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.
Easy Shrimp Ceviche Recipe
With no cooking required, this light and refreshing shrimp ceviche it’s the perfect way to stay cool and eat healthily this summer. Filled with plump, juicy shrimp, chopped tomatoes, sliced red onion, green chiles, and cilantro in fresh citrus juice, you can enjoy shrimp ceviche by the spoonful, or with your favorite sides. It’s so easy to make, anyone can do it!
What is Shrimp Ceviche?
Shrimp ceviche is a variety of ceviche made with shrimp.
Ceviche (pronounced “seh-VEE-chay”) is a popular Latin American seafood recipe for raw fish that’s been marinated in citrus juice- primarily lime juice and lemon juice. Also known as cebiche, seviche, or sebiche, ceviche recipes vary by region, but often include onions, chiles, cilantro, and tomatoes.
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 shrimp so that it is safe to eat in ceviche.
- 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.
- 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.
- 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
- Onion – I added thinly sliced white onion. White onions are often what you’ll find in salsas such as pico de gallo. A red onion would make a great alternative.
- Shrimp – I used cooked shrimp, but feel free to use raw shrimp and “cook” using the traditional method (see above for food safety) or blanch 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 easy for scooping.
- Tomatoes – I love Roma tomatoes since they’re easy to find in most grocery stores and are easy to seed and chop. Feel free to use your favorite- keeping in mind that fresh is best (sorry, canned tomatoes).
- Bell pepper – You don’t have to add bell pepper if you’re not a fan. 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- as part of both 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
In this particular ceviche recipe, I started with cooked shrimp. This helps make the overall “marinating” time much faster.
1. 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 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. Transfer the cooked shrimp, chopped tomatoes, diced bell pepper, jalapeño pepper, 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. Cover the bowl and transfer it to the refrigerator for at least 30 minutes to 1 hour.
4. 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 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 some kind of 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 easy for scooping 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 long is shrimp ceviche good for?
It is good for up to 48 hours, however, 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, keep in mind that it will be best enjoyed within 24 hours from the time it was prepared, not from the time you started to eat it.
How to Serve Shrimp Ceviche
You will often find ceviche served with sweet potatoes and corn-on-the-cob, especially when ordering 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.
Have you tried making this Easy Shrimp Ceviche Recipe (Ceviche de Camaron)?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
- 1 small white onion - thinly sliced
- 2 teaspoon salt
- 2.5 pounds cooked shrimp - peeled, deveined, and chopped into bite-size pieces
- 4 Roma tomatoes - seeded and chopped
- 1 green bell pepper - seeded and diced
- 1 jalapeño -
seeded and diced (optional)
- 1 orange - juiced
- 1 grapefruit - juiced
- 2 lemons - juiced
- 10 limes - juiced
- 1 small bunch fresh cilantro - finely chopped
- salt and pepper - to taste
- Tortilla chips or Fried Green Plantain Chips - for serving
- Soak the onions – Transfer the onions in a medium bowl with 2 teaspoons of salt. Cover with water and allow to soak for approximately 10-15 minutes. Drain, rinse, and transfer onions to a large mixing bowl.
- Combine remaining ingredients – Transfer the shrimp, tomatoes, diced bell pepper, jalapeño, orange juice, grapefruit juice, lemon juice, lime juice, cilantro, and a dash of salt and pepper to the same bowl as the soaked and drained sliced onion. Mix well to combine.
- Rest and marinate – Cover and transfer to the refrigerator. Allow ingredients to marinate and rest for at least 30-60 minutes. Season with additional salt and pepper to taste.
- Serve – Serve with tortilla chips or fried green plantain chips, if desired.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Enrique B says
FYI, it’s Camaron (Shrimp), not Cameron. Ceviche de Cameron, would mean “Cameron’s Ceviche” LOL
Jessica Randhawa says
LOL thanks Enrique, I love it when spell check convinces me to make changes like that! It has been fixed 🙂
I love the simplicity of this, all with delicious flavors!