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If you’re anything like me, you LOVE shrimp ceviche! My version has avocado and is fresh, bright, and has the most incredible flavor. It’s the perfect no-cook dish for warm weather. Make it, trust me, you will thank me later!
Sunshine in Every Bite
- Fresh and Vibrant: Bright lime juice, juicy tomatoes, and creamy avocado make every bite light, zesty, and refreshing.
- No Cooking Required: The lime juice does all the work, so it’s quick, easy, and perfect for warm days.
- Perfect for Sharing: Great as an appetizer, snack, or light meal, just grab some chips and dig in!
Shrimp Ceviche Ingredients
- Citrus: Use fresh lime juice, not bottled. Lemon juice or orange juice works as well.
- Shrimp: Fresh or thawed shrimp both work. You can also use firm white fish, scallops, or even octopus.
- Raw shrimp: The lime juice “cooks” it as it sits, turning it opaque. But you can use cooked shrimp if you prefer.
- Cut Evenly: Similar bite-sized pieces give you better texture and a balanced bite every time.
- Serving: Serve with tortilla chips, on tostadas, or add to tacos.
How to Make Shrimp Ceviche
This shrimp ceviche recipe comes together with just a little chopping and a quick marinate in the fridge. Scoop it up with some tortilla chips, serve it alongside warm rice, or pile it into tortillas for a fun twist on dinner!
- Marinate: In a large bowl, add the chopped uncooked shrimp and fresh lime juice. Let it stand for 15 minutes until the shrimp turns opaque; the acid in the lime juice will cook the shrimp.
- Combine: Add the Roma tomatoes, red onion, jalapeño pepper, and cilantro, then toss with the shrimp and lime juice, cover, and refrigerate for an hour. Add the diced avocados and toss right before serving, and season your shrimp ceviche with salt and pepper to taste.
Alyssa’s Pro Tip
Don’t Over-Marinate: Leaving the shrimp in the lime juice too long can make it tough and rubbery. Stick to the recommended time for the best texture.
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Shrimp Ceviche
Ingredients
- 1 pound chopped uncooked shrimp
- ½ cup fresh lime juice about 6 limes
- 2 chopped Roma tomatoes
- ¼ cup diced red onion
- 1 diced jalapeno pepper
- ¼ cup chopped cilantro
- 3 small diced avocados
- salt and pepper to taste
Instructions
- In a large bowl, add 1 pound chopped uncooked shrimp and ½ cup fresh lime juice. Let it stand for 15 minutes until the shrimp turns opaque; the lime juice will cook the shrimp.
- Add the 2 chopped Roma tomatoes, ¼ cup diced red onion, 1 diced jalapeno pepper, and ¼ cup chopped cilantro, and toss with the shrimp and lime juice. Cover and refrigerate for an hour.
- Add the 3 small diced avocadosand toss right before serving. Add salt and pepper to taste.
Video
Notes
- Fridge: Refrigerate in an airtight container for up to 2 days. The texture is best the first day.
- Make Ahead: Best made same day. Prep the lime juice, shrimp, and veggies ahead and store separately, then mix a few hours before serving so the shrimp doesn’t get chewy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this a few days ago. Followed the recipe as is and it was perfection. So fresh and tasty. I used the ceviche for tostadas. It makes a good amount and was even better tasting the next day.
This looks amazing! I noticed in the description that you mention adding lemon and orange juice but I don’t see that in the ingredients? I’ve seen other recipes with those ingredients included so I just wanted to see whether or not I should add them? Thanks!
You can add those in to help save the coloring and flavoring of the other ingredients from browning. Just add a tablespoon and stir it together before tossing all together.
How exactly do you eat the ceviche? From a bowl with a fork? On top of Tortilla chips or crunchy bread? Rolled in a flour or corn tortilla wrap?
Either of those options are great. You can eat it as is like a salad, with tortilla chips like a salsa, put on tacos or any way you see fit. It is just delicious!
Shrimp & Avacado Ceviche was awesome! First time ever making ceviche and this recipe was easy and delicious. Thanks for sharing ?
We made it and it’s delicious. But we left out the jalapeno pepper (!) and we preferred it that way!
Looks so delicious. I want to try it sometime soon.
It also looks like there are cucumbers added in the picture
I made shrimp cerviche. Left shrimp overnight in lime/lemon juice and shrimp doesn’t appear opaque. What can I do?
Being left overnight the shrimp will be cooked through. It may be the type of shrimp you are using that it did not turn opaque.
In my experience and being Mexican, so this is a típica dish, you must add salt along with the lime to the shrimp to help “cook” them. Lime alone doesn’t do much of the trick. Good luck!
Hi. What can I replace for avocado if it is not available?
Avocado is kind of one-of-a-kind. You can leave it out. It is a must thought for this ceviche.
How much cucumber in the ceviche?
I like to use 2-3 cucumbers when making it.
Cucumber shown on pic. Not on ingredient list or method.
This looks incredibly delicious.
It takes far longer than 5 minutes in the lime juice. Maybe you meant 5 hours? Even then, that is not really enough. If you want it for dinner, start it in the morning, go to work, then chop the rest of the ingredients and mix. Other than that timing, this is a good recipe.
We found 15-minutes did the trick for us. (We used a lot of fresh line juice.)
Lovely recipes. Very appetising.
very nice recipes and beautifully presented
Shrimp Ceviche Recipe looks very appetising