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I will be showing you how to make this easy and simple shrimp ceviche recipe. It is light, fresh, and flavorful, and no cooking is required. Made with simple ingredients, it is the perfect appetizer for a crowd.
This shrimp ceviche recipe is made with shrimp, avocado, cucumber, onions, Jalapeño, cilantro, and lime. It takes just about 15 minutes or less to put together and very flavorful. Also, I prefer using pre-cooked shrimps to make this ceviche, but you may use raw shrimp and allow to cook in the lemon and lime juice. Whichever you prefer. I almost always use pre-cooked shrimp but it is perfectly fine to allow the raw shrimp to “cook” from the acid in the lime juice.
If you like seafood, why not try my Healthy Avocado Tuna Salad or my Crispy Baked Coconut Shrimp?
Recipe Overview
Before you get started
- I prefer to poach the shrimp a bit, even though it is completely fine to let it “cook” in the lemon marinade.
- Cut the shrimp into small and even pieces so they all “cook” evenly.
- Consider adding the avocados last when you are ready to serve, so they stay bright and fresh, because sometimes they get discolored.
- If you’re using raw shrimp, make sure it’s sushi-grade and very fresh. Otherwise, it’s best to give it a quick boil first.
- Chop your onions well! You just want a hint of spicy raw onion, not a mouthful of it. Using a mandoline to thinly slice the red onion is great.
- Don’t skimp on the cilantro. Just like guacamole, ceviche needs a good helping of cilantro to balance the flavors.
- Removing the ribs and seeds from your jalapeno will significantly reduce the heat of the pepper. If you prefer spicy food, keep some of the seeds and ribs in the pepper when you dice it up.
Ingredients for shrimp ceviche
Below is a list of ingredients you will need to make shrimp ceviche. Full measurements are listed further down in the recipe card.
- Shrimp: Extra large, peeled, and deveined. They can be raw or pre-cooked.
- Citrus: Fresh lime and lemon juice.
- Red onion: I prefer this over white onions.
- Cucumber: Any type works, but I like Persian or English cucumbers.
- Jalapenos: Deseeded and minced
- Avocado: Use firm but ripe avocados.
- Cilantro: Chopped, this ingredient can’t be skipped and is highly recommended.
How to make Shrimp Ceviche
Below is how I made this shrimp ceviche from scratch.
1️⃣ Cut the veggies
Dice the cucumber, onion, peppers, cilantro, and avocado.
✏️ I recommend you chop the jalapenos and onions really fine and thin. You can also hold off on chopping the avocados and adding them last.
2️⃣ Chop the shrimp
Chop the shrimp. You may use pre-cooked or raw shrimp. I poached the shrimp first for a bit because I prefer using pre-cooked shrimp for ceviche. This is a personal preference, and you do not have to.
✏️ Also, try to chop the shrimp same size.
3️⃣ Marinate the shrimp
Place the shrimp in a glass bowl. Add in the lime and lemon juice and let it stand refrigerated for 15 minutes.
✏️ Don’t over-marinate – Too much time in citrus makes shrimp tough and rubbery. Usually, 20–30 minutes (if raw) or 10–15 minutes (if pre-cooked) is enough.
4️⃣ Combine all the ingredients
Add all the other ingredients and mix well. Cover and place in the fridge so the flavors meld together. Usually, 1-2 hours is enough.
Using fish instead of shrimp
You can use fresh white fish like tilapia, cod, bass, halibut, or mahi mahi. If you are worried and want to use cooked fish, you may simmer the fish in water until it is almost fully cooked. You can also let it “cook” in the lemon and lime marinade. You will need the fish to marinate in at least 1 cup lemon and lime juice until it doesn’t look raw anymore. This will take about 6-8 hours.
How to cook the raw shrimp for ceviche
If you are using raw shrimp instead of buying already pre-cooked shrimp, you can easily cook or “poach” them a bit for the ceviche. Here is what you need to do:
- Fill a pot with water and bring it to a boil. Set up an ice bath in a separate bowl. While the water is boiling, clean and devein the shrimp and rinse well.
- Add the shrimp to the boiling water and let it boil for 1-2 minutes. It doesn’t take long to cook. As soon as it curls up and turns orange in color, it is ready.
- Remove the shrimp from the boiling water and place them in the ice bath for 2-3 minutes to stop the cooking process. You do not want it to be overcooked and turn rubbery.
Frequently asked questions
So many pronounce ceviche wrong. The correct way to pronounce ceviche is ‘she-vee-chay’.
Ceviche is great with a whole range of food!
Veggies: avocado. corn on the cob. toasted corn kernels. jicama slaw. sweet potato. lettuce leaves.
Starch: plantain chips or tostones. popcorn. flatbread. corn-filled tamales. Brazilian cheese puffs (Pão de Queijo) rice.
With mains: tostadas, steak. lobster. baked snapper.
Shrimp ceviche lasts 2 days in the fridge. Store in an airtight container and enjoy cold when ready to eat. Keep in mind the avocado may get discolored. If using pre-cooked shrimps, tomatoes, and no avocados, you can store for up to 4 days in the fridge.
Shrimp ceviche will not freeze well, so we don’t recommend freezing it. Serve and enjoy right after making, and if you must store any leftovers, you can store them in the fridge for a couple of days.
The fish or shrimp used in making ceviche is raw, and it is allowed to marinate “Cook” in the lime or lemons. The raw fish need to soak for at least 15 minutes in the citric juices to fully cook. Some will use pre-cooked shrimp to make ceviche as we did on our ceviche recipe.
Recipe Notes and Variations
- I do prefer pre-cooking the shrimp or the fish to prevent mishaps with consuming raw meat. If you don’t mind and are ok and confident, then just let the raw shrimp or fish “cook” in the acid of the lemon juice.
- Add a spicy kick. Adding a few drops of Tabasco (or any other favorite hot sauce) will give your ceviche just the right amount of kick. It also adds flavor from the vinegar and spices.
- Add orange for a subtle but satisfying twist. Adding a little orange juice or lemon juice in addition to the lime adds a nice, subtle flavor that complements the lime. Orange juice also adds a perfect little sweetness that can stand up to the spice.
- You can substitute part of the shrimp with pieces of firm white fish, bay scallops, mahi mahi, tilapia, cod, or even sliced octopus.
Shrimp Ceviche Recipe
Video
Ingredients
- 1 pound Extra Large Shrimp, peeled and deveined, (raw or pre-cooked)
- 3 Limes, squeezed
- 1 Lemon, squeezed
- ½ Medium Red Onion, finely sliced
- ½ English Cucumber, diced
- 1-2 Jalapeño Peppers, deseeded and minced
- 2 tablespoons Chopped Cilantro
- 2 Medium avocados, Or 1 large, diced
Instructions
- Dice the ½ English Cucumber, 2 Medium avocados, ½ Medium Red Onion, 1-2 Jalapeño Peppers, and 2 tablespoons Chopped Cilantro.
- Chop up the 1 pound Extra Large Shrimp.
- Place the shrimp in a glass bowl. Add in the 3 Limes (juiced) and 1 Lemon juiced, and let it stand refrigerated for 15 minutes.
- Stir in the chopped veggies, and mix well.
- Cover and refrigerate for 2-3 hours to allow the flavors to nicely meld. Serve and enjoy.
Notes
- You may use pre-cooked shrimp or raw shrimp; I prefer cooked.
- If using pre-cooked, you do not need to soak the shrimp in the lemon and lime juice for 15 minutes. Just about 5 minutes will do.
- If using raw shrimp, you must time the soak time for 15 minutes to allow it to cook in the acidity of the lemon and lime juice.
- Chop your onions well! You just want a hint of spicy raw onion, not a mouthful of it. Using a mandoline to thinly slice the red onion is great.
- Don’t skimp on the cilantro. Just like guacamole, ceviche needs a good helping of cilantro to balance the flavors.
- Add a spicy kick. Adding a few drops of Tabasco (or any other favorite hot sauce) will give your ceviche just the right amount of kick. It also adds flavor from the vinegar and spices.
- Removing the ribs and seeds from your jalapeno will significantly reduce the heat of the pepper. If you prefer spicy food, keep some of the seeds and ribs in the pepper when you dice it up.
- Add orange for a subtle but satisfying twist. Adding a little orange juice or lemon juice in addition to the lime adds a nice, subtle flavor that complements the lime. Orange juice also adds a perfect little sweetness that can stand up to the spice.
- You can substitute part of the shrimp with pieces of firm white fish, bay scallops, or even sliced octopus.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I have used this recipe for years. Love it!!! In the summer my friends always ask me to bring a ceviche as appetizer 😉
Glad you liked it!