Now, if you’ve never made homemade ceviche shrimp before, don’t worry—I got you! This easy shrimp ceviche recipe is basically a seafood miracle. You take juicy shrimp, soak it in fresh lime juice, and boom—it “cooks” without ever touching the stove. Add in some fresh veggies, cilantro, and a little spice, and you’ve got the best shrimp ceviche recipe Mexican-style that tastes like it came straight from a beachside restaurant.
This dish is perfect for great finger food ideas, light dinners, or when you just need a refreshing summer recipe that won’t have you sweating over a hot stove. Plus, it’s one of those delicious seafood recipes that looks fancy but takes almost zero effort—shrimp recipes easy for the win! Whether you’re making a quick snack, hosting a party, or just craving something fresh, this ceviche shrimp recipe is about to become your new favorite.
Ready to learn how to make shrimp ceviche like a pro? Let’s do this!
What You’ll Need (Aka, Your Grocery List)
This makes enough for 4-6 people, or, you know, just me hiding in the kitchen “taste testing” half of it.
- 1 lb raw shrimp (peeled, deveined, and chopped into bite-sized pieces)
- ½ cup fresh lime juice (about 4-5 limes)
- ½ cup fresh lemon juice (about 2 lemons)
- 1 medium tomato, diced
- ½ red onion, finely chopped
- 1 jalapeño, minced (seeds out if you like it mild, in if you like some kick)
- 1 small cucumber, diced
- ½ cup chopped cilantro
- 1 avocado, diced
- Salt & pepper to taste
- Tortilla chips or tostadas for serving
Step-by-Step Instructions
1. “Cook” the Shrimp in Citrus
First things first—grab a bowl and toss in your chopped shrimp. Now, pour all that lime and lemon juice over it. Make sure the shrimp is completely submerged, then give it a little stir.
Cover the bowl and pop it in the fridge for 30-40 minutes. This is where the magic happens! The acid in the citrus will “cook” the shrimp, turning it from gray and raw-looking to pink and firm.
Mom tip: While you wait, use this time to clean up your kitchen. Or, if you’re like me, hide in the pantry with a handful of chocolate chips.
2. Chop, Dice, and Mix
While your shrimp is doing its thing, it’s time to get everything else prepped.
- Dice your tomato.
- Finely chop your red onion.
- Mince your jalapeño (remember, seeds = extra heat).
- Dice your cucumber.
- Chop up a whole bunch of cilantro.
Once the shrimp is fully “cooked,” drain most of the citrus juice out (leave just a little behind for flavor). Then, toss in all those freshly chopped veggies. Stir it up and sprinkle in some salt & pepper.
Let it sit for another 10-15 minutes so the flavors can mingle like a bunch of moms finally getting a kid-free coffee date.
3. Add the Avocado (Last Minute!)
Right before serving, gently fold in the diced avocado. We do this at the end because, let’s be honest, nobody wants mushy, brown avocado ruining their masterpiece.
4. Serve & Devour
Spoon your ceviche onto tostadas, tortilla chips, or honestly, just eat it straight from the bowl with a fork.
FAQs About Shrimp Ceviche
Is shrimp ceviche raw?
Not exactly! Even though it starts raw, the shrimp gets “cooked” in lime and lemon juice. The acid changes its texture and color, making it safe to eat—just like traditional Mexican ceviche.
How long does it take for shrimp to cook in lime juice?
It usually takes 30-40 minutes for the shrimp to turn pink and firm. If you’re using larger shrimp, you might need to let it sit a little longer.
Can I use pre-cooked shrimp?
Yes, but it won’t absorb the citrus the same way. If you’re short on time and using pre-cooked shrimp, just mix everything together and let it marinate for at least 15 minutes for flavor.
What’s the best way to serve ceviche?
You can eat it with tortilla chips, tostadas, or even straight from the bowl with a fork. It’s a perfect great finger food idea for parties!
How long does shrimp ceviche last?
It’s best eaten fresh, but it can last in the fridge for up to 24 hours. After that, the shrimp can get a little too tangy from the citrus.
Shrimp Ceviche Recipe Card
Shrimp Ceviche
Ingredients
- 1 lb raw shrimp peeled, deveined & chopped
- ½ cup fresh lime juice about 4-5 limes
- ½ cup fresh lemon juice about 2 lemons
- 1 medium tomato diced
- ½ red onion finely chopped
- 1 jalapeño minced (remove seeds for less heat)
- 1 small cucumber diced
- ½ cup cilantro chopped
- 1 avocado diced
- Salt to taste
- black pepper to taste
- Tortilla chips or tostadas for serving
Instructions
“Cook” the Shrimp
- Place chopped shrimp in a bowl and pour in lime and lemon juice. Stir, cover, and refrigerate for 30-40 minutes, until shrimp turns pink and opaque.
Prepare the Veggies
- While shrimp marinates, chop tomato, onion, jalapeño, cucumber, and cilantro.
Mix It Up
- Drain most of the citrus juice from the shrimp, leaving a little for flavor. Stir in the chopped veggies, salt, and pepper. Let sit for 10-15 minutes.
Add Avocado & Serve
- Gently fold in diced avocado right before serving. Spoon onto tostadas or scoop with tortilla chips. Enjoy!
Notes
- Make it ahead? Prep everything except avocado a few hours in advance.
- Leftovers? Best eaten within 24 hours for the freshest taste.
- Want more spice? Add extra jalapeño or a splash of hot sauce!
If you’ve been wondering how to make shrimp ceviche, now you know—it’s all about juicy shrimp, fresh citrus, and simple ingredients coming together for that perfect bite. Whether you’re serving it at a party (trust me, it’s one of the best great finger food ideas) or just making a light meal on a hot day, this ceviche shrimp recipe is always a winner.
And let’s be real, anything that requires zero cooking and still makes me feel like I’m eating on a beach in Mexico? That’s a recipe I’ll keep making over and over again. So if you’re craving Mexican ceviche, this authentic ceviche recipe is as close as you’ll get without hopping on a plane.
So tell me—are you team tostada or team tortilla chips? Or are you like my kids, who just eat this homemade ceviche shrimp straight from the bowl with a spoon? Let me know in the comments!
