by Kellie
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 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.
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.
- Start with peeled and deveined cooked shrimp (from the grocer’s seafood counter is best).
- Chop the shrimp into 1/2 inch pieces and toss it with citrus juices.
- Let the shrimp marinate in the citrus juice while chopping the vegetables. (Tomatoes, jalapeños, jicama, cilantro, and red onion).
More Shrimp Favorites
- Garlic Butter Sheet Pan Shrimp
- Coconut Shrimp Curry
- Shrimp and Grits
- Easy Shrimp Dip
- Shrimp Pasta Salad
- Easy Shrimp Scampi Recipe
- Skillet Shrimp Fajitas
- Pineapple Teriyaki Shrimp Foil Packets
Did you enjoy this Shrimp Ceviche? Be sure to leave a rating and a comment below!
Easy Shrimp Ceviche Recipe
Prep Time 15 minutes
Servings 8 people
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
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
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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.
My adult grandson and I made this today and it delicious!
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.
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.
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.
We love this ceviche and it is a big hit with readers! Thank you for your tips too Loren.
This recipe was so good I added red and green jalapeno and a little minced garlic.
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.
I do not drain the juices when adding the veggies/fruits.
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!
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.
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!!
Please, don’t put apples in your Ceviche. They don’t belong there.
First time making any ceviche, really liked it
Mi hubby loves it
Yummy
Yay! So glad you loved it Sue!
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
Great substitution Lynn, so happy your guests loved it!
Your Seviche recipe looks so good – can’t wait to try it!
Thanks Elizabeth! Let us know what you think.