Shrimp Ceviche
I learned to make this quick shrimp ceviche on a sun-drenched patio, and it instantly became my go-to when I want something bright, fast, and party-ready. This version uses a short boil to cook the shrimp, then finishes with citrus, Clamato juice, crisp vegetables, and creamy avocado for a balanced mix of textures and flavors. It’s perfect for hot afternoons, casual get-togethers, or anytime you want a lighter seafood dish with big flavor. If you’d like a cultural note or the Spanish vocabulary around ceviche, this helpful write-up explains a lot about the dish’s background and terminology: ceviche description in Spanish.
Why you’ll love this dish
Ceviche feels fancy but is actually very approachable: minimal hands-on time, inexpensive ingredients, and a bright lemon-lime punch that makes shrimp sing. It’s also incredibly adaptable — keep it simple for a weeknight snack or dress it up for guests with garnishes and nice chips.
“Light, bright, and endlessly sharable — this shrimp ceviche disappeared before I could take a second photo.” — a satisfied guest
This recipe is great for summer entertaining, potlucks, or as an appetizer before grilled meals. If you’re curious how ceviche is described in culinary guides and what to expect from different regional styles, you can read a clear overview of ceviche as a dish here: ceviche food description.
How this recipe comes together
- Quickly poach the shrimp in boiling water for 1–2 minutes so they’re just cooked through. Rapid cooling stops carryover cooking and keeps texture perfect.
- Marinate the chopped shrimp in citrus for at least 15 minutes — the acid brightens flavor (this is a flavor cure, not to be confused with raw ceviche techniques that rely solely on acid for doneness).
- Fold in diced tomatoes, red onion, jalapeño, cilantro, avocado, and Clamato juice. Season and chill briefly before serving.
This short step sequence keeps the shrimp firm and prevents the avocado from getting mushy.
What you’ll need
- 1 lb raw shrimp (peeled and deveined)
- 1/4 cup fresh lime juice (about 2–3 limes)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/2 small red onion, finely diced
- 3 roma tomatoes, diced
- 1 medium avocado, diced
- 1 jalapeño, seeds removed and minced (adjust for heat)
- 1/2 cup fresh cilantro, chopped
- 1 cup Clamato juice
- Salt and freshly ground black pepper, to taste
Notes and substitutions:
- If you prefer a more Latin American twist, swap Clamato for extra tomato juice and a splash of fish stock. For a Peruvian spin, leave out Clamato and boost lime instead. For comparison with a Chilean take on ceviche, see this regional recipe comparison: Chilean ceviche.
- Use medium shrimp for the best bite; jumbo shrimp are fine but cut them smaller after cooking so pieces are bite-sized.
Step-by-step instructions
- Fill a medium pot with water and bring it to a rolling boil.
- Add the shrimp and cook 1–2 minutes, until they turn pink and opaque. Watch closely — overcooking makes shrimp rubbery.
- Immediately transfer shrimp to a large bowl of ice water to stop cooking. Drain thoroughly.
- If your shrimp are large, roughly chop them into bite-sized pieces and place them in a glass bowl.
- Pour the lime and lemon juice over the shrimp, cover, and refrigerate for at least 15 minutes so the citrus can infuse flavor.
- While the shrimp marinate, finely dice the red onion, roma tomatoes, jalapeño, cilantro, and avocado.
- After marinating, add the chopped vegetables and Clamato juice to the shrimp. Stir gently to combine.
- Season with salt and fresh pepper to taste. Chill 5–10 minutes more if you like it very cold, then serve with tortilla chips or as desired.
I love serving this with “scoop” tortilla chips so each bite holds lots of ceviche.
Best ways to enjoy it
Serve spooned into a chilled bowl with scooped tortilla chips or saltine crackers for a retro touch. It’s also wonderful stacked on tostadas, stuffed into butter lettuce leaves for a low-carb option, or served alongside grilled corn and a citrusy salad. For a contrasting warm, creamy pairing, consider a buttery pasta course like this rich creamy shrimp fettuccine pasta if you’re serving a full meal and want surf-and-turf vibes.
Storage and reheating tips
- Refrigerate in an airtight container and eat within 24–48 hours for best quality. The avocado will brown and the shrimp texture will soften over time, so it’s best eaten the same day.
- Do not freeze ceviche; freezing ruins the avocado and changes the shrimp’s texture.
- If you have leftovers, stir in a little fresh lime juice and chopped cilantro before serving to freshen flavors. Always keep refrigerated and discard if it smells off.
Helpful cooking tips
- Use the freshest shrimp you can find and smell — they should smell like the ocean, not ammonia.
- Ice bath is non-negotiable: it prevents overcooking and keeps shrimp springy.
- Taste as you season; Clamato adds both tomato and a mild briny note, so you may need less salt than expected.
- Dice ingredients uniformly so every scoop has balanced texture and flavor.
- If you like less bite from onion, soak the diced red onion in cold water for 5 minutes, then drain before adding.
Creative twists
- Add diced mango or cucumber for a sweet-crisp contrast.
- Swap Clamato for fresh tomato juice and a splash of fish sauce for deeper umami.
- Make a smoky version by mixing in a touch of charred poblano or a drizzle of chipotle oil.
- For a quick dinner change-up, turn leftover ceviche into tacos with warm corn tortillas and shredded cabbage.
For a garlic-forward seafood switch, try this creamy garlic shrimp recipe that keeps the shrimp center-stage in a different style: easy creamy garlic shrimp.
Common questions
Q: How long does it take to prepare this shrimp ceviche?
A: Active prep is about 15–20 minutes. Add 15 minutes of chilling/marinating time for the citrus step, so plan around 30–40 minutes total.
Q: Is it safe to “cook” shrimp with just citrus instead of boiling?
A: This recipe uses a short blanch in boiling water, which fully cooks the shrimp. Acid can change shrimp texture and is used in raw ceviche methods, but a quick boil ensures even doneness and reduces food-safety concerns.
Q: Can I make this without Clamato?
A: Yes — substitute an equal amount of tomato juice mixed with a splash of clam or fish stock or a pinch of salt to mimic the savory depth of Clamato.
Q: How spicy will this be with one jalapeño?
A: With seeds removed and one jalapeño, it’s mildly spicy. Keep the seeds if you like more heat or substitute serrano for stronger heat.
Q: What’s the best chip for serving?
A: Thick “scoop” corn chips hold up best; thin chips may break under the weight of the ceviche.
Q: Can I prep this ahead for a party?
A: You can prepare the shrimp and vegetables separately and combine up to 1 hour before serving; avoid mixing with avocado more than 30 minutes ahead to prevent browning.
Enjoy the bright, briny, and refreshing flavors — this shrimp ceviche is a simple crowd-pleaser that’s fast to make and fun to share.
Quick Shrimp Ceviche
Ingredients
Method
- Fill a medium pot with water and bring it to a rolling boil.
- Add the shrimp and cook for 1–2 minutes, until they turn pink and opaque.
- Immediately transfer shrimp to a large bowl of ice water to stop cooking. Drain thoroughly.
- If shrimp are large, roughly chop them into bite-sized pieces and place them in a glass bowl.
- Pour the lime and lemon juice over the shrimp, cover, and refrigerate for at least 15 minutes.
- While the shrimp marinate, finely dice the red onion, roma tomatoes, jalapeño, cilantro, and avocado.
- After marinating, add the chopped vegetables and Clamato juice to the shrimp. Stir gently to combine.
- Season with salt and fresh pepper to taste. Chill for an additional 5–10 minutes if desired.
