I just made an Easy Shrimp Ceviche that’s shockingly bright, wildly refreshing, and exactly the kind of zippy snack you’ll want to dunk with chips or shove into tacos.
I’m obsessed with this Easy Shrimp Ceviche because it hits exactly where I want: bright, loud, and impossible to ignore. I love the snap of raw shrimp soaked in fresh lime juice, the way citrus wakes everything up.
It’s messy in the best way, chip-dipping and salty-sweet, perfect for nights when I don’t want to cook. And it’s my go-to for Refreshing Summer Recipes whenever the heat makes me lazy.
I adore how simple it tastes and how every bite makes me want another. I could eat this every single weekend.
No fuss, just bright shrimp and lime all day.
Ingredients
- Raw or cooked shrimp: the main protein, it’s bright and juicy when citrus-cured or tossed.
- Fresh lime juice: zings the shrimp, makes it tangy and refreshingly sharp.
- Fresh lemon juice: basically adds a softer, sweeter citrus note if you want it.
- Red onion: crunchy bite and a little heat, cuts through the citrus nicely.
- Tomatoes: juicy, slightly sweet chunks that mellow the sharpness and add color.
- Cucumber: cool crunch that lightens every bite and keeps it refreshing.
- Jalapeños: bring heat and a green pepper brightness, adjust to taste.
- Avocado: creamy richness, add last so it stays fresh and soft.
- Cilantro: herbal lift that makes it taste fresh and a bit grassy.
- Garlic: pungent kick, small amounts go a long way.
- Kosher salt: seasons everything, makes the flavors pop without trying too hard.
- Black pepper: subtle warmth and a tiny bit of bite.
- Extra virgin olive oil: basically makes it silkier and rounder, optional but nice.
- Tortilla chips or tortillas: crunchy or soft vehicle for scooping and sharing.
Ingredient Quantities
- 1 pound raw shrimp, peeled and deveined (or 1 pound cooked shrimp, chopped)
- 1 to 1 1/2 cups fresh lime juice (about 6 to 8 limes)
- 1/4 cup fresh lemon juice (optional)
- 1 medium red onion, very thinly sliced or finely diced
- 2 medium tomatoes, seeded and diced
- 1 medium cucumber, peeled, seeded and diced
- 1 to 2 jalapeños, seeded and finely chopped (more if you like heat)
- 1 large ripe avocado, diced (add just before serving)
- 1/2 to 3/4 cup fresh cilantro, chopped
- 1 to 2 cloves garlic, finely minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 tablespoons extra virgin olive oil (optional, for silkier finish)
- Salted tortilla chips or warmed tortillas for serving (optional)
How to Make this
1. If using raw shrimp, peel and devein them, then cut into 1/2 to 3/4 inch pieces if large; place in a glass or ceramic bowl and pour in 1 to 1 1/2 cups fresh lime juice (and 1/4 cup lemon juice if using) so shrimp is fully submerged. Stir, cover and refrigerate until shrimp turns opaque and feels firm, about 15 to 30 minutes depending on size. If using pre-cooked shrimp, chop into bite sized pieces and skip the long cure time, just put in a bowl and proceed to step
3.
2. While shrimp cures, finely dice the red onion, tomatoes (seeded), cucumber (peeled and seeded) and jalapeños. Mince the garlic and chop the cilantro. Keep the avocado until just before serving so it doesn’t brown. Try to dice everything roughly the same size so each bite is balanced.
3. When the raw shrimp is opaque and firm, drain most of the citrus but leave a few tablespoons behind for flavor. If using cooked shrimp, you can leave a little fresh lime juice on for brightness or drain if you prefer less liquid.
4. Combine shrimp with the diced red onion, tomatoes, cucumber, jalapeños, garlic and cilantro in a large bowl. Add 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, then gently mix to combine. Taste and adjust salt and heat now.
5. If you like a silkier finish, stir in 1 to 2 tablespoons extra virgin olive oil. It smooths the acidity and makes the ceviche feel richer without hiding the bright flavors.
6. Cover and chill the ceviche for another 10 to 20 minutes to let flavors marry. If you used cooked shrimp, 10 minutes is usually enough; for raw shrimp cured briefly, 20 minutes helps meld everything. Do not leave sitting at room temperature.
7. Just before serving, dice the ripe avocado and fold it in gently so it keeps its shape. Add a squeeze more lime if it needs brightness and a final pinch of salt to bring out flavors.
8. If the ceviche is too watery, drain a little more liquid or tilt the bowl and spoon out excess. If too dry, add a splash of fresh lime juice. Adjust jalapeño or cilantro to taste.
9. Serve chilled with salted tortilla chips for dipping or warmed tortillas to make tacos. Spoon ceviche onto chips or tortillas and enjoy right away.
10. Leftovers keep covered in the fridge for up to 24 hours but avocado will brown and texture will soften, so it’s best eaten the same day.
Equipment Needed
1. Large glass or ceramic mixing bowl (for curing and tossing the ceviche)
2. Medium bowl or colander (to drain the citrus from the shrimp)
3. Chef’s knife (sharp, for dicing onion, tomato, cucumber, jalapeño and avocado)
4. Cutting board (easy to clean, designate one for seafood)
5. Citrus juicer or reamer (or just a sturdy fork works if you dont have one)
6. Measuring cups and spoons (for lime/lemon juice, salt, pepper, oil)
7. Spoon or rubber spatula (to gently fold the avocado and mix without smashing)
8. Serving bowls or plates and salted tortilla chips or small tortillas for serving
FAQ
SHRIMP CEVICHE RECIPE Recipe Substitutions and Variations
- Shrimp: swap with 1 pound firm white fish like cod or tilapia, cut into 1/2 inch chunks and “cooked” in the citrus the same way; or use cooked crab or lobster for a richer taste.
- Fresh lime juice: use equal amount of bottled lime or a mix of 3/4 cup lime and 3/4 cup orange juice for a sweeter, less sharp ceviche. You can also replace with all lemon juice if that’s what you got.
- Cilantro: if you hate cilantro, use chopped flat leaf parsley or a mix of parsley and basil for a bright herby flavor that wont taste so soapy to some people.
- Avocado: swap with diced mango or jicama for texture and a sweet or crunchy contrast; add right before serving just like you would the avocado.
Pro Tips
1) Taste and tweak as you go. Salt and heat change a lot after the shrimp sits, so season in stages. Add a little, taste, then add more. If it tastes flat, a tiny pinch of sugar or an extra squeeze of lime will wake it up.
2) Keep the avocado out until the last second. Dice it right before serving and fold in gently so it doesn’t turn mushy. If you need to prep early, toss diced avocado with a little lime juice and keep cold, but it still won’t be as perfect.
3) Control watery ceviche by draining most of the cure juice before mixing, but reserve a couple tablespoons for flavor. If it gets soggy, spoon off excess liquid or drain in a fine mesh strainer for a minute. Too dry? Add a splash more lime.
4) Safety and timing matter. If you use raw shrimp, make sure it firms up and turns opaque before eating. If you use pre-cooked shrimp, keep the cure time short so it doesn’t get rubbery. Always keep it chilled and eat the same day for best texture and safety.
SHRIMP CEVICHE RECIPE Recipe
I just made an Easy Shrimp Ceviche that’s shockingly bright, wildly refreshing, and exactly the kind of zippy snack you’ll want to dunk with chips or shove into tacos.
4
servings
300
kcal
Equipment: 1. Large glass or ceramic mixing bowl (for curing and tossing the ceviche)
2. Medium bowl or colander (to drain the citrus from the shrimp)
3. Chef’s knife (sharp, for dicing onion, tomato, cucumber, jalapeño and avocado)
4. Cutting board (easy to clean, designate one for seafood)
5. Citrus juicer or reamer (or just a sturdy fork works if you dont have one)
6. Measuring cups and spoons (for lime/lemon juice, salt, pepper, oil)
7. Spoon or rubber spatula (to gently fold the avocado and mix without smashing)
8. Serving bowls or plates and salted tortilla chips or small tortillas for serving
Ingredients
1 pound raw shrimp, peeled and deveined (or 1 pound cooked shrimp, chopped)
1 to 1 1/2 cups fresh lime juice (about 6 to 8 limes)
1/4 cup fresh lemon juice (optional)
1 medium red onion, very thinly sliced or finely diced
2 medium tomatoes, seeded and diced
1 medium cucumber, peeled, seeded and diced
1 to 2 jalapeños, seeded and finely chopped (more if you like heat)
1 large ripe avocado, diced (add just before serving)
1/2 to 3/4 cup fresh cilantro, chopped
1 to 2 cloves garlic, finely minced
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons extra virgin olive oil (optional, for silkier finish)
Salted tortilla chips or warmed tortillas for serving (optional)
Directions
- If using raw shrimp, peel and devein them, then cut into 1/2 to 3/4 inch pieces if large; place in a glass or ceramic bowl and pour in 1 to 1 1/2 cups fresh lime juice (and 1/4 cup lemon juice if using) so shrimp is fully submerged. Stir, cover and refrigerate until shrimp turns opaque and feels firm, about 15 to 30 minutes depending on size. If using pre-cooked shrimp, chop into bite sized pieces and skip the long cure time, just put in a bowl and proceed to step
- While shrimp cures, finely dice the red onion, tomatoes (seeded), cucumber (peeled and seeded) and jalapeños. Mince the garlic and chop the cilantro. Keep the avocado until just before serving so it doesn't brown. Try to dice everything roughly the same size so each bite is balanced.
- When the raw shrimp is opaque and firm, drain most of the citrus but leave a few tablespoons behind for flavor. If using cooked shrimp, you can leave a little fresh lime juice on for brightness or drain if you prefer less liquid.
- Combine shrimp with the diced red onion, tomatoes, cucumber, jalapeños, garlic and cilantro in a large bowl. Add 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, then gently mix to combine. Taste and adjust salt and heat now.
- If you like a silkier finish, stir in 1 to 2 tablespoons extra virgin olive oil. It smooths the acidity and makes the ceviche feel richer without hiding the bright flavors.
- Cover and chill the ceviche for another 10 to 20 minutes to let flavors marry. If you used cooked shrimp, 10 minutes is usually enough; for raw shrimp cured briefly, 20 minutes helps meld everything. Do not leave sitting at room temperature.
- Just before serving, dice the ripe avocado and fold it in gently so it keeps its shape. Add a squeeze more lime if it needs brightness and a final pinch of salt to bring out flavors.
- If the ceviche is too watery, drain a little more liquid or tilt the bowl and spoon out excess. If too dry, add a splash of fresh lime juice. Adjust jalapeño or cilantro to taste.
- Serve chilled with salted tortilla chips for dipping or warmed tortillas to make tacos. Spoon ceviche onto chips or tortillas and enjoy right away.
- Leftovers keep covered in the fridge for up to 24 hours but avocado will brown and texture will soften, so it’s best eaten the same day.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 414g
- Total number of serves: 4
- Calories: 300kcal
- Fat: 15g
- Saturated Fat: 2.4g
- Trans Fat: 0g
- Polyunsaturated: 1.3g
- Monounsaturated: 7.5g
- Cholesterol: 222mg
- Sodium: 550mg
- Potassium: 639mg
- Carbohydrates: 22.5g
- Fiber: 6g
- Sugar: 11.5g
- Protein: 30g
- Vitamin A: 625IU
- Vitamin C: 45mg
- Calcium: 112mg
- Iron: 3.8mg
