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Zesty Shrimp Ceviche

Featured in: Fresh and Flavorful Seafood Recipes

Juicy shrimp tossed with bold citrus juice, tomato, cucumber, and avocado. It's chill, flavorful, and awesome for hangouts. You can whip it up in under an hour.
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Updated on Wed, 14 May 2025 19:39:15 GMT
Shrimp ceviche with creamy avocado, chopped tomato, onion, and cilantro, all in a bowl with tortilla chips and lime on the side. Pin it
Shrimp ceviche with creamy avocado, chopped tomato, onion, and cilantro, all in a bowl with tortilla chips and lime on the side. | cookingkitchn.com

You'll whip up zesty Shrimp Ceviche at home in no time. Poached shrimp get tossed with chunks of cool cucumber, sweet tomato, spicy jalapeño, and creamy avocado. A generous splash of fresh citrus juice ties it all together. Whether you scoop it with chips or grab a spoon, this chilled dish totally hits the spot and takes hardly any effort.

Irresistible Reasons to Try This Ceviche

Getting that top-notch restaurant vibe at home couldn't be easier. A super quick shrimp poach means they always turn out just right. The kick from all that citrus makes it taste extra fresh. Dish it up with crunchy chips or just dig in solo. Light enough for hot days, but totally filling when you want a snack for a crowd.

Shrimp Ceviche Ingredient Lineup

  • To Serve:
    • Hot sauce (up to you)
    • Extra lime wedges
    • Handful of tortilla chips
  • Crisp Veggies:
    • 1 cup chopped fresh cilantro
    • 2 ripe avocados, cut up
    • 3 Roma tomatoes, seeded and chopped
    • 2 medium cucumbers, peeled, seeded, and diced
  • For the Marinade:
    • 1/2 teaspoon fresh-cracked black pepper
    • 2 jalapeños, seeded and finely chopped
    • 1 medium red onion, cut up tiny
    • 1/2 cup tart lime juice
    • 1/4 cup tangy orange juice
    • 1 teaspoon kosher salt
  • Prep the Shrimp:
    • Large shrimp, 1 pound, peeled and cleaned up
    • Salt for the boiling water, about a tablespoon

How to Make It, Step by Step

Serve it Up
Spoon into a cold bowl and pile on the cilantro and lime. Set chips and hot sauce nearby so everyone can dig in.
Final Touches
Drop in the avocado right before serving. Give it a gentle mix. Check the salt and lime juice, add more if it needs it.
Toss in the Veggies
Stir in the tomatoes and cucumbers. Toss in chopped cilantro. Pop it in the fridge to chill for at least 30 minutes (up to 45).
Mix Up the Base
Grab a big glass bowl, toss in those diced shrimp, onion, jalapeños, lime, and orange juice. Crack in your salt and pepper. Let that hang out for about 10 minutes so flavors meld.
Poach Your Shrimp
Salt some water, bring it to a boil and take it off the heat. Drop in the shrimp for 3 minutes until they're pink and cooked. Move them right into icy water. Chop them up small.

Handy Advice for the Best Results

Don't let shrimp soak too long—you want them tender, not tough. Cut veggies the same size so it looks pretty. Always use fresh-squeezed juice for the punchiest flavor. Skip seeds in your cucumbers and tomatoes so your dish doesn't get watery. Wait to mix in avocado so it stays green. Keep everything cold until it's time to eat.

Shrimp with avocado, cucumber, tomato, and herbs in a bowl, plus lime and chips on the side. Pin it
Shrimp with avocado, cucumber, tomato, and herbs in a bowl, plus lime and chips on the side. | cookingkitchn.com

Smart Ways to Serve It

Spoon portions into cold glasses or a cool serving bowl. Blue corn chips give a nice color pop. This goes great with a cold margarita or a crisp Mexican beer. Try setting it out as a snack before tacos or at a summer get-together. Or pack it up for an easy lunch next to some fresh fruit.

Tips for Storing and Prepping Ahead

You can get the shrimp and veggies ready up to four hours early—just keep them separate. Store leftovers (minus any avocado) and they'll be good for about a day. Toss in fresh avocado when you eat leftovers for best taste. This dish doesn't freeze well. Always keep everything chilled for safety.

Frequently Asked Questions

→ What's the point of cooking the shrimp first?
Quickly heating the shrimp helps keep things safe to eat and still lets the shrimp stay soft. Traditional ceviche ends up 'cooking' the seafood in citrus juice, but doing a quick poach gets you to the good stuff faster.
→ Can I just grab cooked shrimp from the store?
Yep, go for precooked shrimp if you're in a rush. Be sure you dry them off well first so your mix isn't watery.
→ Why should my bowl not be metal?
Citrus doesn't play nice with copper or aluminum—your food might taste weird. Use glass, ceramic, or plastic and you won't have that problem.
→ How long does this keep?
You'll want to eat it soon after making, but it does fine in the fridge for about a day. Toss in the avocado right before you eat so it stays nice and fresh.
→ Why bother taking seeds and pulp out?
Skipping the seeds and pulp from the cucumbers and tomatoes keeps your mix from getting too soupy, so you get the perfect texture.

Conclusion

Juicy shrimp tossed with bold citrus juice, tomato, cucumber, and avocado. It's chill, flavorful, and awesome for hangouts. You can whip it up in under an hour.

Zesty Shrimp Ceviche

Chilled Mexican snack where juicy shrimp mingle with lively citrus and crisp veggies. Great on hot days when you want something light and crowd-pleasing.

Prep Time
15 Minutes
Cook Time
3 Minutes
Total Time
18 Minutes
By: Sophia

Category: Seafood Dishes

Difficulty: Intermediate

Cuisine: Mexican

Yield: 6 Servings (1 dish of ceviche)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 Salt to season boiling water.
02 1 pound of shrimp, deveined and peeled.
03 Half a small red onion, minced.
04 2 tiny jalapenos, deseeded and finely chopped.
05 Juice from 7 small limes.
06 Juice from half an orange.
07 1/4 teaspoon of coarse sea salt.
08 Cracked black pepper to taste.
09 1 Persian cucumber, diced and seeds removed.
10 2 Roma tomatoes, deseeded and chopped.
11 2 tablespoons of fresh cilantro, chopped.
12 1 ripe avocado, cut into small pieces.
13 Tortilla chips for dipping.

Instructions

Step 01

Fill a big pot with salted water, let it boil. Turn off the heat and toss in the shrimp. Let them poach until they turn pink and are fully done—this takes around 3 minutes. Drain the shrimp and place them in ice water immediately to cool and stop cooking. Once they're chilled, chop off the tails, then dice into pieces about the size of beans.

Step 02

In a large bowl, toss together the diced shrimp, red onion, jalapenos, lime juice, orange juice, salt, and pepper. Let it sit for 10 minutes. Then mix in the cucumber, tomatoes, and cilantro.

Step 03

Cover the bowl and pop it in the fridge for about 30 minutes until nice and cold.

Step 04

Lightly mix in the avocado. Then give it a taste and add more salt or pepper if you'd like.

Step 05

Dig in immediately with tortilla chips on the side.

Notes

  1. Use a glass or ceramic bowl to avoid any metallic flavors.
  2. Take out seeds from veggies to reduce extra liquid.
  3. Pre-cooked shrimp can be used to save time.

Tools You'll Need

  • A big pot.
  • A ceramic or glass mixing bowl.
  • A chopping board.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains shellfish.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 91
  • Total Fat: 5 g
  • Total Carbohydrate: 14 g
  • Protein: 2 g