Shrimp Ceviche Recipe: Fresh, Zesty & Easy to Make!
This easy shrimp ceviche recipe bursts with fresh, citrusy flavors and is the perfect dish for a refreshing appetizer or light meal. Made with succulent shrimp, zesty lime juice, and crisp vegetables, this dish is a staple in Mexican and Latin American cuisine. Ready in just 15 minutes, it's a must-try for seafood lovers!
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Servings: 4 Servings
Calories: 48kcal
Equipment
- Large mixing bowl (non-reactive, glass preferred)
- Sharp knife
- Citrus juicer
- Cutting board
Ingredients
- For the Shrimp Ceviche:
- 1 lb 454g shrimp, peeled, deveined, and chopped (raw or pre-cooked)
- 1 cup fresh lime juice about 6-8 limes
- 1/2 cup fresh lemon juice about 3-4 lemons
- 1/2 cup red onion finely sliced
- 1 cup tomato diced
- 1/2 cup cucumber diced
- 1/2 cup avocado diced (add at the end)
- 1/4 cup fresh cilantro chopped
- 1 jalapeño or serrano pepper finely diced (adjust for spice level)
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper
- 1/2 tsp cumin optional for depth of flavor
- For Serving:
- Tostadas tortilla chips, or plantain chips
- Lime wedges for garnish
Instructions
- 1️⃣ Prepare the Shrimp
- If using raw shrimp, chop them into small bite-sized pieces.
- Place the shrimp in a non-reactive bowl (glass preferred) and cover with fresh lime and lemon juice.
- Let it marinate for 15-30 minutes, or until the shrimp turns opaque and firm.
- 2️⃣ Prep the Vegetables
- While the shrimp is marinating, finely dice the onion, tomato, cucumber, jalapeño, and cilantro.
- Soak the red onion in ice water for 10 minutes to mellow its sharpness. Drain before adding.
- 3️⃣ Mix Everything Together
- Once the shrimp is opaque, drain most of the excess lime juice, leaving a small amount for flavor.
- Add the tomatoes, cucumber, onions, jalapeño, and cilantro to the shrimp. Mix well.
- Season with salt, black pepper, and cumin (if using).
- 4️⃣ Add Avocado & Serve
- Gently fold in the diced avocado right before serving to keep it from turning mushy.
- Serve chilled with tostadas, tortilla chips, or plantain chips, and garnish with lime wedges.
Video
Notes
📌 Tips & Tricks
✔ Use Fresh Seafood: Always use high-quality, fresh shrimp for the best taste and food safety. If unsure, use pre-cooked shrimp. ✔ Balance the Acidity: If the ceviche tastes too tangy, add a pinch of sugar or a splash of orange juice to balance the flavors. ✔ Customize the Spice Level: Adjust the jalapeño or serrano pepper based on your heat preference. ✔ Chill for Better Flavor: Let the ceviche sit in the fridge for 10 more minutes before serving for deeper flavor development.📌 Variations & Substitutions
🔹 Peruvian-Style Ceviche: Add aji amarillo paste, sweet potato slices, and large Peruvian corn. 🔹 Mexican Shrimp Cocktail: Mix in Clamato juice and serve with crackers. 🔹 Tropical Twist: Add diced mango or pineapple for a sweet contrast. 🔹 Fish Ceviche Option: Swap shrimp for snapper, halibut, mahi-mahi, or corvina.Nutrition
Serving: 1serving | Calories: 48kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 587mg | Potassium: 244mg | Fiber: 2g | Sugar: 2g | Vitamin A: 422IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 0.5mg
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.