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A beautifully plated shrimp ceviche dish sits on a white marble cooktop, accompanied by a refreshing cocktail or iced drink in the background. The vibrant colors of the ceviche pop, making it an inviting summer appetizer

Shrimp Ceviche Recipe

This Shrimp Ceviche is light, zesty, and packed with fresh flavors. Juicy shrimp marinate in citrus, blending with crisp veggies and creamy avocado for a refreshing and healthy dish. Perfect for summer days!
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Prep Time 10 minutes
Cook Time 1 minute
Chill time 30 minutes
Total Time 41 minutes
Course Appetizer, Main Course
Cuisine latin american, Mexican
Servings 6
Calories 130 kcal

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.
    A glass mixing bowl filled with freshly chopped raw shrimp sits on a white marble cooktop. A sharp chef’s knife rests beside the bowl, with neatly arranged shrimp pieces, ready for marination.
  • Pour fresh lemon and lime juice over the shrimp, ensuring they are fully submerged.
    Freshly squeezed lime, lemon, and orange juice is being poured into a glass mixing bowl filled with raw shrimp. The citrus juices coat the shrimp, initiating the curing process on a white marble cooktop
  • 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.
    A second glass mixing bowl on the white marble cooktop, filled with finely chopped tomatoes, red onion, jalapeño, and cilantro. A wooden spoon stirs the colorful mixture, preparing it to be added to the ceviche.
  • Dice the avocado and gently fold it into the ceviche.
    The marinated shrimp is now mixed with finely chopped vegetables in the main glass mixing bowl on a white marble cooktop. A hand gently folds diced avocado into the ceviche, ensuring it stays intact.
  • Taste and adjust seasoning if needed.
    A beautifully plated shrimp ceviche dish sits on a white marble cooktop, accompanied by a refreshing cocktail or iced drink in the background. The vibrant colors of the ceviche pop, making it an inviting summer appetizer