This flavorful Shrimp Ceviche recipe features tender shrimp marinated in lime juice, along with fresh bell pepper, cucumber, jalapeño, onion, and cilantro. It comes together in just 30 minutes for a light and refreshing appetizer or meal!
The Best Shrimp Ceviche
You know those hot summer days where the absolute last thing you want to do is heat up the kitchen by cooking? And grilling outside doesn’t sound that appealing either?
Try making this easy Shrimp Ceviche instead! It’s light, refreshing, and super flavorful – plus the shrimp is “cooked” by the acidity of the lime juice, resulting in literally no actual cooking!
There’s a reason why ceviche is such a popular dish in tropical countries and beach towns. I first fell in love with it while visiting Mexico many years ago, and it’s still one of my top favorite easy shrimp recipes to make at home. It’s the perfect dish for hot summer days!
Why You’ll Love This Shrimp Ceviche Recipe
Shrimp ceviche is a summertime favorite in my house! Here’s why my family and I love it so much:
- Fabulous texture. Each bite of this dish is filled with fresh shrimp, crisp red onion, crunchy bell pepper, and more. You’ll love it!
- Tangy flavor. The lime juice is imperative in this recipe because it will “cook” the shrimp, but it also lends a bright, zesty flavor to the dish! Fresh cilantro also contributes to the bold, citrusy notes.
- Crowd-pleaser. Put this shrimp ceviche out with some tortilla chips, and it’ll be gone in minutes!
What Is Ceviche?
Ceviche is a dish popular throughout Latin America, especially on the coasts of Mexico and other countries in the Caribbean. It’s made with raw seafood, like shrimp, white fish, or octopus, that’s quickly marinated in lime juice. The acidity in the lime juice “cooks” the seafood and makes it perfectly safe to eat – not to mention absolutely delicious!
Ceviche also includes other ingredients for added flavor, like onion, pepper (bell pepper and/or jalapeño), and even avocado or mango.
It’s light and refreshing. And while it can be pricey on restaurant menus, it’s super easy to make at home – which means I can eat it more often, YAY!!
This easy shrimp ceviche recipe is made with raw shrimp, lime juice, fresh vegetables, and cilantro. Feel free to alter things, but this is my top favorite way to make it! For precise ingredient amounts, check out the recipe card below.
- Shrimp – Use raw shrimp that is peeled and deveined with the tails removed. I recommend using medium to large sized shrimp, for noticeable bites of succulent shrimp. I like to use 31/40 count shrimp.
- Lime – I use lots of fresh lime juice for this recipe, plus the zest of a whole lime. Freshly squeezed juice is essential – please do not make this with bottled lime juice, it just won’t give the same fresh, bright flavor.
- Vegetables – Add cucumber, red bell pepper, red onion, and jalapeño for a variety of flavors and textures.
- Cilantro leaves – A common ingredient in ceviche and Mexican dishes.
- Seasoning – Keep it simple with salt and pepper.
Can You Eat Raw Shrimp in Ceviche?
Yes, it is completely safe to use raw shrimp in ceviche. The acidity in the lime cooks the shrimp, so you’re not actually eating raw shrimp at all. You can even watch the shrimp turn from raw and translucent to perfectly cooked and opaque in the bowl!
How to Make Shrimp Ceviche
Homemade ceviche, or ceviche de camaron, is quick and easy to make, and ready in just 30 minutes! Here’s how to do it (for the full set of directions, refer to the recipe card below):
- “Cook” the shrimp. Combine the chopped shrimp and half of the lime juice in a bowl. Then let it sit for 15 to 30 minutes to allow the acidity of the lime to “cook” the shrimp.
- Add the remaining ingredients. Mix the remaining ingredients together and once the shrimp turns white/pink, combine everything together.
- Serve. Enjoy your shrimp ceviche with tortilla chips or saltine crackers, plus some extra lime wedges. Because there can never be too much lime, in my opinion!
Tips & Recipe Variations
Here are a few tips for making the best homemade shrimp ceviche, as well as a few ways to switch it up.
- Make sure the shrimp is diced into small pieces. For the shrimp to cook fully in 15 to 30 minutes, it needs to be cut into relatively small, equal-sized pieces.
- Add some avocado. If you love creamy avocado, stir some into the ceviche right before serving!
- Add a tropical twist. For a little extra tropical flavor, try adding in some fresh, ripe mango or pineapple to your ceviche.
- Can I use cooked shrimp? If you don’t have access to fresh, raw shrimp or are uncomfortable with the “cooking” process, you can make your shrimp ceviche with thawed, cooked shrimp as well.
- Enjoy fresh. Ceviche is best when enjoyed soon after making it. If the shrimp sits in the lime juice too long, it can become “over-cooked” and tough.
Frequently Asked Questions
I would recommend placing the shrimp in the lime juice and checking on it after 15 minutes. If you think it is not “cooked” enough yet, give it another 10-15 minutes. You don’t want the shrimp to be completely raw, but you also don’t want to let it marinate for too long or it will become tough.
If 15-20 minutes have passed and your shrimp is not cooking, it could be because the lime juice marinade is not acidic enough. Try adding more lime juice to the bowl to increase the acidity.
Ceviche de camaron can be an appetizer or a light lunch or dinner. These are some of my favorite ways to serve this dish:
- On its own, as a light lunch/dinner. Shrimp ceviche is typically served with either tortilla chips or saltine crackers. Plantain chips or yucca chips, traditionally found throughout Latin America, are great, too.
- As an appetizer with another main course. When serving this as an appetizer during the heat of summer, I like to make grilled chipotle-orange salmon or grilled pork & pineapple tacos or grilled honey chipotle chicken kebabs for the main entree. A grilled steak is also easy and so delicious, making the perfect surf & turf meal!
- With a margarita! Last but certainly not least, I recommend filling out your Mexican-inspired meal with a cold, refreshing margarita. You expected nothing less from me, right?! I have many to choose from – pick a favorite, from a classic margarita to a bubbly Prosecco margarita to a summery pink lemonade margarita and more! My ranch water cocktail recipe is a favorite skinny cocktail. And, if you like fresh mint, be sure to check out my tequila mojito!
How to Store Leftovers
Shrimp ceviche should always be eaten within 2 days. However, the sooner you eat it, the better it will be. The best ceviche is enjoyed within an hour or two of preparing it – for the very freshest flavor.
The lime will continue to cook the shrimp as it sits, causing the shrimp to become chewier and less tender. Avocado, if you add it, may also start to brown or turn a bit mushy. So, for the very best results, just prepare the ceviche right before eating it.
More Easy Shrimp Recipes
Ready to try out some more juicy, tender shrimp recipes? These ones are some of my favorites!
- Grilled Shrimp Cocktail
- Air Fryer Shrimp
- Honey Walnut Shrimp Recipe
- Baked Shrimp Mac and Cheese
- Shrimp Dip
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- 1 pound medium to large raw shrimp peeled, deveined, tails removed, and chopped into ¼” pieces (I use 31/40 count shrimp)
- 1 cup freshly squeezed lime juice
- zest from 1 large lime
- 1 cup peeled and diced Persian or English cucumber
- 1 cup seeded and diced red bell pepper
- ½ cup chopped fresh cilantro leaves
- ½ cup diced red onion
- 1 large jalapeno minced (add as little or as much as you like)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Place chopped shrimp in a large bowl. Add half of the lime juice and fold to combine. Let stand for 15-30 minutes, letting the lime's natural acidity "cook" the shrimp. When all the shrimp turns from translucent to opaque (white/pink), it's ready.
- Meanwhile, in a separate large bowl, mix together the remaining ingredients. Add this mixture to the shrimp and mix well to incorporate.
- Serve with your favorite tortilla chips or saltine crackers, plus extra lime wedges. If you like avocado, dice some up and fold it into the ceviche right before serving – it's a great addition!
- To store. Shrimp ceviche should always be eaten within 2 days. However, the sooner you eat it, the better it will be. The best ceviche is enjoyed within an hour or two of preparing it – for the very freshest flavor. The lime will continue to cook the shrimp as it sits, causing the shrimp to become chewier and less tender. Avocado, if you add it, may also start to brown or turn a bit mushy. So, for the very best results, just prepare the ceviche right before eating it.