Shrimp Ceviche

Last Updated on April 15, 2022 by Karen

Make a big batch of this Shrimp Ceviche recipe to serve with a bowl of tortilla chips or pile a scoop right onto a salad for a light lunch or dinner. With its delicious flavor and 10 minutes to prepare, it will quickly become a weeknight staple!

I can’t believe I’ve waited this long to share this recipe on the blog! When we were living in South Texas, we would stop by our favorite ceviche shop before heading to the beach in South Padre Island.

Listening to the sounds of waves with my toes in the sand, that’s my favorite way to enjoy this dish. Now that we’re closer to the mountains than we are to the ocean, I make my own ceviche for a snack along with a margarita or two. If you’re a seafood lover, you will instantly fall in love with this vibrant dish.

This dish has such a delicious bright flavor thanks to the abundance of fresh ingredients in this recipe like jalapenos, tomatoes, onions, cilantro, and lime. It’s so straightforward and also easy to switch things up with other ingredients you have on hand (see below for more ideas).

You can usually buy cooked, deveined shrimp at the seafood counter, often for serving as shrimp cocktail. However, if you can’t find cooked shrimp, you can use raw shrimp that has been blanched in boiling water until they turn pink and opaque.

This simple classic shrimp ceviche recipe is just one of those must have recipes! And really after you’ve made it a few times you won’t need a recipe at all.

Ceviche Recipe Ingredients

• Shrimp: You can get these pre-cooked, peeled, and deveined.
• Squid or calamari: This is optional but it gives the dish a nice contrast in texture.
• Jalapeno peppers: I like it spicy so I go with 2 jalapenos, but of course you can adjust that amount to taste. If you like it really spicy, don’t remove the seeds.
• Onions: I like to use red onions in this, but you can also use white or yellow onions if that’s what you have on hand. If you are not a fan of raw onions, try soaking the chopped onions in a bowl of cold water for 30 minutes and drain it well before mixing with the rest of the ingredients. This will help get rid of that pungent raw onion flavor, making it a bit more mellow.
• Cilantro: Feel free to increase the amount for a bolder flavor.
• Lime juice: Fresh lime juice gives it that bit of brightness.
• Salt and pepper: Season to taste.

Scroll down below for full printable recipe with ingredient amounts.

How to make ceviche

Once you have all of your ingredients chopped and prepped, making this ceviche is easier than you think.

1. Combine shrimp, squid, tomatoes, onions, peppers, and lime juice.
2. Season with salt and pepper to taste.
3. Cover and refrigerate so the flavors can meld.
4. Stir in cilantro just before serving. Serve with tortilla chips.

What are some variations on this Ceviche Recipe?

It’s delicious as is but if you want to switch it up, here are some ideas:

• If you like it even more spicy, try serrano peppers or even habanero.
• Instead of shrimp, you can use other seafood such as white fish (halibut, snapper, mahi mahi, cod), octopus, scallops, lobster, and lump crab meat.
• Serve it with some avocado slices.
• Instead of tomatoes, use fresh pineapple cubes for a more tropical flavor.

How long can you keep this Ceviche?

You should eat it the same day it is made. I wouldn’t store it for more than one day in the fridge, as the fresh vegetables would start to release too much liquid after a while and the cilantro starts to lose its bright flavor and color.

What is the best way to serve this Ceviche?

I like to serve this ceviche as an appetizer or snack with some chips, salsa, and guacamole. You can also serve a scoop of this over tostada shells or a bed of lettuce or mixed greens as a seafood salad.

Some tips for this recipe

• Traditionally, ceviche is made with raw seafood “cooked” with an acidic mixture, most often with lime juice. However, unless you can get sushi-grade seafood, I recommend using cooked seafood for food safety reasons.
• If you can’t find cooked shrimp or squid, you can use frozen seafood that has been thawed. Blanch them in boiling water until they turn opaque and cooked through, then drain and place them in an ice bath to prevent them from being overcooked and becoming rubbery.
• Letting the mixture sit for at least 2 hours before serving helps the flavors develop.

Can you make this dish ahead of time?

Yes! You can make this ahead on the same day you’re serving it and keep it in an airtight container. Stir in the chopped cilantro just before serving. That way they will stay nice and bright green.

More delicious recipes to try

• Chipotle Chicken and Guacamole Grain Bowl
• Fire Roasted Corn Queso Dip
• Crockpot Pork Carnitas Tacos with Pico de Gallo
• Instant Pot Beef Barbacoa