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This Shrimp Ceviche recipe consists of cool, tasty shrimp made with chopped red onion, jalapeño, cilantro, tomato and avocado – amplified by bold, zesty citrus juices. Ready in 20 minutes and utterly delicious.
If you’ve always wanted to try a ceviche recipe but were unsure about what it is or how it tastes, look no further! This shrimp ceviche has minimal steps with maximum flavors! Raw fish dishes are a staple of coastal cuisine and this one is no exception.
Fresh shrimp amidst the bold flavors of onion and cilantro, a kick of heat from the jalapeño, refreshing bites of avocado and tomato – infused with lemon, lime and orange juices; this ceviche is a MUST try.
What Is Ceviche?
Ceviche is a cold seafood dish typically made from fresh raw fish cured in citrus juices, usually lemon or lime. Cured, meaning the reaction of the citrus juices causes the fish to technically be “cooked” even though this dish requires no heat at all!
The primary ingredients for any ceviche are raw fish, citrus juices and seasoning – It’s easy and refreshing, where fresh fish and bright flavors are the stars of the show.
Ingredients
- Shrimp – I used pre-cooked shrimp. You can use any size or type as it’ll be chopped up. If yours is raw, steam them until fully cooked.
- Tomatoes – Roma, cherry/ grape, or heirloom tomatoes would all work well.
- Onion – I used red onion, but you can use white or yellow. Shallots are a great option for a milder onion flavor.
- Jalapeño – You can use as much or as little as you like.
- Cilantro – Use fresh cilantro rather than dried.
- Avocado – A ripe avocado will be be soft when you press, but not mushy.
- Citrus Juice – I used fresh lemon, lime, and orange juice.
- Salt and pepper – Season to taste.
How to Make Shrimp Ceviche
It’s as easy as 1,2,3! Literally.
- In a large bowl add the shrimp, tomatoes, onion, jalapeño, cilantro and avocado. Toss well.
- Pour in the citrus juices and season with salt and pepper. Toss everything well.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes to an hour before serving. Serve with tortillas.
What Else Can I Add?
Ceviche allows you to be creative! Again, cooking should be fun and about experimenting – which is why I LOVE ceviche. You can revert back to the traditional Peruvian ceviche, by adding scallops and cooked sweet potato or add some tropical elements to make you feel like you’re on a beach, when you’re really at home.
Here are some great options to add to your ceviche:
- Corn
- Mango, Papaya or Pineapple
- Habaneros
- Bell Peppers
- Cucumber
- Variations of fish – try a nice ahi tuna, red snapper or sea-bass!
How to Serve
There are many ways to serve shrimp ceviche; if it wasn’t frowned upon I would eat it with my hands right out of the bowl, it’s that good. Since most people wouldn’t like the idea of my bare hands in the ceviche; you can serve it on crispy tostadas, crackers or – my favourite, tortilla chips!
Serve it in a large dish, with a spoon – more of a “family style” approach where everyone can dish their own or you can pop it on top of the chips before serving and have a nice little plate of ceviche hors d’oeuvres! Which ever way you choose to eat it, it’s going to be delicious.
How to Store Leftovers
Because the shrimp is marinated in lime juice, your shrimp ceviche can be kept in an airtight container for up to 2-3 days in the fridge. That being said, ceviche does NOT freeze very well so eat it as soon as possible. If it were my house, you wouldn’t have any leftovers to keep regardless!
Looking for More Fresh Seafood Recipes? Try These!
- Shrimp Scampi
- Baked Thai Salmon
- Spicy New Orleans Shrimp
- Tomato Shrimp Pasta
- Sheet Pan Garlic Butter Shrimp
- Bruschetta Salmon
- Cajun Shrimp Tacos with Mango Salsa
- Shrimp Avocado Salad
Shrimp Ceviche
Equipment
Ingredients
- 1 pound shrimp precooked, peeled and devined if needed, roughly chopped
- 2 medium tomatoes seeded and finely chopped
- ½ small red onion chopped
- 1 medium jalapeno seeded and finely chopped
- ½ cup fresh cilantro chopped
- 1 medium avocado chopped
- ¼ cup lemon juice freshly squeezed
- ¼ cup lime juice freshly squeezed
- ¼ cup orange juice
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- tortilla chips for serving
Instructions
- In a large bowl add the shrimp, tomatoes, onion, jalapeno, cilantro and avocado. Toss well.
- Pour the lemon, lime and orange juice and season with salt and pepper. Toss everything well.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes to an hour before serving. Serve with tortillas.
Tips & Notes:
- Nutritional information does not include tortilla chips.
- Because the shrimp is marinated in lime juice, your ceviche can be kept in an airtight container for up to 2-3 days in the fridge. That being said, ceviche does NOT freeze very well so eat it as soon as possible.
