Shrimp Ceviche Recipe
Shrimp ceviche is a fresh summer appetizer with shrimp marinated in citrus juice, mixed with avocado, cucumber, tomatoes, onion & jalapeño.
After testing shrimp ceviche several ways, I found the sweet spot is marinating the shrimp just until opaque and tender, so it stays bright and fresh without turning tough. Cutting the shrimp into small pieces helps it marinate evenly, and the mix of crisp cucumber, creamy avocado, and juicy tomatoes makes this an easy party dish that always disappears fast.
Table of contents
- What is Ceviche?
- Ceviche is a Unique Classic!
- Ingredients and Ingredient Notes
- How to Make Shrimp Ceviche
- Tips for Success
- How Can I Make Seafood Taste Less Fishy?
- Is Shrimp Ceviche Safe to Eat?
- Can I Use Cooked Shrimp?
- Storage & Make-Ahead Tips
- Variations and Substitutions
- FAQ
- What to Serve with Shrimp Ceviche
- Other Spectacular Shrimp Appetizer Recipes
What is Ceviche?
Ceviche (seh-VEE-chay) is a chilled seafood dish from Peru made by marinating fish or shellfish in citrus juice. The juice “cooks” the seafood before it is tossed with fresh ingredients like onion, chili peppers, cilantro, jalapeños, cucumber, and avocado.
Ceviche is a Unique Classic!
No two versions are exactly alike! It can be made with fish, scallops, or shrimp and served as a dip, light lunch, side, or appetizer, depending on the region and ingredients used. Some recipes are bright and citrus-forward, while others bring more heat and bold seasoning. This version stands out for its crisp, refreshing texture and three-citrus marinade, which gives the shrimp a brighter, slightly sweeter finish than lime-only ceviche.
Ingredients and Ingredient Notes
Shrimp: Raw, peeled, and deveined shrimp work best here. Small to medium shrimp are easiest to chop. Frozen shrimp are fine too, just thaw and pat dry before using.
Citrus: Lime gives ceviche its signature tang, lemon brightens the dish, and orange adds a little sweetness to balance the acidity.
Veggies: Roma tomatoes, jalapeño, cucumber, red onion, and avocado bring color, freshness, and texture. Garlic and cilantro round everything out with a savory, herby finish.
Swaps: White onion can replace red onion, and parsley can stand in for cilantro.
How to Make Shrimp Ceviche
STEP ONE: Start by cutting the shrimp into small bite-sized pieces so they cure quickly and evenly in the citrus juice. As they chill, the shrimp will gradually lose their translucent appearance and turn opaque, with a pinkish-white color throughout. You want them to look plump and firm, but still tender. If they start to curl tightly or feel dense, they’ve gone a little too far. Tip: Make sure the shrimp are fully submerged in the juice, with no pieces sitting above the surface, so everything cures at the same pace.
STEP TWO: Once the shrimp are ready, use a slotted spoon to transfer them to the bowl with the fresh vegetables and avocado and mix everything together. The finished dish should look glossy and have evenly distributed colors. A little of the citrus marinade keeps everything bright, but you only need enough to lightly coat the mixture, not to pool in the bottom. Tip: Stir gently so the avocado holds its shape and the ceviche stays chunky instead of mushy.
STEP THREE: Refrigerate for 1 more hour so the flavors can meld before serving. The finished ceviche should taste bright and fresh, with tender shrimp and crisp veggies in every bite. Tip: Serve it the same day for the best taste and texture.
Tips for Success
These simple tips will help you make the best shrimp ceviche every time.
- Shrimp Prep: Cut the raw shrimp into uniform pieces so they marinate quickly and remain tender throughout. Smaller pieces also make the ceviche easier to scoop and eat. If you are using frozen shrimp, thaw them completely, rinse under cold water, and pat them dry before chopping.
- Marinating Time: Do not over-marinate the shrimp. Once it turns opaque and looks firm yet tender, it is ready. Too much time in the citrus can make it rubbery.
- Seafood Freshness: Fresh shrimp will always give you the best texture and overall result, so use the freshest seafood you can find. If you want to make ceviche with fish instead of shrimp, be sure to choose only sushi-grade fish.
How Can I Make Seafood Taste Less Fishy?
Ideally, we’d all love access to the freshest seafood possible every time we cook, but sometimes it’s necessary to use frozen. On those occasions, we want it to taste as fresh as possible! Thankfully, it’s pretty easy to eliminate that “fishy” flavor by (1) cold rinsing the seafood, and (2) soaking the raw fish or shrimp in either milk, citrus juice, or rice wine vinegar for 15-20 minutes. This process will help reduce strong odors and keep the taste clean and mild.
Is Shrimp Ceviche Safe to Eat?
Shrimp ceviche is traditionally made by marinating raw shrimp in citrus juice until it turns opaque and firm. The acid in the citrus changes the structure of the shrimp’s proteins through a process called “denaturation”, which is why it loses its translucent look and takes on the texture ceviche is known for. This process is different from cooking with heat, so it’s important to start with very fresh shrimp, keep them cold, and buy from a source you trust.
Can I Use Cooked Shrimp?
Yes, you can use cooked shrimp if you prefer. It is a great option for anyone who wants extra peace of mind and may be the better choice for pregnant people, young children, older adults, and anyone with a weakened immune system. Since the shrimp is already cooked, it only needs a short 15 to 30-minute soak in the citrus juice to pick up the bright flavor.
Storage & Make-Ahead Tips
Storage: Store leftover shrimp ceviche in an airtight container in the refrigerator and enjoy it within 1 day for the best texture. As it sits, the citrus continues to affect the shrimp, which can make it firmer over time, and the vegetables will start to soften.
Make-Ahead: You can chop the vegetables and juice the citrus ahead of time, but wait to marinate the shrimp and add the avocado until closer to serving. That keeps the shrimp from becoming too firm and helps the avocado stay fresh.
Variations and Substitutions
These easy variations let you tweak shrimp ceviche to match your favorite balance of heat, sweetness, and texture.
- Clamato variation: Stir 1/4 to 1/2 cup Clamato into the finished ceviche for a savory, tomatoey twist with a slightly looser texture.
- Mango variation: Add 1 diced ripe mango to the bowl with the veggies for a sweeter, tropical version that pairs really well with the citrus and jalapeño.
- More heat: Leave in the jalapeño seeds for a spicier finish.
- Milder heat: Remove the seeds or use less jalapeño for a softer kick.
- Sharper citrus: Increase the lime juice slightly for a sharper finish.
- Sweeter citrus: Increase the orange juice slightly for a softer, sweeter finish.
FAQ
Yes. You can leave out the onion if you prefer, though it adds a little crunch and sharpness that balances the citrus and avocado. The ceviche will still taste fresh and delicious without it.
A firm, mild white fish is your best option here. Halibut, sea bass, snapper, or mahi mahi all work well, but be sure to use sushi-grade fish if you are making that swap.
Yes, you can, but the texture and taste will be different since imitation crab is already cooked and a little sweeter. It’ll only need about 15 to 30 minutes in the citrus juice to soak up the flavor.
Not usually. As long as the shrimp are cut into uniform pieces and fully covered in the citrus juice, the marinating time should stay about the same. Use a larger dish if needed so the shrimp can marinate in an even layer.
Shrimp Ceviche
Ingredients
- 1 pound raw shrimp tail-off, peeled and deveined (see note)
- ¾ cup lemon juice freshly squeezed (4 lemons)
- ¾ cup lime juice freshly squeezed (6 limes)
- ½ cup orange juice freshly squeezed (2 oranges)
- 2 roma tomatoes seeded and diced
- 2 jalapenos seeed and minced
- 1 large English cucumber peeled and diced
- 1 avocado pitted and diced
- ½ medium red onion peeled and diced
- 2 cloves garlic minced
- ¼ cup cilantro roughly chopped (optional)
Instructions
- Wash 1 pound raw shrimp well, checking for veins, and then chop into small bite-sized pieces. Place in a large glass baking dish and spread out evenly.
- Pour in 3/4 cup lemon juice, 3/4 cup lime juice, and 1/2 cup orange juice. Add more if needed to cover the shrimp fully. Place in the refrigerator for about 2 hours or until the shrimp is fully opaque but still tender. (Do not overmarinate or the shrimp may become rubbery.)
- When the shrimp is cooked, add 2 roma tomatoes, 2 jalapenos, 1 large English cucumber, 1 avocado, 1/2 medium red onion, 2 cloves garlic, and 1/4 cup cilantro to a large serving bowl. Use a slotted spoon to transfer the shrimp to the serving bowl along with 1/4 cup of the citrus marinade. Gently mix until well combined.
- Serve immediately with tortilla chips for dipping or return to the fridge for 1 hour to let the flavors blend together.
Notes
Nutrition
What to Serve with Shrimp Ceviche
Serve shrimp ceviche with tortilla chips, tostadas, or a few fresh sides for an easy summer spread.
Corn Salad is a great side for shrimp ceviche because it adds sweet crunch and fresh flavor without overpowering the citrusy shrimp.
Fiesta Rice Salad makes shrimp ceviche feel a little more filling while keeping the meal fresh, bright, and perfect for warm weather.
Classic Margarita Recipe is an easy pairing for shrimp ceviche because its crisp citrus flavor complements the ceviche beautifully.
Other Spectacular Shrimp Appetizer Recipes
If you love shrimp appetizers, these easy recipes are perfect for parties, cookouts, and summer snacking.
- Coconut Shrimp
- Bacon Wrapped Shrimp and Pineapple Kabobs
- Shrimp Tempura
- Spicy Garlic Shrimp
- Shrimp Salad
- Bang Bang Shrimp
