If you’re craving something refreshing, vibrant, and bursting with flavor, this Shrimp Ceviche Recipe will absolutely hit the spot. Think sweet, succulent shrimp marinated in zippy citrus, tossed with crisp veggies, and bright herbs—every bite is like a mini-vacation. Light enough for a summer lunch, fancy enough for a dinner party, and so easy you won’t believe you made it yourself. With every scoop, you taste the sun, the sea, and all the magic that makes ceviche a showstopper.

Ingredients You’ll Need

The magic of this Shrimp Ceviche Recipe lies in its simplicity: just a handful of fresh, colorful ingredients that each bring something special to the table. Every addition plays a starring role in building texture, color, and those bright, tangy flavors you’ll love.

Shrimp: Go for small, raw, peeled, and deveined shrimp—they’ll soak up the citrus and remain juicy and tender.
Limes: Freshly squeezed lime juice “cooks” the shrimp and gives that traditional ceviche zing, so use plenty.
Lemons: The hint of lemon juice balances the limes and adds a gentle, sunny acidity.
Red Onion: Thinly sliced for a pop of color and crunch; they mellow out perfectly in the citrus marinade.
Cilantro: Fresh is a must for that herbal, unmistakable ceviche aroma.
Tomatoes: Ripe, firm tomatoes bring juiciness and sweetness; remove seeds to keep things crisp.
Cucumber: Peeled, seeded, and diced—this adds a lovely crunch and refreshing bite.
Jalapeño: Just a bit brings clean heat and a punchy flavor; deseed if you prefer mild.
Avocado: Creamy, diced avocado makes each scoop richer and perfectly balances the citrus.
Salt and Pepper: Simple, but essential for bringing all the bright flavors to life.

How to Make Shrimp Ceviche Recipe

Step 1: Prep and “Cook” the Shrimp

Start by chopping your raw shrimp into bite-sized pieces—think uniform for the perfect ceviche texture. Lay them in a shallow bowl, then pour over freshly squeezed lime and lemon juice. The citric acid “cooks” the shrimp, turning them opaque and tender after about 20 minutes. Stir occasionally to make sure every piece gets coated.

Step 2: Drain and Combine Vegetables

Once the shrimp are opaque, drain off about half the citrus juice (this keeps your ceviche from getting soupy). Add the diced tomatoes, red onion, cucumber, jalapeño, and cilantro. Toss well so every ingredient marries with the zesty juices and shrimp.

Step 3: Season and Add Avocado

Gently fold in the diced avocado, and season everything with salt and pepper to taste. Give it a final stir, being careful not to mash the avocado. Taste and adjust lime, salt, or cilantro as you like—it should be bright, bold, and lightly briny.

Step 4: Chill

Cover the bowl and refrigerate your Shrimp Ceviche Recipe for at least 30 minutes. This lets the flavors bloom and the ceviche gets perfectly cold and crisp, which makes every bite more delicious.

Step 5: Serve Fresh

Right before serving, give everything a gentle toss, check seasoning again, and transfer to your favorite bowl or platter. Top with extra cilantro or a few thin-sliced jalapeños if you love extra heat.

How to Serve Shrimp Ceviche Recipe

Garnishes

This Shrimp Ceviche Recipe loves to dress up! Generous sprigs of fresh cilantro, thin slices of jalapeño, lime wedges, and maybe a crumble of cotija cheese all make for a gorgeous plate. For an extra pop, scatter some diced red bell pepper or a sprinkle of flaky sea salt right before serving.

Side Dishes

Keep it light and breezy with sides like crispy tortilla chips, crunchy tostadas, or soft corn tortillas. For something heartier, try serving alongside a simple avocado salad or a bowl of fluffy white rice. Each one makes the ceviche shine in a different way.

Creative Ways to Present

For a party-ready twist, scoop the Shrimp Ceviche Recipe into individual glasses or lettuce cups—instant appetizers! Tiny tostada rounds, avocado halves, or even mini cucumbers boats make for pretty, hand-held bites perfect for a crowd.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, cover the ceviche tightly and store it in the refrigerator for up to 24 hours. The flavors continue to develop, but after a day the texture of the shrimp and avocado can begin to soften too much.

Freezing

Freezing isn’t ideal for this Shrimp Ceviche Recipe—once thawed, the shrimp can turn mushy and the veggies lose their crispness. Try to enjoy it as fresh as possible for the best experience.

Reheating

No reheating needed! Ceviche is always served cold. If it’s been in the fridge, give it a quick stir and let it sit at room temperature for a few minutes to take the chill off before serving.

FAQs

Do I have to use raw shrimp?

Traditional ceviche uses raw shrimp because the citrus juice gently cooks it. If you prefer, you can use pre-cooked shrimp; just limit the marinating time so they don’t get rubbery.

How long does it take for the shrimp to “cook” in the citrus?

Usually about 15 to 20 minutes is enough for bite-sized shrimp pieces to become opaque and firm, thanks to the acid in the lime and lemon juice.

Can I adjust the spice level?

Absolutely! Use more or less jalapeño, or substitute serrano for extra heat. You can even skip the peppers altogether if you’re sensitive to spice.

Is this Shrimp Ceviche Recipe gluten free?

Yes, it’s naturally gluten free! Just make sure whatever you serve it with (like chips or tostadas) are gluten free, too.

What if I can’t find fresh shrimp?

High-quality frozen shrimp works great; just thaw completely before using. Avoid any shrimp with additives or preservatives for the brightest flavor.

Final Thoughts

This Shrimp Ceviche Recipe is as inviting as it is delicious—a bowl of sunshine you’ll want to share with everyone! Dive in, get creative, and savor every tangy, crunchy, refreshing bite. Give it a try and let it become your go-to for any occasion.

Shrimp Ceviche Recipe