This Shrimp Ceviche transforms fresh seafood in a vibrant citrus marinade without any cooking. Plump shrimp are tossed with crisp red onion, juicy tomatoes, creamy avocado, and cilantro for a refreshing, flavor-packed dish. It’s perfect for summer days, potlucks, or any time you want something light and impressive.

Why You’ll Love This Shrimp Ceviche

• Fresh & vibrant: A symphony of textures and bright, zesty flavors.
• Surprisingly simple: No actual cooking—just chopping and marinating.
• Wonderfully versatile: Serve as a dip, in lettuce cups, or as an elegant appetizer.
• True crowd-pleaser: Bright, tangy, and slightly spicy—it disappears fast.

Ingredients & Tools

• 1 lb (450 g) raw shrimp, peeled, deveined, and tails removed
• 1 cup freshly squeezed lime juice (about 8-10 limes)
• 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
• 1 medium red onion, finely diced
• 2 medium tomatoes, seeds removed and diced
• 1 large avocado, diced
• 1 jalapeño, seeds removed and finely minced
• 1/2 cup fresh cilantro, finely chopped
• 1 tsp salt, or to taste
• 1/4 tsp freshly ground black pepper
• 1/4 tsp chili powder or cayenne (optional, for heat)

Tools: A sharp chef’s knife, a large non-reactive bowl (glass or ceramic is best), a fine-mesh strainer, and a citrus juicer.

Notes: Use fresh, high-quality raw shrimp and freshly squeezed citrus juice for best texture and flavor.

Nutrition (per serving)

Serves: 4 | Prep Time: 25 minutes | Marinate Time: 30 minutes | Total Time: 55 minutes

Before You Start: Tips & Ingredient Notes

• Get the right shrimp. You want raw, not pre-cooked, shrimp for this recipe. Look for fresh or thawed frozen shrimp that are peeled and deveined to save yourself a lot of time. The size I prefer is medium (41/50 count per pound).
• Why a non-reactive bowl? Reactive metals like aluminum or cast iron can react with the high acidity of the citrus, giving your ceviche a metallic off-flavor. Glass, ceramic, or food-safe plastic are your best friends here.
• Dice everything uniformly. You want all your vegetables to be roughly the same small, bite-sized dice. This ensures you get a little bit of everything in each perfect spoonful and it just looks more professional.
• Timing is everything. Don’t marinate the shrimp for more than the recommended time. While the acid “cooks” it, leaving it for too long (like hours and hours) can make the shrimp tough and rubbery. The texture is perfect right around the 30-45 minute mark.

How to Make Shrimp Ceviche

Storage & Freshness Guide

• Fridge: Store in an airtight container up to 1 day; best enjoyed fresh.
• Freezer: Not recommended—thawed texture becomes mushy.
• Reviving: Drain excess liquid and add a fresh squeeze of lime before serving.

Serving Suggestions

Complementary Dishes

• Warm, salty tortilla chips — The classic vessel for scooping up every last bit of ceviche. The crunch and saltiness are a perfect textural contrast.
• Buttery, toasted tostadas — For a more substantial base, pile the ceviche high on a crisp tostada shell. It makes for a beautiful, open-faced presentation.
• A simple green salad with a light vinaigrette — Serve a mound of ceviche on a bed of butter lettuce. The clean, crisp salad won’t compete with the ceviche’s bold flavors.

Drinks

• A crisp, Mexican lager — The light, effervescent beer cuts through the acidity and spice beautifully, making each bite of ceviche taste fresh again.
• A classic margarita on the rocks — The themes of lime and salt are a natural pairing. It’s like your drink and your meal are having a delightful conversation.
• Sparkling water with a lime wedge — For a non-alcoholic option, the bubbles are incredibly refreshing and help cleanse the palate between bites.

Something Sweet

• Mango sorbet — The sweet, tropical fruit flavor is a wonderful, light way to finish the meal and complements the citrus notes in the ceviche.
• Flan — The rich, creamy caramel custard provides a decadent and smooth contrast to the bright, acidic starter.
• Paletas (Mexican ice pops) — Especially ones with flavors like tamarind or hibiscus. They’re fun, refreshing, and continue the festive, Latin-inspired theme.

Top Mistakes to Avoid

• Mistake: Using pre-cooked shrimp. If you start with shrimp that’s already been cooked with heat, the citrus marinade won’t be able to transform its texture. You’ll end up with a mushy, watery, and very disappointing dish.
• Mistake> Over-marinating the shrimp. I’ve messed this up before too—thinking longer must be better. But the acid will eventually break down the shrimp too much, turning it from tender to unpleasantly chewy and tough. Set a timer!
• Mistake: Adding the avocado too early. Avocado browns quickly when exposed to air and acid. If you mix it in and then let the ceviche sit, you’ll be serving a sadly discolored dish. Fold it in at the very last second.
• Mistake: Not tasting before serving. The amount of salt and acid needed can vary based on your limes and personal preference. Always do a final taste and seasoning check—it’s the difference between a good ceviche and a great one.

Expert Tips

• Tip: Partially freeze your shrimp for easier chopping. If you pop your raw shrimp in the freezer for about 15-20 minutes before chopping, they will firm up just enough to make dicing them into neat, uniform pieces a total breeze.
• Tip: Add a splash of fish sauce for umami depth. This is my secret weapon. A teaspoon of fish sauce whisked into the citrus marinade adds an incredible savory backbone that makes the flavors pop without being fishy at all.
• Tip: Use a mix of citrus for complexity. While lime is the star, adding lemon and even a tiny bit of orange or grapefruit juice can create a more nuanced and interesting acidity that isn’t one-dimensionally sour.
• Tip: Let the dressed ceviche rest for 5 minutes. After you’ve combined everything (except the avocado), let it sit in the fridge for just 5-10 minutes before serving. This allows the flavors to meld and the vegetables to pickle slightly.

FAQs

How long does shrimp ceviche last in the fridge?
Honestly, it’s best enjoyed the day it’s made. The texture of the shrimp will continue to change, and the vegetables will release water, making it less vibrant. If you must keep it, store it in an airtight container for up to one day, but be aware it won’t be quite the same. I don’t recommend freezing it at all, as the thawed texture will be very mushy.

Can I use frozen shrimp?
Absolutely! Frozen shrimp are often a great, high-quality option as they are typically flash-frozen right after being caught. Just make sure they are fully thawed in the refrigerator before you start. Never try to marinate partially frozen shrimp, as the ice crystals will water down your marinade and the shrimp won’t “cook” evenly.

Is it safe to eat “raw” shrimp cooked in citrus?
The acid in the citrus juice denatures the protein in the shrimp, very similar to how heat does. From a food science perspective, it is “cooked.” However, it’s crucial to start with the freshest, highest-quality shrimp you can find from a reputable source to minimize any risks associated with raw seafood.

My ceviche is too acidic. How can I fix it?
This can happen if your limes were particularly potent. You can balance it out by adding a tiny pinch of sugar to counteract the sourness. Also, serving it with something starchy and neutral like tortilla chips or plantain chips will help balance the acidity on your palate with each bite.

Can I make this with other types of fish?
Definitely! The ceviche method works beautifully with any firm, white-fleshed fish like sea bass, halibut, or snapper. Just make sure it’s sushi-grade fresh and cut it into uniform, small cubes. The marinating time might vary slightly depending on the thickness and density of the fish you choose.