The ceviche connoisseur gave it two thumbs up!!
I may love ceviche, but Justin is an absolute connoisseur of it. So much so that when we vacationed in Costa Rica last year, we tried 6 different restaurants’ versions in 4 days. (Yes, 6. In 4 days.)
So when I casually mentioned I had a really great shrimp ceviche recipe I’d come up with years ago, he was… skeptical. But one tortilla chip scoop in, his eyes lit up. I’d nailed the marinade he couldn’t stop raving about.
Here’s the thing, though. I’ve been making this recipe with cooked shrimp for years because the raw version always made me a little nervous. After that trip, I finally tried it raw the way it’s traditionally done, and it really is worth it.
I’ll walk you through both ways so you can pick what feels right for you.
Raw or cooked shrimp? Let’s talk about it.
Real talk: I made this with fully cooked shrimp for years because “cooking” raw shrimp in citrus juice low-key freaked me out. If you’re in that camp, I get it.
Here’s what finally changed my mind. The acid in the lime juice (plus a little lemon and orange) denatures the proteins in the shrimp the same way heat does. It turns pink, turns opaque, and firms up. That’s “cooked” in ceviche.
The trick? Dice the shrimp really small… I’m talking pea-sized pieces. The smaller the cut, the less distance the acid has to travel, so it cooks through faster and more evenly. Then marinate in the citrus juices for 20-30 minutes in the fridge, stirring once or twice. You’ll know it’s ready when every piece is fully pink and opaque with no gray or translucent bits.
One thing worth mentioning:
Quality matters. Start with the freshest raw shrimp you can get (wild-caught if possible, ideally from a fish counter you trust).
Still not sold? No sweat. I’ll walk you through the boiled/already-cooked shrimp version too. Same bright, citrusy result, just with a shorter marinade since the shrimp is already cooked through.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Shrimp. Look for raw, peeled, and deveined shrimp in the 25/30-count range (medium-sized). Previously frozen shrimp is actually a smart pick for ceviche — commercial flash-freezing kills parasites, which is the same reason sushi-grade fish is frozen before serving raw. Either white or pink shrimp works. Wild-caught when it’s in season will give you the best flavor, but farm-raised is a fine backup. Whatever you choose, make sure it smells clean and briny (never fishy or ammonia-like), and grab it from a fish counter you trust.
- Citrus. A blend of fresh lemon, lime, and orange juice makes up the marinade. The acidity is what “cooks” the raw shrimp (and brings all that bright flavor no matter which method you use). Freshly juiced is the way to go here — bottled juices will taste flat in comparison.
- Onion. A red onion is used here for color, but a sweet or white onion will also do.
- Tomatoes. Any type of fresh tomato will work for this recipe, whether of the vine-ripened, de-seeded, cherry, or grape variety.
- Cucumber. An English seedless cucumber is the best kind to use when making ceviche. Their uniform shape makes them easy to dice, and you can choose to leave the skin on or peel it before chopping.
- Avocado. Stirred in at the very end, it adds a creamy richness that balances out the crunch of the cucumber and onion. The one ingredient I’d never skip.
- Cilantro. Fresh cilantro is finely chopped, to add a wonderfully fresh herbal flavor. Cilantro is typically used in many authentic Mexican ceviche recipes.
- Chiles. I use jalapeño peppers here, but they’re completely optional if you don’t like your ceviche spicy. They can also be substituted with serrano peppers, multiple jalapeños, or whatever variety is preferred to bump up the spice level.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep the shrimp.
Start with peeled, deveined, 25/30-count shrimp. How you prep them depends on which method you’re going with.
For raw shrimp: Pat the shrimp dry and dice into small pea-sized pieces on a clean cutting board. The smaller the dice, the faster and more evenly the citrus will cook the shrimp through.
For cooked shrimp: Bring a pot of water to a boil and drop in the shrimp for 1-2 minutes, just until pink and curled. Drain in a colander and let them cool completely before handling. Don’t overcook or the shrimp will turn rubbery.
Once cool, dice the shrimp into the same pea-sized pieces.
Make the marinade and add the shrimp.
Juice the lemon, lime, and orange into separate containers for accurate measuring, then whisk together in a large bowl with olive oil and salt. Taste with a piece of cucumber or lettuce and adjust if needed.
Add the diced shrimp to the marinade and stir to coat. Cover and chill in the fridge for 20-30 minutes for raw shrimp (or 10 minutes for cooked), stirring once or twice.
Pro Tip: For raw shrimp, you’ll know it’s ready when every piece is fully pink and opaque with no gray or translucent bits.
Love this citrus juicer!
Anytime a recipe calls for more than one citrus fruit, this little tool is a serious time-saver!
It squeezes out way more juice than squeezing by hand, catches the seeds so they don’t end up in your bowl, and knocks out a lemon in about 5 seconds flat.
Dice the veggies.
While the shrimp marinates, dice the tomato, cucumber, and red onion. Mince the cilantro and jalapeño (if using).
Aim for the same small dice as the shrimp. That’s how you get a little bit of everything in every chip-scoop.
Stir it all together.
Add the diced veggies and jalapeño to the bowl with the shrimp and marinade. Stir gently to combine, then chill for another 10 minutes to let the flavors come together.
Add the avocado last.
Right before serving, fold in the diced avocado and any remaining cilantro.
Then serve it up with some homemade baked tortilla chips or baked tostada shells and dig in!
Pro Tip: Save this step for last — the citrus will slow the avocado from browning, but it won’t stop it completely, so you want that creamy texture at its best when it hits the table.
FAQs
Traditionally, yes. The citrus juices “cook” the shrimp through a process called denaturation, where the acid transforms the proteins the same way heat does. This recipe walks you through both methods: raw shrimp (the authentic approach) and pre-boiled shrimp (a safer-feeling shortcut). Both taste great.
Yes, as long as you source quality shrimp and let it marinate long enough to fully “cook.” The acid in the citrus denatures the proteins in raw shrimp, killing most harmful bacteria. For extra peace of mind, look for previously frozen shrimp. Commercial flash-freezing kills parasites, which is the same reason sushi-grade fish is frozen before serving raw. If you’re still nervous, the pre-boiled shrimp method in this recipe is a great starting point.
Absolutely. In fact, most “fresh” shrimp at the seafood counter has already been previously frozen and thawed. For raw ceviche specifically, previously frozen shrimp is actually a smart choice because commercial freezing kills parasites. Just thaw the shrimp completely in the fridge before dicing.
Cooked shrimp will turn from translucent and grey-brown to opaque and pinkish-white, and feel firm to the touch instead of squishy. The same visual cues apply whether you’re boiling the shrimp in water or “cooking” raw shrimp in citrus juice.
It depends on whether your shrimp is raw or pre-cooked, and how small the pieces are. For raw shrimp diced into pea-sized pieces, 20-30 minutes in the fridge is the sweet spot. For pre-boiled shrimp, 10 minutes is plenty, just enough to let the citrus flavor soak in.
Yes, it’s possible to “overcook” ceviche by letting it marinate too long. After a couple of hours in the citrus, the shrimp can turn tough and rubbery. This is why ceviche is best made shortly before serving.
The shrimp and marinade are best made fresh on the day you plan to serve it, especially if you’re using raw shrimp. But you can prep the veggies (tomatoes, cucumber, onion, jalapeño, cilantro) a day in advance and store them separately in the fridge. When you’re ready to serve, combine everything, let it chill for 10 minutes, and fold in the avocado right before serving.
Keep shrimp ceviche in an airtight container in the fridge for 2-3 days. Press plastic wrap directly over the surface to help prevent the avocado from browning.
What to serve with it?
Shrimp ceviche is traditionally scooped with something crunchy, but it also plays beautifully as a light meal or starter. A few of my favorite ways to serve it:
- Pile it on Baked Tortilla Chips, tostadas, or crunchy plantain chips for easy scooping.
- Spoon it into halved avocados for a pretty (and low-carb!) appetizer presentation.
- Wrap it up in butter lettuce leaves for a fresh, taco-style handheld.
- Serve it alongside Cilantro Lime Rice and Steak Fajitas for a full Mexican-inspired spread.
- Or honestly, just grab a spoon. No shame.
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Easy Shrimp Ceviche Recipe
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Equipment
Ingredients
- 1 pound raw shrimp peeled, deveined, and finely diced
- ½ cup lime juice fresh (about 4-5 limes)
- ⅓ cup orange juice fresh
- 2 tablespoons lemon juice fresh
- 1 teaspoon salt divided
- 1 cup seedless cucumber finely diced
- 1 cup tomatoes finely diced
- ½ cup red onion finely diced
- 1-2 jalapeños seeded and finely diced, optional
- ½ cup fresh cilantro finely chopped
- 2 garlic cloves minced
- ¼ teaspoon black pepper
- 2 avocados peeled, pitted, and diced
Instructions
- In a large bowl, toss the diced shrimp with the lime, orange, and lemon juice plus ¾ teaspoon salt. Spread into an even layer so every piece is submerged, then cover and refrigerate for 20-25 minutes, stirring once or twice, until the shrimp turn fully pink and opaque. (Prefer cooked shrimp? See recipe notes below.)1 pound raw shrimp, ½ cup lime juice, ⅓ cup orange juice, 2 tablespoons lemon juice, 1 teaspoon salt
- Remove from the refrigerator and stir in the cucumber, tomatoes, red onion, jalapeño (if using), cilantro, garlic, the remaining ¼ teaspoon salt, and black pepper. Mix until evenly combined.1 cup seedless cucumber, 1 cup tomatoes, ½ cup red onion, 1-2 jalapeños, ½ cup fresh cilantro, 2 garlic cloves, 1 teaspoon salt, ¼ teaspoon black pepper
- Gently fold in the diced avocado just before serving so it holds its shape.2 avocados
- Serve immediately with homemade tortilla chips or tostadas, or refrigerate for 15-30 minutes to allow the flavors to meld.
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Video
Notes
- Cooked shrimp option: If you prefer not to use raw shrimp, bring a pot of salted water to a boil and cook the shrimp for 2-3 minutes, or until pink and opaque. Drain, transfer to an ice bath to stop the cooking, then dice into small pea-sized pieces and add to the citrus juices in Step 1. Marinate for just 10-15 minutes before continuing with Step 2.
- Dice size matters: Finely dicing all of the ingredients ensures you get a little bit of everything in each bite and gives the ceviche a more cohesive, restaurant-style texture.
- Don’t over-marinate: The citrus acid continues to “cook” the shrimp even after they turn pink. Going past 45 minutes will make the shrimp tough and rubbery.
- Avocado tip: Add the avocado just before serving to keep it from browning and getting too soft.
- Adjust acidity: Lime and orange juice levels can be adjusted slightly depending on preference. Add more lime for a brighter, tangier flavor or more orange juice for a touch of sweetness.
- Storage: Store in an airtight container in the refrigerator for up to 24 hours. The texture of the shrimp will firm up the longer it sits. Add fresh avocado just before serving leftovers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Mexican Dip Recipes
Shrimp ceviche is just one of many bright and flavorful dip or salsa recipes that can be enjoyed, whether for Cinco de Mayo or a weekday treat:
I thought the shrimp in ceviche “cooked” by soaking in the lime juice, not by precooking with heat. Am I wrong? (My brother-in-law is Mexican, and he makes it using only the acidity of the citrus to cook the shrimp.)
Hi Clarissa! You’re totally right—traditional ceviche often uses just citrus juice to “cook” the shrimp, and it’s a classic method in many Latin American countries, including Mexico! In my version, I lightly cook the shrimp first for food safety reasons, especially since not everyone feels comfortable with raw seafood. It still soaks up all that bright, citrusy flavor, just with a little extra peace of mind!
This is my go to for parties. There is never any left overs, and everyone loves it. Easy to make and delicious!
Yay! So happy to hear you enjoyed the recipe, Dorothy! It’s definitely popular here, too. Thanks so much for taking the time to leave a comment and rating!
What do you do with leftover liquid from marinade? Should I spill it out or does it get absorbed when you add tomatoes, avocado, etc?
There shouldn’t be a ton of liquid leftover. It’s ok to have some marinade in the final dish, though. If it’s more than you prefer, you can drain some out.
This sounds so good. I have made ceviche with firm white fish before but using shrimp— sounds delicious!
It is so good! I hope you try this recipe. Let me know if you have any questions!
How long will this last in the refrigerator?
It will last for up to 2-3 days. After this time the avocado will start to brown. Hope you enjoy the recipe!
Greeting from Plymouth, UK.
Been making this for a while now, but just wanted to share that it’s on our New Years Eve snacking list. Take care.
Oh that’s so awesome to hear! I hope you and yours had a very Happy New Year. Thank you for your comment and rating 🙂
I just made the recipe (without the jalapeño, too spicy) and it’s marinating right now ! When I was cutting up the ingredients everything smelled so good ! Reminded me of that date when I ate ceviche with my boyfriend ( can’t see him right now because of the current situation) but this brings memories and it makes me very happy ! Smells the exact same !
Isn’t that amazing how food/smells can bring back memories! So happy you enjoyed the recipe, Ines. And thank you for your comment and rating!
Hi there! This looks mouth watering. I will be making this for a potluck tomorrow and was wondering if I make it a day before and keep it in the refrigerator? Thanks!
Yes, Brenda! You totally can. If you want your avocado to be more firm and bright green, I would wait until an hour or two before serving to add it in. Hope you have a wonderful potluck dinner 🙂
Made this for college roommates weekend! They loved it. Thanks for sharing this recipe.
Yay, Karen! So happy to hear they enjoyed it so much. Thanks for your comment and rating!