This easy shrimp ceviche recipe is light, fresh, and packed with fresh citrus flavor.

Chopped shrimp and crisp veggies are combined in a bright and tangy citrus mixture perfect for scooping with chips.

plated Easy Shrimp Ceviche

A traditional ceviche is a South American dish marinating raw seafood in an acidic marinade like citrus juice or vinegar which “cooks” the raw fish, shrimp, or shellfish (instead of heat). In this recipe, I use cooked shrimp.

Ceviche is A Must Make Because…

  • This dish is full of flavor and made with fresh ingredients.
  • Easy to make and no cooking required makes this dish a favorite for everyone!
  • Ceviche makes a great snack, appetizer, or as a light lunch over a salad or wrapped in lettuce.
shrimp , avocado , tomatoes , onion , lemon , limes and other ingredients to make Shrimp Ceviche with labels

Ingredients for Shrimp Ceviche

Shrimp for Ceviche: This shrimp ceviche and can be made with chopped shrimp or bay shrimp. Choose shrimp that is pre-cooked and ready to use. If using raw shrimp, ensure it’s very fresh.

While raw seafood is traditional in ceviche, we prefer to use cooked shrimp in this recipe as not everyone has access to fresh shrimp. Cooked shrimp adds a different texture, and cooking the shrimp can kill harmful bacteria. .

The FDA recommends that children, elderly, immune-compromised, and pregnant women do not eat undercooked seafood (including ceviche).

Citrus: Use fresh lemon, lime, and oranges for the best flavor. You can squeeze the juice with a citrus juicer or cut in half and squeeze it by hand. The orange juice is needed to keep the mixture from being too tart while lime juice brightens the flavors.

Vegetables: Tomatoes, jalapenos, red onions, and avocado bring color and texture. Thinly sliced radishes and sliced green onions work well too.

Variations

  • Replace the shrimp with scallops, ensuring they marinate in the citrus to ‘cook’ before adding the other ingredients.
  • Shortcut: It’s okay to skip the chopping and swap the vegetables for a refrigerated pico de gallo or mango salsa.
  • For a little extra kick, substitute serrano chile for the jalapeno.
cutting shrimp to make Shrimp Ceviche

How to Make Shrimp Ceviche

This shrimp recipe is not only colorful and crunchy but filled with an abundance of flavors.

  1. Chop the shrimp into bite-sized pieces (recipe below).
  2. Whisk together the citrus juices & pour over the shrimp to marinate.
  3. Add remaining ingredients except for avocado & marinate.
  4. Season & serve immediately.

If using raw shrimp, marinate it in the citrus juices until it becomes opaque (looking as though it is cooked) before adding the other ingredients, or up to 4 hours.

How to Cook Shrimp

If you’ve purchased raw shrimp and you’d like to cook it before adding it to the citrus marinade, I suggest poaching it as we do in our shrimp cocktail recipe.

ingredients in a bowl to make Shrimp Ceviche

What to Serve with Shrimp Ceviche?

So many options! Serve shrimp ceviche with tortilla chips or homemade crostini, scooped into cucumber boats, avocado halves, or piled on top of tostadas. You can also use it as a salsa for quesadillas or tacos.

Don’t forget the festive cocktails! A pitcher or two of white sangria will round out any fiesta.

plated Shrimp Ceviche with limes

Storing Shrimp Ceviche

Shrimp ceviche doesn’t last long in the refrigerator without losing its crunch, so it’s best enjoyed the same day it’s made. Store it in a covered container in the refrigerator for up to a day.

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Did you enjoy this Shrimp Ceviche? Leave a rating and a comment below!

top view of Shrimp Ceviche in a bowl with lemons and limes around it
4.97 from 165 votes↑ Click stars to rate now!
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Easy Shrimp Ceviche Recipe

Shrimp ceviche is a refreshing dish of succulent shrimp marinated in tangy citrus juices, mixed with fresh veggies, avocado, and jalapeno.
Prep Time 20 minutes
Marinating Time 30 minutes
Total Time 50 minutes
Servings 8 people

Equipment

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Ingredients  

  • 1 pound cooked shrimp* peeled and deveined
  • ¼ cup fresh lemon juice about 2 lemons
  • ¼ cup fresh lime juice about 3 limes
  • ½ cup fresh squeezed orange juice about 1 large orange
  • 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

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 marinate 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.

Notes

Do not use lemon, lime or orange juice from a container. Fresh squeezed isrecommended for best results.
Shrimp Ceviche is best enjoyed the same day it’s made. 
*We prefer to use cooked shrimp in this recipe as not everyone has access to fresh shrimp. The FDA recommends that children, elderly, immune-compromised, and pregnant women do not eat undercooked seafood (including ceviche).
If using raw shrimp, cut it into bite sized pieces and marinate in the citrus juices at least 30 minutes or up to 4 hours before adding the other ingredients.
4.97 from 165 votes

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.

Course Appetizer, Dip, Snack
Cuisine American, Mexican
bowl of Easy Shrimp Ceviche in a bowl with limes and writing
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Easy Shrimp Ceviche in a bowl and close up with a title

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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. I have made this recipe several times for various groups of friends and family and it is a hit every single time. I always receive compliments as it tastes fresh and light like traditional ceviche. Using freshly squeezed juices is a must- don’t cut this corner.

    Excellent! Excellent! Excellent!5 stars

  2. This recipe is similar to my families, homemade traditional ceviche. I like to add baby clams to mine. If you’re using uncooked shrimp, it is best to cook them with water for a short time 3-5 minutes and let them soak lime/lemon juice and cool

  3. Hi Holly, I like many of your hints and recipes and I don’t mean my comment as derogatory, just informative. I really don’t know any source for “Fresh Shrimp” because any that you find in stores that aren’t frozen is defrosted since Shrimp are frozen at Sea
    and stay that way when distributed to various merchants until they present them as defrosted or cooked, or in rings with sauce, but I don’t believe any are “Fresh” This is what I’ve been told when asked about Fresh or Frozen. I never buy “Farmed Shrimp” or any “Farmed Fish” because the practices used for raising them are not healthy

    1. We make this recipe with cooked shrimp for that reason. Unless living on the coast with access to fresh shrimp, we find it best to prepare it this way.

  4. Omg! Ive made this recipe 3xs already and each time was a hit! I followed recipe to the T minus the jicama. I also had to add a little more lime juice (one small whole squeezed lime) to balance out the orange juice flavor. I also added a little bit of cayenne pepper for a little heat. My family and I love ceviche and we can’t stop eating it. My mom asked me to make more for Father’s Day dinner.
    * If you cant find “cooked” shrimp or only have “raw” shrimp at home. Here’s a method you can use:
    Boil raw shrimp for 1-2 minutes or until pink (Be careful not to overcook, you DO NOT want rubbery shrimp) . Once pink, immediately take out pot and toss shrimp into an ice bath.*5 stars

  5. This was an amazing summertime appetizer to start our dinner club tonight.
    I made a simple guacamole to complement it, and offered tortilla chips with carrot and jicama sticks on the side. There was not one bite of anything left. Not even the chips crumbles.
    I made with cooked shrimp and followed the recipe precisely, using jicama, not apple. Yum! Will make this again! Lots of prep but worth it for a clean, fresh appetizer.5 stars

  6. I didnt have tomatoes but substituted orange/tangerine pieces for citrus. I also added 1.5 cup of finely fresh shredded cabbage which compliments the seafood. I also substituted orange bell pepper for hot peppers. This is a very great authentic recipe that you canbe creative with.5 stars

  7. Good afternoon! I made this recipe a few weeks ago…it was excellent! I actually am making it again for dinner.

    Both times, I used fresh, raw shrimp and let the citrus “cook” the shrimp. (At least 4 hours)…comes out perfect. I do not add apple or other jamica (?)… however, I did fry up my own corn tortillas! (Yummy and easy).

    Honestly, I think fresh fish or shrimp is the way to go. I’m lucky, I live in SC…fresh seafood is in abundance.

    Your recipe is outstanding!

  8. So very happy I found your recipe.
    I made it yesterday and my husband, and neighbor said this is the best they have ever tasted. Neighbor said don’t tell his wife lol.
    Thank you for sharing and for making me the ceviche hero.5 stars

  9. I just made this to enjoy while watching football today. The chopping did take a little time but was worth it! The flavor is great, I used jicama because I love it and think it is a nice addition to the ceviche recipe.5 stars

  10. This is an excellent recipe. I made a few changes based on availability of ingredients. I used uncooked frozen shrimp (thawed), an apple, and Serrano pepper. While I had tortilla chips available my husband and I agreed we like eating with saltine crackers. Will definitely make again. May even try a different fish.5 stars

  11. I always find the best recipes on this site. This is go-to ceviche recipe. Always a hit, but I do use raw shrimp rather than cooked shrimp. Delicious and so refreshing!5 stars

  12. We found Jicama and used a Kuhn Rakan to chop into smaller bite size pieces. Might have been too small but, it was still good!! We also used 1 cucumber in the ceviche as well. We prepped the 2 days prior.

    Day one: Onions, Jalapenos, Jicama, Cucumber. (into storage bags and in our fridge)
    Day two: Tomatoes, Shrimp (same as day before)
    Day three: (Ceviche day!) Juiced the limes, oranges, and lemons and cut the avocado.

    Mixed the juices with the shrimp, added all items minus the avocado and cucumbers and within 5 or so minutes of being ready to eat we added the missing components.

    SO refreshing and for both my husband and I who work 9-5 jobs at the office; the prep work made our lives easier.

    Thanks so much!!!5 stars

  13. Amazing! This recipe is so good & refreshing. I have made this 2 ways, diced everything, which takes some time to do & then in my food processor. Raves for both ways. it has become a favorite. Enjoy

  14. I’m honestly not a huge fan of ceviche, but this was so delicious and fresh! I made it for my mother’s birthday party we hosted and it was the star of the evening. I used 1 large jalapeño instead of 2, and left out the jicama/apple. I’ll use this again and again! Thank you!!5 stars