Name: The Best Shrimp Ceviche Recipe
Prep time: 20 min
Total time: 3 h
Cuisine: Mexican
Ingredients: 1¼ lb. raw shrimp, peeled and deveined; 1 cup tomatoes, chopped; ½ cup English cucumber, chopped (or Persian cucumbers); ¼ cup red onion, chopped; 1 jalapeno, deseeded & finely chopped; ¼ cup cilantro, chopped (leaves and stems are ok); 1 cup fresh lime juice (about 8-12 limes, or enough lime juice to submerge your shrimp); 1-2 avocados, diced or mashed (to serve with it)

Jump to Recipe

If there’s one dish that simply radiates sunshine and festivity, it’s The Best Shrimp Ceviche. This refreshing appetizer brings together plump, tender shrimp “cooked” in zesty lime juice, mingling with crisp cucumber, juicy tomatoes, fiery jalapeno, vibrant red onion, and a fresh sprinkle of cilantro. Every bite is a dance of bold flavors and lively textures, perfect for warm evenings, backyard gatherings, or anytime you want your tastebuds to go on vacation. Trust me, you’ll never look at shrimp the same way again.

The Best Shrimp Ceviche Recipe - Recipe Image

Ingredients You’ll Need

The beauty of The Best Shrimp Ceviche is its simplicity: just a handful of ultra-fresh ingredients that work magic together. Each component plays a starring role, from the bright lime juice that “cooks” the shrimp to the creamy avocado that brings everything together.

Raw shrimp (1¼ lb., peeled and deveined): Start with the freshest shrimp you can find for the sweetest, most tender bites.
Tomatoes (1 cup, chopped): Bright, juicy tomatoes add color and just a hint of sweetness.
English cucumber (½ cup, chopped): Adds a clean, refreshing crunch; Persian cucumbers work great too if you have them.
Red onion (¼ cup, chopped): Brings a little bite and a lot of color to each spoonful.
Jalapeno (1, deseeded & finely chopped): Just enough heat to wake up all the other flavors—adjust the amount if you want extra fire!
Cilantro (¼ cup, chopped): Use leaves and stems for maximum herbal freshness and flavor.
Fresh lime juice (1 cup): About 8-12 limes; you’ll need enough to fully submerge your shrimp for the magical “cooking” process.
Avocado (1-2, diced or mashed): Deliciously creamy, it brings richness and balance—serve on the side or folded in.

How to Make The Best Shrimp Ceviche

Step 1: Prep and Marinate the Shrimp

Chop your shrimp into bite-sized pieces, then place them in a shallow dish—ideally something like a 9×13 inch pan, which allows the shrimp to spread out and soak up the lime juice evenly. Pour the fresh lime juice over the shrimp, making sure they’re fully submerged. Cover tightly with plastic wrap and let it sit at room temperature for one hour. The acidic lime juice will gently “cook” the shrimp, turning them opaque and tender.

Step 2: Chill and Finish the Ceviche

After an hour at room temperature, move the pan to the fridge, still covered, so the shrimp can finish “cooking” in cool comfort for an additional 1-2 hours. While the shrimp works its magic, prep the tomatoes, cucumber, red onion, jalapeno, and cilantro. You can store the chopped veggies in the fridge to keep everything crisp and ready.

Step 3: Combine Everything

Once the shrimp has firmed up and turned that beautiful opaque pink and white, it’s ready! Drain off most of the excess lime juice, then stir in the chopped vegetables and cilantro. Give everything a gentle mix to distribute all the goodness.

Step 4: Add Avocado and Serve

Right before serving, add your avocado—diced or gently mashed, your call—and fold it through for a luxurious, creamy finish. Taste, and adjust with a pinch of salt if you need. Scoop generous spoonfuls onto your favorite tortilla chips, or pile it high on crunchy tostada shells. Welcome to ceviche paradise!

How to Serve The Best Shrimp Ceviche

Garnishes

A sprinkle of extra chopped cilantro, a few slices of fresh jalapeno, or additional avocado chunks all make gorgeous, flavorful finishing touches. A wedge of lime on the side lets everyone add a bit more citrus punch if they love that zesty edge.

Side Dishes

The Best Shrimp Ceviche shines alongside crispy tortilla chips, light and crunchy tostadas, or even over a bed of lettuce for a refreshing salad-style meal. Pair it with cold drinks and something simple like steamed rice or corn to soak up those vibrant juices.

Creative Ways to Present

Try serving your ceviche in chilled martini glasses for a sleek appetizer, or scoop it into small lettuce cups for a fuss-free handheld snack. Mini tostada shells make adorable, bite-sized party starters everyone will rave about!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, store The Best Shrimp Ceviche in an airtight container in the refrigerator for up to 1 day. The flavors will continue to mingle, but for the freshest taste and best texture, enjoy it as soon as possible.

Freezing

Freezing isn’t recommended for ceviche, since the delicate shrimp and crisp vegetables can lose their vibrant textures when thawed. It’s best to make and enjoy this dish fresh for that just-made wow factor.

Reheating

Ceviche is all about freshness and doesn’t require reheating—the lime juice does all the work! Serve it chilled straight from the refrigerator, and skip any attempts to warm it up, as that can affect both texture and taste.

FAQs

Can I use frozen shrimp for The Best Shrimp Ceviche?

Absolutely! Just make sure your shrimp are thawed completely, peeled, and deveined before chopping and marinating. Opt for high-quality frozen shrimp to ensure optimal flavor and texture.

How long does it take for the lime juice to “cook” the shrimp?

Typically, about 1 hour at room temperature gets things started, followed by another 1-2 hours in the fridge. You’ll know it’s ready when the shrimp turn opaque and firm.

What if I don’t like cilantro?

Feel free to leave it out or swap with fresh parsley for a different herbal note. The Best Shrimp Ceviche will still be packed with zest and crunch!

Can I add other veggies or fruits?

Definitely! Diced mango, pineapple, or even sweet corn are amazing additions, adding pops of sweetness that balance the bright acidity of the lime juice.

Is The Best Shrimp Ceviche safe to eat?

Yes, because the acid in the lime juice thoroughly “cooks” the shrimp, making it safe to eat. Always use the freshest shrimp and consume within a day for the best results.

Final Thoughts

If you’re craving a dish that’s light, zesty, and absolutely bursting with summer flavor, The Best Shrimp Ceviche is your answer. It’s an easy showstopper that never fails to wow, and I can’t wait for you to experience just how joyful a bowl of homemade ceviche can be. Give it a try and see why it’s always the hit of every gathering!

The Best Shrimp Ceviche Recipe

★★★★★

5.1 from 22 reviews

Author: anna
Total Time: 3 hours
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This shrimp ceviche recipe is fresh, flavorful, and perfect for a light and refreshing appetizer or meal. The combination of shrimp, lime juice, vegetables, and herbs creates a zesty and delicious dish that is sure to impress.

Ingredients

Scale

Shrimp:

1¼ lb. raw shrimp, peeled and deveined

Vegetables:

1 cup tomatoes, chopped
½ cup English cucumber, chopped (or Persian cucumbers)
¼ cup red onion, chopped
1 jalapeno, deseeded & finely chopped
¼ cup cilantro, chopped (leaves and stems are ok)

Other:

1 cup fresh lime juice (about 8–12 limes, or enough lime juice to submerge your shrimp)
1–2 avocados, diced or mashed (to serve with it)

Instructions

Chop the Shrimp: Chop the shrimp into bite-sized pieces and place them in a 9×13-inch pan. Pour lime juice over the shrimp, cover with saran wrap, and let sit at room temperature for 1 hour, then refrigerate for 1-2 more hours.
Prepare Vegetables: Cut tomatoes, cucumber, onion, jalapeno, and cilantro while the shrimp is marinating. Keep them refrigerated.
Combine Ingredients: Once the shrimp is ready, stir in the prepared vegetables.
Serve: Serve with avocado and your favorite tortilla chips or over tostada shells.