Easy Shrimp Ceviche Recipe

This post may contain affiliate links. Please read my disclosure policy.

No cooking required, this Easy Shrimp Ceviche recipe is a great summer dish bursting with fresh citrus flavor.

You’ll need just a few simple ingredients and a knife and cutting board. Make a big batch to serve with a bowl of tortilla chips or pile a few spoonfuls right onto a romaine leaf, taco-style, for a light lunch or dinner.

Why We Love This Recipe

Quick to make and no quicking required makes this dish from Kellie at The Suburban Soapbox a favorite for everyone!

This dish is full of flavor, made with fresh ingredients, and it’s healthy too!

Ceviche makes a great snack or appetizer but it is also great served as a light lunch over a salad or wrapped in lettuce.

shrimp ceviche with lime in a white bowl with chips and lime garnish

Shrimp for a Quick Meal

I’m a huge fan of making shrimp dishes on the regular because shrimp cooks quickly, allowing me to get dinner on the table in a hurry.

From Skillet Shrimp Fajitas to Garlic Roast Shrimp Cocktail shrimp dishes can be fast, require few dishes, and little prep!

A favorite of all shrimp dishes has got to be this quick easy Shrimp Ceviche recipe because…..no cooking required. AND you only have one bowl to clean. I thought about how to make shrimp ceviche in the easiest way!

What is Shrimp Ceviche?

Traditional ceviche is a South American dish of raw seafood tossed in an acidic marinade like citrus juice or vinegar which “cooks” the fish.

I first fell in love with ceviche while on vacation in Mexico, it was light and refreshing and had a variety of fish and shellfish mixed in with some vegetables.

This version starts with cooked shrimp because it helps the recipe come together quickly AND I prefer texture better than when I start with raw shrimp (plus it’s great if you don’t have access to fresh seafood).

The best shrimp ceviche recipe is one with great flavor, in this case, we’ve added finely diced jalapeños for a little zip, chopped jicama for crunchy sweetness, and creamy avocado. The traditional flavors are there, as is, the burst of fresh citrus juice that’s a staple in ceviches.

shrimp ceviche ingredients in a glass bowl

Ingredients

Shrimp This recipe uses peeled and deveined cooked shrimp as we prefer the texture. Getting it from the grocer’s seafood counter is best but you can also defrost a shrimp ring if you prefer. Chop into 1/2″ pieces.

Citrus This recipe incorporates a combination of orange, lime and lemon.  The orange in the marinade tones down the tartness of the lemon and lime adding a vibrant, freshness you will miss if you skip it.

Veggies Jicama is a crispy root vegetable also known as a Mexican turnip that looks like an oddly shaped potato. They’re usually found with the avocados and other ethnic produce at your local grocery store. They taste a bit like an apple with a texture of an apple/potato mixed so if you can’t find them at your store you can substitute a peeled and chopped apple, any variety will work.

Flavor Boosters If you’re looking for something a little on the mild side, you can substitute the jalapeño for a bell pepper or skip it altogether.

How to Make Shrimp Ceviche

This Easy Ceviche  Shrimp recipe is so simple to make with just a handful of ingredients.

  1. Start with peeled and deveined cooked shrimp (from the grocer’s seafood counter is best).
  2. Chop the shrimp into 1/2 inch pieces and toss it with citrus juices.
  3. Let the shrimp marinate in the citrus juice while chopping the vegetables. (Tomatoes, jalapeños, jicama, cilantro, and red onion).

Blue spatula stirring shrimp ceviche in a glass bowl

 

More Shrimp Favorites

Did you enjoy this Shrimp Ceviche? Be sure to leave a rating and a comment below!

shrimp ceviche with lime in a white bowl with chips and lime garnish
4.95 from 69 votes
Review Recipe

Easy Shrimp Ceviche Recipe

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 people
Author Kellie Hemmerly
Quick easy Shrimp Ceviche recipe that is ready in minutes with no cooking required.

Ingredients

  • 1 pound cooked shrimp peeled and deveined
  • ¼ cup fresh lemon juice about two lemons
  • ¼ cup fresh lime juice about 3 limes
  • ½ cup fresh squeezed orange juice
  • 4 whole plum tomatoes seeds removed and diced
  • 2 whole jalapeno peppers seeds and vein removed, minced
  • 1 cup jicama diced, or diced peeled apple
  • ½ cup fresh cilantro chopped
  • ¼ cup red onion finely chopped
  • 1 avocado pitted and diced
  • kosher salt and fresh ground pepper

Follow Spend with Pennies on Pinterest

Instructions

  • Chop the shrimp into ½ inch pieces and transfer to a bowl. Set aside.
  • In a small bowl, whisk together the lemon, lime and orange juice to combine. Pour ½ cup of the citrus juice over the shrimp and toss to combine. Allow the shrimp to marinade in the juice for 15 minutes.
  • Add the tomato, jalapeño, jicama (or apple), cilantro and red onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes. Stir in the avocado and remaining juices.
  • Season the ceviche with salt and pepper, to taste. Serve immediately with tortilla chips, if desired.

Recipe Notes

Do not use lemon, lime or orange juice from a container. Fresh squeezed is recommended for best results.
Shrimp Ceviche is best enjoyed the same day it's made. 

Nutrition Information

Calories: 116, Carbohydrates: 6g, Protein: 12g, Fat: 4g, Cholesterol: 142mg, Sodium: 444mg, Potassium: 251mg, Fiber: 2g, Sugar: 2g, Vitamin A: 135IU, Vitamin C: 22mg, Calcium: 89mg, Iron: 1.5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword easy shrimp ceviche, how to make shrimp ceviche, shrimp ceviche
Course Appetizer
Cuisine Mexican
Shrimp Ceviche in a white bowl with a title
Shrimp Ceviche ingredients in a bowl and Shrimp Ceviche in a bowl with writing
About the author

Kellie

pinterest facebook twitter instagram

Kellie is the creator of The Suburban Soapbox, a food and lifestyle blog. A busy mom of two and former marketing manager, she created her website as a way to share recipes and household DIY tricks with her corporate coworkers. Kellie is always on a quest to consistently create the fastest, tastiest dinners that every family will love, even the pickiest of eaters. Her recipes are fool-proof and suitable for quick weeknight dinners and easy entertaining.

A lover of travel, wine, butter, chocolate and cheese (in that order), Kellie finds inspiration for her food creations just about everywhere she turns.

More Posts by Kellie

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. don’t use bottled citrus juice but use cooked shrimp, no thank you. you should use canned shrimp to make it even easier! LOL! excellent recipe! the flavors tie together beautifully ! i actually used a similar recipe in my master chef tryout.4 stars

  2. One other note from the comments below. Don’t remove the the juice it is a big part of the experience. In South America it is relished as the gran finale and they call it “Sangre de Tigre” or the blood of the tiger.

  3. I would disagree about not using orange juice. It is not intended to be the principal citrus flavor but it adds another component to the flavor. I lived in Ecuador and dated a Peruvian who used a little orange also and her ceviche makes me want to go back. On a sideline the Ecuadorians always serve ceviche with popcorn. Also it is a fabulous hangover cure.

  4. Absolutely the wrong way to make ceviche is to follow the above recipe. The proper way is to use raw shrimp and absolutely never use orange juice. Only one type of lemon in the whole plant is proper for ceviche and it grows naturally in only two places in the world (Mexico & Peru) but is now farmed & grown in many places. Use ONLY GREEN Lemons, some people including grocery stores call them limes but they are actually green lemons. Green lemons are about the size of small Valencia oranges and can mainly be found in the hispanic grocery stores and almost never in a typical grocery store in the USA. DO NOT USE Key Limes as they are way to sour.

    1. What about clamato? I’ve always known ceviche to be made with this tomatoe-esk juice (also great with beer, aka chelada)

      1. We don’t use Clamato in our ceviche recipe but that sounds delicious Ms. Ind!

  5. Do you drain the juices from the shrimp after it marinates for 15 minutes, prior to combining with the remaining fruits/veggies and citrus juice.

  6. Excellent and refreshing! I did use a green apple, first making sure it wasn’t sweet, since I couldn’t find jicama at store-it was delicious!5 stars

  7. I made this shrimp ceviche recipe today. It was much easier than my standard recipe.It was absolutely fantastic. The only difference was I added one diced jalapeno. It will now be my go-to ceviche recipe.

  8. Whoever said ceviche doesn’t include orange juice needs to read up a bit. Peruvian ceviche includes oj. Everything about this recipe is amazing, thank you!!5 stars

  9. Thank you for sharing this recipe..delicious! I used cucumber instead of jicama, it turned out great. I don’t care if it’s not actually ceviche or not..it’s the taste that counts, and this is definitely a winner. So refreshing and and an impressive appetizer for guests. I appreciate the simplicity, and the balance of ingredients is 5 stars