Easy Shrimp Ceviche Recipe

Shrimp ceviche in a bowl surrounded by tortillas and jalapenos.

5 from 1 vote

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.

Prep Time20

Total Time20

Course: Appetizer, lunch

Cuisine: Mexican

Keyword: appetizer, shrimp ceviche

Servings:

Author: Elena Davis

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.

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