There’s nothing like the bright, tangy kick of shrimp ceviche on a hot summer day—it’s like sunshine in a bowl! I first fell in love with this dish at a beachside gathering years ago, where a friend served it straight from a chilled glass bowl with a stack of crispy tostadas. The simplicity blew me away: fresh shrimp, zesty lime, and crisp veggies, all coming together in under an hour. Now, it’s my go-to for impromptu parties or lazy afternoons when I crave something light but packed with flavor. Trust me, once you taste this version, you’ll understand why I’m obsessed.
Why You’ll Love This Shrimp Ceviche
This shrimp ceviche is everything you want in a summer dish—trust me, I’ve made it a hundred times, and it never lets me down. Here’s why you’ll adore it:
- Crazy quick: Ready in under an hour (most of that’s hands-off marinating time!)
- Fresh as can be: The lime-kissed shrimp and crisp veggies taste like pure summer
- No oven required: Perfect for scorching days when you can’t bear to turn on the stove
- Crowd-pleaser magic: I’ve yet to meet someone who doesn’t go back for seconds
- Healthy but indulgent: Light enough for a snack, satisfying enough for a meal
Seriously—this is the dish that’ll make you look like a kitchen rockstar with barely any effort.
Ingredients for Shrimp Ceviche
Gathering the right ingredients is half the battle—and by “battle,” I mean the 10 minutes of chopping before you get to the fun part! Here’s exactly what you’ll need to make ceviche that’ll have everyone begging for the recipe:
- 1 lb raw shrimp, peeled and deveined (size 31/40 works great—not too big, not too small)
- 1 cup fresh lime juice (about 8-10 limes, and please, please don’t use bottled—it makes all the difference!)
- 1 medium red onion, finely diced (soak in ice water for 5 minutes if you want to tame the sharpness)
- 1 large tomato, diced (go for Roma tomatoes—they’re less watery)
- 1 jalapeño, seeded and minced (leave some seeds if you like heat, or swap in serrano for extra kick)
- ½ cup chopped cilantro (stems and all—that’s where the flavor lives!)
- 1 avocado, diced (add this right before serving unless you like brown mush)
- Salt to taste (I use flaky sea salt—it sticks to the shrimp beautifully)
Pro tip: Set everything out before you start. There’s nothing worse than realizing you’re out of limes mid-recipe (yes, I’ve been there).
How to Make Shrimp Ceviche
Okay, let’s get to the fun part—making magic happen! Don’t let the fancy name fool you; this shrimp ceviche is so easy, you could probably make it half-asleep (though I don’t recommend it—knives are involved). Here’s exactly how to nail it:
Step 1: Cook the Shrimp
First, grab your shrimp—raw, peeled, and deveined is key here. Bring a pot of water to a rolling boil (no salt needed—we’ll season later). Toss in the shrimp and set a timer for 2 minutes exactly. That’s it! You’ll know they’re done when they curl slightly and turn opaque pink. Drain them immediately and rinse under cold water to stop the cooking. Warning: Overcooked shrimp turn rubbery, and nobody wants ceviche that chews like gum.
Step 2: Marinate in Lime Juice
Now, the transformation begins! Slice your cooked shrimp in half if they’re large (bite-sized pieces are ideal) and pile them into a glass or ceramic bowl (metal can react with the acid). Pour in 1 cup of fresh lime juice—enough to fully submerge the shrimp. This is where the magic happens: The lime “cooks” the shrimp further, giving it that signature ceviche texture. Pop it in the fridge for 30 minutes—no cheating! Stir once halfway through to ensure even marination.
Step 3: Mix Ingredients
Time to party! Drain off about half the lime juice (save it—it makes a killer cocktail mixer). Add your diced onion, tomato, jalapeño, and cilantro. Now, here’s the crucial part: Gently fold everything together with a spatula. Think “tossing a salad,” not “mixing concrete.” Add the avocado last, right before serving, and sprinkle with salt to taste. One more gentle stir, and voilà—you’ve got a bowl of citrusy, crunchy, creamy perfection!
See? Told you it was easy. Now go grab those tostadas—it’s time to feast!
Tips for the Best Shrimp Ceviche
After making this recipe more times than I can count (and getting rave reviews every single time), here are my hard-earned secrets for ceviche success:
- Chill out: Use ice-cold shrimp after boiling—they absorb the lime juice better without getting tough
- Spice wisely: Start with half the jalapeño, then taste—you can always add more heat later
- Timing is everything: Serve within 2 hours of mixing for peak texture (avocado waits for no one!)
- Double the batch: Leftovers (if you have any!) make amazing next-day tacos
- Citrus boost: Add a splash of orange juice for extra sweetness if your limes are too tart
Follow these, and you’ll have ceviche so good, people will think you imported it from a seaside cantina.
Serving Suggestions for Shrimp Ceviche
Now for my favorite part—playing with how to serve this vibrant dish! I love piling the ceviche high in a chilled glass bowl (bonus points if it’s vintage) with a big spoon for scooping. Here’s how to make it shine:
- Tostadas: My go-to! Spread a thin layer of refried beans on crispy tostadas first—it keeps them from getting soggy
- Tortilla chips: The thick, restaurant-style ones won’t snap under the weight of chunky shrimp
- Lettuce cups: Butter lettuce leaves make perfect low-carb vessels (great for gluten-free friends)
- Avocado boats: Halve avocados and fill the pits with ceviche for a showstopper presentation
- Margarita pairing: Trust me—the lime in the ceviche and the lime in your cocktail? Magic
Pro tip: Set up a DIY station with all the options—it’s half the fun! Just don’t forget extra napkins… things might get messy (in the best way).
Storing and Reheating Shrimp Ceviche
Okay, let’s be real—this shrimp ceviche is so good, leftovers are rare in my house. But if you do somehow have some left (maybe you doubled the batch?), here’s how to keep it fresh:
- Fridge it fast: Store in an airtight container and pop it in the fridge immediately after serving—no lingering on the counter!
- 1-day max: Honestly, it’s best eaten the same day, but it’ll keep for up to 24 hours if you must wait
- Avocado alert: If you’ve already mixed in the avocado, expect some browning by day two (still safe, just less pretty)
- No freezing: Trust me, frozen ceviche turns into a sad, mushy mess—the shrimp gets rubbery and the veggies lose their crunch
Pro tip: If you know you’ll have leftovers, leave out the avocado and add it fresh when you’re ready to eat again. The lime juice keeps everything else surprisingly fresh overnight!
Shrimp Ceviche Variations
One of the best things about ceviche? It’s like a blank canvas waiting for your personal touch! Over the years, I’ve played around with all sorts of add-ins—here are my favorite twists that still keep that classic ceviche vibe:
- Tropical twist: Toss in diced mango or pineapple for sweet contrast (my beach vacation version!)
- Cucumber crunch: Add ½ cup of finely diced English cucumber for extra freshness
- Creamy kick: Swirl in a tablespoon of coconut milk for richness (sounds weird, tastes amazing)
- Pepper party: Mix in colorful bell peppers when you want more crunch and less heat
- Herb explosion: Try mint or basil instead of cilantro for a totally different flavor profile
The key is balancing textures and flavors—you want every bite to surprise you in the best way. My rule? Stick to one major add-in at a time unless you’re feeling adventurous. Oh, and always taste as you go—sometimes the simplest tweaks make the biggest difference!
Shrimp Ceviche Nutritional Information
Let’s be honest—when something tastes this good, you don’t want to think about nutrition. But the best part? This shrimp ceviche is light, fresh, and actually good for you! Here’s the scoop (based on my exact recipe, but remember—your ingredients might tweak things slightly):
- Protein-packed: All that shrimp means you’re getting a serious dose of lean protein to keep you full
- Healthy fats from the avocado (the good kind your body loves)
- Vitamin C bomb from all that fresh lime juice—bye-bye, scurvy!
- Low-carb friendly (just skip the chips if you’re watching carbs)
Quick disclaimer: Nutrition values are estimates—your actual numbers might vary based on avocado size, exact shrimp count, or if you go wild with extra toppings. But hey, when food’s this fresh and simple, you really can’t go wrong. Now, stop analyzing and start eating!
Frequently Asked Questions
Over the years, I’ve gotten all sorts of questions about this shrimp ceviche—some smart, some hilarious (“Can I use ketchup instead of lime juice?”—please don’t!). Here are the real questions worth answering:
Q1. Can I use pre-cooked shrimp?
Technically yes, but I don’t recommend it. Raw shrimp marinated in lime juice develop that perfect ceviche texture—pre-cooked shrimp stays rubbery. If you must use cooked shrimp, reduce the lime marinade time to just 15 minutes.
Q2. How long does shrimp ceviche last in the fridge?
Ideally, you’ll devour it same-day (no willpower required). But stored properly in an airtight container, it’ll keep for up to 24 hours. Just know the texture softens over time—especially the avocado, which I always add fresh right before serving.
Q3. Is it safe to “cook” shrimp only in lime juice?
Great question! In this recipe, we briefly boil the shrimp first for safety. Traditional ceviche relies solely on citrus, but I prefer this hybrid method—it guarantees food safety while keeping that bright, citrusy flavor we all love.
Q4. Can I make this vegetarian?
Absolutely! Swap shrimp for diced hearts of palm or super-firm tofu. You’ll miss the seafood flavor, but the lime and veggies still make a killer combo. Marinate for the same 30 minutes—the “chew” won’t be identical, but it’ll satisfy cravings.
Q5. My ceviche tastes too acidic—help!
Easy fix! Next time, use 3/4 cup lime juice mixed with 1/4 cup orange juice. Right now? Stir in a pinch of sugar or honey (start with 1/2 tsp) and let it sit 10 minutes. The sweetness balances the tartness beautifully.
Now that you’re a ceviche expert—try this recipe and share your results! Tag me @[YourHandle] so I can see your masterpiece (or laugh with you about any kitchen mishaps—we’ve all been there).
Print1-Pound Shrimp Ceviche Recipe Everyone Instantly Loves
A fresh and zesty shrimp ceviche perfect for summer. Marinated in lime juice for a tangy flavor.
- Prep Time: 15 mins
- Cook Time: 2 mins
- Total Time: 47 mins
- Yield: 4 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Latin American
- Diet: Low Calorie
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1 cup fresh lime juice
- 1 medium red onion, finely diced
- 1 large tomato, diced
- 1 jalapeño, seeded and minced
- 1/2 cup chopped cilantro
- 1 avocado, diced
- Salt to taste
Instructions
- Cook the shrimp in boiling water for 2 minutes, then drain and cool.
- Place shrimp in a bowl and cover with lime juice. Refrigerate for 30 minutes.
- Add onion, tomato, jalapeño, cilantro, and avocado. Mix gently.
- Season with salt and serve chilled.
Notes
- Use fresh lime juice for best flavor.
- Adjust jalapeño based on your spice preference.
- Serve with tortilla chips or tostadas.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 140mg
