Why You’ll Love This Recipe

I love this Shrimp Ceviche because it gives me a refreshing combination of citrusy, savory, spicy, and slightly sweet flavors. The crisp cucumber and onion contrast beautifully with tender shrimp and creamy avocado.

I also like how simple it is to prepare ahead. I can cook and chill the shrimp, chop the vegetables, and combine most of the ingredients before serving. I add the avocado near the end so it stays fresh and holds its shape.

Ingredients

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

Large shrimp, peeled and deveined
Fresh lime juice
Fresh lemon juice
Roma tomatoes, diced
Cucumber, diced
Red onion, finely diced
Jalapeño or serrano pepper, finely chopped
Fresh cilantro, chopped
Avocado, diced
Salt
Freshly ground black pepper
Garlic, minced, optional
Tortilla chips or tostadas, for serving
Lime wedges, for serving

Directions

I bring a pot of water to a gentle boil and prepare a separate bowl filled with ice water.
I add the peeled and deveined shrimp to the boiling water and cook them just until they turn opaque and reach 145°F (63°C).
I immediately transfer the cooked shrimp to the ice water. This stops the cooking process and helps me keep the shrimp tender.
Once chilled, I drain the shrimp thoroughly and pat them dry. I chop them into bite-sized pieces, leaving them slightly chunky for texture.
I place the shrimp in a large nonreactive bowl and pour the fresh lime and lemon juice over them.
I add the diced tomatoes, cucumber, red onion, jalapeño or serrano, cilantro, and garlic when I’m using it.
I season everything with salt and freshly ground black pepper, then gently stir until well combined.
I cover the ceviche and refrigerate it for about 20–30 minutes. I find this gives the flavors enough time to mingle while keeping the vegetables crisp.
Just before serving, I gently fold in the diced avocado. I add it at the end because I want it to remain creamy and intact.
I taste my ceviche and adjust the lime juice, salt, or chile if needed.
I serve the Shrimp Ceviche chilled with tortilla chips, tostadas, and fresh lime wedges.

Servings and Timing

I usually prepare this recipe for about 6 appetizer servings or 4 light-meal servings.

Prep time: 20 minutes
Cook time: 5 minutes
Chilling time: 20–30 minutes
Total time: about 45–55 minutes
Servings: 4–6

Variations

For a spicier Shrimp Ceviche, I use serrano peppers instead of jalapeños or add an extra chile. I can leave some of the seeds in when I want even more heat.

For a tropical version, I add diced mango or pineapple. I love how the fruit’s sweetness contrasts with the lime, chile, onion, and cilantro.

When I want extra crunch, I add diced bell pepper, radish, or jicama. These vegetables keep the ceviche refreshing while adding more texture.

For a tomato-free version, I leave out the tomatoes and add extra cucumber, avocado, and red onion. I sometimes include mango to replace some of the sweetness I would normally get from ripe tomatoes.

I can also make a mixed seafood ceviche by combining the shrimp with properly cooked scallops, crab, or firm fish.

Storage/Reheating

I think Shrimp Ceviche is best served on the day I make it. The vegetables are crispest, the avocado is freshest, and the shrimp have their best texture shortly after everything is combined.

If I have leftovers, I transfer them promptly to an airtight container and refrigerate them. I prefer eating leftover ceviche within 1 day because the citrus juice continues to affect the texture of the shrimp and vegetables.

If I’m preparing the recipe ahead, I leave out the avocado and add it just before serving. This keeps it from browning or becoming overly soft.

I don’t freeze Shrimp Ceviche because freezing changes the texture of the fresh vegetables and avocado. I also don’t reheat it, since I always serve ceviche cold.

FAQs

Can I use cooked shrimp for Shrimp Ceviche?

Yes. I actually prefer using cooked shrimp because it gives me more control over food safety and texture. I quickly poach the shrimp, chill them in ice water, and then combine them with the citrus juice and vegetables.

Does lime juice cook raw shrimp?

Lime juice changes the proteins in raw shrimp, making the flesh firmer and more opaque, but I don’t consider this equivalent to cooking with heat. Acid doesn’t reliably eliminate all foodborne pathogens, so I prefer heat-cooking my shrimp to 145°F (63°C).

Can I make Shrimp Ceviche ahead of time?

Yes. I can prepare most of the ceviche several hours ahead and keep it refrigerated. I prefer adding the avocado shortly before serving so it stays fresh, green, and creamy.

How can I make Shrimp Ceviche less spicy?

I remove the seeds and membranes from my jalapeño or serrano and use a smaller amount. I can also leave the chile out entirely and still get plenty of fresh flavor from the lime, cilantro, onion, and vegetables.

What should I serve with Shrimp Ceviche?

I love serving Shrimp Ceviche with tortilla chips or crunchy tostadas. I can also serve it in lettuce cups, spoon it over greens, or pair it with sliced avocado and extra lime wedges for a light meal.

Conclusion

Shrimp Ceviche is one of my favorite recipes for a refreshing seafood appetizer or light meal. Tender shrimp, fresh citrus, juicy tomatoes, crisp cucumber, red onion, chile, cilantro, and creamy avocado give me plenty of contrasting flavors and textures without requiring a complicated preparation.

Shrimp Ceviche Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fresh and colorful Shrimp Ceviche combines tender poached shrimp with bright citrus, juicy tomatoes, crisp cucumber, red onion, chile, cilantro, and creamy avocado. Serve it well chilled with crunchy tortilla chips or tostadas.

Author: Laura
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 50 minutes
Yield: 4–6 servings
Category: Appetizer
Method: Poaching
Cuisine: Mexican
Diet: Low Fat

Instructions

Bring a pot of water to a gentle boil and prepare a separate bowl filled with ice water.
Add the peeled and deveined shrimp to the boiling water and cook just until opaque and the internal temperature reaches 145°F (63°C).
Immediately transfer the cooked shrimp to the ice water to stop the cooking process and keep them tender.
Once chilled, drain the shrimp thoroughly and pat them dry. Chop into bite-sized pieces, leaving them slightly chunky for texture.
Place the shrimp in a large nonreactive bowl and pour the fresh lime juice and lemon juice over them.
Add the diced tomatoes, cucumber, red onion, jalapeño or serrano pepper, cilantro, and optional garlic.
Season with salt and freshly ground black pepper, then gently stir until well combined.
Cover and refrigerate for 20–30 minutes to allow the flavors to combine while keeping the vegetables crisp.
Just before serving, gently fold in the diced avocado.
Taste and adjust the lime juice, salt, black pepper, or chile as needed.
Serve chilled with tortilla chips or tostadas and fresh lime wedges.

Notes

For a spicier ceviche, use serrano peppers instead of jalapeños, add an extra chile, or leave some seeds in.
For a tropical variation, add diced mango or pineapple for sweetness.
For extra crunch, add diced bell pepper, radish, or jicama.
For a tomato-free version, omit the tomatoes and add extra cucumber, avocado, red onion, or mango.
For mixed seafood ceviche, combine the shrimp with properly cooked scallops, crab, or firm fish.
Heat-cooking the shrimp to 145°F (63°C) provides greater food-safety control than relying on citrus juice, which changes the shrimp proteins but does not reliably eliminate all foodborne pathogens.
Shrimp Ceviche is best served the day it is prepared. Refrigerate leftovers promptly in an airtight container and consume within 1 day.
When preparing ahead, leave out the avocado and fold it in shortly before serving to prevent browning and excessive softening.
Do not freeze or reheat Shrimp Ceviche; serve it cold for the best texture.

Nutrition

Serving Size: 1 appetizer serving
Calories: 180 kcal
Sugar: 4 g
Sodium: 430 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 4 g
Protein: 20 g
Cholesterol: 145 mg