Easy Shrimp Ceviche Recipe: Fresh, Zesty, and Ready in Minutes
Have you ever craved a light, refreshing dish that combines bold citrus flavors with tender seafood? Shrimp ceviche is the perfect answer—a vibrant, no-cook appetizer that transforms simple ingredients into a restaurant-quality experience. Making this zesty seafood dish at home not only saves money but also allows you to control the freshness and customize flavors to your preference. This easy shrimp ceviche recipe delivers tangy, spicy, and savory notes in every bite, making it ideal for warm-weather gatherings, game day spreads, or a quick weeknight treat. With minimal prep and maximum flavor, you'll discover why this classic Latin American dish has become a global favorite.
Ingredients List
- 1 pound fresh or frozen shrimp, peeled and deveined (medium to large size)
- 1 cup fresh lime juice (about 8-10 limes)
- 1 large tomato, diced
- 1/2 red onion, finely chopped
- 1 jalapeño pepper, seeded and minced
- 1/2 cup fresh cilantro, chopped
- 1 medium cucumber, diced
- 1 ripe avocado, diced
- Salt and black pepper to taste
For the Sauce:
- 2 tablespoons fresh orange juice
- 1 tablespoon olive oil
- 1/2 teaspoon hot sauce (adjust to taste)
- 1/4 teaspoon garlic powder
- Optional: 1 tablespoon ketchup for a Mexican-style variation
- Optional: Tortilla chips or tostadas for serving
Timing / Cooking Schedule
Prep time: 15 minutes
Cooking time: 0 minutes (marinating time: 30 minutes to 2 hours)
Total time: 45 minutes to 2 hours 15 minutes
This recipe requires no actual cooking—the citrus juice "cooks" the shrimp through acidic marination. Plan ahead by starting the lime marinade at least 30 minutes before serving, though longer marination yields deeper flavor penetration.
Step-by-Step Instructions
Step 1: Prepare the Shrimp
If using frozen shrimp, thaw completely in the refrigerator overnight or under cold running water. Cut shrimp into bite-sized pieces (roughly 1/2-inch chunks work best). Smaller pieces allow the lime juice to penetrate more quickly. Rinse under cold water and pat dry with paper towels to remove excess moisture.
Step 2: Marinate in Lime Juice
Place the shrimp pieces in a glass or ceramic bowl and pour fresh lime juice over them until completely submerged. Cover and refrigerate for 30 minutes to 1 hour. The shrimp will turn from gray to pink-white and opaque when "cooked" by the acid. Avoid over-marinating (beyond 2 hours) as the shrimp can become rubbery. This citrus marinade is what makes ceviche recipes so unique and flavorful.
Step 3: Prepare the Vegetables
While the shrimp marinates, dice the tomato, cucumber, and red onion into uniform, small pieces for better texture balance. For milder flavor, soak the chopped red onion in cold water for 10 minutes, then drain—this removes harsh bite. Mince the jalapeño after removing seeds and membranes (keep some seeds if you prefer extra heat).
Step 4: Mix the Sauce
In a small bowl, whisk together orange juice, olive oil, hot sauce, and garlic powder. This sauce adds richness and balances the tartness of the lime juice. Taste and adjust seasoning—add more hot sauce for kick or a pinch of sugar if too acidic.
Step 5: Combine Everything
Drain about half of the lime juice from the marinated shrimp (keep some for moisture). Add the diced tomato, cucumber, red onion, jalapeño, and cilantro. Pour the prepared sauce over the mixture and gently fold everything together. Season with salt and black pepper to taste.
Step 6: Add Avocado and Serve
Just before serving, gently fold in the diced avocado to prevent it from browning or becoming mushy. Serve immediately in chilled bowls or cocktail glasses with tortilla chips, tostadas, or crispy plantain chips on the side.
Nutritional Information
Per serving (serves 4):
- Calories: 210
- Protein: 24g
- Carbohydrates: 14g
- Fat: 8g
- Fiber: 4g
- Vitamin C: 85% DV
- Iron: 15% DV
Tips, Variations, or Cooking Advice
Seafood Swaps: Substitute shrimp with diced fresh fish (tilapia, mahi-mahi, or halibut), scallops, or even cooked octopus for variety. Always use sushi-grade seafood if consuming raw or citrus-cured.
Dietary Adaptations: This recipe is naturally gluten-free, dairy-free, and low-carb. For a keto-friendly version, skip the optional ketchup and serve with cucumber slices instead of chips. Make it vegan by swapping shrimp with hearts of palm or diced firm tofu marinated the same way.
Flavor Variations: Add diced mango or pineapple for a tropical twist. Incorporate a splash of tequila or white wine for adult gatherings. Use lemon juice mixed with lime for a different citrus profile.
Meal Prep: Prepare all vegetables and sauce ahead, but marinate shrimp and add avocado only when ready to serve to maintain optimal texture and color.
Common Mistakes to Avoid
Over-Marinating: Leaving shrimp in lime juice too long (over 2 hours) causes a mushy, unpleasant texture. Check at 30 minutes and remove when just opaque.
Using Pre-Cooked Shrimp: While convenient, pre-cooked shrimp become tough when marinated in acid. Always use raw shrimp for authentic texture.
Skipping Fresh Citrus: Bottled lime juice lacks the bright, fresh flavor essential for ceviche. Always squeeze fresh limes for best results.
Adding Avocado Too Early: Avocado oxidizes and turns brown quickly. Always add it just before serving to maintain vibrant green color and creamy texture.
Ignoring Quality: Fresh, high-quality shrimp makes all the difference. Look for firm, odorless shrimp from trusted sources or frozen wild-caught varieties.
Storage / Leftovers Tips
Store leftover shrimp ceviche in an airtight container in the refrigerator for up to 24 hours. The acidity continues to "cook" the shrimp, so texture quality decreases after the first day. Drain excess liquid before storing to prevent sogginess. For best results, store avocado separately and add fresh when serving leftovers. This dish is not suitable for freezing, as the shrimp and vegetables lose their crisp texture upon thawing. When preparing ceviche recipes ahead, keep all components separate and combine within 2 hours of serving for optimal freshness and food safety. Always discard leftovers after 48 hours to avoid foodborne illness risks associated with raw seafood preparations.
