This shrimp ceviche is light and packed with fresh citrus flavor.
This ceviche is made with chopped shrimp, crisp veggies and avocado, all tossed in a delicious citrus mixture that’s summer party perfect!
So easy to make, this seafood dish is colorful and yummy. Serve with a side of tortilla chips for a great snack!
An Easy & Elegant Appetizer
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). It’s a great fresh snack for hot weather and a go-to when we visit Mexico!
In this recipe, we use cooked shrimp but you can use fresh raw shrimp if you’d like. Ensure that the shrimp is very fresh if using raw. We add in other south-of-the-border ingredients like tomatoes, jalapenos, avocado, onions, and jicama give shrimp ceviche color, crunch, and flavor.
This dish is full of flavor, made with fresh ingredients, and it’s healthy too!
- Quick to make and no cooking required makes this dish a favorite for everyone!
- Ceviche makes a great snack or appetizer but it is also great served as a light lunch over a salad or wrapped in lettuce.
- Ceviche is so versatile! Make it a healthy, low-calorie appetizer, a topping for salads and omelets, or a side dish for all your favorite Mexican dishes!
Ingredients for Shrimp Ceviche
Shrimp – Classic ceviche is made using chopped shrimp or bay shrimp which are super easy to find pre-cooked and ready to use. If using raw shrimp, ensure it’s very fresh.
We prefer to use cooked shrimp in this recipe as not everyone has access to fresh shrimp. We like the texture and cooking the shrimp can kill harmful bacteria. Additionally, the FDA recommends that children, elderly, immune-compromised, and pregnant women do not eat undercooked seafood (including ceviche).
Citrus – Fresh citrus is what this dish is all about! Grab fresh lemon, lime and oranges and squeeze the juice fresh for the best flavor! Orange keeps the mixture from being too tart or sour while lime brightens the flavors.
Vegetables – Tomatoes, jalapenos, red onions, and avocado bring color and texture. Thinly sliced radishes and sliced green onions work well too. For more heat, you can sub a serrano chile for the jalapeno.
In a pinch for time? Use pre-made pico de gallo from the produce section.
Variations – Experiment with the quantities of the ingredients but always try for fresh lemon, lime, and orange juices, and always mix in a generous amount of cilantro for the best results!
How to Make Shrimp Ceviche
This shrimp recipe is not only colorful and crunchy but filled with an abundance of flavors.
- Chop the shrimp into bite-sized pieces (as per the recipe below).
- Whisk together the citrus juices & pour over the shrimp to marinate.
- Add remaining ingredients except for avocado & marinate.
- Season & serve immediately.
If using raw shrimp, be sure to marinate it in the citrus juices until it becomes opaque (looking as though it is cooked) before adding the other ingredients or up to 4 hours.
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. Use it as a salsa for quesadillas or tacos.
Don’t forget the festive cocktails! A pitcher or two of white sangria will round out any fiesta!
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. Otherwise, keep it in a covered container in the refrigerator for up to a day.
Got Shrimp?
- Crispy Coconut Shrimp – a family favorite
- Garlic Roast Shrimp Cocktails
- Crispy Air Fryer Shrimp – use fresh or frozen shrimp
- Garlic Butter Shrimp – ready in 15 minutes
Did you enjoy this Shrimp Ceviche? Be sure to leave a rating and a comment below!
Easy Shrimp Ceviche Recipe
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 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 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
Cuisine 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.
I just made this to enjoy while watching football today. The chopping did take a little time but was worth it! The flavor is great, I used jicama because I love it and think it is a nice addition to the ceviche recipe.
Skip the jicama or apples.
This is an excellent recipe. I made a few changes based on availability of ingredients. I used uncooked frozen shrimp (thawed), an apple, and Serrano pepper. While I had tortilla chips available my husband and I agreed we like eating with saltine crackers. Will definitely make again. May even try a different fish.
I always find the best recipes on this site. This is go-to ceviche recipe. Always a hit, but I do use raw shrimp rather than cooked shrimp. Delicious and so refreshing!
We found Jicama and used a Kuhn Rakan to chop into smaller bite size pieces. Might have been too small but, it was still good!! We also used 1 cucumber in the ceviche as well. We prepped the 2 days prior.
Day one: Onions, Jalapenos, Jicama, Cucumber. (into storage bags and in our fridge)
Day two: Tomatoes, Shrimp (same as day before)
Day three: (Ceviche day!) Juiced the limes, oranges, and lemons and cut the avocado.
Mixed the juices with the shrimp, added all items minus the avocado and cucumbers and within 5 or so minutes of being ready to eat we added the missing components.
SO refreshing and for both my husband and I who work 9-5 jobs at the office; the prep work made our lives easier.
Thanks so much!!!
Thank you for sharing your tips Vee! I am so glad you enjoyed this recipe.
Amazing! This recipe is so good & refreshing. I have made this 2 ways, diced everything, which takes some time to do & then in my food processor. Raves for both ways. it has become a favorite. Enjoy
Delish
Fantastic! Next time I need to triple the recipe ;-)
I just like the way you guys word things easy
I am so glad you are enjoying the recipes Francisco!
I’m honestly not a huge fan of ceviche, but this was so delicious and fresh! I made it for my mother’s birthday party we hosted and it was the star of the evening. I used 1 large jalapeño instead of 2, and left out the jicama/apple. I’ll use this again and again! Thank you!!