Easy Shrimp Ceviche Recipe

There’s something magical about the way citrus can transform shrimp into a zesty, refreshing bite of pure summer. This easy shrimp ceviche is a celebration of bright flavors, crisp textures, and that satisfying tang that dances on your tongue. It’s one of those dishes that feels like a coastal getaway, no matter where you are.

Behind the Recipe

I first stumbled upon shrimp ceviche during a warm beach vacation. The ocean breeze, the scent of lime in the air, and that first chilled bite of marinated shrimp hooked me instantly. Since then, this recipe has become my go-to whenever I want something light, flavorful, and effortlessly impressive. It’s the kind of dish you make once and remember forever.

Recipe Origin or Trivia

Ceviche has deep roots in Latin American cuisine, especially in countries like Peru and Mexico. Traditionally made with raw fish cured in citrus juice, shrimp ceviche is a popular variation that’s often used in home kitchens because shrimp can be lightly cooked before marinating. It’s a dish that’s both ancient and modern, evolving with each region’s own flair of ingredients like avocado, cucumber, and chilies.

Why You’ll Love Easy Shrimp Ceviche

This recipe is packed with personality and just the right mix of tang, crunch, and color.

Versatile: Serve it as a light appetizer, a fresh side dish, or even spooned over tostadas for a casual meal.

Budget-Friendly: Shrimp and fresh produce make this a flavorful dish without breaking the bank.

Quick and Easy: No oven, no stovetop, and it all comes together in under 30 minutes.

Customizable: Add mango for sweetness or jalapeños for a spicy kick. It’s your canvas.

Crowd-Pleasing: Always the first dish to disappear at a potluck or party.

Make-Ahead Friendly: Let it chill in the fridge and the flavors only get better.

Great for Leftovers: Scoop onto crackers or wrap in lettuce for a light lunch the next day.

Chef’s Pro Tips for Perfect Results

Want ceviche that sings with flavor and keeps its texture just right? Here’s how.

1. Use fresh, quality shrimp — either raw and poached, or pre-cooked, but never overcooked.
2. Chop everything evenly so you get the perfect bite every time.
3. Let it marinate long enough (at least 15 minutes), but not too long, or the shrimp can become rubbery.
4. Serve chilled for maximum freshness and crunch.
5. Taste as you go — lime, salt, and spice levels should suit your palate.

Kitchen Tools You’ll Need

No fancy equipment needed, just your kitchen basics.

Sharp Knife: For clean, even chopping of shrimp and vegetables.

Cutting Board: Preferably non-slip, for quick and safe prep.

Mixing Bowl: Glass or ceramic is best for citrus-based marinades.

Citrus Juicer: Makes squeezing all those limes a breeze.

Plastic Wrap or Lid: To cover and chill the ceviche as it marinates.

Ingredients in Easy Shrimp Ceviche

Let’s break down the stars of this dish. Each one brings something fresh and fabulous.

1. Shrimp: 1 pound, peeled and deveined. The heart of the recipe, sweet and tender.
2. Lime Juice: 1 cup, freshly squeezed. Cures the shrimp and gives that signature zing.
3. Tomatoes: 2 medium, finely diced. Adds color and juicy bite.
4. Red Onion: 1 small, finely chopped. Gives a sharp edge and crunch.
5. Cucumber: 1 medium, peeled and diced. Refreshing and crisp.
6. Jalapeño: 1, minced (optional). Adds a subtle heat.
7. Cilantro: ½ cup, chopped. Bright and herbaceous flavor.
8. Salt: ½ teaspoon. Enhances every ingredient.
9. Black Pepper: ¼ teaspoon. Adds a touch of spice.
10. Avocado: 1, diced (optional). Creamy contrast to the tangy marinade.

Ingredient Substitutions

No worries if you’re out of something — here’s how to keep it going.

Shrimp: Cooked bay scallops or imitation crab meat.

Lime Juice: Lemon juice or a combo of both.

Red Onion: Shallots or green onions.

Cucumber: Zucchini or green bell pepper.

Jalapeño: Serrano pepper or a dash of hot sauce.

Cilantro: Parsley if you’re not a fan.

Avocado: Mango or papaya for a fruity twist.

Ingredient Spotlight

Lime Juice: This citrus powerhouse isn’t just for flavor. It gently “cooks” the shrimp with its acidity, giving ceviche its signature brightness and firm texture.

Cilantro: Often debated but never ignored. Cilantro infuses the dish with an unmistakable freshness that ties everything together.

Instructions for Making Easy Shrimp Ceviche

Making ceviche is like assembling a puzzle of color, texture, and taste — and every piece matters.

1. Preheat Your Equipment:
   No oven here. Just make sure your knife and cutting board are clean and ready.
2. Combine Ingredients:
   In a large bowl, mix the shrimp, lime juice, tomatoes, red onion, cucumber, jalapeño, and cilantro. Stir gently to coat everything evenly.
3. Prepare Your Cooking Vessel:
   Your refrigerator is the key tool here. Cover the bowl with plastic wrap or a lid.
4. Assemble the Dish:
   Let the ceviche marinate in the fridge for at least 15 minutes, or up to 1 hour. This allows the flavors to meld and the shrimp to firm up.
5. Cook to Perfection:
   If using raw shrimp, poach them briefly before marinating. If pre-cooked, the lime will simply infuse them with flavor.
6. Finishing Touches:
   Just before serving, gently fold in the avocado, if using. Adjust salt and pepper to taste.
7. Serve and Enjoy:
   Spoon into small bowls, onto tostadas, or with tortilla chips. Serve chilled with lime wedges.

Texture & Flavor Secrets

What makes shrimp ceviche so satisfying is the contrast. The shrimp is tender yet firm, the veggies are crisp, and the avocado adds creamy softness. The lime juice sharpens the flavors, while the cilantro rounds it out with its green, fresh edge. Each bite is bright, briny, and perfectly balanced.

Cooking Tips & Tricks

Ceviche can be fuss-free if you follow these tips:

• Dice everything the same size for the perfect bite.
• Chill your ingredients before mixing to keep it extra fresh.
• Use a glass bowl to avoid any metallic taste from citrus.

What to Avoid

Avoid these easy-to-make mistakes:

• Over-marinating, which makes shrimp tough and chalky.
• Skipping the salt — it’s crucial for balance.
• Using bottled lime juice. Fresh is key.

Nutrition Facts

Servings: 4
Calories per serving: 180
Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes

Make-Ahead and Storage Tips

You can prep the shrimp and veggies a few hours in advance and combine them with the lime juice closer to serving time. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Avoid freezing, as the texture will suffer. Avocados are best added right before serving to prevent browning.

How to Serve Easy Shrimp Ceviche

Serve in small cocktail glasses for an elegant starter, pile onto crispy tostadas for a satisfying bite, or scoop with tortilla chips for a laid-back snack. Pair with a light lager, sparkling water, or an agua fresca for the perfect combo.

Creative Leftover Transformations

Leftover ceviche? Lucky you.

• Spoon over a rice bowl with beans and greens.
• Wrap it in a tortilla with shredded lettuce.
• Add to a salad for a protein-packed lunch.

Additional Tips

• Want extra flavor? Add a splash of orange juice to the lime mix.
• Dice a ripe mango in for tropical sweetness.
• Chill your serving dishes for a refreshing presentation.

Make It a Showstopper

Presentation matters. Serve in clear glasses to show off the layers. Garnish with thin lime slices, a sprig of cilantro, or even edible flowers. Color and texture are your best friends here.

Variations to Try

• Tropical Ceviche: Add diced mango, pineapple, or papaya.
• Spicy Ceviche: Toss in serrano peppers or a splash of hot sauce.
• Green Ceviche: Use tomatillos and green chiles for a salsa verde vibe.
• Creamy Ceviche: Stir in Greek yogurt or sour cream for richness.
• Crunchy Ceviche: Add radish or jicama for extra bite.

FAQ’s

Q1: Can I use frozen shrimp?

Yes, just thaw and pat dry before using. Pre-cooked frozen shrimp work great.

Q2: How long can shrimp ceviche sit out?

No more than 1 hour at room temperature. Always serve chilled.

Q3: Is it safe to use raw shrimp?

Yes, if it’s sushi-grade or you briefly poach it. The lime juice also “cooks” it.

Q4: Can I make this ahead of time?

Absolutely. Just wait to add avocado until serving.

Q5: What kind of shrimp should I use?

Medium to large, peeled and deveined shrimp are perfect.

Q6: Is this recipe spicy?

Not by default, but you can add jalapeño or hot sauce to turn up the heat.

Q7: Can I use lemon juice instead of lime?

Yes, though the flavor will be slightly different — still delicious.

Q8: What can I serve with ceviche?

Tostadas, tortilla chips, lettuce cups, or rice bowls work beautifully.

Q9: Can kids eat ceviche?

Yes, if the shrimp is fully cooked. Reduce or skip the spicy elements.

Q10: What do I do if it’s too sour?

Add a pinch of sugar or a bit more salt to balance the acidity.

Conclusion

There you have it — a bowl of sunshine that’s ready in minutes. This easy shrimp ceviche is vibrant, fresh, and always a hit. Whether it’s a lazy summer afternoon or a festive gathering, it brings bold flavor and breezy vibes every time. Trust me, you’re going to love this one.

Print