Shrimp ceviche is a no-cook, low-effort dish that’s full of fresh ingredients and big flavor. It’s naturally gluten-free, protein-packed, and incredibly customizable. Perfect for summer gatherings, meal prep, or a healthy snack, this dish brings coastal flavors right to your kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Shrimp (peeled, deveined, and chopped)
Fresh lime juice
Fresh lemon juice
Roma tomatoes
Red onion
Jalapeño or serrano pepper
Cilantro
Cucumber
Avocado
Salt and pepper
Olive oil (optional)
Tortilla chips or lettuce leaves for serving
Directions
If using raw shrimp, chop into bite-sized pieces and place in a glass or non-reactive bowl.
Add lime and lemon juice to cover the shrimp completely. Stir and refrigerate for 30–60 minutes, until the shrimp turns opaque and is “cooked” by the citrus.
Meanwhile, dice the tomatoes, red onion, cucumber, jalapeño, and cilantro.
Once the shrimp is ready, drain most of the citrus juice, leaving a few tablespoons.
Mix in the chopped vegetables and season with salt and pepper to taste.
Gently fold in diced avocado and drizzle with olive oil if desired.
Chill until ready to serve. Serve with tortilla chips or spoon into lettuce cups.
Servings and timing
This recipe serves 4–6 people. Prep time: 15 minutes Marinating time: 30–60 minutes Total time: 45–75 minutes
Variations
Pre-Cooked Shrimp: Use cooked shrimp and skip the citrus marinating step—just toss everything together and chill.
Mango Ceviche: Add diced mango or pineapple for a tropical twist.
Spicy Ceviche: Use extra jalapeño or add hot sauce to taste.
Peruvian Style: Add corn, sweet potato, or leche de tigre-style marinade.
Coconut Ceviche: Mix in a few tablespoons of coconut milk for a creamy, sweet balance.
Storage/Reheating
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Not recommended—ceviche should always be served cold.
Freezing: Not ideal, as the texture of shrimp and vegetables may change after thawing.
FAQs
Can I use cooked shrimp for ceviche?
Yes, cooked shrimp works well. Just skip the citrus “cooking” step and mix with the other ingredients.
How do I know when the shrimp is done marinating?
When the shrimp turns opaque and pinkish-white, it’s done. This usually takes 30–60 minutes in citrus juice.
Is it safe to eat raw shrimp in ceviche?
The acid in citrus juice denatures the proteins in shrimp, mimicking the effect of cooking. Use very fresh, high-quality shrimp for safety.
Can I make ceviche ahead of time?
Yes, but it’s best served within a few hours for the freshest texture and flavor.
What do I serve with shrimp ceviche?
Tortilla chips, tostadas, lettuce wraps, or even as a taco filling work great.
Can I make it less spicy?
Absolutely—omit or reduce the jalapeño, and remove the seeds for less heat.
Should I rinse the shrimp before marinating?
Yes, give the shrimp a quick rinse after chopping and before adding citrus juice.
Can I use lemon juice only?
Lime is preferred for its authentic flavor, but lemon can be used in combination or on its own if needed.
Does avocado turn brown in ceviche?
Eventually, yes. Add it just before serving to keep it fresh and vibrant.
Is ceviche gluten-free?
Yes, it is naturally gluten-free as long as all your ingredients, including dippers, are gluten-free.
Conclusion
Shrimp ceviche is a zesty, colorful dish that’s as satisfying as it is refreshing. With just a handful of fresh ingredients and no cooking required, it’s the perfect recipe for summer days, healthy snacking, or impressing guests with minimal effort. Once you make it, you’ll crave it again and again.
Shrimp ceviche is a fresh, zesty seafood dish made with shrimp marinated in citrus juice and tossed with vegetables, herbs, and avocado. It’s a no-cook appetizer or light meal that’s bursting with flavor and perfect for warm weather or entertaining.
Author:Catherine
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:45–75 minutes (including marinating time)
Yield:Serves 4–6
Category:Appetizer
Method:No-Cook
Cuisine:Latin American
Diet:Gluten Free
Ingredients
1 lb shrimp, peeled, deveined, and chopped
1/2 cup fresh lime juice
1/4 cup fresh lemon juice
2 Roma tomatoes, diced
1/2 red onion, finely diced
1 jalapeño or serrano pepper, finely chopped (optional)
1/2 cucumber, peeled and diced
1/4 cup chopped fresh cilantro
1 avocado, diced
Salt and pepper, to taste
1 tablespoon olive oil (optional)
Tortilla chips or lettuce leaves, for serving
Instructions
If using raw shrimp, chop into bite-sized pieces and place in a glass or non-reactive bowl.
Pour in lime and lemon juice to fully cover the shrimp. Stir and refrigerate for 30–60 minutes until shrimp is opaque and “cooked” through.
Meanwhile, dice the tomatoes, onion, cucumber, jalapeño (if using), and cilantro.
Once shrimp is ready, drain most of the citrus juice, leaving a few tablespoons in the bowl.
Add the chopped vegetables and stir to combine. Season with salt and pepper to taste.
Gently fold in the diced avocado and drizzle with olive oil, if using.
Chill until ready to serve. Serve cold with tortilla chips or in lettuce cups.
Notes
Use pre-cooked shrimp if desired—skip marinating and mix directly with other ingredients.Add mango or pineapple for a tropical twist.Adjust heat level by changing amount or type f chili pepper used.Add avocado just before serving to prevent browning.Serve as a dip, taco filling, or salad topping.
