Easy Shrimp Ceviche Recipe
Hola! There is nothing quite like a chilled bowl of Shrimp Ceviche on a hot Florida afternoon. The first time I tasted ceviche was at a beach market in Mexico, where the air smelled like lime, cilantro, and the ocean.
The shrimp was tender, the citrus bright, and every bite felt like sunshine. This recipe brings that coastal freshness right to your kitchen. With juicy shrimp, crisp cucumbers, sweet cherry tomatoes, and a zesty mix of lime and orange, it is light, healthy, and irresistibly flavorful.
Whether you serve it on crispy tostadas or with warm tortillas, it is the perfect dish for summer lunches, dinner appetizers, or lazy weekends by the pool.
Quick Recipe Overview
| Prep Time | 25 minutes |
|---|---|
| Cook Time | 3 minutes (if poaching) |
| Total Time | 28 minutes |
| Yield | 8 tostadas |
| Difficulty | Easy |
| Cuisine | Mexican inspired |
| Best Season | Summer |
Why You’ll Love This Recipe
• Bright and refreshing: Lime, orange, and jalapeño bring a zesty balance of tang and spice.
• Healthy and light: Packed with lean protein, fresh vegetables, and heart-healthy avocado.
• Customizable: Serve it poached or cooked directly in citrus for authentic flavor.
• Perfect appetizer or meal: Delicious on tostadas, crackers, or lettuce cups.
• Quick to prepare: Ready in under 30 minutes for a restaurant-quality dish at home.
Shrimp Ceviche
- Total Time: 28 minutes
- Yield: 8 tostadas 1x
Description
Fresh, light, and zesty Shrimp Ceviche made with juicy shrimp, lime and orange juice, crisp cucumber, and ripe avocado. This easy shrimp ceviche recipe is healthy, flavorful, and perfect for summer lunches or appetizers.
Ingredients
Ceviche:
- Kosher salt
- 1 pound shrimp, peeled and deveined
- ½ cup red onion, finely chopped
- 2 jalapeños, finely chopped
- Juice of 7 limes
- Juice of 1 orange
- 1 cup cucumber, seeds removed and chopped
- 1 cup cherry tomatoes, chopped
- 2 tablespoons fresh cilantro, chopped
- Freshly ground black pepper
Assembly:
- ¼ cup mayonnaise
- 2 tablespoons hot sauce
- 8 corn tostadas or warmed tortillas
- 1 avocado, chopped
Instructions
1. Bring a large pot of salted water to a boil. Remove from heat and add shrimp. Poach for about 3 minutes until shrimp are pink and cooked through.
2. Drain shrimp and let cool. Remove tails and chop into bite-size pieces.
3. In a large bowl, combine shrimp, red onion, jalapeños, lime juice, and orange juice. Season with salt. Chill for 20 minutes.
4. Stir in cucumber, tomatoes, and cilantro. Add salt and pepper to taste.
5. In a small bowl, mix mayonnaise and hot sauce to make spicy mayo.
6. Spread spicy mayo over tostadas or tortillas, then spoon ceviche into the center.
7. Top with chopped avocado and serve immediately.
Notes
Use fresh lime and orange juice for the best flavor.
Keep shrimp cold for a fresh, firm texture.
For a traditional version, marinate raw shrimp directly in citrus for 15–30 minutes until opaque.
Serve immediately after assembling for the freshest taste.
- Prep Time: 25 minutes
- Cook Time: 3 minutes
- Category: Appetizer, Main Course, Lunch
- Method: No Cook (or Poached)
- Cuisine: Mexican inspired
Nutrition
- Serving Size: 1 tostada
- Calories: 185
- Sugar: 3g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 125mg
Ingredients
Ceviche:
- Kosher salt
- 1 pound shrimp, peeled and deveined
- ½ cup red onion, finely chopped
- 2 jalapeños, finely chopped
- Juice of 7 limes
- Juice of 1 orange
- 1 cup cucumber, seeds removed and chopped
- 1 cup chopped cherry tomatoes
- 2 tablespoons chopped fresh cilantro
- Freshly ground black pepper
Assembly:
- ¼ cup mayonnaise
- 2 tablespoons hot sauce
- 8 corn tostadas or warmed tortillas
- 1 avocado, chopped
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Shrimp | Use raw shrimp for best texture; fresh or high-quality frozen works great. |
| Lime Juice | Always use fresh limes for the brightest flavor. |
| Orange Juice | Adds sweetness that balances the acidity of the lime. |
| Cucumber | English cucumber works well for crunch and mild flavor. |
| Cilantro | Use fresh leaves and chop just before mixing. |
| Avocado | Choose ripe but firm avocados for easy slicing and creamy texture. |
Step-by-Step Instructions
Option 1: Poached Shrimp Ceviche
- Cook the Shrimp: Bring a large pot of salted water to a boil. Remove from heat and add shrimp. Poach for about 3 minutes until pink and cooked through.
- Cool and Chop: Drain shrimp, let cool, then remove tails and cut into bite-size pieces.
- Marinate in Citrus: Combine shrimp, onion, jalapeños, lime juice, and orange juice in a large bowl. Season with salt and refrigerate for 20 minutes.
- Add Fresh Ingredients: Stir in cucumber, tomatoes, and cilantro. Season with salt and pepper.
Option 2: Traditional Citrus-Cooked Ceviche
- Prepare the Shrimp: Remove tails and cut shrimp into bite-size pieces.
- Cure in Citrus: In a large bowl, combine shrimp, onion, jalapeños, lime juice, and orange juice. Season with salt. Cover and refrigerate until shrimp turns opaque and firm, about 15 to 30 minutes.
- Finish the Mix: Stir in cucumber, tomatoes, and cilantro. Season with pepper and adjust salt to taste.
Assembly:
- Make Spicy Mayo: In a small bowl, mix mayonnaise and hot sauce.
- Build Your Tostadas: Spread spicy mayo over tostadas or tortillas. Spoon ceviche into the center.
- Garnish and Serve: Top each with chopped avocado and serve immediately.
Helpful Tips
• Keep shrimp cold while preparing for best texture.
• Always use non-reactive bowls like glass or stainless steel when marinating citrus.
• If serving later, add avocado just before serving to prevent browning.
• Adjust citrus-to-spice ratio based on your taste preferences.
Expert Tips for the Best Results
• Freshness is key: Use the freshest shrimp and produce you can find.
• Balance flavors: Taste after chilling and adjust lime or salt to perfection.
• Don’t over-marinate: Over-soaking can make shrimp tough.
• Keep it chilled: Serve immediately after assembling for maximum freshness.
Recipe Variations
• Mango Shrimp Ceviche: Add diced mango for a tropical sweetness.
• Spicy Version: Add serrano peppers or extra hot sauce for a fiery bite.
• Ceviche Lettuce Cups: Serve in romaine leaves for a light, low-carb meal.
• Fish and Shrimp Mix: Combine shrimp with white fish like tilapia or snapper for extra texture.
If you love bold spices and tender, juicy chicken, you have to try my Slow Cooker Chicken Shawarma, Easy Mediterranean Comfort. It’s packed with warm Middle Eastern flavors, slow-cooked until melt-in-your-mouth tender, and perfect for wraps, bowls, or meal prep. Serve it with fresh pita, cucumber salad, or a drizzle of yogurt sauce for a satisfying, healthy meal everyone will love.
Make Ahead & Storage Tips
You can prep all the ingredients ahead, but mix shrimp with citrus just before serving for best texture. Store leftovers in the refrigerator for up to 24 hours. Avoid freezing as the texture changes.
Serving Suggestions
Serve on tostadas or with tortilla chips for a classic presentation. Garnish with avocado, fresh cilantro, and a squeeze of lime. For an elegant touch, serve ceviche in cocktail glasses at your next gathering.
Pairing Ideas
Pair with a chilled margarita, sparkling water with lime, or a crisp white wine like Sauvignon Blanc. For sides, try guacamole, chips, or a simple cucumber salad.
Storage and Reheating Tips
Ceviche should not be reheated. Store any leftovers in the refrigerator in a sealed container and consume within one day for the freshest flavor.
Frequently Asked Questions (FAQs)
Can I use cooked shrimp? Yes, if using pre-cooked shrimp, skip the poaching and reduce marination time to 10 minutes.
How can I tell when shrimp is ready in citrus? It will turn opaque and firm to the touch.
Can I make this with frozen shrimp? Absolutely, just thaw completely and pat dry before using.
What can I serve ceviche with? Tostadas, tortilla chips, or lettuce cups work perfectly.
How spicy is this recipe? Medium heat, but you can easily adjust the jalapeños or hot sauce.
Is ceviche healthy? Yes, it’s high in protein, low in fat, and loaded with fresh vegetables.
Can I store leftovers? Yes, up to 24 hours in the fridge, but it’s best served fresh.
Nutrition Info
| Serving Size | 1 tostada |
|---|---|
| Calories | 185 kcal |
| Protein | 18 g |
| Carbohydrates | 8 g |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 420 mg |
| Disclaimer: Nutrition facts are estimated and may vary depending on ingredients and preparation methods. |
Conclusion
This Shrimp Ceviche Recipe is everything you love about summer, light, fresh, and full of bold citrus flavor. Each bite delivers that perfect mix of tangy lime, tender shrimp, and creamy avocado. Serve it as an appetizer, light dinner, or the centerpiece of your next beach-inspired meal.
