If you’re craving something bright, zesty, and incredibly fresh, this Shrimp Ceviche Recipe is going to be your new go-to. It’s a chilled dish bursting with plump shrimp soaking up tangy lime juice, complemented by a colorful mix of crisp vegetables and just the right amount of heat. Perfect for warm afternoons or whenever you want a light yet satisfying bite, this ceviche is simple to prepare but feels special enough to impress any guest or satisfy your own seafood cravings. Whether you’re new to ceviche or a longtime fan, this recipe brings together all the classic flavors with a delightful twist that keeps every spoonful exciting.

Ingredients You’ll Need

A clear glass bowl shows six separate layers of small chopped ingredients arranged in sections: bright red diced tomatoes on the left, dark green chopped cilantro in the center bottom, light purple diced onions at the bottom left, pale green sliced green onions at the bottom right, light orange small shrimp pieces on the right, and dark green chopped jalapeños at the top center. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This Shrimp Ceviche Recipe uses straightforward ingredients that each play a key role in bringing out the perfect balance of flavor, texture, and visual appeal. Freshness is critical here, with citrus brightening the shrimp and crunchy vegetables adding freshness and color.

12 ounces cooked shrimp: Peeled, deveined, and tail removed for easy eating and prime seafood flavor.
½ cup fresh lime juice: The citrus backbone that “cooks” the shrimp and adds irresistible tang.
2 Roma tomatoes, diced: Juicy and firm, providing sweet freshness and vibrant red color.
1 medium red onion, diced: Sharp and crunchy for a punch of flavor that balances the sweetness of the shrimp.
2 medium jalapeno peppers, seeded and diced: Adds lively heat without overpowering the dish.
¼ cup cilantro, chopped: Fresh herbaceous notes to lift the entire ceviche with its bright aroma.
2 green onions, diced: Mild onion flavor with a delightful crunch.
¼ teaspoon kosher salt: Essential for enhancing every other ingredient without masking flavors.

How to Make Shrimp Ceviche Recipe

Step 1: Prepare the Shrimp

Start by chopping your cooked shrimp into bite-sized pieces. Using pre-cooked shrimp makes this recipe super quick and easy. Once chopped, place the shrimp in a medium bowl as the first layer for our ceviche base.

Step 2: Marinate in Lime Juice

Pour fresh lime juice over the shrimp, ensuring each piece is completely coated. The lime juice not only adds zesty flavor but also subtly “cooks” leftover heat into the shrimp. Let this mixture rest for about 10 minutes to soak up all that citrus goodness.

Step 3: Add Fresh Vegetables and Seasoning

Now, toss in the diced tomatoes, red onion, jalapenos, cilantro, green onions, and kosher salt. These ingredients create a colorful, lively mix where every bite offers a delightful contrast of textures and tastes. Stir everything gently to combine.

Step 4: Chill Before Serving

Cover the bowl and place it in the refrigerator for at least 30 minutes to an hour. This resting time lets the flavors meld beautifully while keeping the ceviche refreshingly cool, perfect for serving on a warm day.

How to Serve Shrimp Ceviche Recipe

A clear glass filled with a colorful seafood salad showing three main layers: the bottom layer has finely chopped white shrimp mixed with small pieces of green herbs; the middle layer adds finely diced red tomatoes and purple onions blending with more shrimp pieces; the top layer has a mix of shrimp, green peppers, tomatoes, and red onions, all fresh and vibrant, garnished with a green cilantro leaf and a single round white tortilla chip placed upright at the back, all set on a white marbled surface with blurred tortilla chips and green lime wedges around. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your shrimp ceviche by adding fresh garnishes like sliced avocado for creamy balance or extra cilantro leaves for a bright herbal punch. A sprinkle of freshly ground black pepper or a dash of smoked paprika also adds depth and flair.

Side Dishes

Shrimp ceviche pairs wonderfully with crunchy tortilla chips, which are perfect for scooping. It’s also fantastic alongside a crisp green salad or even served atop leafy greens as a light seafood salad. For a fuller meal, consider grilled corn or a fresh mango salsa on the side.

Creative Ways to Present

Presentation can turn this simple recipe into a showstopper. Serve the ceviche in individual small bowls or clear glasses to showcase its colorful layers. Another fun idea is to use hollowed-out mini bell peppers or cucumber cups for bite-sized servings that double as eye-catching appetizers.

Make Ahead and Storage

Storing Leftovers

You can store leftover shrimp ceviche in an airtight container in the refrigerator for up to 2 days. Keep in mind that the lime juice will continue to “cook” the shrimp and soften the vegetables, so it’s best enjoyed fresh or within a short time frame.

Freezing

Freezing shrimp ceviche is not recommended, as the fresh vegetables become mushy, and the texture of the shrimp will degrade. This recipe truly shines when made fresh and eaten soon after chilling.

Reheating

Since this is a cold dish, reheating is unnecessary and not advised. Simply stir any chilled leftovers before serving again for even flavor distribution.

FAQs

Can I use raw shrimp for this Shrimp Ceviche Recipe?

While traditional ceviche often uses raw seafood cured in citrus juice, this recipe uses cooked shrimp for convenience and food safety. If using raw shrimp, ensure it is extremely fresh and properly handled.

How spicy is the jalapeno in this recipe?

The jalapenos add a gentle kick rather than intense heat, especially since they are seeded. You can adjust the quantity or omit them if you prefer a milder ceviche.

Can I substitute lime juice with lemon juice?

Lime juice is preferred for its bright, tangy flavor that complements seafood perfectly, but lemon juice can be used in a pinch. Expect a slightly different citrus profile but still delicious results.

Is this recipe gluten-free?

Yes, this Shrimp Ceviche Recipe is naturally gluten-free, making it a fantastic option for those with gluten sensitivities or anyone looking for a healthy, fresh appetizer.

What can I do if I want to make this ahead of time?

You can prepare the ceviche up to the mixing stage and refrigerate it covered for up to an hour before serving. Avoid longer rests to maintain the freshest texture and flavor.

Final Thoughts

This Shrimp Ceviche Recipe has quickly become one of my all-time favorites because it’s fresh, flavorful, and incredibly easy to make. Whether you’re serving it at a party, as a light lunch, or a refreshing snack, I promise it will brighten your day and impress anyone lucky enough to try it. Give it a go and enjoy the wonderful layers of taste that make this recipe such a joy to share!

Shrimp Ceviche Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 31 reviews

Author: Patricia
Total Time: 25 minutes
Yield: 4 servings
Diet: Gluten Free

Print Recipe

Description

Shrimp Ceviche is a chilled and refreshing appetizer made with cooked shrimp marinated in fresh lime juice and mixed with diced tomatoes, red onion, jalapenos, cilantro, and green onions. It’s a perfect light and zesty dip served cold, ideal as a starter or snack with tortilla chips.

Ingredients

Seafood

12 ounces cooked shrimp, peeled, deveined, tail removed

Citrus Marinade

½ cup fresh lime juice

Vegetables and Herbs

2 Roma tomatoes, diced
1 medium red onion, diced
2 medium jalapeno peppers, seeded and diced
¼ cup cilantro, chopped
2 green onions, diced

Seasoning

¼ teaspoon kosher salt

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Instructions

Chop the shrimp: Finely chop the cooked shrimp and place it into a medium-sized bowl to prepare for marination.
Add lime juice and marinate: Pour the fresh lime juice over the shrimp and toss well to ensure all pieces are coated. Let the mixture rest for 10 minutes to allow the shrimp to absorb the flavors.
Add vegetables and salt: Incorporate the diced tomatoes, red onion, jalapenos, cilantro, and green onions into the shrimp mixture. Add kosher salt and mix thoroughly.
Chill the ceviche: Cover the bowl and refrigerate the ceviche for 30 minutes to one hour. This chilling time lets the flavors meld beautifully while keeping the ceviche refreshing.
Serve: Serve the shrimp ceviche cold with tortilla chips for dipping, making it a perfect light appetizer or snack.