This Shrimp Ceviche Recipe is made by marinating cooked shrimp, onions, tomatoes, bell pepper, and cilantro in a refreshing combination of freshly squeezed lime, lemon, orange, and grapefruit juice. Learn How to Make this Delicious Shrimp Ceviche Recipe right at home and enjoy with tortilla chips for an easy, no-cook, summer appetizer or light dinner.
Summer is in full swing and I am currently all about this light and refreshing shrimp ceviche recipe. With no cooking required, it’s the perfect way to stay cool and eat healthily.
What is Shrimp Ceviche?
Shrimp ceviche is a variety of ceviche made with shrimp.
So what then is ceviche?
Ceviche (pronounced “seh-VEE-chay”) is a popular and well-known Latin American seafood recipe for raw fish that has been marinated in citrus juice, primarily lime and lemon. Also known as cebiche, seviche, or sebiche, ceviche often includes onions, chiles, cilantro, and tomatoes.
Ceviche recipes vary by region, with Peru claiming the origin of the dish to be in Lima nearly 2000 years ago.
Now a popular dish prepared several different ways throughout the Americas, you will find the greatest variety of ceviche in Ecuador, Colombia, Chile, and Peru. I have personally enjoyed variations of both fish and shrimp ceviche in California, Mexico, Tahiti, and Costa Rica.
In this particular ceviche recipe, I started with cooked shrimp rather than raw. There are a number of reasons why I chose to do this, but the primary reason is that it helps make the overall “marinating” time much faster.
Light and refreshing, this shrimp ceviche recipe is fast, easy, and much cheaper than flying to South America.
Is this shrimp ceviche recipe 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 (sushi-grade fresh or, even better, right off the boat) shrimp – This is the only time I would feel comfortable “cooking” my shrimp in citrus juice (lime or lemon juice specifically). This traditional method of preparing ceviche takes longer and requires the freshest seafood because, although it 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.
- Raw, fresh (but not as fresh) shrimp – If you have any doubts about the freshness of your seafood, play it safe and blanch it in boiling water for 1 minute. Not 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
Fortunately, the ingredients needed to make your very own shrimp ceviche recipe couldn’t be easier to find at most local supermarkets.
- 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. That said, 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. Making homemade shrimp ceviche will make you wish you had lime trees. That said, do not even think about making this with lime juice concentrate. 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. Trust me.
How to make shrimp ceviche
Make this shrimp ceviche recipe in just four easy steps!
- Soak the onions – Start by thinly slicing your onion using a mandoline slicer. Transfer the onions in a medium bowl with 2 teaspoons of salt. Cover with water and allow to soak for approximately 10-15 minutes. This will help to not only soften the onions but also mellow them out a bit. Drain, rinse (remember, they’re salty) and transfer the onions to a large mixing bowl.
- Combine remaining ingredients – Transfer the cooked shrimp, tomatoes, diced bell pepper, jalapeño, 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.
- Rest and marinate – Cover and transfer to the refrigerator. Allow ingredients to rest for at least 30 minutes to 1 hour. This will allow all the flavors to really come together, the tomatoes to soften, and the shrimp to absorb the citrus juices.
- Serve – Season with additional salt and pepper, to taste. Serve with tortilla chips or fried green plantain chips, if desired.
Shrimp Ceviche variations
There are so many fun ways to make this shrimp ceviche recipe completely unique and suited to your own tastes and preference.
- Vegetables – cucumber, green onion, jicama, and corn (ok, not really a veggie) are a few of my favorite additions.
- Sauce – the addition of different sauces is extremely common throughout Central and South America. Some favorites include Worcestershire sauce, Tabasco sauce, ketchup, and hot sauce.
- Seafood – the most obvious difference will come by adding different seafood such as fish or shellfish. I do not recommend adding either of these things raw without first learning proper food safety handling and cooking methods for each specific type of seafood you plan to use.
- Fruit – Of course! Shrimp loves fruit! While definitely not traditional, some diced mango or pineapple would pair really well in this shrimp ceviche.
- Avocado – I know, avocado is a fruit, but it deserves its own bullet point because I know how many of you love the stuff (myself included).
Tips and Tricks
- The primary citrus should be lime (or lemon). 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-size pieces easy for scooping with a chip or small spoon.
- Serve with tortilla chips or wrapped in lettuce for low carb version of ceviche lettuce wraps.
How long is shrimp ceviche good for?
Shrimp ceviche is good for up 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.
What to serve with this Shrimp Ceviche Recipe
You will often find ceviche served with sweet potatoes and corn-on-the-cob, especially when ordering as the main course.
As an appetizer, you may serve ceviche with tortillas, fried tortilla chips, tostada, or 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.
Love this Shrimp Ceviche? Check out,
- Easy Mango Salsa Recipe
- Watermelon Margarita Recipe
- Homemade Taco Seasoning Recipe
- 20-Minute Ground Beef Tacos Recipe
- Albondigas Soup Recipe (Mexican Meatball Soup)
- Chicken Enchilada Soup Recipe (Instant Pot)
If you try this Shrimp Ceviche Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
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- 1 small white onion - thinly sliced
- 2 tsp 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.