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This easy shrimp ceviche is one of those recipes that feels light and fresh but still gives you big flavor. I let the shrimp sit in plenty of lime juice until it turns pink and tender, then mix in tomatoes, avocado, red onion, cilantro, and peppers for crunch, creaminess, and heat. Serve it with tostadas, tortilla chips, or plantain chips, and suddenly snack time is looking real serious.
If you love this seafood recipe try my Shrimp Alfredo with Broccoli, Seafood Boil Recipe (with cajun garlic butter sauce) or Lobster Roll Recipe.
Key ingredients in shrimp ceviche
- Raw Shrimp – The base of the ceviche. Chop it small so the lime juice can “cook” it evenly and every bite gets shrimp.
- Lime Juice – Cures the shrimp and gives the whole dish its bright, citrusy flavor. The lime juice “cooks” the shrimp in a process called denaturation.
- Roma Tomatoes – Add freshness, juiciness, and a little sweetness.
- Avocado – Brings creaminess that balances the acidity and heat.
- Red Onion – Adds sharpness, crunch, and color.
- Cilantro – Gives the ceviche that fresh, herby finish.
- Jalapeño Pepper – Adds mild heat and fresh pepper flavor.
- Serrano Pepper – Brings a little more kick for balance.
- Salt – Pulls all the flavors together and makes the citrus pop.
- Black Pepper – Adds a little bite in the background.
- Tostadas, Tortilla Chips or Plantain Chips – Bring the crunch and make this easy to scoop and serve.
Ceviche Variations
Ceviche is something you can easily play around with and customize to your liking. Sometimes I’ll add different veggies or omit something. It really depends on what you want!
- Add other seafood: I love to add a firm white fish like mahi mahi, octopus or scallops to the shrimp ceviche sometimes. They add some more depth and flavor to the ceviche.
- Mix up the citrus: I like to add 1/4 cup of orange or lemon juice sometimes to add more citrus to the ceviche. It really brightens up the dish and makes it a different flavor. Use mainly lime juice because it’s the highest in acidity to really “cook” the seafood.
- Mexican style: When I was in Mexico, often times the ceviche would have clamato juice. That extra hint of tomato juice can really turn up the flavor in the ceviche.
- Fruit: When I want more of a tropical vibe, I’ll add diced mango or pineapple to the ceviche. It gives it a real summer feel and tastes so good with the cold seafood.
How long does shrimp ceviche last in the fridge?
Shrimp ceviche is best the day it’s made, but you can store it covered in the fridge for up to 2 days. But, trust me this ceviche won’t last that long because you’ll be gobbling it up!
Can I use cooked shrimp for ceviche?
Yes. If you prefer, use cooked shrimp and let it marinate with the lime juice and vegetables for at least 30 minutes so the flavor still settles in.
Easy Shrimp Ceviche
Ingredients
- 1 lb raw shrimp , peeled, deveined and tail off
- ¾ cup lime juice, about 8 limes
- 2 roma tomatoes , diced or 1 regular tomato
- 1 avocado , diced
- ½ red onion, diced – about ½ a cup
- ¼ cup cilantro , chopped
- 1 jalapeno pepper , diced
- 1 serrano pepper , diced
- ½ teaspoon salt
- Pepper, to taste
- Tostadas or tortilla chips or plantain chips
Instructions
- Chop up the shrimp into small pieces and place in a large mixing bowl.
- Pour the lime juice over the shrimp and give it a stir. Make sure the shrimp is fully submerged. Cover the bowl and put it in the fridge. The lime juice will “cook” the shrimp. Let it sit for at least 3 hours but I like to do it overnight. I stir the shrimp halfway through just to make sure everything is getting properly covered.
- The shrimp should be pink when ready. Add all the diced & chopped vegetables, salt and pepper. Mix together well.
- Serve with tortilla chips or tostadas. Eat and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
