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Shrimp Ceviche » Simple and Healthy Recipe! ✅

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Shrimp Ceviche is a quick and easy appetizer or light meal packed with fresh and savory flavors! Shrimp, cucumber, tomato, avocado, jalapeno, and red onion are marinated in fresh citrus juice. Serve with tortilla chips or warm corn tortillas.

If you love shrimp and are looking for a no-bake appetizer or dinner, then you need to try this easy shrimp ceviche! I love making seafood recipes for summer dinner. They’re light, cool, and perfect for days when it’s too hot to heat the kitchen.

Honey Sriracha Salmon with Pineapple Avocado Sauce, Teriyaki Shrimp and Pineapple Skewers, and Shrimp Ceviche are just a few of my favorite easy healthy dinners.

What is ceviche?

Ceviche is a South American dish based on fresh raw fish or shellfish seasoned or “cooked” in citrus juice. Lemon and lime juice is the most used.

Chili peppers and red onion usually accompany fish or shellfish. Since the fish or shellfish is raw, it must be prepared and served fresh. Ceviche is usually eaten as a starter, although it can be served as a main dish.

Are the shrimp raw in the ceviche?

Traditionally, raw shrimp are used in ceviche. The acidity of the citrus juice “cooks” the shrimp in the same way that the heat does. For convenience or if you are not comfortable with raw shrimp, you can use cooked shrimp. It’s just as tasty made this way.

Ingredients for Shrimp Ceviche

Shrimp – Use peeled and peeled prawns. Work raw or cooked for this recipe. I recommend using extra large or large shrimp, 26-30 or 31-40 counts. Cut the shrimp into smaller pieces to make it easier to scoop up the fries.

cucumbers – Adds crispness and freshness to civics.

Avocado – Adds a creamy texture that goes very well with citrus juices.

Tomatoes – I like to use vine-ripened tomatoes or Roma tomatoes. Remove the seeds and the inside of the tomato to prevent the ceviche from having too much liquid.

Red onion – I like to use red onion over yellow because the flavor is not as strong and intense. You can also use a sweet white onion.

Jalapeno – Gives a spicy touch to the ceviche. If you are sensitive to heat, feel free to omit it or replace it with poblano or bell pepper.

Cilantro – Adds freshness and complements all other ingredients.

Lime, lemon and orange juice – The combination of the three citrus juices gives the marinade a nice balance between tart and sweet.

how to make ceviche

This is really an easy recipe to make. The most time consuming part is cutting the vegetables. Start by chopping up the cucumbers, tomatoes, and red onion. I like to keep everything the same size to get a little bit of everything in one bite.

Squeeze the juice of one lemon, 1-2 ½ limes, or a whole orange through a strainer and into a glass measuring cup. The amount of citrus you need can vary based on size and juiciness.

For the shrimp you have a few options. If you use them raw, just cut them into a few pieces to make them smaller and easier to eat. Place the shrimp in a large bowl with half of the citrus juice and cook for 15-30 minutes then add the other ingredients.

I prefer to use cooked shrimp for this recipe. You can buy pre-cooked shrimp at the grocery store seafood counter or buy a bag of frozen cooked shrimp and let them thaw. Again, cut the shrimp into smaller pieces, similar to the size of the vegetables.

Combine vegetables and shrimp in a serving bowl and pour in citrus juice. Salt to taste and a few drops of hot sauce if you want a little heat. Mix everything together and then let it marinate in the fridge for 1-4 hours.

Just before serving, cut the avocado into cubes and shake. I like to add it last to keep it from browning and breaking up all the citrus juice.

How long will it keep?

Ceviche is best eaten the day it’s made, but you can keep leftovers for 1-2 days. The texture of the shrimp will change slightly and become more rubbery the next day.

how to serve it

  • with tortilla chips
  • Crackers and hot sauce
  • Hot corn tortillas. You can also make it into tacos.
  • With a side of rice
  • On top of a shell of toast

Other seafood recipes

  • Salmon Roll Sushi Bowls
  • Spicy shrimp with feta sauce
  • grilled fish tacos
  • Grilled Shrimp Pesto Pasta
  • Grilled prawn fajitas

Did you make this shrimp ceviche? I would love for you to leave a rating and review of the recipe below.

Continue Low Yield: 6 servings

shrimp ceviche

Preparation time
15 minutes

Extra time
30 minutes

Total Time
48 minutes


  • You can use 1 1/2 pounds, peeled or fresh, frozen or peeled cooked shrimp

  • 2 tomatoes, seeded and diced

  • 1 cup diced English or Persian cucumbers

  • 1/3 cup chopped red onion

  • 1 jalapeño, seeded and venisoned and finely chopped

  • 1 avocado, peeled and diced

  • 1/2 cup coriander leaves, chopped

  • 1/4 cup freshly squeezed orange juice

  • 1/4 cup freshly squeezed lime juice

  • 1/4 cup freshly squeezed lemon juice

  • Salt and freshly ground black pepper to taste

  • Hot sauce to taste, optional


  1. Cut the prawns into small pieces and add them to a large bowl. Add the diced tomatoes, cucumbers, red onion, jalapeno, avocado, and cilantro.
  2. Combine citrus juices in a glass measuring cup, then pour over shrimp mixture. Season with salt and pepper and add hot sauce to taste. Mix everything together until covered. Taste for seasoning
  3. Serve immediately or cover and refrigerate until ready to serve.


  • I like to marinate the ceviche in citrus juice for at least 30 minutes and up to 4 hours for the best flavor.
  • If you’re making it a few hours ahead of time and you’re worried about the avocado browning, toss it right before serving.
  • See the notes in the blog post about using raw shrimp.

Nutritional information:





Amount per proportion:

Calories: 166 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 160mg Sodium: 724mg Carbohydrates: 10g Fiber: 3g Sugar: 3g Protein: 19g

Nutrition information is an estimate. Consult a registered dietitian for the most accurate nutritional information.

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