Shrimp ceviche is like sunshine in a bowl—bright, zesty, and packed with fresh flavor. The shrimp take a quick plunge in hot water, then soak up a citrusy mix of lime, lemon, and orange juice, getting tender and tangy.

Toss in juicy tomatoes, crisp onions, a kick of jalapeño, and creamy avocado, and you’ve got a dish that’s as refreshing as a cool breeze on a hot day. Scoop it up with tortilla chips, and watch it disappear fast!

I first fell for ceviche on a shrimp farm, where those little guys were fresher than the morning dew.

The secret? The freshest shrimp you can find and plenty of bright, juicy citrus. Let the lime do the work, and you’ll get a dish that’s light, flavorful, and impossible to resist.

Why This Is My Go-To Recipe?

I love how shrimp ceviche brings a burst of freshness to my table, especially during summer gatherings.
It’s a versatile dish that fits seamlessly into my health-focused lifestyle without compromising on flavor.
Over time, I’ve experimented by adding diced avocados, which lend a creamy texture that contrasts beautifully with the tangy shrimp.
Preparing ceviche has become a quick and satisfying way to enjoy seafood without the need for traditional cooking methods.
The lean protein content supports my fitness goals, making it both a delicious and beneficial choice.

Shrimp Ceviche Recipe

This shrimp ceviche is fresh, zesty, and packed with bright citrus flavors! Tender shrimp marinate in lime juice, then mix with tomatoes, onions, cilantro, and a touch of heat for the perfect bite. Serve with tortilla chips for a refreshing appetizer or light meal!

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Prep Time 10

Cook Time 1

Chill Time 30

Total Time 41

Course Appetizer

Cuisine American

Servings 6

Calories 129.7 kcal

Equipment

Medium saucepan
Mixing bowls
Slotted spoon
Knife & Cutting Board
Citrus Juicer

Ingredients

1 pound raw medium shrimp peeled and deveined
1 cup fresh lime juice from about 8 limes
1/2 cup fresh lemon juice from about 3 lemons, plus zest of 1 lemon
2 tablespoons orange juice from about 1/2 orange
2 large shallots or 1 small red onion, finely chopped
1 jalapeno chopped (remove the seeds if you do not want it spicy)
2-3 ripe but firm Roma tomatoes seeded and finely chopped
1 large avocado finely chopped
1/3 cup finely chopped cilantro leaves from about 1/2 bunch
Kosher salt
Black pepper
Tortilla chips for serving

Instructions

Cook the shrimp – Boil water in a saucepan. Add shrimp and cook for 1–2 minutes until pink.
Cool the shrimp – Transfer shrimp to an ice water bath for 5 minutes, then drain well.
Marinate in citrus – Chop shrimp into small pieces and mix with lime, lemon, and orange juice in a bowl. Add shallots or onions and refrigerate for 30 minutes to 1 hour.
Add mix-ins – Stir in jalapeño, tomatoes, avocado, and cilantro. Season with salt and pepper.
Adjust & serve – Drain some juice if needed, garnish with lemon zest, and serve with tortilla chips.