Shrimp Ceviche
Add Preferred SourceShrimp ceviche is bright, bold, and full of fresh flavor. It has a citrusy kick from lime and lemon juice, a little heat from peppers, and just the right crunch from red onion and cucumber. It will wake up your taste buds and keep you coming back for another bite.
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I love making this easy shrimp ceviche, especially when the weather’s warm and I want something light but flavorful. It’s quick, nearly effortless, and tastes like sunshine in a bowl. I skipped the raw seafood in this version, so it’s perfect if you’re a little unsure about eating raw fish but still want that iconic ceviche flavor. If you like dishes that are fresh, tangy, and full of texture, this one’s for you.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Shrimp Ceviche
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I like to keep this shrimp ceviche recipe simple, fresh, and full of flavor. Here’s how I make it, step by step:
Juice the citrus
Start by juicing enough limes and lemons to get about 1 cup of each. Make sure to remove any seeds—no one wants to bite into that! Set the juice aside for now. I use this easy-grip handheld citrus press because it catches the seeds and gets out every last drop without straining my wrists.
Cook the shrimp
Bring a pot of water to a boil. Drop in the peeled and deveined raw shrimp and cook them for 2–3 minutes. They should turn pink and opaque, don’t overdo it. A stainless steel slotted spoon makes it super easy to lift them out fast without needing to pour off boiling water.
Cool them quickly
As soon as the shrimp are cooked, scoop them out and toss them into a bowl of ice water. This stops the cooking right away and helps keep the shrimp tender.
I chill them in a large stainless steel mixing bowl that stays cold and gives the shrimp plenty of space to cool evenly.
Chop and mix
Once the shrimp are cool, drain them and chop them into bite-size pieces if they aren’t already.
In a big bowl, mix the shrimp with the lime and lemon juice, thinly sliced red onion, aji or habanero pepper, fresh cilantro, and grated ginger. I always reach for my Microplane zester to grate the ginger super fine, it blends right in without leaving stringy bits.
Let it chill
Cover the bowl and pop it in the fridge for about 30 minutes. That’s all it takes for the citrus juice to work its magic and for all the flavors to blend. I use these reusable silicone lids to seal the bowl—they stretch right over the rim and save me from wrestling with cling wrap.
Serve it up
Spoon the shrimp ceviche into bowls with tortilla chips, lettuce cups, or pile it high on crispy tostadas. Enjoy!
Equipment
Ingredients
- 1 pound shrimp peeled and deveined
- 1 cup freshly squeezed lime juice
- 1 cup freshly squeezed lemon juice
- 1 small red onion thinly sliced
- ¼ cup finely chopped aji pepper or sliced habanero adjust to heat preference
- ½ cup fresh cilantro chopped
- 1 teaspoon fresh ginger grated
Video
Instructions
- Juice the limes and lemons, removing any seeds. Set aside.
- Bring a pot of water to a boil. Add the shrimp and cook for 2–3 minutes, or until they just turn pink and opaque.1 pound shrimp
- Immediately transfer the shrimp to a bowl of ice water to stop the cooking. Once cooled, drain and chop into bite-sized pieces if desired.
- In a large bowl, combine the shrimp, lime and lemon juice, red onion, aji or habanero, cilantro, and grated ginger. Stir gently to combine.1 cup freshly squeezed lime juice, 1 cup freshly squeezed lemon juice, 1 small red onion, ¼ cup finely chopped aji pepper or sliced habanero, ½ cup fresh cilantro, 1 teaspoon fresh ginger
- Cover and refrigerate the ceviche for about 30 minutes to let the flavors meld.
- Serve chilled, with tortilla chips, over tostadas, or in lettuce cups.
Notes
- Use fresh citrus: Fresh lime and lemon juice gives the best flavor—skip the bottled stuff.
- Control the heat: If you’re sensitive to spice, start with less pepper and add more as you go.
- Don’t skip the ice bath: It stops the cooking instantly and keeps the shrimp tender.
- Add-ins: Stir in roma tomatoes, cucumber, avocado, pineapple, diced green onion, or mango before serving for more texture. A dash of hot sauce or chopped jalapeno is delicious if you want to add extra heat.
- Prep frozen shrimp properly: If using frozen, thaw completely before boiling.
- Shortcut: Pre-cooked shrimp works too—just chop and marinate.
- Season: A pinch of salt before chilling helps the flavors come alive.
- Serve it cold: Ceviche should always be chilled, never warm.
Storage Instructions
If you have leftovers, keep the shrimp ceviche in an airtight container in the fridge. It’ll stay fresh for up to 1 day. After that, the texture can get mushy and the citrus can overpower the other flavors. For the best taste and texture, enjoy it fresh and cold the same day you make it.Nutrition
Recipe Notes and Tips
I’ve got a few extra tips to make sure your shrimp ceviche comes out just right:
- Use fresh citrus: Fresh lime and lemon juice gives the best flavor—skip the bottled stuff.
- Control the heat: If you’re sensitive to spice, start with less pepper and add more as you go.
- Don’t skip the ice bath: It stops the cooking instantly and keeps the shrimp tender.
- Add-ins: Stir in roma tomatoes, cucumber, avocado, pineapple, diced green onion, or mango before serving for more texture. A dash of hot sauce or chopped jalapeno is delicious if you want to add extra heat.
- Prep frozen shrimp properly: If using frozen, thaw completely before boiling.
- Shortcut: Pre-cooked shrimp works too—just chop and marinate.
- Season: A pinch of salt before chilling helps the flavors come alive.
- Serve it cold: Ceviche should always be chilled, never warm.
How to Store Leftover Shrimp Ceviche
If you have leftovers, keep the shrimp ceviche in an airtight container in the fridge. It’ll stay fresh for up to 1 day. After that, the texture can get mushy and the citrus can overpower the other flavors.
I don’t recommend freezing it, shrimp and citrus don’t love the freezer. For the best taste and texture, enjoy it fresh and cold the same day you make it.
Our Top 3 Money Saving Tips for This Recipe
Here are my favorite ways to save a little cash while still getting big flavor from shrimp ceviche:
- Buy frozen shrimp in bulk: It’s often cheaper and just as tasty once cooked.
- Use bottled lime juice if needed: Fresh is best, but bottled can work in a pinch and lasts longer.
- Skip the fancy chips: Store-brand tortilla chips do the job and save money.
What to Serve With Shrimp Ceviche
Shrimp ceviche plays well with all kinds of sides. I love it with crisp tortilla chips or piled onto a crunchy tostada. You can also spoon it into lettuce cups for a light bite or serve it over rice for something more filling. If you’re feeding a crowd, pair it with guacamole, salsa, or even a chilled corn salad or taco pasta salad. A cold drink on the side? Always a good idea.
More Cold Recipes You Will Love
If you liked this shrimp ceviche, I’ve got more refreshing and flavorful ideas for you:
