Mexican Shrimp Ceviche – Authentic and Refreshing

I love dishes that I don’t have to cook, especially when I am in a hurry to feed guests who drop by unannounced. This recipe for shrimp ceviche is so easy: I just toss everything into a bowl and chill it for a few minutes before serving it with some corn chips. With just two steps and a few ingredients, it is easy to make, versatile, guaranteed to impress, and ready in just 30 minutes.

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This is a super easy, hearty, satisfying, and wholesome side dish. It is delicious, fancy-looking, and refreshing, ideal for busy weeknights when you crave something different, and also the highlight of any game night and gathering! For more interesting, easy-to-make appetizers, check out my Bacon-Wrapped Smokies, Pizza Roll Ups, and Taco Dip.

Mexican Shrimp Ceviche has to be my all-time favorite appetizer. It is full of different flavors and textures that work so well together. A dih that is light and refring, while also being very satsfying. Although this recipe is probably more popular in the summer, I always find an excuse to make it year-round, and there is no taco night in our house without it.

I like to serve it along with other Mexican dishes, like these cheesy chicken fajita quesadillas. My kids love these, and they take only about 20 minutes to make, with tender chicken and lots of gooey cheese. What makes it even better is that I can fix it early and leave it in the fridge to serve it later. I like to put it all in an airtight container (except the avocado) and leave it in the fridge until I am ready to serve it. That way, the shrimp and veggies soak up the orange and lemon juice, and the flavors get to meld.

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Why you will love this recipe

• No cooking is required: I just toss everything in a bowl and mix it up. Of course, there is some prep work on the veggies that need chopping, but it only takes a few minutes.
• Only two simple steps: After chopping and tossing everything in the bowl with the juices, it is basically done and just has to chill for 15 to 30 minutes. I like to let it chill for 30 minutes to get the shrimp extra flavorful.
• It can be served as a meal, appetizer, or side dish. If I double the shrimp and add some extra vegetables, this is the perfect meal with tortillas or taco shells. It can also be a side dish to a meatier entrée.
• The perfect make-ahead dish: I like to make it in the morning and have it ready for my party that evening. By then, the shrimp and other ingredients will have soaked up all the delicious juices. Just do not add the avocado until ready to serve, or it will get mushy.

What will you need

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• Cooked shrimp – I prefer it already peeled and deveined, ready to go.
• Avocados – The avocado balances out the sourness of the citrus and adds some creaminess. It also complements the tangy flavors. Do not add avocado until just before serving because it will become mushy.
• Veggies – I use red onions because they have a vivid color and bold flavor. Freshly chopped cucumber adds crunch to the ceviche and a mild flavor to help mellow the bite of the other, spicier flavors. To give the ceviche its signature spiciness, I add jalapenos. However, I remove the seeds and rinse out the inside to keep it from being too spicy. Also, I like Roma tomatoes in my ceviche because of their firm flesh, which keeps them from getting soggy.
• Zest and juice – The acidity in lime juice denatures the shrimp, making it firmer and giving it a tangy flavor. Used as a marinade, it helps denature the shrimp, making it firmer while giving it a sweet flavor. My secret ingredient. It boosts the sweet, tangy flavor, making this ceviche stand out from others with an extra layer of deliciousness.
• Others – For a fresh and vibrant taste with a citrusy hint and a pop of color, I add cilantro. Salt to taste.

How to prepare

Combine the ingredients: First, I prep everything and toss the shrimp, cucumber, tomatoes, jalapeño, onion, lime juice, lime zest, and orange juice in a large bowl.

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Chill and serve: Then I salt to taste, cover, and chill for about 15 to 30 minutes. After chilling, I stir in the avocado and serve it with tortilla chips and extra lime wedges.

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Expert tip

How to “cook” shrimp with citrus juice

Although the traditional way to make shrimp ceviche is to cook it with citrus juice, I prefer using cooked shrimp for this recipe. Shrimp that is cooked in citrus juice is not actually cooked, and although it reduces the risk of bacterial diseases from raw seafood, it does not eliminate them. What citric acid does is denature the protein, making it look cooked and feel more solid. So it feels cooked, but technically it is not, and the bacteria can still be present.

However, there is a way to cook shrimp in citrus juice that some say is perfectly safe. The process involves only lime and lemon juice. First, clean, shell, and devein the shrimp. Then place them in a bowl with ½ cup lime juice and ½ cup lemon juice, so the mixture covers all the shrimp. Cover it and place it in the fridge for 30 minutes to two hours, depending on the size of the shrimp. The shrimp should be opaque and white when finished.

More recipe tips to consider

• Cooking shrimp with citrus juice does not actually cook it. However, it can denature it, making it more solid.
• If you are going to soak the ceviche for longer than 30 minutes, do not add the avocado until the last 30 minutes. The acids in the juice will make it soggy.
• Do not over-squeeze the fruit. Squeezing citrus fruits too hard can make the juice bitter from pith oils.
• The same thing can happen when using a juicer. Be sure not to get any of the white pith in the juice.
• A certain percentage of the population finds that cilantro tastes like soap. For those who do not like it, use parsley.
• Soaking the shrimp too long in citrus juice can make it rubbery if it is cooked first.

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Recipe variations and add-ins:

• Different citrus: Instead of lime, sometimes I use lemon. The flavor is altogether different and a lot sweeter.
• No heat: Leaving out the jalapenos is perfectly fine for those who do not like spiciness. I often make a batch without jalapenos for my friends who are sensitive to spicy food.
• Sweet ceviche: For those with a sweet tooth, I like to chop up some pineapples and add some honey. I love this
• No cilantro: Some people do not like cilantro. It is in their DNA. Replace it with chopped parsley or just leave it out.
• More veggies: To make this a heartier dish, I like to add more veggies, such as bell peppers, mushrooms, broccoli, carrots, and snow peas.   

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Serving suggestions:

Shrimp ceviche is easy to serve as a side dish, entrée, or snack. When I make this for just the family, I like to serve it with tostadas. Then, I top them with a bit of shredded lettuce and cotija cheese for the perfect handheld meal. These tostadas go great with my creamy corn salad. Made with fresh avocados, radishes, and onions, this side dish blends well with Mexican flavors.

A bowl of ice cream is the perfect dessert for this slightly spicy dish. I usually offer my guests a choice of vanilla or chocolate. For a family beverage that will cool everyone down, this Mexican Horchata is sweet and creamy, made with milk, rice, and cinnamon. This is also a wonderful game-day appetizer served with veggies, crackers, or anything else to dip.

How to store leftovers:

• Refrigerate: This is best eaten right away. The veggies will get soggy, and the shrimp will get rubbery after 24 hours. Until then, keep it refrigerated in a covered container.   
• Freeze: Freezing is not recommended.

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Frequently asked questions

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5 from 3 votes

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Print

Shrimp Ceviche Recipe

Prep Time

30 mins

Total Time

30 mins

 

Mexican Shrimp Ceviche is ready in just 30 minutes, packed with flavor and a variety of textures, and loaded with cucumbers and avocado.

Course: Appetizer

Cuisine: American, Mexican

Keyword: fresh, healthy, quick, seafood, Shrimp Ceviche Recipe

Servings: 12 servings as an appetizer

Calories: 142 kcal

Author: Catalina Castravet

Ingredients

• 2 pounds shrimp peeled and cooked
• 1 small red onion diced
• 2 jalapenos seeds removed then minced
• 1 cup cucumber diced
• 2 cups Roma tomatoes seeded and diced
• 1/2 cup cilantro leaves chopped
• 2 avocados peeled, seeded and chopped
• 1/2 cup lime juice
• Zest of 1 lime
• 1/4 cup orange juice
• Salt to taste
• Tortilla chips for serving

Instructions

1. Prep the ingredients. Add the shrimp, red onion, jalapeno, cucumber, tomatoes, cilantro, and avocado to a large bowl.

2. Pour the lime, lime zest, and orange juice over the shrimp mixture. Add salt to taste. Gently toss to coat.

3. Cover and refrigerate for at least 30 minutes or up to 8 hours

4. If you plan to refrigerate the ceviche for longer than 30 minutes, skip adding the avocado and add it right before serving.

5. Serve chilled with tortilla chips.

Recipe Video

Recipe Notes

How to “cook” shrimp with citrus juice

Although the traditional way to make shrimp ceviche is to cook it with citrus juice, I prefer using cooked shrimp for this recipe. Shrimp that is cooked in citrus juice is not actually cooked, and although it reduces the risk of bacterial diseases from raw seafood, it does not eliminate them. What citric acid does is denature the protein, making it look cooked and feel more solid. So it feels cooked, but technically it is not, and the bacteria can still be present.

However, there is a way to cook shrimp in citrus juice that some say is perfectly safe. The process involves only lime and lemon juice. First, clean, shell, and devein the shrimp. Then place them in a bowl with ½ cup lime juice and ½ cup lemon juice, so the mixture covers all the shrimp. Cover it and place it in the fridge for 30 minutes to two hours, depending on the size of the shrimp. The shrimp should be opaque and white when finished.

More recipe tips to consider

• Cooking shrimp with citrus juice does not actually cook it. However, it can denature it, making it more solid.
• If you are going to soak the ceviche for longer than 30 minutes, do not add the avocado until the last 30 minutes. The acids in the juice will make it soggy.
• Do not over-squeeze the fruit. Squeezing citrus fruits too hard can make the juice bitter from pith oils.
• The same thing can happen when using a juicer. Be sure not to get any of the white pith in the juice.
• A certain percentage of the population finds that cilantro tastes like soap. For those who do not like it, use parsley.
• Soaking the shrimp too long in citrus juice can make it rubbery if it is cooked first.

Nutrition Facts

Shrimp Ceviche Recipe

Amount Per Serving

Calories 142 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Cholesterol 191mg64%

Sodium 591mg26%

Potassium 307mg9%

Carbohydrates 6g2%

Fiber 3g13%

Sugar 2g2%

Protein 16g32%

Vitamin A 228IU5%

Vitamin C 17mg21%

Calcium 120mg12%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.