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
bb says
I have gone so far as to use premade Whole Foods or grocery store Ceviche – either mango or spicy. Then I freshen it up with lime, lemon and o.j. plus whatever I have around that works. Its always wonderful. Your recipe was my inspiration and I have of course made it just the way you say and love it. But there are times I am just too rushed. Whatever works is good.
Marie Gillespie says
Amazing recipe! Seemed like 2 lbs of the baby shrimp was a lot so I didn’t use all of the shrimp. We’ll see!
Courtney Robinson says
I’ve made variations of this recipe a few times now, always a winner! I pre-make pico de gallo and use 1 part orange juice to the lemon and lime juice. If you’re using mango/pineapple/other fruit and omitting the tomatoes, definitely add the orange juice. I prefer raw shrimp as it seems to last longer, but quite honestly, this never lasts more than a full day!
Liz Schelper says
I used 2 lbs raw shrimp. Didn’t have cilantro. Instead I put in curly cress, arugula and young radish greens. It was amazing, oh and I sliced off very thin slices of lemon peel from the lemons I’d squeezed for color and surprise taste. That was really good in this recipe.
RITA E Kalina says
Can this be made a day ahead using the raw shrimp? Trying to avoid tough shrimp.
Sara says
Yes that should be fine!
Debra Searcy says
OMG I have made this 3 times and will be making it again for the Super bowl! This recipe is amazing and delicious!
EFamilyE says
I was craving ceviche, so I made your recipe. OMG, it was AMAZING. My husband couldn’t get over how good it was and was so impressed that I made it. I served it with wonton crackers I made in my air fryer.
Michelle says
Very tasty recipe! I served it as an appetizer in a stemmed wine glass. It looked very fancy!
Mariana M Bedoya says
I love this recipe 😋. Super simple to make and juts delicious. I have made this ceviche many times and always use this recipe. My family and friends love it
Gracie says
Best ceviche recipe! I substitute the cucumber for mango. So refreshing and easy.
Martha says
Great recipe, but I suggest cutting the shrimp into thirds, if you want to eat it with chips.
Nicolas Champagne says
I recommend using raw shrimp, I like the small ones about the size of a peanut shell. Ceviche is traditionally a way of cooking using acid so the precooking is semi unnecessary, and in my opinion I think the non cooked shrimp come out a bit more tender.
Pre cooked shrimp are definitely more accessible though, and I think frozen shimp are great. I sometimes buy a 1lb bag at big lots for a few dollars just as a snack 😉
Clarissa Y says
I used baby shrimp 1 pound, BOILED for 4 minutes then mixed everything together 30 mins before a get together on cinco de mayo, DELICIOUS.