There’s something magical about shrimp ceviche—it’s light yet satisfying, tangy yet refreshing, and best of all, it requires no stove time. On a hot summer afternoon, when the thought of turning on the oven feels unbearable, this dish is a lifesaver.
The bright acidity of lime and lemon juice gently “cooks” the shrimp, locking in a tender, succulent texture while infusing it with vibrant citrus flavor.
Toss in juicy tomatoes, crisp red onion, and a kick of jalapeño, and you’ve got the perfect balance of freshness and spice. Shrimp ceviche has been a staple in coastal cuisines for centuries, with roots tracing back to Peru.
Today, it’s loved worldwide for its bold flavors and health benefits—packed with lean protein, healthy fats from avocado, and metabolism-boosting citrus. No wonder it’s trending among health-conscious foodies and meal preppers alike!
How This Ceviche Will Win You Over!
- It’s effortless yet impressive. No cooking required—just a little chopping and marinating, and you’ve got a restaurant-quality dish.
- It’s packed with fresh, nourishing ingredients. Every bite bursts with citrus, herbs, and just the right amount of heat.
- Perfect for summer (or anytime you crave something light). This dish is cool, refreshing, and incredibly satisfying.
- Endlessly customizable. Prefer more heat? Add extra jalapeño. Love a hint of sweetness? Toss in diced mango.
- It’s a meal-prep dream. Ceviche stores well, making it a great make-ahead option for busy weeks.
Shrimp Ceviche Recipe
Equipment
- Cutting board
- Sharp knife
- Mixing bowl
- Citrus juicer
- Spoon for mixing
- Plastic wrap (for covering while marinating)
Ingredients
- 1 pound raw medium shrimp peeled and deveined
- 1 cup fresh lime juice from about 8 limes
- 1/2 cup fresh lemon juice from about 3 lemons, plus zest of 1 lemon
- 2 tablespoons orange juice from about 1/2 orange
- 2 large shallots or 1 small red onion, finely chopped
- 1 jalapeno chopped (remove the seeds if you do not want it spicy)
- 2-3 ripe but firm Roma tomatoes seeded and finely chopped
- 1 large avocado finely chopped
- 1/3 cup finely chopped cilantro leaves from about 1/2 bunch
- Kosher salt
- Black pepper
- Tortilla chips for serving
Instructions
- Chop the shrimp into bite-sized pieces and place them in a bowl.
- Pour fresh lemon and lime juice over the shrimp, ensuring they are fully submerged.
- Cover and refrigerate for 30 minutes, allowing the shrimp to “cook” in the citrus.
- Once opaque, add chopped tomatoes, red onion, jalapeño, cilantro, and salt. Mix well.
- Dice the avocado and gently fold it into the ceviche.
- Taste and adjust seasoning if needed.
Nutrition Info:
| Nutrition | Value |
| Calories | 130kcal |
| Carbohydrates | 9.6g |
| Protein | 11.6g |
| Fat | 5.8g |
| Monounsaturated Fat | 3.4g |
| Sugars | 2.8g |
| Sodium | 433.3mg |
| Calcium | 58mg |
| Trans Fat | 0.01g |
| Saturated Fat | 0.8g |
| Potassium | 383.7mg |
Ceviche Mastery: Tips for the Perfect Bite!
- Use high-quality shrimp. Since the shrimp “cooks” in citrus juice, opt for fresh, wild-caught shrimp for the best flavor and texture. If using frozen, make sure they’re completely thawed before starting.
- Don’t rush the marination. The magic happens when the shrimp fully absorbs the citrus. A minimum of 30 minutes is essential, but if you prefer a firmer texture, let it sit for up to an hour.
- Balance your citrus. Too much lime can make the ceviche overly tart. A mix of lemon and lime gives a well-rounded acidity. If it still feels too sharp, a splash of orange juice can soften the tang.
- Finely dice for the best texture. The smaller the onion, jalapeño, and tomatoes, the better they blend into the dish. No one wants a giant chunk of onion overpowering every bite!
- Add the avocado last. Stir in diced avocado right before serving to keep it creamy and prevent it from getting mushy in the acidic marinade.
- Chill before serving. Even after marinating, let the ceviche sit in the fridge for 10-15 minutes. This extra chill time enhances the flavors and makes it even more refreshing.
- Upgrade with toppings. A sprinkle of flaky sea salt, a drizzle of olive oil, or even a few pomegranate seeds can add an unexpected pop of flavor.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
