Shrimp Ceviche Recipe

I know the feeling of wanting a vibrant, healthy meal without the fuss of cooking over a hot stove after a long day.

That’s exactly what this easy shrimp ceviche recipe delivers: a brilliant burst of fresh, zesty flavors and textures that dance on your palate with bright colors.

It’s a perfect no-cook solution for busy weeknights or warm summer gatherings, offering a delicious, high-protein snack or light family-friendly dinner.

Ingredients You’ll Need (with Smart Picks)

The Stars of Your Shrimp Ceviche Recipe

• 500 grams (1 pound) large cooked shrimp, medium, peeled, deveined, tails off: Your lean protein power-up. Look for sustainably sourced options.
• 120 milliliters (½ cup) fresh lime juice, from 3-4 limes: Key for brightening flavors and adding tang. Always use fresh-squeezed! I always pick limes that feel heavy for their size; they’re juicier.
• 1 small red onion, finely diced, about 60 grams (2 ounces): Adds a lovely crunch and subtle bite.
• 15 grams (½ cup) fresh cilantro, chopped: Essential fresh herb for authentic flavor.
• 2 medium tomatoes, diced, ripe but firm (about 200g / 7 ounces): For color and juicy sweetness.
• 1 jalapeño, finely diced (seeds removed for less heat), about 10 grams (⅓ ounce) (optional): For a touch of heat. Skip if you prefer no spice.
• 1 medium cucumber, diced (about 150g / 5 ounces): Adds a cool, refreshing element. English cucumber works well here.
• 2 medium avocados, diced, ripe but firm (about 200g / 7 ounces): Creaminess and healthy fats, added right before serving.
• 3 grams (½ teaspoon) fine sea salt, or to taste: Brings all the flavors together.
• 1 gram (¼ teaspoon) freshly ground black pepper, or to taste: Enhances the overall flavor profile.

Smart Picks & Simple Swaps

To elevate your shrimp ceviche recipe, consider choosing organic produce when possible for the freshest taste. For a different protein, firm white fish like snapper or cod can be used, though it would require traditional citrus “curing” of raw fish. If you prefer a milder onion flavor, green onions are a great swap for red onion. This shrimp ceviche recipe is naturally gluten-free and makes for excellent low-carb meals; skip the avocado to further reduce fat if desired.

Step-by-Step Instructions

1. Prep Your Ingredients: Dice all vegetables and herbs evenly and neatly. This ensures even flavor distribution and a pleasant texture in every bite. When I’m dicing the red onion, I often rinse it briefly under cold water to take off a bit of the raw edge before adding it in.
2. Combine Shrimp & Citrus: In a large, non-reactive bowl, gently mix the cooked shrimp with half of the fresh lime juice. Let it sit for about 5 minutes, allowing the flavors to meld and brighten. While traditional ceviche uses raw seafood cured by citrus, this recipe uses pre-cooked shrimp for ease and safety, letting the lime juice simply enhance the flavor.
3. Add Veggies: Stir in the diced red onion, tomatoes, jalapeño (if using), and cucumber. Gently fold everything together until it’s evenly distributed and colorful.
4. Season & Chill: Add the remaining lime juice, chopped cilantro, salt, and pepper. Toss gently to combine all ingredients. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld and chill properly. For best flavor and a wonderfully integrated taste, let your shrimp ceviche recipe chill for 1-2 hours; if you’re short on time, even 15 minutes in the fridge will still yield a refreshing result.
5. Finish & Serve: Just before serving, gently fold in the diced avocado. Give it a final taste and adjust seasonings with additional salt or pepper if needed. Spoon this delightful shrimp ceviche recipe into bowls and enjoy immediately.

Best Times to Make It & Serving Suggestions

This vibrant dish shines on hot summer days, making it a perfect light weeknight dinner or a refreshing addition to a potluck spread. It’s also an excellent meal prep option for healthy lunches throughout the week, offering a quick and satisfying protein boost.

• Serving Pairings: Enjoy this zesty shrimp ceviche with crispy tortilla chips, plantain chips, or nestled alongside a fresh green salad. Garnish with extra cilantro or a lime wedge for a beautiful presentation.
• Storage Tips: Store leftover shrimp ceviche recipe in an airtight container in the refrigerator for up to 2-3 days. For the best taste and texture, always add the diced avocado just before serving any leftovers.

Why Shrimp Ceviche Fits Healthy Living

This shrimp ceviche recipe is a fantastic option for quick healthy meals, packed with lean protein to keep you feeling satisfied. It’s naturally low in calories and saturated fat, making it an easy weight loss meal choice for those watching their intake.

Loaded with fresh vegetables and a significant boost of Vitamin C from the lime juice, it’s a nutritious and refreshing choice. This excellent protein dinner recipe also supports muscle health and provides sustained energy without feeling heavy.

Everyday Advantages for Busy People

• No-Cook Convenience: Preparing this dish saves valuable time and keeps your kitchen cool, especially on warm evenings. It’s a true no-fuss meal.
• Affordable & Accessible: This recipe relies on common ingredients that are readily available at most grocery stores, making it a budget-friendly option.
• Versatile & Family-Friendly: You can easily adjust the spice levels for younger palates or add extra veggies to please everyone. It’s one of the best meal prep dishes for busy weeks, adapting to different tastes effortlessly.

Extra Tips, Flavor Boosters & Adjustments

• Pro Tip: For an extra layer of zest and a touch of richness, try adding a pinch of orange juice or a tiny splash of good quality olive oil to the mix.
• Spice It Up: If you love heat, incorporate an extra dash of your favorite hot sauce or a small pinch of cayenne pepper for a fiery kick.
• Milder Flavor: To reduce the pungency of the red onion, simply rinse the diced onion in cold water for a few minutes before adding it to the shrimp ceviche recipe.
• Kid-Friendly: Making this for my family, I often skip the jalapeño entirely and use very sweet, ripe tomatoes to ensure everyone enjoys the mild, refreshing flavors of this shrimp ceviche recipe.

Reader FAQs About Shrimp Ceviche Recipe

Q: Is this shrimp ceviche recipe truly no-cook?

A: Yes, since we’re using pre-cooked shrimp for convenience and safety, there’s no actual cooking involved in this shrimp ceviche recipe. The lime juice simply enhances and brightens the flavors rather than ‘cooking’ the shrimp in the traditional sense.

Q: Can I use raw shrimp for this shrimp ceviche recipe?

A: While traditional ceviche uses raw seafood cured by citrus, for home cooks, using pre-cooked shrimp is generally safer and simpler without sacrificing delicious flavor. We specifically recommend cooked shrimp for this easy shrimp ceviche recipe.

Q: How long does shrimp ceviche need to marinate?

A: For this specific shrimp ceviche recipe using cooked shrimp, a minimum of 30 minutes in the refrigerator allows the flavors to properly meld. For the absolute best results and a deeper taste, I find chilling it for 1-2 hours works wonderfully.

Q: Is shrimp ceviche good for a low-carb diet?

A: Absolutely! This shrimp ceviche recipe is naturally very low in carbohydrates and packed with protein. This makes it an excellent, refreshing choice for those following keto and other low-carb lifestyles.

Q: Can I meal prep this shrimp ceviche recipe for the week?

A: Yes, you can prepare the base of this vibrant shrimp ceviche recipe up to 2-3 days in advance. Just remember to add the fresh, diced avocado right before serving each portion to prevent it from browning.

Q: What if I don’t like cilantro?

A: No problem at all! You can easily substitute cilantro with an equal amount of fresh parsley, or simply omit it entirely. I sometimes use a mix of parsley and mint when I’m out of cilantro, and it gives the dish a lovely fresh twist.

Q: Where can I buy high-quality shrimp for this shrimp ceviche recipe?

A: Look for frozen cooked shrimp at your local grocery store, paying attention to sustainable sourcing labels for quality. Many online seafood retailers also offer high-quality frozen options that are perfect for this dish.

Q: Can I add other vegetables to my shrimp ceviche?

A: Absolutely! This shrimp ceviche recipe is incredibly versatile. Bell peppers, sweet mango for a tropical twist, or even corn can be fantastic additions. Feel free to customize it with your favorite veggies!

Conclusion

This easy shrimp ceviche recipe proves that healthy, delicious, and family-friendly meals don’t have to be complicated or time-consuming. It’s a vibrant, fresh, and satisfying dish that truly delivers on flavor without the fuss, making healthy eating simple. Why not whip up a batch tonight and taste the difference? Save this recipe to your favorites for your next quick meal craving!

shrimp ceviche recipe

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• Author: Madison Clarke
• Total Time: 90 minutes
• Yield: 4 servings 1x
• Diet: General, Gluten-Free, Low-Carb

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Description

This easy shrimp ceviche recipe delivers a vibrant, healthy, no-cook meal with fresh, zesty flavors and textures. It is a high-protein solution perfect for busy weeknights, warm summer gatherings, or a light family-friendly dinner.

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Ingredients

Scale 1x2x3x

• 1 pound large cooked shrimp, peeled, deveined, tails off (sustainably sourced options)
• 0.5 cup fresh lime juice, from 3-4 limes (fresh-squeezed, heavy for their size)
• 1 small red onion, finely diced (about 2 ounces)
• 0.5 cup fresh cilantro, chopped (about 0.5 ounce)
• 2 medium tomatoes, diced, ripe but firm (about 7 ounces)
• 1 jalapeno, finely diced (seeds removed for less heat), optional (about 0.33 ounce)
• 1 medium cucumber, diced (about 5 ounces)
• 2 medium avocados, diced, ripe but firm (about 7 ounces), added right before serving
• 0.5 teaspoon fine sea salt, or to taste
• 0.25 teaspoon freshly ground black pepper, or to taste

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Instructions

1. Prep Ingredients: Dice all vegetables and herbs evenly and neatly. Rinse diced red onion briefly under cold water if a milder flavor is desired.
2. Combine Shrimp and Citrus: In a large, non-reactive bowl, gently mix the cooked shrimp with half of the fresh lime juice. Let sit for about 5 minutes to meld and brighten flavors.
3. Add Vegetables: Stir in the diced red onion, tomatoes, jalapeno (if using), and cucumber. Gently fold everything together until evenly distributed and colorful.
4. Season and Chill: Add the remaining lime juice, chopped cilantro, salt, and pepper. Toss gently to combine. Cover and refrigerate for at least 30 minutes, or 1-2 hours for best flavor.
5. Finish and Serve: Just before serving, gently fold in the diced avocado. Taste and adjust seasonings as needed. Spoon into bowls and enjoy immediately.

Notes

For the freshest taste, consider choosing organic produce. Firm white fish (snapper, cod) can substitute shrimp but requires traditional citrus (curing) if raw. Green onions can replace red onion for a milder flavor. Skip avocado to reduce fat. Store chilled for up to 2-3 days.

• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Category: Main Course
• Method: No-Cook
• Cuisine: Latin American

Nutrition

• Serving Size: 1.5 cups (280 g)
• Calories: 230 calories
• Sugar: 4 g
• Sodium: 350 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 5 g
• Protein: 28 g
• Cholesterol: 170 mg