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A glass bowl filled with shrimp ceviche, garnished with chopped herbs and accompanied by lime wedges on a light surface for a fresh and vibrant seafood presentation.

Shrimp Ceviche

Shrimp 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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Prep Time: 15 minutes
Cook Time: 3 minutes
Chill Time: 30 minutes
Total Time: 48 minutes
Course: Appetizer
Cuisine: Peruvian
Keyword: shrimp ceviche
Servings: 4
Calories: 143kcal
Author: Mandy Applegate

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
US Customary - Metric

Video

[adthrive-in-post-video-player video-id="vmcqiUbR" upload-date="2025-10-17T10:15:57+00:00" name="Quick Shrimp Ceviche" description="Healthy, flavorful, and ready in minutes with simple, fresh ingredients." player-type="default" override-embed="default"]

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

Calories: 143kcal | Carbohydrates: 13g | Protein: 24g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 140mg | Potassium: 533mg | Fiber: 1g | Sugar: 5g | Vitamin A: 310IU | Vitamin C: 66mg | Calcium: 95mg | Iron: 1mg
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