SHRIMP CEVICHE

Name: SHRIMP CEVICHE
Prep time: 15 min
Total time: 25 min
Cuisine: Latin American
Ingredients: 12 ounces cooked shrimp, peeled, deveined, tail removed; ½ cup fresh lime juice; 2 Roma tomatoes, diced; 1 medium red onion, diced; 2 medium jalapeño peppers, seeded and diced; ¼ cup cilantro, chopped; 2 green onions, diced; ¼ teaspoon kosher salt

Jump to Recipe

There was a summer I spent wandering the colorful street markets of coastal Mexico, where every corner offered the zesty scent of citrus and fresh seafood. That’s when I tasted ceviche for the first time—bright, refreshing, and so vibrant, it made me feel like I was eating sunshine. Since then, I’ve brought that memory home with me in the form of this easy SHRIMP CEVICHE recipe. Perfect for beginners, it’s quick to make, requires minimal tools, and is one of the healthiest, most flavorful dishes you’ll ever whip up—no stove required. If you’re just getting started in the kitchen, this recipe is ideal. It’s low-fuss, ready in minutes, and delivers bold taste without the overwhelm.

Why This Recipe is Special

Shrimp ceviche isn’t just delicious—it’s a celebration of freshness and balance. What makes this recipe stand out is its no-cook approach, where the shrimp “cooks” in citrus juice, making it ideal for hot days or anyone without access to a full kitchen setup. It also offers great flexibility: whether you want a snack, appetizer, or light dinner, it fits the bill. It’s also naturally gluten-free, dairy-free, and packed with protein, fiber, and antioxidants.

Ingredients and Preparation

Shrimp
Brings the meaty, protein-rich base of the dish. Use pre-cooked shrimp for convenience or raw shrimp for a more traditional touch. Raw shrimp will “cook” in lime juice in about 15 minutes.

Lime Juice
The acid in lime juice is what “cooks” the shrimp while infusing the entire dish with a zesty brightness. It also helps preserve the dish and ties all the flavors together.

Tomatoes
Diced Roma tomatoes add juiciness, mild sweetness, and a vibrant color contrast.

Red Onion
Provides crunch and a subtle heat, plus a pop of purple for visual appeal.

Jalapeños
Offer just enough spice to make things interesting. Seed them for a milder experience or leave some seeds in if you like it hot.

Cilantro
Brings freshness and herbal brightness. If you’re not a fan, flat-leaf parsley is a great substitute.

Green Onions
Add a delicate onion flavor and enhance the layering of texture and flavor.

Kosher Salt
Balances the acidity and enhances all the natural flavors.

Optional Add-ins:

Diced avocado for creaminess
Cucumber for extra crunch
Mango or pineapple for sweetness
Hot sauce or chili flakes for heat
Lemon juice or orange juice to balance the lime

Step-by-Step Instructions

Step 1 Start by chopping the shrimp into bite-sized pieces and place them in a medium mixing bowl. If you’re using raw shrimp, make sure it’s peeled and deveined first.

Step 2 Pour fresh lime juice over the shrimp, ensuring every piece is submerged. If you’re using raw shrimp, let it sit for 15–20 minutes until it turns opaque and slightly pink.

Step 3 While the shrimp is marinating, dice the tomatoes, red onion, jalapeños, and green onions. Roughly chop the cilantro.

Step 4 Once the shrimp is ready, add all the chopped vegetables and herbs into the bowl. Sprinkle in kosher salt and mix everything gently until well combined.

Step 5 Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step also enhances texture and overall freshness.

Step 6 Taste and adjust seasoning before serving. Add a squeeze of extra lime or a pinch more salt if needed. Serve chilled.

Beginner Tips and Notes

Over-marinated shrimp can become rubbery. Stick to 15 minutes for raw shrimp and no more than an hour for pre-cooked shrimp.
Use a glass or ceramic bowl when marinating with citrus juice—metal can react with the acid and affect flavor.

To speed up prep, use pre-diced veggies or a food processor with a gentle pulse.
If it’s too spicy, remove all seeds from the jalapeños or replace them with mild bell peppers.
No limes? Lemon juice or a combo of lemon and orange juice works beautifully.

Serving Suggestions

Serve with: Tortilla chips, plantain chips, or lettuce cups.
Make it a meal: Pair with cilantro lime rice, black beans, or a simple avocado salad.
On the side: A chilled margarita or sparkling water with lime completes the vibe.
For leftovers: Store in an airtight container in the fridge for up to 2 days. Best enjoyed within 24 hours for peak freshness.

Wrap-Up: Let’s Make This Together

Now that you’ve got the full rundown on making shrimp ceviche, I hope you’re feeling excited and ready to dive in. This recipe is more than just a dish—it’s an invitation to experiment, taste, and discover how simple ingredients can transform into something unforgettable. Try it out, tweak it to your taste, and don’t forget to drop a comment or photo of your creation. Let’s make this a kitchen win, together.

FAQ About SHRIMP CEVICHE

Can I use raw shrimp for ceviche?

Yes, you can use raw shrimp. Make sure it is peeled and deveined, then marinate it in fresh lime juice for about 15 minutes. The acid will “cook” the shrimp, turning it opaque and firm. Avoid using shrimp that stays gray—it’s not safe to eat.

How long does shrimp ceviche last in the fridge?

Shrimp ceviche should be consumed within 24 hours for the best texture and flavor. It can be stored in an airtight container in the refrigerator for up to 2 days, but the shrimp can become rubbery over time.

Is it okay to add other vegetables or fruits?

Absolutely! This recipe is very versatile. Popular add-ins include diced avocado, cucumber, mango, pineapple, or even olives. These additions can enhance flavor and texture.

More Relevant Recipes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Natalie
Total Time: 25 minutes
Yield: 6 servings 1x
Diet: Gluten Free

Print Recipe

Description

This easy SHRIMP CEVICHE is a refreshing, no-cook dish made with shrimp, lime juice, and crisp vegetables. It’s perfect for quick meals, summer snacks, or healthy appetizers.

Ingredients

Scale

12 ounces cooked shrimp, peeled, deveined, tail removed
½ cup fresh lime juice
2 Roma tomatoes, diced
1 medium red onion, diced
2 medium jalapeño peppers, seeded and diced
¼ cup cilantro, chopped
2 green onions, diced
¼ teaspoon kosher salt

Cook Mode Prevent your screen from going dark

Instructions

Chop the Shrimp: Cut the shrimp into bite-sized pieces and place them in a medium bowl. If using raw shrimp, ensure they are thoroughly cleaned and deveined.
Marinate with Lime Juice: Pour the lime juice over the shrimp, ensuring all pieces are coated. Let it rest for 15 minutes if using raw shrimp, or 10 minutes if pre-cooked. The lime juice will tenderize and flavor the shrimp while also “cooking” raw shrimp.
Prepare the Vegetables: While the shrimp is marinating, dice the tomatoes, red onion, jalapeños, green onions, and cilantro. Use a sharp knife for clean cuts and a uniform texture.

Combine Everything: Once the shrimp has finished marinating, add all the chopped vegetables and kosher salt to the bowl. Gently toss everything together until fully combined and evenly mixed.
Chill Before Serving: Cover the bowl and place it in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold with your favorite chips or on tostadas.