There’s nothing quite like the bright, zesty punch of a well-made shrimp ceviche to wake up your taste buds. I still remember the first time I tried making it at home—I was skeptical those limes could “cook” the shrimp, but wow, was I wrong! This dish is my go-to when I want something light yet satisfying, and it couldn’t be easier to throw together. Fresh shrimp bathed in tangy lime juice, mixed with crisp veggies and creamy avocado… it’s summer in a bowl. Best part? You don’t need fancy skills—just fresh ingredients and 20 minutes for magic to happen.

Why You’ll Love This Shrimp Ceviche

Trust me, this shrimp ceviche checks all the boxes for a perfect dish:

• Lightning fast: Ready in under 30 minutes – ideal for last-minute guests
• Refreshing: That lime-kissed shrimp with crunchy veggies? Pure sunshine in every bite
• Healthy: Packed with lean protein and fresh ingredients – guilt-free deliciousness
• Your rules: Make it spicy with extra jalapeño or mild for kids – it’s endlessly adaptable

I make this at least twice a month because it’s just that good and easy. Once you try homemade shrimp ceviche, you’ll never go back to store-bought!

Ingredients for Shrimp Ceviche

Here’s everything you’ll need to make that perfect bowl of tangy, refreshing shrimp ceviche – measured just right so every bite sings:

• 1 lb medium shrimp (peeled, deveined, tails removed)
• 1 cup fresh lime juice (about 8-10 juicy limes – none of that bottled stuff!)
• ½ red onion, finely chopped (soak in cold water for 5 minutes to tame the bite)
• 1 ripe tomato, seeds removed, diced small
• ¼ cup fresh cilantro, chopped (stems and all for maximum flavor)
• 1 avocado, diced (add this last so it stays pretty)
• 1 jalapeño, minced (remove seeds unless you like it fiery)
• Salt to taste (I use about ½ teaspoon to start)

Ingredient Notes & Substitutions

No limes? Lemon juice works in a pinch, though it’ll taste slightly different. Skip the jalapeño if you’re heat-shy, or toss in some diced cucumber for extra crunch. Want it fancy? A splash of orange juice adds lovely sweetness. Just promise me you’ll use fresh shrimp – frozen works if thawed properly, but never, ever pre-cooked!

How to Make Shrimp Ceviche

Okay, let’s get to the fun part – turning these simple ingredients into the most refreshing shrimp ceviche you’ve ever tasted! I’ve made this dozens of times, and these steps never fail me. Just follow along, and you’ll have restaurant-quality ceviche in no time.

Step 1: Cook and Prep the Shrimp

First things first – we need to give our shrimp a quick bath! Bring a pot of water to a rolling boil (I add a pinch of salt, but that’s optional). Drop in your shrimp and set a timer immediately – 2 minutes exactly. Any longer and they’ll turn rubbery, and nobody wants that!

As soon as the timer goes off, scoop them out with a slotted spoon and plunge them into a bowl of ice water. This “shocking” stops the cooking instantly. Let them chill for about 5 minutes while you prep your other ingredients. Once cooled, drain well and chop into bite-sized pieces – I like mine about ½ inch chunks.

Step 2: Marinate the Shrimp

Here’s where the magic happens! Toss your chopped shrimp into a glass or ceramic bowl (metal can react with the acid) and pour over all that glorious fresh lime juice. Make sure every piece gets submerged – I usually give it a gentle stir.

Now walk away for 20 minutes – no cheating! This is when the lime juice works its “cooking” magic, turning the shrimp opaque and firm while infusing that bright citrus flavor. Set a timer because too long and the shrimp gets tough, too short and it’s still raw in the middle.

Step 3: Mix and Serve

Time to bring it all together! Drain off about half the lime juice (save it – you might want to add some back later). Now gently fold in your onion, tomato, cilantro, and jalapeño. The key word here is gently – we want to keep those shrimp pieces intact.

Last but not least, add your diced avocado and give everything one final, careful mix. Taste and adjust salt as needed – sometimes I’ll add a tiny splash of the reserved lime juice if it needs more zing. Pop it in the fridge for 10 minutes if you can wait – the flavors meld beautifully when chilled.

Serve it up in pretty bowls with tortilla chips or tostadas on the side. Watch how fast it disappears!

Tips for Perfect Shrimp Ceviche

After making this shrimp ceviche more times than I can count, I’ve picked up some tricks that take it from good to oh-my-goodness amazing:

• Juice matters: Bottled lime juice just won’t cut it – squeeze those limes fresh for the brightest flavor
• Keep it cool: Chill your serving bowls in the freezer for 10 minutes – that first icy-cold bite is everything
• Salt smart: Start with ½ teaspoon, mix well, then taste before adding more – the lime juice amplifies saltiness
• Avocado timing: Fold it in right before serving to prevent browning and keep that creamy texture perfect

One bonus tip? If your ceviche seems too acidic, a pinch of sugar balances it beautifully. Trust me on this!

Serving Suggestions for Shrimp Ceviche

Oh, the fun part – deciding how to devour your masterpiece! I always serve my shrimp ceviche with crispy tostadas for scooping – that satisfying crunch against the tender shrimp is heavenly. Tortilla chips work great too, or try plantain chips for a sweet twist. Need sides? Sliced radishes add peppery freshness, while a cold Mexican beer or zesty margarita cuts through the lime perfectly. For a full spread, add some sliced cucumbers or jícama sticks for dipping. Honestly, it’s so good I’ve been known to eat it straight from the bowl with a spoon – no judgment here!

Storing and Reheating Shrimp Ceviche

Here’s the deal with shrimp ceviche leftovers (if you’re lucky enough to have any!) – pop them in an airtight container and they’ll keep in the fridge for about a day. The texture starts to change after that, so I always try to enjoy it fresh. And please, whatever you do, don’t freeze it – those beautiful shrimp turn rubbery, and the veggies get mushy. Just serve it straight from the fridge when you’re ready for round two – no reheating needed!

Shrimp Ceviche FAQs

I get asked these questions all the time – here’s everything you need to know about making perfect shrimp ceviche:

Can I use pre-cooked shrimp? Please don’t! The texture turns rubbery when marinated. Raw shrimp “cooked” in lime juice stays tender and absorbs flavors better.

How long does shrimp ceviche last? About 24 hours max in the fridge – the lime juice keeps it safe, but the texture suffers after a day.

Is it safe to eat raw shrimp this way? Absolutely! The acid in lime juice “cooks” the shrimp just like heat would. Just be sure to use fresh, high-quality shrimp.

Can I make it ahead? Prep ingredients separately, but only mix them 30 minutes before serving – especially the avocado!

Too spicy? Stir in a teaspoon of honey or more avocado to tame the heat.

Nutritional Information

Just so you know – these numbers can change based on your exact ingredients, but here’s the general scoop per serving: about 180 calories, a whopping 20g of protein, and 8g of good fats from that creamy avocado. Not bad for something that tastes this indulgent!

Rate This Recipe

Made this zesty shrimp ceviche? I’d love to hear how it turned out! Drop your rating or any fun twists you tried in the comments below.

30-Minute Shrimp Ceviche Recipe That’s Irresistibly Fresh

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• Author: ushinzomr
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Diet: Low Calorie

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Description

A fresh and tangy shrimp ceviche, perfect for a light meal or appetizer.

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Ingredients

Scale 1x2x3x

• 1 lb shrimp, peeled and deveined
• 1 cup lime juice
• 1/2 red onion, finely chopped
• 1 tomato, diced
• 1/4 cup cilantro, chopped
• 1 avocado, diced
• 1 jalapeño, minced (optional)
• Salt to taste

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Instructions

1. Cook shrimp in boiling water for 2 minutes, then cool in ice water.
2. Drain and chop shrimp into bite-sized pieces.
3. Marinate shrimp in lime juice for 20 minutes.
4. Add red onion, tomato, cilantro, jalapeño, and salt.
5. Gently fold in avocado just before serving.
6. Serve chilled with tortilla chips or tostadas.

Notes

• Use fresh lime juice for best flavor.
• Adjust jalapeño for desired spiciness.
• Chill ceviche before serving for better texture.

• Prep Time: 25 minutes
• Cook Time: 2 minutes
• Category: Appetizer
• Method: No-Cook
• Cuisine: Latin American

Nutrition

• Serving Size: 1 cup
• Calories: 180
• Sugar: 3g
• Sodium: 220mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 150mg

Keywords: shrimp ceviche, seafood, appetizer, fresh, easy