The crisp, citrusy burst of flavor in this Shrimp Ceviche makes it a summer must-have. With tender shrimp cured in fresh lime and lemon juice, mixed with colorful vegetables and creamy avocado, it’s a refreshing dish that brings Latin flair to any table.
Whether you’re hosting a dinner party or need a light weeknight meal, this no-cook ceviche is a delicious way to impress without turning on the stove. It’s naturally gluten-free, dairy-free, and customizable with a kick of jalapeño or a mild cucumber crunch. Serve with chips or enjoy straight from the bowl — either way, it’s a flavor-packed treat.
Full Recipe
Ingredients:
-
1 lb raw shrimp, peeled and deveined
-
Juice of 4 limes
-
Juice of 1 lemon
-
1/2 small red onion, finely chopped
-
1/2 English cucumber, diced
-
1 medium tomato, diced
-
1 small avocado, diced
-
1 small jalapeño, finely chopped (optional)
-
1/4 cup chopped cilantro
-
Salt to taste
-
Black pepper to taste
-
Optional: tortilla chips or tostadas for serving
Directions:
-
Chop the shrimp into small bite-sized pieces and place them in a glass or non-reactive bowl.
-
Pour the lime and lemon juice over the shrimp. The citrus will “cook” the shrimp by curing it. Cover and refrigerate for 30 minutes to 1 hour, or until shrimp turns opaque and firm.
-
Drain most of the citrus juice, leaving a few tablespoons for flavor.
-
Add the red onion, cucumber, tomato, avocado, jalapeño (if using), and cilantro. Gently mix to combine.
-
Season with salt and pepper to taste.
-
Serve chilled with tortilla chips or on tostadas for a fresh and vibrant appetizer or light meal.
Prep Time: 15 minutes | Cooking Time: 0 minutes (marination only) | Total Time: 45 minutes
Kcal: 180 kcal | Servings: 4 servings
What is Shrimp Ceviche?
Shrimp ceviche is a light, refreshing seafood dish that’s incredibly popular across Latin America, especially in coastal regions. Unlike traditional cooked shrimp recipes, ceviche uses the natural acidity of citrus juice—primarily lime or lemon—to “cook” the shrimp through a process called denaturation. The result is a tender, flavorful seafood medley that’s served chilled and often paired with crisp vegetables, fresh herbs, and sometimes avocado for added creaminess.
This no-cook dish has become a warm-weather favorite around the world, thanks to its fresh taste, quick preparation, and impressive presentation. It’s ideal as a light lunch, starter, or party appetizer and offers a vibrant way to enjoy shrimp in its purest form.
The Origins of Ceviche
While ceviche is now found in many countries, its roots trace back to Peru, where it’s considered a national dish. Peru’s version traditionally uses raw white fish cured in citrus and served with sliced onions, chili peppers, and sweet potato. As ceviche spread throughout Latin America and into the Caribbean and Mexico, different regions put their own spin on it—using local fish, spices, and even shellfish like shrimp.
In Mexico and Central America, shrimp ceviche is especially beloved. It’s often served with tortilla chips, tostadas, or saltine crackers, and garnished with everything from avocado to hot sauce. Each variation reflects regional ingredients and flavor preferences, but the core technique—”cooking” seafood in citrus—remains constant.
Why Shrimp Works So Well in Ceviche
Shrimp is a particularly great protein for ceviche because of its texture, mild flavor, and relatively fast curing time. When exposed to citrus juice, shrimp firms up quickly and takes on a beautiful opaque appearance that mimics boiling—but without applying any heat.
Unlike fish, which can sometimes become mushy in ceviche if left too long in acid, shrimp holds its structure nicely and pairs beautifully with crunchy vegetables and herbs. This balance of firm, zesty shrimp and crisp, colorful veggies makes every bite exciting and satisfying.
Health Benefits of Shrimp Ceviche
Shrimp ceviche isn’t just delicious—it’s also incredibly nutritious. Low in calories and high in protein, shrimp is a lean seafood choice packed with essential nutrients such as selenium, vitamin B12, iodine, and zinc. It also contains omega-3 fatty acids, which are excellent for heart and brain health.
Ceviche is typically gluten-free and dairy-free, making it a great option for people with dietary restrictions. It’s also customizable: want to make it keto? Skip the chips. Watching your sodium? Control the salt level yourself. Need it spicier? Toss in more jalapeño or a splash of hot sauce.
The use of fresh vegetables like tomatoes, cucumbers, and red onion adds vitamins, fiber, and hydration, making it a well-rounded, feel-good meal.
Choosing the Right Shrimp
One of the most important elements of great shrimp ceviche is the quality of your shrimp. Since the shrimp will not be cooked with heat, you’ll want to make sure it’s very fresh—or properly frozen and thawed under cold conditions.
Opt for raw shrimp that’s peeled and deveined to save time. Medium to large shrimp works best, and you can chop them into bite-sized pieces to help the citrus cure them evenly. Always avoid pre-cooked shrimp for ceviche, as it can become rubbery or overly firm when “recooked” in citrus juice.
If you’re unsure about eating citrus-cured shrimp, a safe option is to blanch the shrimp briefly in boiling water (30–60 seconds) before soaking it in the lime juice. This method still gives you the ceviche experience with added food safety assurance.
Flavor Profile and Customization Options
Shrimp ceviche hits all the right notes: tangy from the citrus, fresh from the herbs, slightly spicy if you include peppers, and a little creamy when avocado joins the mix. The textures are just as appealing—tender shrimp, crunchy cucumber, juicy tomatoes, and creamy avocado—all balanced with the sharpness of red onion and the herbal lift of cilantro.
This dish is endlessly adaptable. Want it tropical? Add diced mango or pineapple. Prefer more heat? Mix in habanero instead of jalapeño. Trying to reduce carbs? Serve it in lettuce cups instead of chips or tortillas.
You can also adjust the citrus ratio—some prefer more lime for brightness, others like a little lemon for complexity. And while traditional ceviche avoids fats like oil, a touch of olive oil or a squeeze of orange can round out the acidity for a smoother mouthfeel.
How to Serve Shrimp Ceviche
Ceviche is best served cold, ideally in a chilled bowl or plate. The most popular way to enjoy it is with a scoop of tortilla chips or spread over a crispy tostada. For a low-carb option, you can serve it over lettuce leaves, in cucumber boats, or even in small glasses as shooters for elegant party appetizers.
For a more filling dish, serve ceviche alongside fluffy white rice or in a seafood salad with additional greens. It also pairs beautifully with sparkling water, light white wines like Sauvignon Blanc, or even a citrusy cocktail like a mojito or margarita.
If serving for guests, keep the ceviche chilled until ready to eat, and avoid leaving it at room temperature for too long to preserve both taste and safety.
Storage and Safety Tips
While shrimp ceviche is best enjoyed fresh, you can store leftovers in an airtight container in the fridge for up to 24 hours. Beyond that, the texture of the shrimp can begin to deteriorate and the vegetables may lose their crispness. Additionally, the acidity can become overpowering if the shrimp sits too long.
To prepare in advance, you can chop and prep all vegetables and herbs separately, then cure the shrimp closer to serving time. Combine everything just before guests arrive to maintain peak texture and flavor.
Always use clean utensils and cutting boards, especially when handling raw seafood. And remember, if the shrimp smells “off” before you even start, it’s best to toss it. Freshness is key.
Perfect for Entertaining and Summer Dining
Shrimp ceviche is the kind of recipe that impresses guests with minimal effort. It looks colorful and festive, tastes bright and clean, and doesn’t require any stovetop or oven time—making it ideal for hot weather or quick party prep. It’s a popular feature at beachside gatherings, backyard BBQs, or tapas-style dinner nights.
Its versatility also makes it great for batch prepping. Double the recipe for a larger group, or halve it for a solo lunch or light dinner. You can even portion it into small jars or bowls for easy, mess-free individual servings.
If you’re building a menu, ceviche pairs well with fresh guacamole, salsa, and fruit platters. For dessert, something citrusy like key lime pie or mango sorbet continues the theme without feeling heavy.
Conclusion: Why You Should Try Shrimp Ceviche Today
Shrimp ceviche is more than just a dish—it’s a celebration of fresh ingredients, bold flavors, and smart cooking techniques. Whether you’re new to ceviche or already love it, this recipe offers the perfect introduction to making it at home.
It’s light, healthy, quick to prepare, and bursting with vibrant colors and textures. With just a few simple ingredients and less than an hour of prep, you can bring restaurant-quality flavor to your kitchen—no stove required.
Whether served as a fancy appetizer, a refreshing summer main, or an impressive party dish, shrimp ceviche is a culinary crowd-pleaser that delivers every time.