Shrimp Ceviche


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.)

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 doesn’t kill 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

  • 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.


  • 1 pound medium-small shrimp, peeled and deveined
  • 2 Tbsp salt
  • 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


1 In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp 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 Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place 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.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Shrimp Ceviche on Simply Recipes. Thank you!


If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!


Washington Post on acidity and ceviche

Wikipedia on ceviche

Shrimp Ceviche

Showing 4 of 68 Comments / Reviews

  • Cherri Megasko

    I have meade this exact recipe several times for parties, both my own parties and those at which I was a guest. Everyone AT EVERY PARTY raved about it. To those who say you never ever cook shrimp for shrimp ceviche – if you want pregnant women to eat it, or if you want to be cautious about bacteria (since we don’t know the road map the shrimp took from the ocean to our grocer) you do. Just for a couple minutes … long enough to kill the surface bacteria. Trust me – I’m a sushi lover, too, and this ceviche is going to taste awesome. Your guests won’t know you blanched it unless you tell them.


  • Juan Antonio Horatio Rodriguez

    First you NEVER NEVER cook shrimp when you make ceviche!!! You cut or chop all of your ingredients except for the shrimp. In a large glass or ceramic bowl. Put all of the ingredients in the bowl except the cilantro and avocado.mix all other ingredients together. Allow ingredients to sit in bowl at least 2 hours. In the mean time place shrimp in a bowl of ice for about an hour. Once that is done place everything in the bowl. Mix and refrigerate at least 6 hours.

  • Will Robison

    I have wondered about dipping anything raw in vodka for a half minute. Then either wash the vodka off or just begin the process as the vodka will evaporate long before it is consumed.

  • Jules

    So delicious! First time I have ever made shrimp ceviche- definitely a repeat! I did not measure anything except knew how much shrimp I had. I did add roma tomato and cut the shrimp into smaller pieces. More heat next time for sure. Soooo good!!!

  • Donna S

    Can I make this the evening before serving? I would wait until serving time to add the avocado.

View More or Leave a Comment/Review
Shrimp CevicheShrimp Ceviche