Easy Shrimp Ceviche Recipe

Ingredients

• 454 g (1 pound)raw or cooked shrimp, peeled, deveined and tails removed
• 180 ml (3/4 cup), from about 6 large limesfresh lime juice
• 1 largetomato, diced
• 1 largeavocado, diced
• 75 ml (1/2 cup)red onion, finely chopped
• 120 ml (1/2 cup)coriander, finely chopped
• 1jalapeño, deseeded and diced
• To taste (about 2.5 ml, or 1/2 teaspoon, salt recommended)salt and pepper

Instructions

1. 1

   Thaw the shrimp

   If using frozen shrimp, put them in a medium bowl and cover with warm tap water. Leave for 10 minutes to thaw.

2. 2

   Squeeze the limes

   While the shrimp thaw, squeeze the juice of 6 large limes into a large bowl. Fresh juice is recommended for the best flavour.

3. 3

   Dice the shrimp

   Drain the thawed shrimp and squeeze out excess water thoroughly. Cut into bite-sized pieces and add to the bowl of lime juice.

4. 4

   Marinate the shrimp

   For cooked shrimp, marinate in the lime juice for 15 minutes. For raw shrimp, marinate for 1.5 hours, or until opaque and pink; see the safety note below, as lime juice does not reliably make raw seafood safe to eat.

5. 5

   Prepare the vegetables

   While the shrimp marinates, dice the tomato, avocado, red onion, coriander and jalapeño, keeping them in a separate bowl. Dice the avocado just before combining to help limit browning.

6. 6

   Combine and season

   Add the diced vegetables to the marinated shrimp and stir gently. Season with salt and pepper to taste, bearing in mind that tortilla chips can be salty; taste before adding more.

7. 7

   Chill and serve

   Chill the ceviche and serve cold with tortilla chips, on tostadas or in tacos.

What is shrimp ceviche?

Ceviche is a Latin American seafood dish associated with Mexico and other countries along the Pacific coast. It pairs seafood with citrus and fresh ingredients, though recipes and methods vary by region.

This version combines shrimp with lime, tomato, avocado, red onion, coriander and jalapeño. The lime brings sharpness, while avocado softens the heat and adds a creamy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 100 calories, 13g protein, 5g carbs, 4g fat.

Shrimp supplies most of the protein, while avocado contributes much of the fat and the lime, tomato, onion and avocado provide the carbohydrates. Serve it with a generous portion of fresh vegetables or salad, and add tortilla chips or tostadas according to how filling you want the meal to be.

Choose the shrimp thoughtfully

Cooked shrimp: this recipe calls for a short 15-minute lime marinade when using cooked shrimp. It is the straightforward choice if you want to avoid serving raw seafood.

Raw shrimp: the method gives raw shrimp 1.5 hours in lime juice, until they look opaque and pink. Appearance and citrus marination do not guarantee that raw seafood is safe; for a safer option, use cooked shrimp.

Get the lime balance right

Fresh lime: squeeze the juice shortly before marinating for a clean, zesty flavour. Drain and squeeze the thawed shrimp well so excess water does not dilute the marinade.

Seasoning: salt and pepper go in after the vegetables are added. Taste before serving, especially if pairing the ceviche with salty tortilla chips.

Keep the vegetables fresh

Avocado: dice it shortly before combining, as the recipe directs, to help prevent browning. Fold it in gently so the pieces stay intact.

Jalapeño: deseeding it makes the heat easier to manage, while the tomato, onion and coriander provide freshness and crunch. Keep the chopped vegetables separate while the shrimp marinates.

Watch the texture and timing

Shrimp: cut it into bite-sized pieces so it is easy to eat with chips or in tacos. Avoid leaving cooked shrimp in the lime longer than the stated 15 minutes if you want to preserve its texture.

Chilling: serve the finished ceviche cold. The recipe gives 90 minutes as the total time, with the marinating time depending on whether you use cooked or raw shrimp.

Ways to serve it

Tortilla chips: scoop the ceviche straight from a bowl for an easy appetiser. Their saltiness is why it is worth tasting before adding extra seasoning.

Tostadas or tacos: spoon the mixture over tostadas or into tacos for a more substantial serving. Add the ceviche just before eating to keep the base crisp.

Recipe notes & tips

• Thaw frozen shrimp fully before draining and cutting it.
• Squeeze the shrimp firmly after draining so it does not water down the lime.
• Chop the vegetables while the shrimp marinates, but leave the avocado until near serving time.
• Fold the avocado in gently to keep its pieces from turning to mash.
• Taste the ceviche with a tortilla chip before adding more salt.
• Use cooked shrimp if you do not want to serve raw seafood.

Variations

• Add cucumber: dice it finely for extra crunch and freshness.
• Adjust the heat: leave in some jalapeño seeds for a hotter ceviche.
• Use lemon: replace some of the lime juice with fresh lemon juice for a different citrus note.
• Add orange: mix in a little diced orange for a sweeter citrus contrast.
• Serve in lettuce cups: spoon the chilled ceviche into crisp leaves instead of tacos.

Common mistakes to avoid

• Using wet shrimp: excess water dilutes the lime; drain and squeeze the shrimp thoroughly.
• Over-marinating cooked shrimp: it can turn firm; keep its lime soak to 15 minutes.
• Relying on lime for food safety: citrus does not reliably make raw shrimp safe; use cooked shrimp for a safer option.
• Adding avocado too early: it can brown; dice it just before combining.
• Adding too much salt at first: tortilla chips may already be salty; taste the ceviche with the chips before adjusting.
• Stirring roughly: avocado can break down; fold the ingredients together gently.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1 day. Keep the ceviche cold, and do not leave it at room temperature for extended periods; it is best served chilled rather than reheated.

Frequently asked questions