Shrimp “cook” in lime juice to make this flavorful Shrimp Ceviche, with fresh cilantro, cucumbers and jalapeño. The perfect summer appetizer!
Shrimp Ceviche
This shrimp ceviche is one of those effortlessly impressive recipes that’s perfect for summer. No oven, no stove—just fresh ingredients and bold flavor. Marinate the shrimp with lime juice, onion, and salt until it’s opaque and “cooked” through, then toss in the remaining veggies and cilantro. That’s it! Serve it with tortilla chips, plantain chips, or air fryer tostones for a bright, refreshing appetizer—whether you’re at the beach house, on a boat, or hanging in the backyard.
Why This Works
My go-to appetizers that are fresh and light are usually some type if shrimp dish or ceviche. I’ve tested a few different methods over the years, and I always come back to this one. It’s simple, clean, and lets the shrimp shine.
- Citrus-cured shrimp: Lime juice “cooks” the shrimp without heat, keeping the texture tender and the flavor bright.
- Light and healthy: High in protein, low in calories, and packed with fresh vegetables—this is the kind of appetizer that feels indulgent but isn’t.
- Make-ahead friendly: You can prep most of it in advance and assemble just before serving for easy entertaining.
- Endlessly scoopable: Perfect with tortilla chips, plantain chips, or tostones—this dish was made for sharing.
What Kind of Shrimp Should I Use?
For the best texture and flavor, use:
- Raw, peeled, and deveined shrimp – Either small (51/60) or medium (41/50) count works well since they’ll be chopped into bite-sized pieces anyway.
- Tail-off – Makes prep easier.
- Fresh or frozen – Both work! If using frozen, thaw them completely in the fridge overnight or under cold running water.
- Wild-caught – Preferred for the best flavor and sustainability, but farm-raised works in a pinch.
Pro tip: If you’re nervous about using raw shrimp, you can briefly poach them in boiling salted water for 1–2 minutes before marinating.
How To Make Shrimp Ceviche
Here’s how to make authentic shrimp ceviche. See recipe card for printable directions.
- Marinate the shrimp: Place chopped raw shrimp in a glass or non-reactive bowl. Pour the lime juice and salt over the shrimp—there should be enough to fully submerge them. Cover and refrigerate for 30 minutes to 1 hour, or as long as 2 hours, until the shrimp turns opaque and pink (this means it’s “cooked” in the citrus).
- Drain (optional): Drain off some of the citrus juice if it’s excessive, but leave a bit for flavor and moisture.
- Add veggies and season: Stir in cucumber, jalapeño, and cilantro. Let sit for another 15–30 minutes in the fridge for the flavors to meld.
- Add avocado (if using): Just before serving, gently fold in diced avocado.
- Serve: Spoon onto tostadas or serve with tortilla chips or plantain chops.
What happens if shrimp marinates too long?
It’s best to eat shrimp ceviche the day you make it so that bacteria doesn’t begin growing. It will last in the refrigerator for up to a day if you start with straight-off- the-boat shrimp.
- Overnight: It’s still safe to eat (citrus preserves it), but the texture will be less ideal—firmer, more dry, and the veggies may lose their crunch.
- 1–2 hours: Perfect window. The shrimp turns opaque and tender, absorbing the citrus without getting rubbery.
- 3–4+ hours: The shrimp will continue to “cook” in the lime juice and can become tough or chalky in texture.
Tips and Variations:
- Freshness matters: Use the freshest shrimp you can find, ideally wild-caught. Frozen also works.
- Want it milder or spicier? Use fewer jalapeños or substitute with a pinch of chili flakes. Serrano peppers will give it more heat.
- Shortcut version: If you’re nervous about citrus-curing, you can briefly poach the shrimp in boiling salted water (1–2 minutes), then chill and marinate.
- Add more veggies: Add avocado or multi-colored bell peppers.
- Can’t have shrimp? Use a fresh white fish, like mahi mahi, sea bass fillet, striped bass, or flounder.
- Less acidic: Swap out 1/4 cup lime juice for orange juice or add a little honey.
How to Serve
Ceviche makes the perfect appetizer or light dinner. I like to eat it as a dip with tortilla chips or plantain chips, but the ceviche would also be great as tacos, tostadas, or in a salad.
Storage
Shrimp ceviche is best enjoyed the day it’s made, but leftovers will keep for up to 2 days in the refrigerator if stored in an airtight container.
More Ceviche Recipes You’ll Love
- Avocado Stuffed Shrimp Ceviche Salad
- Zesty Lime Shrimp and Avocado Salad
- Ceviche Shrimp Cocktail
- Canned Tuna Ceviche
- Vegan Mushroom Ceviche
- Ceviche Cucumber Cups
Shrimp Ceviche
Ingredients
- 1 pound fresh peeled and deveined shrimp, chopped (preferably wild)
- 1 cup fresh squeezed lime juice, from 6 to 9 limes
- 1/4 cup chopped red onion
- 1 1/2 teaspoons kosher salt
- 2/3 cup peeled and diced cucumber
- 1 to 2 jalapeños, stemmed and sliced into rings
- 1/4 cup chopped cilantro
- 1 scallions, chopped
- olive oil, optional for drizzling
- tortilla chips or plantain chips, for serving
Instructions
- In a glass or non-reactive bowl, combine chopped shrimp, lime juice, red onion and salt.
- Stir to combine and refrigerate for 30 to 60 minutes, until the shrimp is opaque and "cooked" through.
- Drain some of the citrus juice (optional), then stir in the cucumber, jalapeño, scallion and cilantro. Taste and season with more salt and black pepper, as needed. Optional, drizzle some olive oil on top at the end.
- Serve right away with chips.
