Shrimp Ceviche Recipe (Mexican)
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This Shrimp Ceviche Recipe (Mexican) is zesty, refreshing, and beautifully combines simple, rustic flavors. It’s perfect for a light lunch or as an appetizer at your next gathering.
Serve with Pollo Asado and Corn Dip. Try my Creamy White Chicken Enchiladas Recipe next!
Quick Look: Shrimp Ceviche Recipe (Mexican)
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Servings: 4 people
- Dietary Info: Gluten-free, dairy-fre
- Method: Marinated seafood mixed with fresh vegetables
- Technique: Marinate shrimp in citrus juice, then gently fold with fresh vegetables, herbs, and avocado before chilling
- Flavor/Texture: Bright, fresh, citrusy, crisp, creamy
Why This Dish Never Lasts Long
This is the best easy shrimp ceviche recipe, and it is so simple to prepare! It’s a spin on the traditional ceviche since we use cooked shrimp! Here’s why you’ll love this delicious Mexican shrimp cocktail:
- Refreshingly Delicious: The combination of fresh citrus juices with seafood offers a cooling and refreshing taste that is especially satisfying during warm weather or as a bright starter to any meal.
- Healthy and Nutritious: Loaded with high-quality proteins from the shrimp and healthy fats from the avocado, this ceviche is not only low in calories but also very nutritious, making it a guilt-free indulgence.
- Customizable: Easily adjust the level of heat, acidity, or herbs to suit your taste. You can make it spicier with more jalapeño or milder by omitting it. You can also try different herbs instead of cilantro or add other vegetables like bell peppers for a different crunch.
You’ll also love my Creamy Shrimp Salad, Red Chili Salsa, Marry Me Shrimp, and Fried Shrimp.
Made With Amore,
“This is just wonderful in the summer. The flavors are just amazing. Thank you, my family loved it.”
– Louisa
Table of Contents
Simple Ingredients
This ceviche is made with chopped shrimp, crisp veggies, and fresh avocado, all tossed in a delicious citrus mixture.
- Fresh Shrimp: The star of the dish, bringing a sweet, tender texture that soaks up the bright citrus marinade
- Fresh Lime, Lemon, and Orange Juice: The citrus base that “cooks” the shrimp and gives ceviche its signature zesty flavor
- Cucumber, Tomato, and Red Onion: Add crunch, juiciness, and sharpness for a fresh, balanced bite
- Avocado: Brings a creamy, buttery texture that balances the acidity of the citrus
- Cilantro and Jalapeño: Add fresh herbal notes and a customizable kick of heat
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Different Seafood: Instead of shrimp, you can use other types of seafood such as scallops, fish (like tilapia or cod), sea bass, or even a combination for a seafood medley. Each type of seafood brings its own unique flavor and texture. Try my Italian Seafood Salad!
- Mango or Pineapple Addition: For a sweet, tropical twist, add diced mango, pineapple, or some Fresh Mango Salsa. This adds a burst of sweetness that complements the tangy citrus and spicy jalapeño beautifully. Enjoy alongside Mexican Fruit Salad.
- Herb Variations: While cilantro is traditional, you can experiment with other herbs like parsley or dill for a different flavor profile. Mint could also be a refreshing addition, especially when paired with fruit.
- Creamy Element: For a creamier version of ceviche, incorporate some Greek yogurt or coconut milk. This adds a smooth texture and may help balance out the acidity and heat.
How to Make Shrimp Ceviche (Mexican)
This dish requires no cooking (unless you opt to briefly cook the shrimp), so it can be prepared in advance, leaving more time to enjoy with guests. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Chop the shrimp into bite-sized pieces. Place into a large glass (non-reactive) bowl, combine the chopped shrimp, lime juice, lemon juice, and orange juice. Allow this to marinate for about 10 minutes while you prepare the other ingredients.
- Add the red onion, jalapeño, cucumber, and tomatoes to the shrimp.
- Mix well to ensure everything is evenly coated with the citrus juices. Let this mixture sit for another 10 to 15 minutes to meld the flavors together.
- Right before serving, stir in the chopped cilantro and avocado. Season with kosher salt and black pepper to taste.
Shrimp Ceviche Recipe (Mexican) FAQs
Ceviche is a popular dish in Latin America made from fresh raw fish or seafood that’s “cooked” in citrus juices, typically lemon or lime, and mixed with fresh herbs, chopped onions, and other seasonings. It’s known for its fresh, tangy flavor and is often garnished with ingredients like avocado, cilantro, and chili peppers, served chilled as a refreshing appetizer or main dish.
In ceviche, shrimp (and other types of seafood) are typically “cooked” using the acidity of citrus juices, primarily lime and lemon, rather than heat. This process involves the citric acid causing the proteins in the seafood to become denatured, which alters their chemical structure and makes the seafood opaque and firm as if it had been cooked with heat.
Yes, you can prepare ceviche ahead of time, but it’s best served the same day it’s made. If you’re using raw shrimp, marinate it a few hours before serving. Keep it refrigerated until it’s time to serve. If using cooked shrimp, you can mix the ingredients and let them marinate for a short time to marry the flavors before serving.
Refrigerate within two hours of preparation. Place the ceviche in an airtight container to keep it fresh. If you have leftovers, store them in the fridge for up to 2 days.
Serving Suggestions
This shrimp ceviche is incredibly versatile and can be served in so many fresh, flavorful ways depending on the occasion. I love enjoying it, alongside Mexican Street Corn Dip and Hot Salsa , with crispy tortilla chips for a classic appetizer or spooned over tostadas for a more filling bite. To turn it into a meal, shrimp ceviche also works beautifully in Taco Salad Bowls or Turkey Tacos with Creamy Avocado Coleslaw for extra crunch, or served in avocado boats for a lighter option. For dessert, try my Strawberry Tres Leches Cake.
My Pro Tips
Recipe Tips
- Properly Prepare Shrimp: If using raw shrimp, make sure they are very fresh. Peel, devein, and wash them thoroughly. If you’re more comfortable with cooked shrimp, choose ones that are not overly cooked to avoid a rubbery texture when marinated.
- Marinate Correctly: The marinating time affects the texture of the shrimp. For raw shrimp, ensure it’s marinated until opaque and firm but not too long as it can become overly firm and lose its delicate texture. For cooked shrimp, a brief marinating time is sufficient just to flavor it.
- Cut Ingredients Evenly: Dice the vegetables and shrimp into uniform pieces to ensure each bite contains an even distribution of flavors and textures.
- Add Avocado Last: Avocado can become mushy or brown if added too early or if the ceviche sits for too long. Add it just before serving to maintain its fresh color and creamy texture.
- Serve Chilled: Ceviche is best served cold. Chill the serving dishes beforehand if you want to go the extra mile, ensuring a refreshing eating experience.
More Shrimp Recipes
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Easy Shrimp Ceviche Recipe
Ingredients
- 2 pounds shrimp, *cooked or raw shrimp
- ½ cup red onion, finely diced
- 1 medium jalapeño, ribs, and seeds removed, minced
- 1 cup cucumber, peeled and diced
- 2 cups Roma tomatoes, seeded and diced
- ¾ cup cilantro leaves, roughly chopped
- 2 avocados, peeled, seeded, and chopped
- ¾ cup lime juice, use 1/2 cup if you’re using cooked shrimp
- ¼ cup lemon juice
- ⅓ cup orange juice
- Kosher salt and black pepper, to taste
- Tortilla chips or tostadas for serving
Instructions
- Prepare the Shrimp: Chop the shrimp into bite-sized pieces.
- Marinate: Place into a large glass (non-reactive) bowl, combine the chopped shrimp, lime juice, lemon juice, and orange juice. The acidity from the juices will “cook” the raw shrimp slightly and flavor the cooked shrimp. Allow this to marinate for about 10 minutes while you prepare the other ingredients.
- Add the Crunch: Add the red onion, jalapeño, cucumber, and tomatoes to the shrimp. Mix well to ensure everything is evenly coated with the citrus juices. Let this mixture sit for another 10 to 15 minutes to meld the flavors together.
- Final Touches: Right before serving, stir in the chopped cilantro and avocado. Season with kosher salt and black pepper to taste.
- Serve: Serve the ceviche chilled or at room temperature, spooned generously over tostadas or accompanied by tortilla chips for dipping.
Notes
- Properly Prepare Shrimp: If using raw shrimp, make sure they are very fresh. Peel, devein, and wash them thoroughly. If you’re more comfortable with cooked shrimp, choose ones that are not overly cooked to avoid a rubbery texture when marinated.
- Marinate Correctly: The marinating time affects the texture of the shrimp. For raw shrimp, ensure it’s marinated until opaque and firm but not too long as it can become overly firm and lose its delicate texture. For cooked shrimp, a brief marinating time is sufficient just to flavor it.
- Cut Ingredients Evenly: Dice the vegetables and shrimp into uniform pieces to ensure each bite contains an even distribution of flavors and textures.
- Add Avocado Last: Avocado can become mushy or brown if added too early or if the ceviche sits for too long. Add it just before serving to maintain its fresh color and creamy texture.
- Serve Chilled: Ceviche is best served cold. Chill the serving dishes beforehand if you want to go the extra mile, ensuring a refreshing eating experience.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is just wonderful in the summer. The flavors are just amazing. Thank you my family loved it.
Yay! So happy everyone loved it!