Shrimp Ceviche

AppetizerPaleoCevicheShrimp

Cool and tasty shrimp ceviche recipe, shrimp served with chopped red onion, chile, cilantro, cucumber, avocado with lemon and lime juices.

Photography Credit: Elise Bauer

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

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

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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.

Shrimp Ceviche Recipe

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Chilling time: 1 hour
  • Yield: Serves 4-6

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.

Ingredients

  • 1 pound medium-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 chile, ribs and seeds removed, minced
  • 1 cup chopped cilantro
  • 1 cucumber, peeled diced into 1/2-inch pieces
  • 1 avocado, peeled, seed removed, cut into 1/2-inch chunks

Method

1 Boil the shrimp: In a large pot, bring to a boil 2 quarts of water, salted with 1 tablespoons 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.

2 Cut up 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.

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

4 Right before serving, add the cilantro, cucumber, and avocado.

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Links:

Washington Post on acidity and ceviche

Wikipedia on ceviche

Shrimp Ceviche

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

101 Comments / Reviews

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Did you make it? Rate it!

  1. nancy

    I just made this yesterday for my father in law and I since we are the only shrimp eaters and it was amazing! All I did was add some salt and plenty of pepper and it was SOOO good. I made a small batch and it’s all gone. :( I really like that this recipe calls for no tomato.

    xxxxxyyyyy

  2. Amelia

    I’ve made this for years and I’m always asked to bring it to parties, make it for gatherings, and even been told people would pay me for it! I sometimes double and triple the recipe. I add salt to taste and sometimes up the pepper amounts because you get more flavor than spice and every so often that nice fiery kick :-) This is the only recipe I’ll ever make for ceviche! LOVE!

    xxxxxyyyyy

  3. Jay

    So good!! Added a dash of hot sauce, some cracked black pepper, and a little olive oil to finish. Subbed cucumber for tomatoes since we ran out, but the entire family was licking the bowl clean. :) Thanks for the great recipe!

    xxxxxyyyyy

  4. Heather

    This was amazing and EXACTLY what I wanted it to be! It reminds me of the Ceviche we had on vacation in Mexico…. I’m making my second batch and have added small scallops Into the mix. :)

    xxxxxyyyyy

  5. Gama

    Ceviche should be raw and fresh, the author is right in pointing out that if your shrimp isn’t fresh it may represent a threat, so it’s a good alternative. I’m sure this recipe is delicious but it is not entirely authentic, but I’m sure that wasn’t the intention either. I suggest, to anyone reading this, trying out some Peruvian or Mexican ceviche where the shrimp is “raw”, if it is safe for you, it does make a big difference and it is a very different experience from boiled shrimp. Another recipe I suggest if you have some shrimp is Shrimp cocktail which is fairly similar, but not ceviche, and here you do boil the shrimp. A little tip when boiling the shrimp is to add some ingredients to the boiling water as well, such as: garlic, onion, parsley, salt, pepper, etc. it helps the flavor! You can experiment with other things! Happy cooking.

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