Shrimp Ceviche Recipe

Nothing beats a homemade Shrimp Ceviche loaded with fresh ingredients and ready in just 30 minutes. I love making this light and easy appetizer packed with seafood goodness, avocado, mango, and a bright citrus dressing that elevates the flavor of every ingredient. This is a must-make recipe for spring or summer gatherings with the people you love.

With spring right around the corner, I could not wait to share this fresh ceviche appetizer recipe. You can make it any time of year, especially when you are craving warm weather like I am. I recently made a shrimp Caesar salad, and it inspired me to create this appetizer, which I am already picturing on the table at summer pool days and backyard barbecues with friends at my place.

My Shrimp Ceviche is packed with bright citrus flavors that pair fantastic with seafood. I like serving it as an appetizer, a snack, or even a light meal since it is loaded with shrimp, fruits and vegetables too. The hardest part is waiting while it chills in the refrigerator, but that time lets the flavors spread through every bite and the end result oh… my, soo good. Trust me on that!

Why you will love this recipe

• Fresh and citrusy: I love how the shrimp soak in lime juice and orange juice with onion, tomato, cucumber, jalapeno, cilantro, avocado, and mango, and the flavor stays bright and fresh.
• Easy prep ahead: I chop everything, mix it in one bowl, and let it chill in the refrigerator. It is perfect for days when I want a dish ready before guests arrive or dinner starts.
• Great for sharing: I serve this ceviche as an appetizer, snack, or light meal during warm weather. It is awesome for pool days, family gatherings, or casual meals with tortilla chips on the side. Yum!!
• No cooking needed: I use cooked shrimp from my local market, so there is no stove time at all. This recipe is great for home cooks who want a seafood dish that is ready in 30 minutes and full of fresh fruits and vegetables.

What you will need

• Seafood: I prefer cooked shrimp from my local market for this ceviche recipe, it keeps prep quick and easy.
• Fruits and vegetables: I add cucumber, tomatoes, mangoes, avocados, red onion, and jalapenos for a fresh mix of crunch, and sweet heat.
• Citrus: I use lime juice and zest with orange juice for a tangy dressing.
• Herb: I stir in fresh cilantro for a fresh finish I love.

How to Make

Chop the shrimp: I chop half of the cooked shrimp and place it in a large bowl.

Add the fresh ingredients: I add the remaining shrimp, chopped red onion, jalapeno, cucumber, tomatoes, cilantro, mango, and avocado to the bowl.

Add the citrus: I pour the lime juice, lime zest, and orange juice over the shrimp mixture, then add salt to taste and toss everything together until combined.

Chill the ceviche: I cover the bowl and refrigerate it for at least 30 minutes or overnight. If I refrigerate it longer than 30 minutes, I wait to add the avocado so it does not brown.

Serve: I serve the ceviche chilled with tortilla chips.

Expert tip

Better cuts make better ceviche

I am all about a plate looking pretty and colorful because it makes it more appealing to eat, do you agree? In that case, I highly recommend dicing the shrimp and vegetables into similar sizes. When everything is diced into similar sizes, the shrimp and vegetables mix together better and look more inviting on the plate. It also helps each ingredient stand out while still working together, making the ceviche look fresh and well balanced before it even reaches the table.

More tips to consider:

• I always use fresh lime juice because it tastes better and pairs great with shrimp and avocado.
• I add the avocado closer to serving time so it keeps its color and texture. This helps the ceviche look fresh on the plate.
• I like chilling the ceviche in a glass bowl since it stays cold and does not hold smells.
• I taste and adjust the salt after chilling because the citrus marinade changes as it rests.

Recipe variations and add-ins:

• Scallop swap: I use 2 pounds of cooked scallops instead of shrimp and keep the same lime juice, cucumber, tomato, and cilantro. It makes a lighter ceviche that still works fantastic as an appetizer or light meal.
• Extra tropical fruit: I add 1 cup of diced pineapple along with the mango for a sweeter fruit mix. I like serving this version at summer gatherings when fresh fruit is easy to find.
• Pepper crunch: I mix in 1 cup of finely diced bell pepper for extra color and texture.
• Lemon blend: I replace about 1/4 cup of the lime juice with fresh lemon juice for a softer citrus flavor. So yum!
• Olive oil finish: I stir in 1 tablespoon of olive oil just before serving to smooth out the flavors. I like using this when serving the ceviche as a light meal with tortilla chips.

Serving suggestions:

When we have a backyard barbecue or a birthday at home, I like serving this shrimp ceviche with air fryer banana chips or I make a batch of my air fried veggie chips so everyone can scoop and snack while we chat. If we are grilling, I add grilled steak to the table, and it makes dinner easy because everyone can mix and match what they want on their plate.

For holidays like Cinco de mayo, I serve the ceviche with Mexican bean salad and a pot of Instant Pot rice. I love that it works great for feeding a crowd, and I like how it lets me enjoy the day instead of staying busy in the kitchen. Win-win!

How to store leftovers:

• Refrigerate: I store leftover shrimp ceviche in an airtight container in the refrigerator for up to 2 days to keep it fresh.
• Freezing: I do not recommend freezing this recipe because the shrimp and fresh vegetables lose their texture after thawing.
• Reheating: This dish is meant to be served cold, so I do not reheat it and enjoy it straight from the refrigerator.

Frequently asked questions

More recipes with shrimp:

Sweet and Sour Shrimp Recipe

Shrimp Salad Recipe

Shrimp Fried Rice Recipe

Grilled Shrimp Tacos

Shrimp Ceviche Recipe

Nothing beats a homemade Shrimp Ceviche loaded with fresh ingredients and ready in just 30 minutes. I love making this light and easy appetizer packed with seafood goodness, avocado, mango, and a bright citrus dressing that elevates the flavor of every ingredient. This is a must-make recipe for spring or summer gatherings with the people you love.

5 from 22 votes

Print Pin Rate

Course: Appetizer

Cuisine: American, Mexican

Keyword: Shrimp Ceviche Recipe

Prep Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 servings

Calories: 252kcal

Author: Catalina Castravet

Ingredients

• 2 pounds shrimp peeled and cooked
• 1 small red onion diced
• 2 jalapenos seeds removed then minced
• 1 cup cucumber finely diced
• 2 cups Roma tomatoes seeded and diced
• 1/2 cup cilantro leaves finely chopped
• 2 avocados seeded and chopped
• 2 large mangos seeded and chopped
• 1/2 cup lime juice
• 1/4 cup orange juice
• Zest of 1 lime
• Salt to taste
• Tortilla chips for serving

US Customary – Metric

Instructions

• Chop half of the cooked shrimp and place in a large bowl.
• Add the whole shrimp, red onion, jalapeno, cucumber, tomatoes, cilantro, mango and avocado in a large bowl.
• Pour the lime, lime zest and orange juice over the shrimp mixture. Add salt to taste. Gently toss to combine.
• Cover and refrigerate for at least 30 minutes or overnight. If you want to refrigerate it for more than 30 minutes, skip adding the avocado as it will get brown.
• Serve chilled with tortilla chips.

Video

Notes

Better cuts make better ceviche

I am all about a plate looking pretty and colorful because it makes it more appealing to eat, do you agree? In that case, I highly recommend dicing the shrimp and vegetables into similar sizes. When everything is diced into similar sizes, the shrimp and vegetables mix together better and look more inviting on the plate. It also helps each ingredient stand out while still working together, making the ceviche look fresh and well balanced before it even reaches the table.

More tips to consider:

• I always use fresh lime juice because it tastes better and pairs great with shrimp and avocado.
• I add the avocado closer to serving time so it keeps its color and texture. This helps the ceviche look fresh on the plate.
• I like chilling the ceviche in a glass bowl since it stays cold and does not hold smells.
• I taste and adjust the salt after chilling because the citrus marinade changes as it rests.

Nutrition

Calories: 252kcal | Carbohydrates: 18g | Protein: 26g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 890mg | Potassium: 651mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1266IU | Vitamin C: 51mg | Calcium: 190mg | Iron: 3mg