I love this Shrimp Ceviche because it’s incredibly easy to make and feels like a mini tropical getaway in every bite. The balance of tangy lime, juicy tomatoes, crunchy cucumber, and fragrant cilantro makes it both vibrant and satisfying. Since it doesn’t require cooking, it’s perfect for summer days or when I want to keep things light. I also enjoy that it can be served as an appetizer, a dip with tortilla chips, or even as a topping for tacos.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 lb cooked shrimp, peeled, deveined, and chopped 1/2 red onion, finely chopped 2 medium tomatoes, diced 1 cucumber, peeled and diced 1/4 cup fresh cilantro, chopped 1–2 jalapeños, deseeded and finely chopped (optional for heat) 1/2 cup lime juice (about 4–5 limes) 1 tablespoon olive oil Salt and pepper to taste
Directions
I start by chopping the shrimp into small, bite-sized pieces. If I’m using raw shrimp, I let it marinate in lime juice for a few hours until it turns opaque and firm.
In a medium bowl, I combine the finely chopped red onion, diced tomatoes, cucumber, and jalapeños (if I want a bit of spice).
I add the shrimp to the bowl and pour the lime juice over everything. Then I drizzle in the olive oil and season with salt and pepper.
I mix the ingredients gently until everything is evenly coated and combined.
To let the flavors come together, I cover the bowl with plastic wrap and refrigerate it for about 30 minutes. For the best taste, I like to let it chill for an hour.
Once marinated, I serve the ceviche cold in small bowls or with crispy tortilla chips, tostadas, or even spooned over tacos for a fresh, zesty twist.
Servings and Timing
This recipe makes about 4 servings. It takes around 15 minutes to prepare and about 30 minutes to marinate, for a total time of roughly 45 minutes. It’s perfect as an appetizer or light meal for small gatherings or warm-weather occasions.
Variations
I like to switch things up by adding diced avocado for extra creaminess or mango for a sweet, tropical touch. Sometimes I substitute part of the lime juice with a splash of orange juice for a milder acidity. If I’m craving extra spice, I add serrano peppers or a dash of hot sauce. For a seafood twist, I occasionally mix in cooked scallops or crab meat for a more indulgent version.
Storage/Reheating
I store leftover ceviche in an airtight container in the refrigerator for up to 1 day. Because the lime juice continues to “cook” the shrimp, I try to eat it as soon as possible to keep the texture fresh. I never reheat ceviche since it’s meant to be enjoyed cold. If it’s been refrigerated for a few hours, I give it a quick stir and a squeeze of fresh lime juice before serving again.
FAQs
Can I use raw shrimp instead of cooked?
Yes, I can use raw shrimp, but I make sure to marinate it in lime juice until it turns opaque and fully “cooked” by the acidity.
How long should I marinate the shrimp?
I usually let it marinate for at least 30 minutes, but 1 hour gives the best flavor. If using raw shrimp, I marinate until it looks firm and pink.
Can I make ceviche ahead of time?
Yes, but I prefer to make it no more than a few hours in advance, as the lime juice can toughen the shrimp if it sits too long.
What kind of shrimp works best?
I like using medium or large shrimp that are peeled and deveined. Cooked shrimp work well for convenience, but fresh raw shrimp gives the best texture when marinated properly.
Is it safe to use raw shrimp?
It is safe as long as I use very fresh shrimp and ensure it’s completely marinated in lime juice until opaque before eating.
Can I add avocado to this recipe?
Absolutely! Diced avocado adds a creamy element that complements the acidity perfectly.
How do I serve shrimp ceviche?
I love serving it with tortilla chips, tostadas, or spooned into lettuce cups for a lighter option.
Can I use lemon juice instead of lime juice?
Yes, lemon juice works too, but I find lime juice gives a brighter, more authentic flavor.
What can I do if it’s too sour?
If it tastes too acidic, I add a splash of olive oil or a small amount of diced mango or tomato to balance the flavor.
How long does ceviche last in the fridge?
It’s best eaten the same day, but it can be stored for up to 24 hours in the refrigerator.
Conclusion
This Shrimp Ceviche is one of those dishes that feels effortlessly elegant yet simple to prepare. I love how the lime, cilantro, and fresh vegetables blend with the tender shrimp to create something so refreshing. Whether I serve it as an appetizer at a gathering or enjoy it as a light meal, it always brings a taste of sunshine and ocean breeze to my table.
This Shrimp Ceviche is a fresh, citrusy, and colorful dish featuring tender shrimp marinated in lime juice with crunchy vegetables, cilantro, and a touch of spice. It’s light, zesty, and perfect for warm days or as a refreshing appetizer.
Total Time:45 minutes (including chilling)
Yield:4 servings
Ingredients
1 lb cooked shrimp, peeled, deveined, and chopped
1/2 red onion, finely chopped
2 medium tomatoes, diced
1 cucumber, peeled and diced
1/4 cup fresh cilantro, chopped
1–2 jalapeños, deseeded and finely chopped (optional)
1/2 cup fresh lime juice (about 4–5 limes)
1 tbsp olive oil
Salt and pepper, to taste
Instructions
Chop the shrimp into small, bite-sized pieces. If using raw shrimp, marinate in lime juice until it turns opaque and firm.
In a medium bowl, combine red onion, tomatoes, cucumber, and jalapeños (if using).
Add the shrimp, then pour in lime juice and olive oil. Season with salt and pepper.
Mix gently until all ingredients are evenly coated and combined.
Cover the bowl and refrigerate for at least 30 minutes (up to 1 hour) to let the flavors meld.
Serve chilled in bowls or with tortilla chips, tostadas, or spooned over tacos.
Notes
Add diced avocado or mango for extra creaminess and sweetness.
Substitute part of the lime juice with orange juice for a milder flavor.
Use serrano peppers or hot sauce for extra heat.
Mix in cooked scallops or crab meat for a seafood twist.
