Shrimp ceviche is a classic cocktail dish originating from Peru, made popular in Mexican cuisine. The result is a flavorful combination of shrimp, lime juice, and fresh, crisp vegetables, the perfect appetizer for summer parties and events!
Shrimp ceviche origins are traced back to Peru but it is a popular dish throughout South America. It is traditionally made with raw shrimp or fish but can be made with cooked shrimp, like in our version of shrimp ceviche.
You’ll love the crunchy vegetables, avocado, and satisfying tang from the lime juice!
Why You’ll Love This Recipe
- Perfect for parties. This appetizer recipe is a show-stopper at parties! Your guests will love the combination of flavors and texture in this dip.
- Satisfying. The ceviche is filled with protein from the shrimp and fresh veggies, so it can be enjoyed as a filling lunch or as a light dinner with a side of tortilla chips.
- Not too fishy. While the base of the recipe is shrimp (or fish, if you prefer), the end result is balanced by the acidic marinade to prevent an overly fishy aftertaste.
- Healthy. Shrimp ceviche is filled with healthy ingredients, making this the perfect guilt-free dip for you to scoop with your favorite tortilla chips!
Shrimp Ceviche Ingredients
For the easy shrimp ceviche recipe, you’ll need some classic summer vegetables and shrimp.
- Shrimp- for this recipe, we cook our shrimp using this recipe. Or, you can use pre-cooked shrimp as a shortcut.
- Vegetables- a colorful array of tomatoes, cucumbers, red onion, and avocado takes the ceviche to the next level.
- Herbs- pressed garlic and finely chopped cilantro amplify the flavors in the recipe.
- Seasonings- salt and pepper are all you need to season the ceviche with shrimp.
- Lime juice- freshly squeezed lime juice is the key ingredient!
For a full list of ingredients and quantities, see the recipe card below.
How to Make Shrimp Ceviche
- Cook shrimp: Start by cooking the shrimp by following our baked shrimp recipe, or by using your favorite method. Let the shrimp cool completely, then finely chop.
- Chop vegetables: Finely chop the tomatoes, cucumbers, avocado, and red onion. Chop the cilantro and mince or press the garlic. Tip: for best results, cut all the ingredients into evenly sized pieces for a uniform ceviche and the perfect amount of each components in every bite.
- Combine: In a large bowl, combine the chopped shrimp, vegetables, garlic, cilantro, and freshly squeezed lime juice. Season with salt and pepper. Mix together gently until everything is well combined.
- Serve immediately and enjoy, friends!
Substitutions and Variations
Ceviche shrimp is a classic recipe originating hundreds of years ago, so there are many variations to the classic recipe for you to try and enjoy.
- Use precooked shrimp: To cut down on cooking time, use pre-cooked shrimp and skip the cooking step in the instructions.
- Use fish: Substitute the shrimp with white fish such as flounder, tilapia, or mahi mahi. You can use cooked fish, or follow the instructions below if using raw fish.
- Add spice: Cut up half of a jalapeno to add to the ceviche, or add the hot sauce into the lime juice before adding to the ceviche for a spicy kick! If you like things even spicier, add serrano chile peppers instead of jalapeno.
- Different shellfish: Scallops or prawns are other great options to use in place of shrimp in this ceviche recipe.
- Add lemon juice: For another layer of flavor to the acidic marinade, add freshly squeezed lemon in addition to the lime juice.
Shrimp Ceviche with Raw Shrimp
Traditional ceviche is made with uncooked shrimp. It is finely cubed and marinated in lime juice, which “cooks” the shrimp in its acidity.
- Finely chop ½ pound of fresh, raw shrimp (the smaller the pieces, the better).
- Pour over ½ cup of lime juice, mix thoroughly, and refrigerate for 1-2 hours until no longer translucent.
- Then, proceed with the recipe per instructions.
Pro tip: If you are using raw fish or shrimp, be sure to find the freshest fish with no bacteria, as the lime juice won’t kill the bacteria the way heat will.
Be creative with the ceviche, there are many ways to enjoy this traditional recipe!
- Tortilla chips: Scoop the ceviche with your favorite tortilla chips or on top of tostadas. Or, serve the ceviche nacho style by layering it onto a bed of tortilla chips!
- Lettuce wraps: Make lettuce cups by scooping the ceviche into individual lettuce leaves.
- Rice bowls: Top a bed of rice with ceviche, beans, and pico de gallo for even more freshness.
Ceviche is a traditional Peruvian appetizer consisting of seafood like raw fish or shellfish that is cured or “cooked” in a citrus juice marinade. The fish is then combined with fresh tomatoes, onion, cilantro, and lime for a complete appetizer.
You can bake, saute, air fry, or boil the shrimp, depending on your preference. When cooked, shrimp will curl and be opaque with a light pink color, and should reach an internal temperature of 145°F.
Store & Freeze
- Storage. The ceviche is best enjoyed fresh, within the first day of making it. However, you can store the ceviche in the refrigerator for up to 2 days if you used cooked shrimp, or for one day if you used raw shrimp.
- Freeze. Ceviche will not freeze well due to the large amount of fresh vegetables in the recipe which will not store well if frozen.
More Shrimp Recipes
Easy Shrimp Ceviche Recipe
- 1/2 lb cooked shrimp
- 1 1/2 cups tomatoes diced
- 1 cup cucumber cubed
- 1/3 cup chopped red onion
- 2 garlic cloves minced
- 1 medium avocado cubed
- 1/4 cup chopped cilantro
- 1/2 cup freshly squeezed lime juice
- ¼ tsp ground black pepper
- ⅛ tsp salt
- Prepare half a portion of this cooked shrimp recipe (or, skip this step and use pre-cooked shrimp).
- Once the shrimp is baked and cooled, chop the shrimp into small cubes.
- Finely chop all the vegetables into uniform pieces.
- In a large bowl, add the cubed shrimp, diced tomatoes, cubed cucumbers, finely chopped onions, minced garlic, cubed avocado, chopped cilantro, lime juice, salt, and pepper. Mix gently until well combined.
- Serve and enjoy, friends!
Substitutes: Scallops or white fish can be used in the place of shrimp in this recipe.
Cooking shrimp: Shrimp can be boiled, air fried, sauteed, or baked to be prepared for this recipe.