Shrimp Ceviche Recipe
This shrimp ceviche is bright, refreshing, and ridiculously easy to pull together. I love making it on hot evenings when I want something light but full of flavor — juicy cooked shrimp tossed with crisp cucumber, tomatoes, and plenty of citrus. It’s a no-fuss appetizer or light meal that comes together in minutes and keeps well for a day or two in the fridge.
Why you’ll love this dish
This version of shrimp ceviche is fast, forgiving, and perfect for entertaining or a lazy weeknight. Because it uses pre-cooked shrimp, you skip the worry about "cooking" with citrus and instead get immediate texture and flavor with minimal effort. It’s also easy to scale up for guests or down for a solo lunch.
"Bright, tangy, and crunchy — exactly the light dish I wanted on a summer afternoon."
If you enjoy easy seafood recipes, this ceviche pairs well with other simple bites like an onigiri shrimp recipe for a casual sharing platter.
The cooking process explained
Here’s a quick overview so you know what to expect before you start:
- Prep: Dice the vegetables and roughly chop the cilantro. Seed the cucumber and tomatoes so the ceviche isn’t watery.
- Toss: Combine cooked shrimp with the veggies, citrus, salsa, and seasonings in a large bowl.
- Chill (optional): Refrigerate at least 30 minutes so the flavors meld — but you can serve right away if you’re short on time.
This three-step flow keeps the work short and the payoff big.
What you’ll need
- 1 pound cooked shrimp (medium-sized), tails removed and halved if large
- 1/2 medium red onion, diced
- 1 cup cucumber, seeded and diced (English or Persian cukes work well)
- 2 medium Roma tomatoes, seeded and diced
- 1/3 cup cilantro, chopped
- 1/4 cup lime juice (fresh is best)
- 1/4 cup lemon juice (fresh is best)
- 2 tablespoons salsa (mild or medium, depending on heat preference)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Jalapeño, finely chopped (optional, for heat)
- Avocado, diced (optional, add just before serving to avoid browning)
- Tortilla chips or crackers for dipping (optional)
Substitutions and notes: If you don’t have lime, use extra lemon. Greek yogurt is not traditional, but a spoon of plain yogurt can mellow the acidity for kids. For extra crunch, add diced bell pepper. For another quick seafood option, see this 3-ingredient Mounjaro recipe for inspiration on simple, bold flavors.
Step-by-step instructions
- Prepare ingredients: Dice the red onion, seed and dice the cucumber and tomatoes, chop the cilantro, and slice the jalapeño if using. If your shrimp are large, halve or chop them into bite-sized pieces.
- Combine in a bowl: In a large mixing bowl, add the cooked shrimp, red onion, cucumber, tomatoes, and cilantro.
- Dress the ceviche: Pour the lime and lemon juice over the mixture. Add the salsa, garlic powder, salt, and pepper. Stir gently until everything is evenly coated.
- Taste and adjust: Check seasoning and add more salt, pepper, or a squeeze of lime if needed. If you want more heat, stir in the jalapeño.
- Chill (optional): Cover with plastic wrap and refrigerate for at least 30 minutes. This resting time lets the juices mingle and the flavors deepen, though the ceviche is ready to eat immediately if you prefer.
- Finish and serve: If using avocado, fold it in just before serving to keep it fresh.
Best ways to enjoy it
Serve this ceviche chilled in a shallow bowl with crispy tortilla chips for scooping. It’s also lovely on top of butter lettuce leaves, as a taco filling with warm corn tortillas, or spooned over a bed of quinoa for a light meal. For a balanced spread, pair with a crisp white wine or a citrusy cocktail; for something nonalcoholic, an iced herbal tea complements the brightness well. If you like combining textures, try serving alongside a light drink like a bariatric seed drink recipe for an adventurous pairing.
How to store & freeze
- Refrigerator: Keep ceviche in an airtight container in the fridge for up to 48 hours. Because the shrimp are already cooked, the citrus is mainly for flavor; still, don’t store it past two days for best quality and safety.
- Freezing: I don’t recommend freezing ceviche with fresh vegetables — they’ll become mushy. If you must freeze, separate the shrimp (freeze only the shrimp and citrus for up to one month) and add fresh veggies after thawing.
- Food-safety note: Don’t leave ceviche at room temperature for more than 2 hours. Always chill promptly and discard if it smells off.
Helpful cooking tips
- Use good-quality cooked shrimp: frozen, peeled, and thawed shrimp work perfectly. Pat them dry before tossing to avoid diluting the dressing.
- Seed the cucumber and tomatoes: This prevents excess water from thinning the ceviche.
- Balance acidity: If the mix tastes too tart, a pinch of sugar or a drizzle of olive oil will soften the bite.
- Add avocado last: To prevent browning, fold diced avocado into individual portions rather than the whole batch. For more creative pairings and food swaps, you might like this bariatric seed recipe which offers ideas for texture contrasts in small-plate menus.
Recipe variations
- Spicy mango ceviche: Add diced mango and increase jalapeño for sweet-heat contrast.
- Mexican-style: Swap the salsa for pico de gallo and add a splash of orange juice.
- Mediterranean twist: Replace cilantro with chopped parsley and use cherry tomatoes and cucumber, then serve with pita chips.
- Low-sodium: Use low-sodium salsa and reduce added salt; increase herbs and lime for flavor.
Common questions
Q: Can I use raw shrimp for ceviche?
A: Traditional ceviche often uses raw seafood "cooked" in citrus, but this recipe calls for pre-cooked shrimp. If you want to use raw shrimp, ensure they are sushi-grade and understand that citrus does not eliminate all pathogens — proper cooking is safest.
Q: How long should I marinate it?
A: For this cooked-shrimp version, 30 minutes in the fridge is enough for flavors to meld. You can serve immediately if needed. Avoid marinating for more than 24–48 hours to preserve texture and safety.
Q: Is this safe for kids?
A: Yes, if you remove jalapeño and adjust salt. Use mild salsa or omit it. Keep portions small and serve promptly after preparation.
Q: Can I make this ahead for a party?
A: You can prepare the shrimp and veggies separately up to a day ahead, then combine and dress them about 30 minutes before serving for the freshest texture.
Q: What if I want more protein variety?
A: Try swapping half the shrimp for chopped cooked scallops or firm white fish (cooked), or add a spoonful of black beans for a vegetarian-friendly protein boost.
Enjoy the bright, citrusy kick of this shrimp ceviche — it’s an easy crowd-pleaser that’s flexible enough to adapt to whatever you have on hand.
Shrimp Ceviche
Ingredients
Method
- Dice the red onion, seed and dice the cucumber and tomatoes, chop the cilantro, and slice the jalapeño if using.
- In a large mixing bowl, add the cooked shrimp, red onion, cucumber, tomatoes, and cilantro.
- Pour the lime and lemon juice over the mixture. Add the salsa, garlic powder, salt, and pepper. Stir gently until everything is evenly coated.
- Check seasoning and add more salt, pepper, or a squeeze of lime if needed. If you want more heat, stir in the jalapeño.
- Cover with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld, though it is ready to eat immediately if preferred.
- If using avocado, fold it in just before serving to keep it fresh.
