Shrimp Ceviche

Make shrimp ceviche once the weather starts to warm up! Featuring cilantro, red onions, avocado, and fresh citrus juice, this shrimp recipe makes a great addition to a summer meal outside.

Overhead view of a bowl of a shrimp ceviche recipe.
Eliezer Martinez

With the warm days of summer upon us, a great way to cool off is with ceviche!

What is Shrimp Ceviche?

Ceviche is typically made with red snapper that is "cooked" by the acidity of lime and lemon juice (see this ceviche recipe.)

This version of ceviche is prepared with shrimp, which is first lightly cooked and then marinated in the citrus juice.

My father, who generally doesn't really like shrimp that much, loved this ceviche. (Gotta love it when they eat it up and ask for more!)

Why Pre-Cook the Shrimp?

While the acidic marinade "cooks" (denatures) the proteins, it may not kill all of the bacteria. Traditionally ceviche is made with raw seafood, but even then it is recommended that pregnant women or people with compromised immune systems avoid it.

Personally I don't find this as much of an issue with raw fish (think sushi, sashimi), but for some reason shellfish like shrimp and scallops can go bad much more easily. Unless your seafood is extremely fresh, I recommend lightly pre-cooking it first.

Overhead view of a bowl of a shrimp ceviche recipe.
Eliezer Martinez

Watch This Easy Shrimp Ceviche Recipe

Frozen vs. Fresh Shrimp

Yes, you can use frozen shrimp for this recipe (in fact, most "fresh" shrimp you buy at the market is actually defrosted frozen shrimp), but you'll need to thaw it first. To do this, take your frozen shrimp out of the bag, set it in a bowl or colander in the sink, and let cold water trickle over the shrimp for 15 to 20 minutes.

Make-Ahead Tips

To save time on the day you plan to serve this ceviche, cook the shrimp the night before and refrigerate in an airtight container.

You can make the ceviche up to 4 hours in advance, completing steps 1 through 3, then adding the cilantro, cucumber, and avocado in step 4 just before serving. Too long in the citrusy marinade and the shrimp get rubbery.

More Delicious Shrimp Recipes to Try

From the Editors Of Simply Recipes

Shrimp Ceviche

Prep Time 30 mins
Cook Time 10 mins
Chilling 60 mins
Total Time 100 mins
Servings 4 to 6 servings

If you find the ceviche a little too acidic, drain out some of the juices after the marinating, add a little more avocado (or some olive oil) and/or a little more salt.

Serve on the day you make it, as it can start to over-marinate and the shrimp tends to get rubbery if you let it sit for much longer than the recommended time.


  • 1 tablespoon kosher salt

  • 1 pound medium or small shrimp, peeled and deveined

  • 3/4 cup lime juice (juice from 4-6 limes)

  • 3/4 cup lemon juice (juice from 2-3 lemons)

  • 1 cup finely chopped red onion

  • 1 serrano chili, ribs and seeds removed, minced

  • 1 cup chopped cilantro

  • 1 cucumber, peeled diced into 1/2-inch pieces

  • 1 avocado, cut into 1/2-inch chunks

  • Tortilla chips, for serving


  1. Boil the shrimp:

    In a large pot, bring 2 quarts of water to a boil, salted with 1 tablespoon of salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.)

    Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

    Spooning shrimp from a pot of water to show how to cook raw shrimp.
    Eliezer Martinez
    Shrimp in a bowl of ice to show how to make shrimp ceviche.
    Eliezer Martinez
  2. Cut up the shrimp, mix with lime and lemon juice:

    Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces.

    Place the shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.

    Slicing shrimp for a shrimp ceviche recipe.
    Eliezer Martinez
    Shrimp in lime and lemon juice for a shrimp ceviche recipe.
    Eliezer Martinez
  3. Mix in the onion and chile:

    Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.

    Mixing ingredients to show how to make shrimp ceviche.
    Eliezer Martinez
  4. Add the remaining mix-ins:

    Right before serving, add the cilantro, cucumber, and avocado. Serve chilled with tortilla chips.

    Tortilla chip dipped into shrimp ceviche.
    Eliezer Martinez
Nutrition Facts (per serving)
233 Calories
11g Fat
17g Carbs
20g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 233
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 9%
Cholesterol 159mg 53%
Sodium 1789mg 78%
Total Carbohydrate 17g 6%
Dietary Fiber 6g 20%
Total Sugars 4g
Protein 20g
Vitamin C 24mg 121%
Calcium 102mg 8%
Iron 1mg 5%
Potassium 656mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.