Easy Shrimp Ceviche

by Sabrina Snyder

Published on Last updated

11 Comments

5 from 5 votes
4 servings
Prep Time 30 minutes
Total Time 30 minutes
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This easy Shrimp Ceviche recipe is a classic Mexican dish full of flavor with fresh shrimp, veggies, avocado and spices. Great for summer!

Shrimp has always been a fan favorite on this site! It can be served as a main dish like in Pad Thai or as a tasty easy appetizer like Shrimp Cocktail or this fresh, zesty ceviche!

Bowl of finsihed ceviche with garnishes

Sabrina’s Shrimp Ceviche Recipe

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.

Recipe Card

Dinner, then Dessert

Shrimp Ceviche

This easy Shrimp Ceviche recipe is a classic Mexican dish full of flavor with fresh shrimp, veggies, avocado and spices. Try this summer!
Yield 4 servings
Prep Time 30 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Mexican
Author Sabrina Snyder
bowl of shrimp and veggies with chips
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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 ½ inch 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: 271kcal | Carbohydrates: 17g | Protein: 19g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1234mg | Potassium: 850mg | Fiber: 9g | Sugar: 4g | Vitamin A: 711IU | Vitamin C: 32mg | Calcium: 101mg | Iron: 1mg

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About This Recipe

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 and I don’t have to do any chopping. I also put out extra lime wedges and cilantro so guests can add more fresh flavor their plates if they want to.

Chef’s Tips for perfect ceviche

  • 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 you can, but it will be a bit tougher. I would recommend letting it marinate for a few hours so that it breaks down better. Add the avocados 20 minutes before serving so they don’t turn brown.
  • You want to make sure there is plenty of citrus juice to cover the shrimp, so add more if you need to. You can always drain some of it later, and it’s important that there is enough to cook the shrimp.
  • Make sure the shrimp you buy is deveined already, because doing it yourself takes up a lot of time!

Can this be made ahead of time?

Ceviche is best when made the day you want to serve it for the freshest shrimp with the best texture. You can chop up your vegetables the day before though, except for the avocado, that will turn brown if done too early.

How to Store

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 seal it so it doesn’t dry out.

Frequent Questions

Is ceviche gluten-free?

This recipe is naturally gluten free, dairy free, and low carb!

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 recipe with a toasted baguette, or plantain chips.

How long should ceviche be marinated?

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

fresh ceviche in a bowl

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Variations

  • Tilapia: You can also make this ceviche dish with tilapia cut into small pieces instead of shrimp.
  • Adjust spice level: 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 spicier you can add a few dashes of hot sauce.
  • Fruit: You can make this recipe 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.
  • Vegetables: You can add other veggies to ceviche, like celery, green onions, or corn.

More Shrimp Recipes for the Summer!

Collage of shrimp and avocado ceviche in bowl
Shrimp Ceviche with chips and limes on the side
Bowl of ceviche tossed with sauce and topped with lime

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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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

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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