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