Video
Shrimp Ceviche
Ingredients
- 2 pounds shrimp cooked or raw (I use cooked)
- 1/2 cup red onion thinly sliced
- 1 jalapeno ribs and seeds removed, then minced
- 3/4 cup cucumber diced
- 1 cup Roma tomatoes seeded and diced
- 3/4 cup cilantro leaves chopped
- 1 avocado peeled, seeded and chopped
- 1/2 cup lime juice use 3/4 cup of lime juice if you're using raw shrimp, use 1/2 cup if you're using cooked shrimp
- 1/4 cup lemon juice
- 1/3 cup orange juice
- salt to taste
- tortilla chips for serving
Instructions
For cooked shrimp
- Place the shrimp, red onion, jalapeno, cucumber, tomatoes, cilantro and avocado in a bowl.
- Pour the lime, lemon and orange juice over the shrimp mixture. Add salt to taste. Gently toss to coat.
- Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours. If you plan to refrigerate your ceviche for longer than 30 minutes, omit the avocado and add it right before serving. Serve chilled with tortilla chips if desired.
For raw shrimp
- Place the shrimp, 3/4 cup lime juice and lemon juice in a bowl. Cover and refrigerate for at least 20 minutes, or until shrimp turn pink and opaque. This process can take up to 2 hours depending on the size of your shrimp, so plan accordingly.
- Add the red onion, jalapeno, cucumber, tomatoes, cilantro, avocado, orange juice and salt to the shrimp mixture. Stir to combine.
- Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours. If you plan to refrigerate your ceviche for longer than 30 minutes, omit the avocado and add it right before serving.
- Serve chilled with tortilla chips if desired.
Nutrition
This post was originally published on March 17, 2017 and was updated on January 9, 2019 with new content. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena #40DaysofFlavor #CollectiveBias
Darylan Johnson says
I made this last year for a group of very gourmet-minded ladies. They loved it and requested that I make it again for our yearly gift exchange. Thank you!
Mary says
I just had this last night for the first time and loved it and now I am craving it. I will be making this every day maybe I can lose some weight. The friend that made it for me also uses a few splashes of worchester sauce. Sooo Good!!!!
Brian Cortez says
Have you tried adding diced mango to this recipe it’s very tasty!
Kristin says
Easy prepare in advance meal or appetizer.
I put the shrimp in a glass container with the lemon lime combo.
I put the diced vegetables and cilantro with 2 Tblsp of lemon juice.
At serving time, I placed the vegetable mixture on individual romaine leaves, with slices of avocado garnishing the top, along with the shrimp.
In separate bowls, I had extra shrimp, avocado, romaine, and the diced vegetables.
This is a big hit with every age. (It is the fourth time I have made it this year.)
Becky says
Made the recipe (with raw shrimp) exactly as the recipe called. Delicious!
Becca Talbot says
I LOVE ceviche – it was one of my favourite dishes to eat when I was exploring Colombia back in 2015! Now I know how to make it at home I will have to give it a try x
Jasmine Hewitt says
this looks interesting, never tried making ceviche before. i’ll try it
Shannon Gurnee says
I’ve never made Ceviche before, but I’ve eaten it. This looks like a delicious recipe!
Yeah Lifestyle says
I love prawns and this recipe looks so stunning!! I would definitely want to try making this but with pre-cooked prawns as well.
Andrea says
Oh this looks so yummy and easy! I’m definitely going to try it 🙂 will let you know how it goes!
Tiffany La Forge-Grau says
This is a killer recipe! My family can not get enough shrimp anymore!
Helen Neale says
This looka deligjtful and tasty. My kids woukd love this for sure. This will disappear at home in no time.
Sue-Tanya Mchorgh says
Oh this looks so yummy. I would love to try this dish.
Shatan says
This recipe looks so yummy. I’ve had ceviche but not shrimp. Recipe looks super easy. Thanks for sharing!
Stacie says
I need this in my life! I love seafood, and I’ve always loved ceviche. Plus, this combo is super healthy.
Patricia Hawkins says
I love Shrimp Ceviche!
AJ says
CERVICHE – I thought this meant “cooking” the raw shrimp in lime juice was the way this worked? I have never heard of cooking shrimp first then using lime. I have used the “cerviche” method also with conch & it makes a lovely salad.
Jessica says
This is not ceviche this is a “coctel de camarones” a shrimp cocktail and you’re right ceviche is cooking it with lime for a couple of hours
Sam says
This looks amazing and I’m pairing it with an ice cold beer.
Beatrice says
I make teriyaki salmon for meatless meals. This shrimp really looks good!
Debbie says
Just bought some shrimp and will be making this yummy dish!