This easy shrimp ceviche 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.
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Holly’s Recipe Highlights
- Flavor: Bright lime, juicy tomato, and creamy avocado balance the cool crunch with a citrusy zing!
- Skill Level: This recipe is easy to make with no cooking required, making it a favorite for everyone!
- Time-Saving Tip: It’s okay to skip the chopping and swap the vegetables for a refrigerated pico de gallo or mango salsa.
- Serving Suggestion: Ceviche makes a great snack, appetizer, or light lunch over a salad or wrapped in lettuce.
Ingredient Tips for 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).
- Shrimp: Use chopped shrimp or bay shrimp that are pre-cooked and ready to use. If using raw shrimp, ensure it’s very fresh. While raw seafood is traditional in ceviche, I 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.
- Citrus: Use fresh lemon, lime, and oranges for the best flavor. You can squeeze the juice with a citrus juicer or cut it 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.
- For a little extra kick, substitute serrano chile for the jalapeno.
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.
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.
More Mexican-Inspired Faves
- Crispy Coconut Shrimp – a family favorite
- Garlic Roast Shrimp Cocktails
- Crispy Air Fryer Shrimp – use fresh or frozen shrimp
- Mexican Shrimp Cocktail
Did you enjoy this Shrimp Ceviche? Leave a rating and comment below!
Equipment
- Vegetable Chopper optional
- Mixing Bowls Glass
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 orange juice about 1 large orange
- 4 Roma tomatoes seeds removed and diced
- 2 jalapeños seeds and vein removed, minced
- 1 cup diced jicama or diced peeled apple
- ½ cup chopped fresh cilantro
- ¼ cup finely diced red onion
- 1 avocado pitted and diced
- kosher salt to taste
- black pepper to taste
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
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
You use cooked shrimp? The lime is meant to cure (cook) the shrimp. I have never heard of orange juice in ceviche and I’ve asked all the women in my life if they have. They haven’t. This isn’t really ceviche. This is shrimp with lemon or lime or orange juice flavoring.
Hi Wendy, this is our version of ceviche. It is definitely a little different than the traditional South American dish but we think it tastes delicious.
This is not ceviche. Ceviche really isn’t a dish, it’s the process of marinating the shrimp to “cook” it; not everything else. This recipe is simply pico with ceviche shrimp. Overall, looks great for beginners!
Hi El, you are right, traditional ceviche is a South American dish of raw seafood tossed in an acidic marinade like citrus juice or vinegar which “cooks” the fish. This is our version of the classic dish! Hope you enjoy.
great easy recipes!
Thanks Deby!
Excellent explanation and visual guide! This is a ‘new ceviche’ that comes from the original school of Peruvian ceviche and it is very cool to see how this Peruvian tradition has grown wings to become a global phenomenon. We recently were in Peru and came across 3 rugged fishermen preparing fresh ceviche right there, on the beach they had caught the fish at… totally cool.
Thanks for sharing Roger! That is super interesting :) I would love to visit Peru one day!
Omg so this recipe is absolutely AMAZING making a double batch the second time around because last time one just wasn’t enough.
So glad you enjoyed this recipe!
ShrimpCeviche…I doubled everything and added a little garlic powder. It was amazing! The whole family enjoyed it. Thanks!
That’s great to hear Kirby! So happy the family loved it.
Love your recipes.
Thanks Margaret!
Made this with a Granny Smith apple – it was a winner. Thanks.
Mmmm, that sounds delicious Jim!
Absolutely tasty!!!
Thanks Crystal!
Looks incredible and I am making it tomorrow. The recipe says to serve immediately but it is something we are taking to a gathering. How long before it’s not considered `fresh` enough?
Hi Ray, I would serve this within 4 hours of making it. The acidity may dry out the shrimp, and the avocado can oxidize if left for longer.
This is a great recipe. I always cook my shrimp. I don’t like the texture or raw shrimp cured in lemon myself. The only thing I would remove is the “1 cup diced jicama (or diced peeled apple)” there is no need for that.
So glad you enjoyed it! You could certainly leave the jicama out, we love the crunch and freshness it adds! :)
I made this for a get together I had this evening and it was delicious. The only thing I didn’t use was the orange juice but only because I forgot to grab some. I am going to save this recipe and will absolutely be making this again sometime.
I am so glad you enjoyed this recipe Kelsie!
Ceviche is raw seafood that is cured in citrus and spices. This is not ceviche. Where are all the other comments that say this. Only posting the “5 star” comments? That’s dishonest. Will not use this website.
I’ve posted all of the comments that have been left on this recipe (that are relevant to the recipe and not spam of course). :) You’re correct, ceviche is generally a raw fish/seafood dish. I don’t always have access to fresh seafood so I personally prefer to cook the shrimp. Hope you enjoy the recipe!
I bet you speak to the manager often.
Marianne – love your comment LOL!!
Holly – I cant wait to make this tonight as agreed if we could just run and get “fresh” shrimp on hand I am certain that you would do it that way. However its difficult to find!!! I will be trying this tonight with cooked shrimp! I am so excited – and I am a huge foodie!! Well done my friend!
Enjoy Kelly! Hope you love it!
Lori
Thanks for being a nit picking buzz kill
The recipe told me exactly what I needed. I have a friend from Ecuador and her recipe was very similar and she called hers cerviche so yes we realize it’s the cooking process but no harm calling this recipe shrimp Cerviche not to mention I had authentic Petuvian this afternoon and they called it same thing
Please get over yourself.
I have always wanted to make ceviche, but was a bit anxious about dealing with raw fish. This was absolutely delishous. I made it yesterday morning and served it in the afternoon. I could have made three times the amount and it would have disappeared. Everyone raved about how good it was. Only thing I didn’t do was add the avocado…because I forgot! Wonderful without and I will do it the next time I make which will be in the near future.
I’m so glad everyone enjoyed this recipe!
Love your Ceviche recipe! I think everyone adds their own twist and that’s ok. That’s what cooking is all about people! I made ceviche but instead of jicama I used cucumber and no orange juice. Next time I make ceviche I would like to try it with jicama and the orange juice sounds good too. I also partially boil my shrimp then soak in lemons or limes to finnish cooking because I don’t like the taste if using only lemons to cook the shrimp. Thank you!
That sounds so delicious Gloria! Thanks for sharing your version with us.
It’s so good Maggie!!
The recipe says pour 1/2 of citrus juice over shrimp. What do you do with the other half of the liquid?
Linda, you add it in along with the avocado. Updated, thank you!
This just screams summer! I love eating as much shrimp as possible during the summer.
Thank you Natalie, it really is a great dinner for summer!
The colors are so vibrant! This is the perfect summer dip.
This absolutely screams summer! I love it! So vibrant and flavoursome, definitely going to try this recipe out :)
Summer, here we come!
What a fun summer recipe! I know two of my sister would seriously love to have one full recipe’s worth each (can you tell they’re seafood lovers??). Thanks for sharing such a simple and easy recipe!
You’re welcome Demeter, it is easy and delicious!