Shrimp Ceviche - Spend With Pennies

Chopped shrimp and crisp veggies are combined in a bright and tangy citrus mixture perfect for scooping with chips.

Flavor: Bright lime, juicy tomato, and creamy avocado balance the cool crunch with a citrusy zing!
Skill Level: Easy to make and no cooking required, making this dish a favorite for everyone!
Time-Saving Tip: It’s okay to skip the chopping and swap the vegetables for a refrigerated pico de gallo or mango salsa.
Serving Suggestion: Ceviche makes a great snack, appetizer, or light lunch over a salad or wrapped in lettuce.

shrimp , avocado , tomatoes , onion , lemon , limes and other ingredients to make Shrimp Ceviche with labels

Ingredient Tips for Shrimp Ceviche

A traditional ceviche is a South American dish marinating raw seafood in an acidic marinade like citrus juice or vinegar, which “cooks” the raw fish, shrimp, or shellfish (instead of heat).

Shrimp: Use chopped shrimp or bay shrimp that are pre-cooked and ready to use. If using raw shrimp, ensure it’s very fresh. While raw seafood is traditional in ceviche, I prefer to use cooked shrimp in this recipe, as not everyone has access to fresh shrimp. Cooked shrimp adds a different texture, and cooking the shrimp can kill harmful bacteria.

The FDA recommends that children, the elderly, the immune-compromised, and pregnant women do not eat undercooked seafood (including ceviche).

Citrus: Use fresh lemon, lime, and oranges for the best flavor. You can squeeze the juice with a citrus juicer or cut it in half and squeeze it by hand. The orange juice is needed to keep the mixture from being too tart, while lime juice brightens the flavors.
Vegetables: Tomatoes, jalapenos, red onions, and avocado bring color and texture. Thinly sliced radishes and sliced green onions work well, too.

Variations

Replace the shrimp with scallops, ensuring they marinate in the citrus to ‘cook’ before adding the other ingredients.
For a little extra kick, substitute serrano chile for the jalapeno.

ingredients in a bowl to make Shrimp Ceviche

If you’ve purchased raw shrimp and you’d like to cook them before adding them to the citrus marinade, I suggest poaching them as we do in our shrimp cocktail recipe.

What to Serve with Shrimp Ceviche?

So many options! Serve shrimp ceviche with tortilla chips or homemade crostini, scooped into cucumber boats, avocado halves, or piled on top of tostadas. You can also use it as a salsa for quesadillas or tacos.

If using raw shrimp, marinate them in the citrus juices until they become opaque (looking as though it is cooked) before adding the other ingredients, or up to 4 hours.
You can soak the red onion in ice water for 10 minutes to tame the sharpness.
Dice everything uniformly for the best texture and scoopability. I love to use this veggie chopper to make quick work of this.

Storing Shrimp Ceviche

Shrimp ceviche doesn’t last long in the refrigerator without losing its crunch, so it’s best enjoyed the same day it’s made. Store it in a covered container in the refrigerator for up to a day.

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top view of Shrimp Ceviche in a bowl with lemons and limes around it

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Easy Shrimp Ceviche Recipe

Shrimp ceviche is a refreshing dish of succulent shrimp marinated in tangy citrus juices, mixed with fresh veggies, avocado, and jalapeno.

Prep Time 20 minutes

Marinating Time 30 minutes

Total Time 50 minutes

Cook ModePrevent your screen from going dark

Chop the shrimp into ½ inch pieces and transfer to a bowl. Set aside.
In a small bowl, whisk together the lemon, lime, and orange juice to combine. Pour ½ cup of the citrus juice over the shrimp and toss to combine. Allow the shrimp to marinate in the juice for 15 minutes.
Add the tomato, jalapeño, jicama (or apple), cilantro and red onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes. Stir in the avocado and remaining juices.
Season the ceviche with salt and pepper to taste. Serve immediately with tortilla chips, if desired.

Do not use lemon, lime or orange juice from a container. Fresh squeezed is recommended for best results.
Shrimp Ceviche is best enjoyed the same day it’s made.
*We prefer to use cooked shrimp in this recipe as not everyone has access to fresh shrimp. The FDA recommends that children, elderly, immune-compromised, and pregnant women do not eat undercooked seafood (including ceviche).
If using raw shrimp, cut it into bite sized pieces and marinate in the citrus juices at least 30 minutes or up to 4 hours before adding the other ingredients.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip, Snack

Cuisine American, Mexican

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