Shrimp Ceviche The Ultimate No Cook Recipe

Ingredients

• 454 g (1 lb)raw large shrimp (21–25 per pound)
• 240 ml (1 cup), about 8–10 limesfresh lime juice
• 120 ml (½ cup), about 2–3 lemonsfresh lemon juice
• 150 g (1 cup), dicedcucumber, seeds removed
• 75 g (½ cup), dicedred onion, soaked in cold water for 10 minutes and drained
• 1jalapeño, seeded and minced
• 1 large, dicedavocado
• 8 g (½ cup), choppedfresh coriander
• 1, dicedmango
• to tastesalt and freshly ground black pepper
• to servetostada shells or tortilla chips

Instructions

1. 1

   Chop the shrimp

   Cut the raw shrimp into bite-sized pieces about 1.3 cm (½ inch) across. Put them in a large non-reactive glass or ceramic bowl.

2. 2

   Marinate in citrus

   Pour the lime and lemon juice over the shrimp, making sure the pieces are submerged. Cover with cling film and refrigerate for 20–30 minutes, until the shrimp looks opaque and feels firm.

3. 3

   Prepare the vegetables

   While the shrimp marinates, dice the cucumber, red onion, jalapeño and mango. Soak the diced onion in a small bowl of cold water for 10 minutes, then drain it well.

4. 4

   Fold in the fruit

   Once the shrimp has turned opaque and firm, drain off about half the citrus juice. Add the drained onion, cucumber, jalapeño, mango and half the coriander, then fold together gently.

5. 5

   Finish and season

   Just before serving, gently fold in the diced avocado and remaining coriander. Season generously with salt and pepper, then taste and adjust the lime juice or salt if needed.

6. 6

   Serve straight away

   Serve immediately with tostada shells, tortilla chips or crisp lettuce cups.

What is shrimp ceviche?

Ceviche is a Latin American seafood dish in which citrus juice firms and changes the appearance of the fish or shellfish. Its traditions vary across the region, and this version pairs shrimp with sweet mango, crisp cucumber and creamy avocado.

Fresh citrus brings sharpness, while jalapeño and coriander add a lively savoury edge. The mixture is best assembled close to serving so the avocado stays intact and the vegetables keep their crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 0g protein, 0g carbs, 0g fat.

Shrimp supplies most of the protein, while the mango contributes carbohydrates and the avocado provides much of the fat. Serve with crisp lettuce or a modest handful of tostada pieces, and add extra vegetables if you want a more substantial plate.

Why the citrus matters

Citrus coverage: make sure the chopped shrimp is submerged during its 20–30-minute chill so it firms evenly.

Texture check: the recipe uses an opaque, firm appearance as its cue, but citrus does not reliably make raw seafood safe. Use shrimp that has been safely handled and follow local food-safety guidance; for a more cautious option, use cooked, chilled shrimp and skip the citrus-marination step.

Prep for a balanced mix

Onion: soaking the diced red onion in cold water for 10 minutes, then draining it well, softens its sharp bite without losing its crunch.

Cucumber and mango: remove the cucumber seeds as directed and dice the fruit and vegetables to a similar size, so each spoonful gets a little of everything.

Keep the texture fresh

Gentle folding: add the avocado last and turn it through carefully to avoid crushing it into the citrus mixture.

Juice level: draining about half the marinade keeps the ceviche from becoming too soupy while leaving enough citrus to coat the ingredients.

Season just before serving

Final adjustment: taste after adding salt and pepper, then add a little more lime juice or salt if the flavours need lifting. The mango and avocado can vary in sweetness and richness, so this last check helps balance the bowl.

Timing: serve as soon as it is assembled, with tostadas, tortilla chips or lettuce cups ready at the table.

Ways to serve it

Crunchy sides: tostada shells or tortilla chips give the soft shrimp and avocado a crisp contrast.

Lighter option: crisp lettuce cups offer a fresh way to serve the ceviche. Keep any serving shells or chips separate until eating so they stay crunchy.

Recipe notes & tips

• Use a glass or ceramic bowl rather than a reactive metal bowl for the citrus marinade.
• Cut the shrimp into evenly sized pieces so they firm at a similar rate.
• Drain the onion thoroughly after its 10-minute soak to avoid watering down the ceviche.
• Keep the avocado and remaining coriander aside until just before serving.
• Set out tostadas or chips at the last moment to keep them crisp.

Variations

• More heat: leave some jalapeño seeds in if you prefer a stronger chilli kick.
• Milder flavour: use less jalapeño and taste before adding more.
• Citrus balance: adjust the lime juice at the end to suit the sweetness of your mango.
• Extra crunch: add more diced cucumber while keeping the pieces small.
• Cooked shrimp: use cooked, chilled shrimp and omit the citrus-marination step for an alternative to raw shrimp ceviche.

Common mistakes to avoid

• Using a metal bowl: citrus can react with some metals; choose glass or ceramic.
• Uneven shrimp pieces: large pieces may not firm at the same rate; cut them to a similar size.
• Skipping the onion soak: the onion can overpower the other ingredients; soak it for 10 minutes and drain well.
• Adding avocado too early: it can break down during mixing; fold it in just before serving.
• Leaving the ceviche to sit: the ingredients can lose their fresh texture; serve promptly after assembly.
• Treating opacity as proof of safety: citrus changes texture but does not reliably kill pathogens; handle raw shrimp carefully and follow food-safety guidance.

How to store

For best texture, serve the ceviche immediately after assembly. If you have leftovers, refrigerate them promptly in a covered container and use within 1 day; the avocado and vegetables may soften, and do not leave the dish at room temperature for an extended period.

Frequently asked questions