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Shrimp ceviche is loaded with bright flavor, vibrant vegetables, and super tender shrimp. Easy to make and remarkably satisfying, it’s the perfect refreshing meal for hot weather days. If you’re looking for an authentic and easy shrimp ceviche recipe, look no further than this!

Overhead view of a bowl of easy shrimp ceviche with chunks of shrimp, red onion, cucumber, avocado, and tomatoes.

🥑 What Makes This Recipe So Good

When I’m traveling, shrimp ceviche is one of these dishes I simply HAVE to have to really feel like I’m on vacation. It’s almost indulgent with its bright, tangy flavors and vibrant, ripe ingredients. Pair it with a sauvignon blanc or a glass of champagne and set that phone to Do Not Disturb!
Ceviche is incredibly satisfying, with hearty ingredients like avocado and cucumber and protein-packed shrimp. It’s perfect for warm weather, too, because it fills you up but it’s so light and refreshing that you won’t feel heavy after eating it.
If shrimp isn’t your thing, you can actually make ceviche with a variety of fish types. I love to use shrimp because it’s pretty economical, almost always available at the grocery store, and has a perfect mild flavor. Tuna ceviche is also delish, or you could use red snapper, salmon, tilapia, or even scallops or crab. Whatever you choose, just make sure it’s properly processed and meets FDA guidelines for consuming raw or undercooked seafood. For a deep-dive into all things related to raw fish consumption, check out this article on the topic.

👩🏼‍🍳 Chef’s Tips

I’ll get right to the point here. When it comes to ceviche, the shrimp is not cooked at any point.

The acidity in the lime juice and the lemon juice in essence “cure” the shrimp, creating an antimicrobial environment of sorts. While this can slow or kill pathogens, it’s not as effective as actually cooking shrimp.

Some things to keep in mind when consuming raw seafood:

The citrus marinade does not kill bacteria or parasites. These can only be killed by thoroughly cooking shrimp at a high temperature.
Opt for frozen shrimp, as the proper freezing process can help kill harmful parasites found in fresh shrimp. This does not make raw shrimp completely free of harmful bacteria or viruses, though.
Use quality seafood that has been safely processed. Make sure your other ingredients are all fresh and optimal, too.
Consume the ceviche immediately after making it. Do not consume shrimp that is grey or ceviche that has been sitting out for an hour or more.
Be precise with your measurements. Not enough lemon and lime juice means the shrimp won’t cure properly. Too much lemon and lime juice will make the shrimp tough and rubbery.
As always, we are not medical professionals or scientists, nor do we play them on the internet. We encourage you to follow FDA guidelines regarding food safety. Do not consume raw shrimp if you or anyone you’ll be serving is at high risk for foodborne illness. This group typically includes the elderly, pregnant people, young children, people with weakened immune systems, and people with low levels of stomach acid.