This vibrant shrimp ceviche bursts with fresh citrus, crisp vegetables, and bold flavors, making it a refreshing appetizer or light meal.
Packed with protein and fiber, it’s low in carbs and rich in heart-healthy fats from avocado.
Quick to prepare and naturally satisfying, it’s perfect for everyday cooking, gatherings, or meal prep, offering both nutrition and deliciousness in every bite.
Quick Shrimp Ceviche
Equipment
- 1 large mixing bowl
- 1 knife
- 1 cutting board
- Measuring Cups and Spoons
- Mandoline slicer (optional, for onion)
- Serving bowls or plates
Ingredients
- 2 pounds shrimp cooked or raw
- ½ cup red onion thinly sliced
- 1 jalapeño ribs and seeds removed, minced
- ¾ cup cucumber diced
- 1 cup Roma tomatoes seeded and diced
- ¾ cup cilantro leaves chopped
- 1 avocado peeled, seeded, and diced
- ½ cup lime juice use 3/4 cup if using raw shrimp
- ¼ cup lemon juice
- ⅓ cup orange juice
- Salt to taste
- Tortilla chips for serving
Instructions
- Preparing Your Shrimp: Begin by selecting fresh shrimp, either cooked or raw, depending on your preference. If using raw shrimp, ensure they are peeled, deveined, and thoroughly rinsed under cold water. Pat them dry with a paper towel. For cooked shrimp, choose medium or small-sized shrimp for optimal texture. Cut larger shrimp into bite-sized pieces for an even distribution of flavor. Place the shrimp in a large mixing bowl to start the ceviche process.
- Slicing Aromatics: Thinly slice the red onion for a crisp, flavorful bite. For uniform slices, use a mandoline slicer if available — this will give you perfectly thin rings without extra effort. Place the sliced onion in the mixing bowl with the shrimp. Next, finely mince the jalapeño pepper after removing its ribs and seeds. This will add a gentle heat without overwhelming the ceviche. Carefully handle jalapeños with gloves or wash hands thoroughly afterward to avoid irritation.
- Preparing Fresh Vegetables: Dice the cucumber into small, even cubes to ensure each bite contains a crisp texture. Seed and dice the Roma tomatoes to avoid excess liquid that could dilute the ceviche’s flavors. Chop fresh cilantro leaves finely, releasing their bright aroma, and add them to the mixing bowl. These fresh vegetables will add crunch, vibrant color, and refreshing taste to the dish.
- Preparing the Avocado: Carefully peel, seed, and chop the avocado into medium-sized cubes. Avocado should be added later in the process to avoid browning. Keep the avocado aside until the ceviche is ready to be served, unless you plan to consume it immediately. Avocado provides creamy texture and heart-healthy fats that enrich the dish’s flavor and nutritional value.
- Combining Citrus Juices: In a separate measuring cup or small bowl, combine fresh lime juice, lemon juice, and orange juice. If using raw shrimp, increase the lime juice to 3/4 cup for proper marination. For cooked shrimp, use 1/2 cup lime juice. The citrus juices serve as both flavor enhancers and natural “cooking” agents for the raw shrimp, giving the ceviche its signature tangy taste.
- Marinating the Shrimp Mixture: Pour the citrus juice mixture evenly over the shrimp, onion, jalapeño, cucumber, tomatoes, and cilantro in the mixing bowl. Add salt gradually, tasting as you go, to balance the flavors without overpowering them. Gently toss all ingredients together using a large spoon or spatula, ensuring everything is evenly coated with the citrus juices. This step allows flavors to meld beautifully.
- Resting for Flavor Infusion: Cover the bowl tightly with plastic wrap or a lid. Refrigerate the ceviche for at least 30 minutes to allow the shrimp to absorb the bright citrus flavors. If you are using raw shrimp, refrigerate for at least 20 minutes or until the shrimp turn pink and opaque — this can take up to 2 hours depending on size. Marinating is essential for creating the signature ceviche texture and flavor.
- Adding the Avocado: If you have stored the avocado separately to prevent browning, fold it gently into the ceviche just before serving. Use a light touch to avoid mashing the avocado, preserving its creamy texture. This step ensures the avocado remains fresh and vibrant, contributing both color and richness to the dish.
- Serving Your Ceviche: Transfer the ceviche to a serving bowl or plate, arranging it attractively for presentation. Serve chilled, ideally with a side of crunchy tortilla chips for dipping. You can also serve it on tostadas or alongside fresh greens for a light, healthy meal. Garnish with extra cilantro or lime wedges for a visually appealing finish.
- Storage and Enjoyment: If not consuming immediately, store the ceviche in an airtight container in the refrigerator. It will remain fresh for up to 8 hours, but the flavor is best enjoyed within the first day. For longer storage, omit avocado during marination and add it fresh before serving. This dish is perfect for quick appetizers, light lunches, or healthy gatherings, offering bold flavor with minimal preparation.
Notes
- For best results, choose fresh, high-quality shrimp — peeled and deveined. If using raw shrimp, ensure they are very fresh to guarantee safety and flavor.
- Use a mandoline slicer for thin, uniform red onion slices to ensure even texture and a visually appealing presentation.
- Citrus juices not only add flavor but also “cook” raw shrimp through acid marination. The amount of lime juice may be adjusted depending on shrimp size and personal taste.
- Avocado should be added just before serving if storing ceviche for more than 30 minutes to avoid browning.
- Marinating time varies: cooked shrimp need at least 30 minutes, while raw shrimp may require up to 2 hours for full transformation.
- Adjust salt gradually, tasting as you go, since citrus juice naturally enhances flavor.
Chef’s Secrets: Perfecting Shrimp Ceviche
The secret to a vibrant shrimp ceviche lies in balancing freshness, texture, and acidity.
Start with shrimp that are firm and fresh, and carefully handle the vegetables so they retain their crispness.
Marination is essential — it infuses flavors while giving raw shrimp a safe, tender texture.
Avoid over-marinating, as too much citrus can make the shrimp rubbery.
Fresh citrus juice, rather than bottled, creates the brightest flavor profile.
For added depth, experiment with zest from lime or orange, and use a mandoline for onion slicing to create consistent textures.
Finally, let the ceviche rest in the refrigerator to allow flavors to meld naturally, ensuring a perfect balance in every bite.
Serving Suggestions: Best Ways To Enjoy
Shrimp ceviche is incredibly versatile and can be served in numerous delightful ways.
For a classic presentation, serve chilled in a large bowl with crunchy tortilla chips on the side for dipping.
It also works beautifully as a topping for tostadas or inside lettuce wraps for a light, refreshing meal.
Pair it with a crisp white wine, such as Sauvignon Blanc, or a citrus-forward cocktail like a mojito to complement its bright flavors.
Add a slice of avocado or a sprig of cilantro as garnish for extra appeal.
This dish works wonderfully as an appetizer for summer parties, a light lunch, or part of a vibrant Mexican-themed dinner spread.
Storage Tips: Keeping Freshness Longer
Shrimp ceviche is best enjoyed fresh, but you can store leftovers for later enjoyment.
Transfer the ceviche into an airtight container and keep it refrigerated for up to 8 hours for optimal taste and texture.
If planning to store for longer, keep the avocado separate and add it just before serving to prevent browning.
Always keep ceviche cold to maintain freshness and avoid spoilage.
For best results, consume within 24 hours.
Avoid freezing ceviche, as citrus juice and avocado do not freeze well and will affect texture and flavor.
Frequently Asked Questions
1. Can I make shrimp ceviche ahead of time?
Yes, but only partially. You can prepare the shrimp and marinate it in citrus juice ahead of time, but add avocado just before serving to maintain freshness and avoid browning.
Fully assembled ceviche is best enjoyed within 8 hours of preparation.
2. Can I use frozen shrimp for this recipe?
Absolutely. If using frozen shrimp, thaw them completely and drain well before starting. This will ensure a consistent texture and prevent excess water from diluting the ceviche’s flavor.
3. How long should raw shrimp marinate?
Raw shrimp should marinate in citrus juice for at least 20 minutes, but depending on size, it can take up to 2 hours for them to turn pink and opaque. Monitor texture closely to avoid over-marinating.
4. What can I substitute for orange juice?
If orange juice is unavailable, pineapple juice or grapefruit juice can provide a similar sweetness and acidity. Adjust quantities to taste to keep the balance of flavors bright and fresh.
5. How spicy is this shrimp ceviche?
The heat level is mild unless you add more jalapeño. Removing the seeds and ribs reduces spiciness significantly. For more heat, leave some seeds in or add extra jalapeño slices to taste.
