Shrimp Ceviche

This shrimp ceviche is loaded with bright citrus flavor, fresh flavorful veggies like tomato, avocado, and cucumber, and super tender shrimp that’s “cooked” in lime juice. If you’re looking for an authentic and easy shrimp ceviche recipe, look no further!

Ceviche is one of those dishes that I absolutely have to have when I’m traveling to make it feel like a real vacation. It’s a Latin American dish made with raw fish or shrimp that is cured or “cooked” in citrus juices. Since it’s made from raw fish, it’s made right before you eat it to minimize any spoilage, so the flavor of the freshness of the shrimp paired with ripe veggies, tart lemon and lime juice, herbaceous cilantro, and a bit of heat from jalapeño is bright, summery, and just incredibly delicious.

What Makes This Recipe So Good

Shrimp – Ceviche is frequently made with a variety of different types of fish, but shrimp is economical, easy to find, and still has the perfect mild saltiness.
Red onion – A sweet yet still astringent onion that is perfect for staying crisp in the juices of the ceviche.
Cucumber – Cucumbers are light and fresh flavored, allowing them to soak in some of the other flavors while still shining through.
Avocado – With a creamy, buttery texture and mellow flavor, avocado balances out the sweetness of the other veggies.
Tomato – Tomatoes complement the other vegetables with their sweet flavor and juicy, tender texture.
Jalapeño – Adds a little burst of spice to the ceviche. For a less intense heat, remove the seeds from the jalapeño.
Cilantro – Cilantro is citrusy, peppery, and adds an extra layer of seasoning to the ceviche. (You can leave it out if you’re adverse to the taste.)
Fresh lemon and lime juice – Citrus juices cure the raw shrimp, making it absolutely loaded with tart, fresh flavor.

How To Make Shrimp Ceviche

The full recipe is below, but here you’ll find all the steps for making this recipe perfectly the first and 100th time, along with useful tips and info!

Place the shrimp in a large mixing bowl.

Add 1/4 cup lime juice and 1/2 cup lemon juice and let stand for 15 minutes.

While the shrimp is “cooking,” in a separate large mixing bowl, mix the rest of the lime juice and all the veggies.

Transfer the mixed vegetables into the bowl with the shrimp and mix well so everything is fully incorporated.

Season the ceviche with some salt.

Serve with saltine crackers or chips, hot sauce, and lime wedges.

Top Tips For Making

• Make sure to use the exact amounts of lemon and lime juice for the shrimp to “cook” in. Any less will keep the shrimp from curing properly, and too much will make the shrimp toughen.
• It’s a personal preference, but I really prefer to toss the veggies with my hands so that I don’t smoosh the avocado. Once they’re tossed, you can gently stir the vegetables into the shrimp.
• Wondering how much juice is in a lime? This post will tell you how much and the easiest ways to juice.

More Summery Recipes

• Sauteed Zucchini
• Magic 2-Minute Fruity Frozen Margaritas
• Asparagus Salad
• Instant Pot Corn on the Cob with Honey Butter

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