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Fresh homemade shrimp ceviche in a white bowl on a white table, with cilantro nearby.

Shrimp Ceviche

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Enjoy the vibrant and refreshing flavors of ceviche with this simple recipe. Made with shrimp, citrus juice, fresh produce, and seasonings, it's perfect as a main course or appetizer. Ideal for lunch, dinner, or any special occasion!
Course Main Course
Cuisine Peruvian
Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 30 minutes
Servings 5 servings
Calories 171
Author Sangeetha Vel

Ingredients

  • 1 lb Shrimp peeled and deveined
  • Water for cooking shrimp
  • ½ cup Red Onion diced
  • 3 Roma Tomatoes
  • ¼ cup Lime Juice
  • ½ cup Orange Juice
  • 1 Jalapeño Peppers seeds and veins removed
  • ½ cup Cilantro chopped
  • 1 small Cucumber diced
  • 1 Avocado diced
  • Salt to taste
US Customary - Metric

Instructions

Cooking Shrimp

  • Start by filling a pan with water and bringing it to a boil over medium heat. If you're using raw shrimp for ceviche, you can skip this step and check the tips section below for preparation instructions.
    A close-up of a pan filled with boiling water over medium heat.
  • Once the water is boiling, add the cleaned and deveined shrimp. Cook them for 1-2 minutes, just until they turn pink. Remove the shrimp from the water and rinse them under cold water to stop the cooking process. This prevents overcooking and keeps the shrimp soft and juicy.
    A pan with shrimp cooking in boiling water, turning pink as they cook.

Making Ceviche

  • Start by chopping the cooked shrimp into bite-sized pieces and transfer them to a bowl. Cutting them smaller helps evenly distribute the flavors with the other ingredients.
    A wooden cutting board showing freshly chopped shrimp, cut into bite-sized pieces.
  • In the same bowl, add the chopped onions, tomatoes, cilantro, jalapeño, avocado, and cucumber. Pour in the lime and orange juice, then season with salt. For a milder ceviche, remove the seeds and veins from the jalapeño.
    A bowl filled with chopped shrimp, fresh vegetables, herbs, and citrus juices like lime and orange, ready to mix.
  • Gently mix everything with a spatula or spoon until well combined. Refrigerate for at least 30 minutes to let the flavors meld. Your ceviche is now ready to enjoy!
    A colorful bowl of shrimp ceviche with fresh veggies and herbs, all mixed together.

Serving

  • Serve this refreshing shrimp ceviche as an appetizer or main course, paired with your favorite sides. For more ideas, check out the serving suggestions section below.
    A beautifully plated serving of shrimp ceviche in a clean white bowl, ready to enjoy.

Notes

Here are some essential tips to make a perfect Ceviche every time:
  • Use Fresh Seafood: The flavor of ceviche depends heavily on fresh seafood, so it’s important to choose the best quality available. Avoid seafood that’s been sitting out for too long. I always recommend getting the freshest option to achieve the best flavor.
  • Fish Options to Use: I love using shrimp for my ceviche, but you can easily substitute it with other types of seafood. Great choices include kingfish, halibut, cod, mahi-mahi, tuna, seabass, trevally, or swordfish.
  • Making Ceviche with Raw Seafood: Traditional ceviche is made with raw seafood, which is why it's best to use sashimi-grade seafood. This type of seafood is safe to eat raw since it’s handled and stored in a way that reduces the risk of parasites and bacteria. Cut the seafood into bite-sized pieces and marinate in citrus juices (lime and orange work great) for 25-30 minutes. The seafood will become firm and opaque without using heat. After marinating, mix in your veggies and herbs, then let it sit for an additional 10-15 minutes before serving.
  • Is Cooking Seafood Important for Ceviche? I prefer cooking my shrimp briefly to reduce any risks that might come from raw seafood, especially since my kids eat what we prepare. Cooking lowers the chances of foodborne illnesses. This extra step is a good idea if you’re serving ceviche to older adults, pregnant women, or anyone with a weakened immune system.
  • Cutting Avocado: Pick an avocado that feels firm but slightly soft when you press it. To cut, slice it in half lengthwise, twist to separate the halves, and carefully remove the pit with a knife. Make slits in the flesh, then scoop it out with a spoon. For a visual guide, check out my guacamole or cowboy caviar recipe.
  • Add Cucumber and Avocado Last: To keep the avocado from browning and the cucumber from getting too soft, you can add them just before serving. This way, the textures and flavors stay fresh and vibrant.
  • Keep It Cold: Ceviche is best served chilled. To keep it fresh and safe, store the ceviche in the fridge until you're ready to serve. You can also keep it on ice if you're serving it outdoors or at a party.
  • Serve in Small Portions: Ceviche can be quite filling, so consider serving it in small bowls as an appetizer or snack, especially for gatherings.

Nutrition

Serving: 1serving | Calories: 171kcal | Carbohydrates: 10g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 146mg | Sodium: 115mg | Potassium: 632mg | Fiber: 4g | Sugar: 4g | Vitamin A: 593IU | Vitamin C: 33mg | Calcium: 76mg | Iron: 1mg

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