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Shrimp Ceviche Recipe

Shrimp Ceviche Recipe

Dive into the refreshing flavors of shrimp ceviche, where succulent shrimp meets zesty citrus and crisp vegetables in a vibrant, mouthwatering dish that's perfect for any occasion.
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Course: Appetizer
Cuisine: American
Keyword: Shrimp Ceviche Recipe
Prep Time: 34 minutes
Cook Time: 1 minute
Total Time: 35 minutes
Servings: 6 servings

Ingredients

  • 2 pounds shrimp either raw or cooked (I prefer using cooked shrimp)
  • 1/2 cup thinly sliced red onion
  • 3/4 cup diced cucumber
  • 1 jalapeno deseeded, deveined, and finely minced
  • 1 cup Roma tomatoes seeded and diced
  • 3/4 cup chopped cilantro leaves
  • 1/3 cup orange juice
  • 1 avocado peeled, seeded, and chopped
  • 1/4 cup lemon juice
  • 1/2 cup lime juice if using cooked shrimp, increase to 3/4 cup for raw shrimp
  • Salt to taste
  • Tortilla chips for serving

Instructions

For cooked shrimp:

  • In a large mixing bowl, combine the shrimp, red onion, jalapeno, cucumber, tomatoes, cilantro, and avocado.
  • Pour in the lime juice, lemon juice, and orange juice, then sprinkle with salt to taste. Gently toss the ingredients until well combined, ensuring everything is evenly coated with the citrus juices.
  • Cover the bowl and refrigerate the ceviche for a minimum of 30 minutes to allow the flavors to meld together. If refrigerating for longer than 30 minutes, hold off on adding the avocado until just before serving to maintain its freshness. Serve chilled with a side of tortilla chips, if desired.

For raw shrimp:

  • Place the raw shrimp in a bowl with 3/4 cup of lime juice and the lemon juice. Cover the bowl and refrigerate for at least 20 minutes, or until the shrimp turns pink and opaque. Depending on the size of your shrimp, this may take up to 2 hours, so plan accordingly.
  • Once the shrimp is fully cooked in the citrus juices, add the red onion, jalapeno, cucumber, tomatoes, cilantro, avocado, orange juice, and salt to the bowl. Stir gently to combine.
  • Cover the ceviche and refrigerate for at least 30 minutes or up to 8 hours. If refrigerating for longer than 30 minutes, omit the avocado and add it just before serving. Enjoy chilled with tortilla chips, if desired.

Notes

mall, bite-sized shrimp are ideal for making ceviche easier to eat, though larger shrimp cut into pieces work well too. A mandoline is great for thinly slicing the red onion in this recipe. Be sure to allow at least 30 minutes for the ceviche to marinate, so plan accordingly!