Easy Shrimp Ceviche Recipe (2024)

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3.30 from 152 votes

This is the best Shrimp Ceviche recipe that’s refreshing, easy to make, and healthy! Serve with tortilla chips to dip, top on tostadas, tacos, salads, or enjoy just as it is.

PIN this Shrimp Ceviche Recipe to try later!

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A bowl of chilled shrimp ceviche (especially on a warm day) will instantly satisfy your ceviche cravings. Zesty and refreshing citrus flavors are combined with succulent pieces of shrimp, and vegetables. You can put this together in just minutes and the spiciness can be adjusted to your preference.

One of my favorite things to order when we eat out at any Mexican restaurant is the Shrimp Ceviche! I love how it’s always the healthier option on the menu and I never feel guilty about indulging in it.

My favorite way to enjoy a bowl of fresh ceviche is with crispy tortilla chips. Some of my other Mexican-inspired recipes to serve with this dish is my Taco Stuffed Zucchini Boats, Homemade Guacamole, Pico de Gallo, Tostadas, Enchiladas, or Tacos.

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INGREDIENTS

Shrimp: cooked medium-sized shrimp with the tails removed. You could also use large shrimp, just be sure to cut them into smaller pieces. Bay shrimp will also work, you can just leave them whole since they are smaller.

Red onion: red onions are mild but still have a sharp flavor. If you wanted to a milder taste, use white onions.

Tomatoes: Roma tomatoes work best since they have a firm flesh. You could also use cherry tomatoes and vine ripe tomatoes, just be sure to scoop out as much of the middle as possible.

Cilantro: you just need a handful roughly chopped. You can also use fresh parsley instead.

Lime and lemon juice: freshly squeezed is best. You can even add some zest if you want to add more of a zingy flavor.

Salsa: use any of your favorite salsa brands, I love using a chunkier mild salsa.

Seasonings: garlic powder, salt, and pepper to taste.

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HOW TO MAKE SHRIMP CEVICHE

MIX INGREDIENTS TOGETHER. In a large mixing bowl, combine shrimp, red onion, cucumber, tomatoes, cilantro, lime juice, lemon juice, salsa, garlic powder, salt, and pepper.

STIR. Stir until combined and all the ingredients are mixed together.

REFRIGERATE. Cover with plastic wrap and place in the refrigerator for at least 30 minutes. This will allow all the ingredients to come together and the flavors will absorb in the shrimp. Enjoy!

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THIS SHRIMP CEVICHE RECIPE IS

  • Refreshing, light, and zesty.
  • Packed with protein and flavor so it will keep you feeling satisfied.
  • Perfect as a dip, adding to salads, tacos, and more!
  • Easy to make and can be customized with your favorite ceviche ingredients.

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WHAT IS SHRIMP CEVICHE?

Shrimp Ceviche is traditionally made with raw fish or shrimp that gets cooked in the citrus juices (lemon and lime juice). The acid from the citrus “cooks” the proteins in the fish, making it safe to eat. The fish will turn opaque and the texture will become firm.

Proteins are made up of amino acids, so when they are exposed to acid, the chains break down and arrange themselves into different forms which is how the fish “cooks” without there being any heat involved. This process takes about 30 minutes, depending on the size of the seafood pieces.

This recipe uses cooked shrimp so you don’t have to go through that process but it is still made the same way. The ceviche chills in the refrigerator for 30 minutes so all of the flavors get absorbed.

HOW TO EAT SHRIMP CEVICHE

You can eat ceviche just as it is since it’s packed with protein so it will keep you full. It makes a great healthy snack, appetizer, or main dish.

I love using dippers such as tortilla chips or crackers! You can also add a few scoops on top of tostadas, salads, or tacos.

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RECIPE TIPS & VARIATIONS

Add more seafood! If you’re a seafood lover like me, some other seafood options to add are cooked baby scallops, white fish, imitation or real crab meat, sliced octopus, and cooked squid.

Add spice. You can make this ceviche as mild or spicy as you want. Add your favorite hot sauce, diced jalapenos, and spicy salsa.

Add avocados: I recommend serving cubed or sliced avocado on the side instead of adding it to the ceviche. This will prevent the avocado from turning brown if you have leftovers.

Add sweetness. If you want to add sweetness, mix in 1 cup of diced fresh mango or pineapple.

Add more vegetables: some extra veggies you can add are diced bell peppers, carrots, celery, and corn.

Shrimp: I always recommend using cooked, medium-sized shrimp because it saves time and is one less step you have to do. You could also use large shrimp or bay shrimp. If you use large shrimp, it’s best to cut the shrimp into smaller pieces. If you use bay shrimp you can leave them whole since they are smaller.

STORAGE AND LEFTOVERS

Fresh is always best and has the most flavor when it comes to ceviche. If you do have leftovers store them in an airtight container for up to 3 days in the refrigerator.

The longer the ceviche is in the refrigerator, the more liquid it will have and the tomatoes and cucumbers will start to wilt and get soggy.

To freeze, discard as much of the liquid as possible. Store in an airtight container for up to 3 months. When ready to eat, let thaw overnight in the refrigerator. You may have to add more lime juice, lemon juice, and salsa to bring back the flavor that was in the juice.

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OTHER SEAFOOD RECIPES

  • The Best Tuna Poke
  • Smoked Salmon Flatbread
  • Spicy Tuna Bites
  • Clam Dip
  • Shrimp Stuffed Avocados
  • Homemade California Roll

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CAN’T GET ENOUGH

Subscribeand I’ll send all my newest andFREErecipes to your inbox! You can also keep up with me onPinterest,Instagram, and Facebook. If you make this recipe, please let me know how it turned out! Leave a comment below and share a picture onInstagramso I can see and feature you!

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Shrimp Ceviche Recipe

This is the best Shrimp Ceviche recipe that’s refreshing, easy to make, and healthy! Serve with tortilla chips to dip, top on tostadas, tacos, salads, or enjoy just as it is.

3.30 from 152 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: shrimp ceviche

Servings: 6 servings

Author: Kathryn Donangelo

Equipment

Ingredients

  • 1 pound cooked shrimp medium-sized
  • 1/2 medium red onion diced
  • 1 cup cucumber seeded and diced
  • 2 medium Roma tomatoes seeded and diced
  • 1/3 cup cilantro chopped
  • 1/4 cup lime juice
  • 1/4 cup lemon juice
  • 2 tablespoons salsa
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste
  • jalapeno optional
  • avocado optional
  • tortilla chips or crackers to dip optional

Instructions

  • In a large mixing bowl, combine shrimp, red onion, cucumber, tomatoes, cilantro, lime juice, lemon juice, salsa, garlic powder, salt, and pepper.

  • Stir until combined and all the ingredients are mixed together.

  • Cover with plastic wrap and place in the refrigerator for at least 30 minutes. This will allow all the ingredients to come together and the flavors will absorb in the shrimp. Enjoy!

  • You don't have to place the ceviche in the refrigerator for 30 minutes, this is optional but I find the ceviche has better flavor when you do.

Find Kathryn's Kitchen Blog on Instagram!Mention @Kathryns.Kitchen.Blog or tag #kathrynskitchen!

Notes

Recipe Notes:

  • Add more seafood! If you're a seafood lover like me, some other seafood options to add are cooked baby scallops, white fish, imitation or real crab meat, sliced octopus, and cooked squid.
  • Add spice. You can make this ceviche as mild or spicy as you want. Add your favorite hot sauce, diced jalapenos, and spicy salsa.
  • Add avocados: I recommend serving cubed or sliced avocado on the side instead of adding it to the ceviche. This will prevent the avocado from turning brown if you have leftovers.
  • Add sweetness. If you want to add sweetness, mix in 1 cup of diced fresh mango or pineapple.
  • Add more vegetables: some extra veggies you can add are diced bell peppers, carrots, celery, and corn.
  • Leftovers: Fresh is always best and has the most flavor when it comes to ceviche. If you do have leftovers store them in an airtight container for up to 3 days in the refrigerator.The longer the ceviche is in the refrigerator, the more liquid it will have and the tomatoes and cucumbers will start to wilt and get soggy.
  • To freeze, discard as much of the liquid as possible. Store in an airtight container for up to 3 months. When ready to eat, let thaw overnight in the refrigerator. You may have to add more lime juice, lemon juice, and salsa to bring back the flavor that was in the juice.

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Easy Shrimp Ceviche Recipe (2024)

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