Shrimp Ceviche Recipe (Ceviche de Camaron)

Shrimp Ceviche, or Ceviche de Camaron, is made by marinating plump shrimp, onions, tomatoes, bell pepper, and cilantro in a refreshing combination of freshly squeezed lime, lemon, orange, and grapefruit juice. Enjoy this light, healthy, and super easy-to-make appetizer or snack with tortilla chips, avocado, or crispy plantain chips.

This light and refreshing shrimp ceviche is the perfect way to stay cool and eat healthy this summer. Filled with plump, juicy shrimp, chopped tomatoes, sliced red onion, green chiles, and cilantro in fresh citrus juice, it can be enjoyed by the spoonful or with your favorite sides. There’s no cooking required – it’s so easy to make that anyone can do it!

Is Shrimp Ceviche Safe to Eat?

This is probably the number one (most important) question you can ask when it comes to making any variety of ceviche. I talk a lot about food safety in this fish ceviche recipe, but let’s chat about food safety for shrimp specifically.

There are three different ways you can prepare your shrimp so that it is safe to eat in ceviche.

1. Purchase fresh-caught shrimp (sushi-grade fresh or, even better, right off the boat) – This is the only time I would feel comfortable “cooking” shrimp in citrus juice (lime or lemon juice specifically). This traditional method of preparing ceviche takes longer and requires the freshest seafood because, although citrus juice alone does kill many of the nasty bits that can make you sick, it will not protect you from things such as salmonella, certain parasites, and worms.
2. Blanch the shrimp in boiling water for 1 minute. The method I would recommend if you purchase shrimp that is fresh, but not sushi-grade or just-caught. Not as traditional, but a great insurance policy against parasites, worms, and other nasty things that none of us really want to experience.
3. Purchase pre-cooked shrimp – This is what I chose to do in this particular recipe because I was feeling lazy and really just wanted something fast and easy. With precooked shrimp, there is no need to marinate your shrimp for hours and hours and no need to blanch in boiling water. It’s definitely the easiest (and safest), but also the least traditional.

Follow either of these methods and yes, shrimp ceviche is absolutely safe to eat.

Shrimp Ceviche Ingredients

Find the printable recipe with measurements in the recipe card below.

• Onion—I added thinly sliced white onion. White onions are often found in salsas such as pico de gallo, but a red onion would make a great alternative.
• Shrimp—This recipe calls for cooked shrimp, but feel free to use raw shrimp and “cook” them using the traditional method (see above for food safety) or blanch them in boiling water for 1 minute as an added safety precaution. In any case, I like to chop my shrimp into small bite-size pieces that are easy to scoop.
• Tomatoes—I love Roma tomatoes because they’re easy to find in most grocery stores and are easy to seed and chop. Feel free to use your favorite. Keep in mind that fresh is best (sorry, canned tomatoes).
• Bell pepper—Bell peppers are optional. I have made this recipe with bell peppers, cucumbers, and a mix of each. It’s entirely up to you. 
• Jalapeño—If you love a little heat, I highly recommend adding at least one jalapeño or serrano pepper. 
• Limes—FRESH LIME JUICE ONLY.
• Lemon, Oranges, Grapefruit—Since this recipe is prepared with pre-cooked shrimp, you do not need to worry (as much) about marinating your shrimp in a super acidic citrus combination (limes and lemons are the most acidic when compared to oranges and grapefruit). As such, I decided to sweeten up the mixture with a little fresh orange and grapefruit juice. This is optional. If you prefer to stick with just limes, that’s absolutely fine.
• Cilantro—I can’t imagine a ceviche without cilantro, both in the marinade and sprinkled fresh at serving. I suppose if you hate cilantro, you can leave it out.
• Salt and Pepper—You are going to need a little of each of these.

How to Make Shrimp Ceviche

For this particular ceviche recipe, we’re using cooked shrimp, which helps speed up the overall “marinating” time.

1. Prepare the Onions: Start by thinly slicing your onion (use a mandoline slicer if you have one). Transfer the onions to a medium bowl with 2 teaspoons of salt. Cover with water and allow them to soak for approximately 10-15 minutes. This helps to not only soften the onions but also mellow them out a bit. Drain, rinse (remember, they’re salty), and transfer them to a large bowl.

2. Mix Everything: Transfer the cooked shrimp, chopped tomatoes, diced bell pepper, jalapeño peppers, orange juice, lemon juice, lime juice, grapefruit juice, cilantro, and a dash of salt and pepper to the same bowl as the soaked and drained sliced onion. Mix well to combine.

3. Refrigerate: Cover the bowl and transfer it to the refrigerator for at least 30 minutes to 1 hour.

4. Season and Serve: Finally, season with salt and pepper, to taste, and serve with tortilla chips or fried green plantain chips, if desired.

Tips and Tricks

• The primary citrus should be lime juice (or lemon juice). Grapefruit juice and orange juice are added for extra flavor. However, their acidity is far less than that of limes.
• Other delicious additions include finely chopped cucumber, corn kernels, and avocado.
• You will be juicing a lot of limes. I highly recommend investing in an electric citrus juicer.
• Shrimp ceviche should marinate for at least 30 minutes, so while this recipe is easy and does not require any cooking, it does require a little bit of patience.
• Try to chop everything into small, bite-sized pieces that are easy to scoop with a chip or small spoon.
• Serve with tortilla chips or wrapped in lettuce cups for a low-carb version of ceviche lettuce wraps.

How to Serve Shrimp Ceviche

You will often find ceviche served with sweet potatoes and corn-on-the-cob, especially when ordering it as the main course. As an appetizer or snack, serve ceviche with tortillas, fried tortilla chips, tostadas, and plantains, or simply scoop right from the bowl with a spoon.

For a low-carb option, I recommend scooping into lettuce wraps with sliced avocado.

How Long Does Shimp Ceviche Last?

Shrimp ceviche is good for up to 48 hours, but it is best enjoyed within 24 hours.

Can You Prepare Shrimp Ceviche Ahead of Time?

Yes. You may prepare this recipe up to 12 hours ahead of time. However, remember that it is best enjoyed within 24 hours from when it is prepared, not from the time you start to eat it. 

More Shrimp Recipes

• Air Fryer Coconut Shrimp Recipe with Dipping Sauce
• 15-Minute Honey Sriracha Shrimp
• Shrimp Étouffée
• Creamy Parmesan Risotto with Shrimp
• Honey Garlic Shrimp
• Spicy Mexican Stewed Shrimp (Shrimp Camarones)

If you make this Shrimp Ceviche Recipe, please leave me a comment below! I always love to read your thoughts and feedback!