Shrimp Ceviche
If there’s one thing you’ll want to eat all summer long, it’s this. Shrimp ceviche is the ultimate no-cook summer dish – refreshing, flavorful, and surprisingly easy to make. With shrimp “cooked” in lime juice and tossed with tomatoes, onions, and cilantro, every bite is fresh and delicious.
Fresh, bright, and perfect for summer spreads! 🍤
This one always impresses! It’s made with simple ingredients, minimal prep, and tastes incredibly bright and fresh.
Ceviche consists of raw fish or shrimp that is “cooked” with fresh citrus juice, which essentially cooks it with the acidity. Many versions also include fresh veggies like onion, tomato, jalapeno, and cilantro, similar to a pico de gallo.
While there are many different variations, I modeled this recipe after my brother’s (almost) famous ceviche, and while he uses freshly-caught fish for his version, this is my land-locked version. It’s…
🍤 Refreshing & light: Perfect for summer or warm-weather get together.
🍋 Bright & zesty: Fresh lime juice brings bold flavor that tastes refreshing with the fresh veggies.
🥑 Easy to customize: This recipe is basic (in a good way!), but there are plenty of ideas for what else you can add down below.
⏱️ Quick prep: Just a little chopping and marinating ahead of time.
❄️ No cooking required: A win for hot days, this is what you want to be eating on hot days!
🌮 Versatile: Serve with chips, tostadas, or lettuce cups, it’s a great protein-packed bite, no matter what you serve it with.
You’ll also want to try my corn salsa, cowboy caviar, and black bean hummus.
Made this for a taco party and it was a huge hit! –Linda
Ingredient Notes
You’ll need lots of fresh ingredients for this ceviche: raw shrimp (high-quality!), fresh limes, cilantro, onion, tomato, salt, jalapeno, and tortilla chips.
Emily’s Tip
For the freshest flavor and best texture, use the best shrimp you can. Because we aren’t cooking the shrimp with heat, it’s important to use quality shrimp. You can certainly use frozen shrimp that is thawed and you don’t need to buy big shrimp (which is more expensive) as you’ll chop it up anyway.
Ceviche Variations
This classic shrimp ceviche is really simple, but you can also easily make it your own by adding in some additional ingredients or flavors.
- Avocado – You can also include diced avocado (for best texture, use a lightly firm avocado) and gently fold in right before serving.
- Cucumber – Traditional aguachile is similar to ceviche, but made with cucumber and peppers instead of tomato and cilantro. Diced cucumber would add a nice, fresh flavor.
- Fruit – Try adding diced mango or pineapple for a sweet flavor.
- Citrus – I prefer the flavor of lime juice, but you could use fresh lemon juice, orange juice, or a combination of the citrus flavors for a different flavor.
- Spice – If you want some extra spice, serve with your favorite hot sauce or extra jalapeno or serrano pepper slices.
Easy Shrimp Ceviche Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: ~ 4 cups (2/3 cup per serving)
- Category: Appetizer
- Method: No Cook
- Cuisine: Mexican
Description
This easy shrimp ceviche is light, bright, and bursting with citrus flavor. Made with shrimp, lime juice, tomatoes, and onions, it’s delicious!
Ingredients
- 1 lb. raw shrimp (high quality, peeled and deveined)
- 1/2 cup fresh limes (about 3 limes)
- 1 cup chopped cilantro
- 1/4 cup finely minced red onion
- 1/4 cup finely minced white onion
- 1 cup diced tomato (use roma or slicing tomatoes)
- 1 tsp. sea salt
- 1 small jalapeno (or omit if you prefer)
- sturdy tortilla chips for serving
Instructions
- Thinly slice shrimp and transfer to a glass bowl.
- Stir in lime juice, cilantro, red onion, white onion, tomato, jalapeno and sea salt. Chill in refrigerator for 2-3 hours, stirring occasionally to evenly coat shrimp with lime juice.
- Serve with tortilla chips.
Notes
- Nutrition does not include any chips or veggies for dipping
- Storage: You can store the ceviche shrimp in an airtight container in the refrigerator for up to a day, but it’s really best around three hours after you mix it. It will continue to “cook” in the citrus, so I like to plan accordingly for when it will be at its best.
- Ingredient notes: Use high-quality shrimp; you don’t need large shrimp as you’re going to be slicing them, but you should buy the best fresh shrimp from a reputable store or seafood market. Be sure to carefully devein them. Fresh limes are a must!
- Prep ahead: The ceviche needs time to “cook” so you’ll want to start making it at least about 3 hours before you want to serve it.
- Special tools: A citrus press and a good chef’s knife are helpful.
- Serve with: Sturdy tortilla chips, plantain chips, or tostada shells.
FAQs
Yes and no. Breaking down whether ceviche is raw or cooked is a little complicated as it is raw, and technically not cooked in a traditional sense, with heat. But it also isn’t raw, as the acidity of the lime juice does “cook” the raw seafood. You will be able to see the shrimp change color and when it is done marinating, the shrimp will be white and opaque, similar to how they would look after cooking.
Yes, you could also make ceviche shrimp with pre-cooked shrimp, but you don’t want to marinate it too long as the acidity from the lime juice will continue to “cook” it more and you don’t want the shrimp to get rubbery. Toss everything together 30-60 minutes before serving.
More Shrimp Recipes
Love shrimp? What’s not to love?! It’s nutritious, works with so many different flavors, and cooks in minutes! You’ll want to give some of these other favorites a try next time.
About the Author
Emily Dingmann is a recipe developer, nutrition expert, and founder of My Everyday Table. She specializes in creating easy, healthy recipes that help busy parents feed their families well every single day, without the stress. With a degree in Nutrition and over 20 years of experience, Emily shares family-friendly meals that are practical, nourishing, and full of flavor. Learn more about Emily’s approach to everyday cooking and nutrition here.
Food styling and photography by Loren Runion.
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Made this for a taco party and it was a huge hit!
Thanks Linda! Appreciate it.