The Best Shrimp Ceviche

Citrus marinated shrimp, fresh veggies, lime juice, creamy avocado… This easy ceviche is the best dish for summer!

Easy shrimp ceviche in a large white bowl served with tortilla chips, avocado and lime wedges on the side

Shrimp. Ceviche. Two little words that make my heart flutter! I feel like for most people ceviche is strictly a summer food – but for Charlie and I it’s definitely one of those meals we could eat all year round! (Which now that I think about it, we actually do! Even in the winter when it’s freezing outside…) Maybe it’s because it reminds us of summer?? Or because it’s a super easy meal that requires minimal ingredients?! Either way you slice it, we make it all the time so I feel pretty confident when I say we’ve finally perfected it over the years. This shrimp ceviche recipe is so easy to follow, only requires a handful of ingredients and tastes absolutely amazing too. It’s a light and refreshing meal that’s perfect for summer or can even be served as an appetizer!

Now let’s get to cooking!

Close up of ceviche made with shrimp, tomatoes, cucumbers, red onion, jalapeno, cilantro and lime juice

Ingredients for shrimp ceviche

  • Raw shrimp: I’d suggest buying large or jumbo size shrimp if this dish is for a main course. (They’re a little more “meatier” and satifying than the smaller ones.) And no need to by super fresh shrimp – frozen shrimp work just fine too! Just make sure to buy ones that are already peeled and deveined to make your job easier!
  • Tomatoes: I love using cherry or grape tomatoes for this ceviche recipe! Not only are they super flavorful, but they stay intact more so the seeds don’t go everywhere.
  • Cucumbers: Try using english/hothouse cucmbers if you can find them. They tend to have less seeds in the center and taste less bitter. (Also, leave the skin on!)
  • Red onion: Red or white onion would work for this ceviche recipe. I personally perfer using red because it’s slightly sweeter and doesn’t have an overepowering onion taste.
  • Cilantro: Adds freshness to your shrimp ceviche and makes it look so pretty! (Trust me, that’s important!😉)
  • Lots of limes: Essentially you’re cooking the shrimp in your lime juice so the more juice you have, the easier it will be for them to cook.
  • Avocado: Optional for an add in! We love serving our ceviche with mashed avocado on the side but you can always add a few chunks on top if you prefer!
Side angle of a large white bowl filled with shrimp and avocado ceviche sitting next to half of an avocado and lime wedges

What is ceviche?

Ceviche is a Mexican dish that’s typically made by taking chopped raw fish/shrimp and spices and marinating them in citrus juice until the fish is fully cooked. It’s mainly served as an appetizer in most restaurants but our family loves it so much that we’ve turned it into a meal!

Can I make shrimp ceviche with precooked shrimp?

No! In order for this to be real ceviche the shrimp has to actually “cook” in your lime juice. If you try using precooked shrimp instead, the shrimp can actually overcook and become rubbery. (Which is no bueno if you ask me!)

Looking for a simpler version of this shrimp ceviche? Try my Cilantro Lime Shrimp & Avocado Salad! It tastes just like the real deal, requires no “cooking” & can be made in half the time too!

How do I know when my shrimp is done “cooking”?

The shrimp will turn from dark grey to opaque (pink-ish) and will be firmer to the touch. If you aren’t sure whether the shrimp is fully cooked or not, just leave them in the pan for another 15-20 minutes and check them again. You can also add more lime juice to help speed up the process too.

Marinating shrimp ceviche in a 9x13 inch pan surrounded by a wooden spoon and lime wedges

Tips for making the best shrimp ceviche

  • Use a large baking pan to make your ceviche instead of a bowl. This helps to spread out your ingredients and allows the shrimp to “cook” faster. (We always use a 9×13 inch pan for ours.)
  • Use enough lime juice to completely submerge your shrimp! This is an important one! If there’s not enough lime juice in your dish then your shrimp will take much longer to cook.
  • Cover your dish with plastic wrap and let your shrimp “cook” at room temperature for at least 1 hour. This also helps the shrimp to cook faster and really infuses them with lime flavor. After an hour you can place your dish in the fridge to continue cooking and get cold until you’re ready to eat.

Why you’ll love this easy shrimp ceviche recipe

  • Easy to make! Just chop, marinate and chop some more! (Even though the “cooking” process takes a while, it’s a very simple meal to make and easy to prep beforehand!)
  • Perfect for a hot summer day! Juicy tomatoes, refreshing cucumber and lots and lots of lime – these ingredients just scream summer! (Serve it with your favorite tortilla chips or over tostadas for a fun summery meal!)
  • It’s healthy too! Lean protein, lots of veggies, healthy fats… What’s not to love about that right?! Plus it’s low in calories!
More shrimp recipes you might like:

[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]

The Best Shrimp Ceviche

An easy shrimp ceviche recipe made with lots of veggies, lime juice and served with your favorite tortilla chips! It's a light and refreshing meal that's perfect for summer!
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Appetizer, Main Course
Cuisine: Dairy free, Gluten free, Healthy, Low carb, Mexican
Keyword: ceviche, easy, healthy, shrimp
Servings: 4 servings
Author: Caitlin


  • lb. raw shrimp, peeled and deveined
  • 1 cup tomatoes, chopped
  • ½ cup cucumber, chopped (use english or hothouse cucumber)
  • ¼ cup red onion, chopped
  • 1 jalapeno, deseeded and finely chopped
  • ¼ cup cilantro, chopped
  • 1 cup fresh lime juice (about 8-12 limes)
  • 1-2 large avocados, mashed or cut into cubes (to serve with)


  • Chop the shrimp into bite-sized pieces and place them in a 9×13 inch pan. Pour your lime juice over the shrimp and cover the pan with saran wrap. Let it sit out at room temperature for 1 hour, then place the pan in the fridge to continue "cooking" for 1 more hour.
  • While the shrimp is "cooking", cut your tomatoes, cucumber, onion, jalapeno and cilantro. Keep them stored in the fridge until the shrimp is done.
  • Once the shrimp is done "cooking", stir in the rest of your ingredients.
  • Serve with mashed avocado and your favorite tortilla chips or on top of tostadas.

Leave a Comment

Your email address will not be published. Required fields are marked *


Recipe Rating