Shrimp Ceviche

Shrimp Ceviche is my favorite dish to make when the weather is warm. It’s a Latin American classic made with shrimp “cooked” in citrus juice, then mixed with crunchy vegetables and herbs. You can serve it as an appetizer at gatherings or a quick, refreshing meal after a long day.

The cool citrus flavors, balanced with a hint of spice, make this dish perfect for summer parties, coastal brunches, or even casual weeknight dinners. It tastes both vibrant and light, reminding me of ocean breezes and sunny afternoons by the water.

How to Pair:

• Tortilla chips
• Avocado slices
• Plantain chips
• Grilled corn on the cob
• Mango salsa
• Chilled Sauvignon Blanc
• Coconut rice
• Light Mexican lager
• Fresh lime wedges

Try my simple Shrimp Ceviche recipe here:

The shrimp stays tender and juicy, while the lime juice, tomato, onion, and cilantro create a refreshing balance of tangy, savory, and lightly crisp textures.

• Servings: 4
• Prep time: 15 minutes
• Cook time: 2 minutes
• Total time: 17 minutes
• Calories: 210 kcal per serving
• Cuisine: Mexican, Latin American
• Course: Appetizer, Salad

Ingredients

• 1 pound raw shrimp, peeled and deveined
• 1 tablespoon salt
• 4 limes, juiced (about 1/2 cup)
• 2 medium tomatoes, diced
• 1/2 small red onion, finely diced
• 1 small cucumber, diced
• 1 jalapeño, finely chopped
• 1/4 cup chopped cilantro
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt, or to taste
• 1 avocado, diced
• tortilla chips or crackers, for serving

Instructions

1. Bring a small pot of water to a gentle boil and add 1 tablespoon salt.
2. Add the shrimp and cook for 2 minutes, just until pink and opaque.
3. Drain immediately and rinse under cold water to stop the cooking.
4. Chop the shrimp into bite-sized pieces and place them in a large bowl.
5. Pour the lime juice over the shrimp and toss well.
6. Add the diced tomatoes, red onion, cucumber, jalapeño, cilantro, black pepper, garlic powder, and 1/2 teaspoon salt.
7. Mix everything until evenly combined.
8. Gently fold in the diced avocado last so it stays creamy and doesn’t break apart.
9. Cover and chill for 15–20 minutes before serving for the best flavor.
10. Serve cold with tortilla chips or crackers.

Nutrition

• Calories: 210 kcal
• Protein: 22 g
• Carbohydrates: 9 g
• Fat: 10 g
• Saturated Fat: 1.5 g
• Fiber: 3 g
• Sugar: 3 g

Notes

• Briefly boiling the shrimp makes this recipe safer, easier, and more reliable than raw-lime-only versions.
• Dice all vegetables into similar small sizes so every bite has the same texture.
• Letting it chill for at least 15 minutes helps the lime juice blend into the shrimp for the best flavor.
• For the most affordable option, use frozen shrimp that has been thawed.

• Add avocado right before serving if making ahead to keep it fresh and green.
• If you want it spicier, add extra jalapeño.
• Don’t overcook the shrimp or it can turn rubbery. Two minutes is enough for medium shrimp.
• Cool the shrimp quickly after boiling to keep it tender.
• Use fresh lime juice for the brightest flavor.
• Serve the same day for the freshest taste and best texture.