Easy Shrimp Ceviche

by Sabrina Snyder

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Shrimp Ceviche is the PERFECT appetizer, made with shrimp cooked in lemon and lime juice, mixed with tomato, cucumber, avocado, and spicy jalapeños, topped with cilantro and ready in just 30 minutes!

Shrimp is really popular on the blog including the three most popular shrimp recipes Easy Pad Thai, Classic Fried Shrimp, and Shrimp and Grits!

Shrimp Ceviche

SHRIMP CEVICHE

Shrimp Ceviche is a light and fresh shrimp salad made with cucumber, tomato, avocado, red onion, and spicy jalapeños topped with fresh cilantro and citrus juice. It’s the PERFECT appetizer for a summertime party because it requires minimal prep time and it’s served cold with crackers or tortilla chips.

When I serve this ceviche recipe as an appetizer, I like to use shrimp that’s bite-sized so it’s easier to eat on a cracker. I also put out extra lime wedges and cilantro so guests can add fresh lime juice to their plates if they want to.

HOW LONG SHOULD CEVICHE BE MARINATED

For this ceviche recipe we are marinating in lemon and lime juice for 10 minutes, or until the shrimp starts turning pink and is no longer opaque. We are also refrigerating the finished ceviche for another 20 minutes, giving us a total time of 30 minutes, just to make sure the shrimp is thoroughly cooked.

HOW LONG IS SHRIMP CEVICHE GOOD FOR?

As a general rule, I try to eat seafood as soon as possible, while it’s fresh. But ceviche will last in the refrigerator for 1-2 days, tightly sealed so it doesn’t dry out.

CAN YOU MAKE SHRIMP CEVICHE A DAY AHEAD?

Ceviche is best when made the day of. You can chop up your vegetables the day before (except for the avocado, that will turn brown if done too early). Then all you’ll have to do before serving this shrimp ceviche recipe is marinate the shrimp, and stir everything together.

Shrimp Ceviche with Avocado

WHAT DO YOU EAT WITH SHRIMP CEVICHE?

Ceviche can be eaten with tortilla chips or crackers, similar to a salsa. You can also serve this shrimp ceviche recipe with a toasted baguette, or plantain chips.

MORE SHRIMP RECIPES

TIPS FOR MAKING THIS SHRIMP CEVICHE RECIPE

  • You can use pre-cooked or raw shrimp for this ceviche, but the citric acid from the citrus fruits does cook it so I like to start this recipe out with raw shrimp that’s as fresh as possible.
  • If you want to use cooked shrimp for this recipe, just add the shrimp to some boiling water until pink, or put on a skewer and grill. Allow to cool, then add all of the ingredients at one time and toss together, including the lime and lemon juice.
  • You can also make this ceviche dish with tilapia cut into small pieces instead of shrimp.
  • If you don’t feel like you have enough lime or lemon juice, feel free to add more. You can always drain some of it later, and it’s important that there is enough to cook the shrimp.
  • If you don’t like spicy ceviche, replace the jalapeno pepper in this recipe with bell peppers for a more mild flavor. Or if you want it spicy, you can add a few dashes of hot sauce.
  • This recipe is naturally gluten free, dairy free, and low carb!
  • Easy shrimp ceviche can be made with fruits or vegetables. Try pineapple, mandarin orange, or mango diced small. Or add a splash of pineapple juice in with the lemon and lime juice.
  • Make sure the shrimp you buy is deveined already, because doing it yourself takes up a lot of time!
  • You can add other veggies to ceviche, like celery, green onions, or corn.

20 minute shrimp ceviche

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Dinner, then Dessert

Shrimp Ceviche

Shrimp Ceviche is the PERFECT appetizer, made with shrimp cooked in lemon and lime juice, mixed with tomato, cucumber, avocado, and spicy jalapeños, topped with cilantro and ready in just 30 minutes!
Yield 4 servings
Prep Time 30 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Mexican
Author Sabrina Snyder
Shrimp Ceviche with Avocado
PrintRate

Ingredients
 

  • 1 pound raw shrimp peeled and deveined (13-15 count)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 limes juiced and zested
  • 1 lemon juiced and zested
  • 1 vine tomato chopped
  • 1 cucumber peeled and chopped
  • 1/4 red onion minced
  • 1/2 jalapeno pepper deveined and minced
  • 2 tablespoons cilantro chopped
  • 2 avocadoes pitted and chopped

Instructions

  • Dice the shrimp into 1/2" chunks.
  • Add the shrimp, salt, pepper, lime juice and lemon juice to a large glass bowl and let sit for 10 minutes until the shrimp turns pink.
  • Toss gently with the remaining ingredients (including the zests) and refrigerate for at least 20 minutes before serving.

Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition

Calories: 310kcal | Carbohydrates: 18g | Protein: 26g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 285mg | Sodium: 1474mg | Potassium: 834mg | Fiber: 9g | Sugar: 4g | Vitamin A: 505IU | Vitamin C: 47.9mg | Calcium: 208mg | Iron: 3.6mg
Keyword: shrimp ceviche

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Mexican Shrimp Ceviche

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  4. This looks delicious and these are such lovely summer flavours. The avocado goes so well with the shrimps. Yum!

    Reply