Shrimp Ceviche Recipe

Learn to make the best shrimp ceviche recipe with avocado, cilantro, cucumber, lime juice, red onions, & raw or cooked shrimp. You will love this recipe as an easy appetizer or light meal.

Prep Time 15

4 servings

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A close-up of a plate of ceviche with diced avocado, cucumber, and tomatoes, garnished with cucumber ribbons, and a shrimp on the side.

What is shrimp ceviche made of?

Top view of a bowl of shrimp surrounded by labeled ingredients, including tomato, cilantro, lime, avocado, salt, lemons, cucumber, hot peppers, and red onion.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Shrimp: select the large shrimp (21-25 per pound) or extra-large (16-20 per pound). These sizes hold up well to the citrus marinade and provide an amazing texture in the finished dish.
Limes and Lemons: use freshly squeezed juices to ensure that the acid that "cook" the shrimp and provides a bright flavor and is at the highest percentage.
Red Onion: Sharp, crunchy addition that adds pungency.
Jalapeños: for more heat leave in the ribs and the seeds of the pepper before finely chopping them.
Tomatoes: Summer ripe tomatoes are perfect for this recipe. Looking for a tomato with less acid? Select a yellow or orange tomato.
Cucumber: I use a regular garden cucumber but I have Chef friends who prefer the English cucumber. Either will give you a refreshing taste and texture.
Cilantro: the fresh, citrusy-herbal flavor is not for everyone. I love it so I am usually doubling up on it.
Salt: I love chunky kosher salt or a flaky sea salt for this recipe.
Avocado: Do your best to get one that is ripe but not mushy. An over-ripe avocado will bring a cloudiness to the finished dish.

What variety of shrimp would be delicious for shrimp ceviche?

While the variety of shrimp preferences can vary from person to person, I always encourage people to shop local and get what is the freshest available to them that day. People living on the coasts have better access to freshly caught shrimp from local fishermen while others will look for the shrimp that was caught and quickly flash frozen to hold the deliciousness of the shrimp in the bite.

If you are looking at the labels at the fishmonger or at the seafood counter, here are my suggestions of what to select and what flavor profile they will bring to your dish.

Gulf shrimp: Known for their sweet flavor and firm texture.
Tiger shrimp: Large and meaty, with a mild flavor.
White shrimp: Tender and sweet, with a light, clean taste.
Pink shrimp: Slightly sweeter than white shrimp, with a tender texture.

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How To Make Shrimp Ceviche Recipe

This easy-to-make appetizer transforms raw or cooked shrimp into a refreshing dish by marinating it in fresh lime juice, which "cooks" the seafood through a process called denaturation. Serve this family recipe in a large bowl alongside tortilla chips or tostada shells for an authentic Mexican shrimp ceviche.

Prepare shrimp: Remove the shrimp shells and cut shrimp into ½-inch pieces and place shrimp in a large bowl.
Marinate: Combine lime and lemon juices, and pour over shrimp. Refrigerate 15-20 minutes until shrimp turns opaque and pink.
Mix vegetables: In a separate bowl, combine red onion, jalapeños, tomatoes, cucumber, and cilantro. Season with salt.
Combine: Mix marinated shrimp with vegetables. Adjust seasoning as needed.
Chill: Refrigerate for no more than 30 minutes to meld flavors.
Serve: Garnish with diced avocado and serve chilled.

How long do raw shrimp need to sit in lime juice and lemon juice for it to be safe for consumption?

From a food safety perspective, it's important to understand that the citrus marinade in ceviche doesn't technically "cook" the shrimp in the same way that heat does. The acid in the citrus juice denatures the proteins, changing the shrimp's texture and appearance, but it doesn't eliminate all potential foodborne pathogens as thoroughly as cooking with heat does.

A close-up of a plate featuring a stacked seafood salad with chopped avocado, tomato, and cucumber garnishes. A cucumber spiral is placed beside the stack.

That being said, you can lessen your chance of a food-borne illness by :

Generally, shrimp should sit in the citrus juice for about 15-25 minutes until they turn opaque. However, this isn't a guarantee of food safety.
Use only the freshest, highest-quality shrimp from a reputable source.
Keep the shrimp refrigerated before and during the marination process.
Consider briefly poaching the shrimp before marinating to ensure they're fully cooked.
Marinating too long (over 30 minutes) can make the shrimp tough and rubbery.

It's important to note that traditional ceviche preparation methods may not meet official food safety guidelines. Individuals with compromised immune systems, pregnant women, young children, and the elderly should be particularly cautious about consuming raw or undercooked seafood.

How To Serve Shrimp Ceviche:

A close-up of seafood bruschetta topped with diced avocado, red onion, tomato, and herbs on a white plate with a teal napkin underneath.

For a full meal, you might consider serving the ceviche as an appetizer followed by grilled fish or meat dishes. Remember to keep the ceviche chilled while serving for food safety and optimal flavor.

Here are some popular accompaniments to serve with the ceviche:

Tortilla chips: Crispy corn tortilla chips are a classic choice for scooping up ceviche.
Tostadas: Flat, crispy tostada is a great choice.
Saltine crackers: A simple, neutral base that complements the flavors.
Avocado half: Slice an avocado in half and remove the seed.
White rice: A mild side that can help temper the dish's acidity.
Lettuce leaves: For a low-carb option, use large lettuce leaves as wraps.
Plantain chips: Offer a slightly sweet crunch that pairs well.
Cucumber slices: A fresh, crisp alternative for scooping.
Cold beer or white wine: Refreshing beverages that complement the dish well.

Frequently asked questions, answers and tips:

Can dogs eat shrimp ceviche?

Dogs should not eat shrimp ceviche. Shrimp ceviche is unsafe for dogs due to several harmful ingredients. The raw shrimp poses a risk of foodborne illness, while onions and garlic (if used) are toxic and can cause anemia. Citrus, spices, and excess salt can lead to digestive issues and other problems.
Additionally, avocados can be toxic to some dogs. If you want to share seafood with your dog, it's best to offer small amounts of plain, fully cooked shrimp or fish, without any seasonings or additional ingredients. Always consult with your veterinarian before introducing new foods to your dog's diet.