I make this easy shrimp ceviche all summer long because it’s bright, cool, and loaded with juicy shrimp, crisp veggies, and creamy avocado. One bowl has a way of disappearing fast, whether it’s served as a dip or a light salad.

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I’m obsessed with this shrimp ceviche the second summer starts acting rude. It’s cold, bright, crunchy, and ridiculously refreshing, with cooked shrimp and avocado doing the heavy lifting in every bite.

I love how it feels light but still totally satisfying, like the kind of thing I can scoop for lunch, snack on by the pool, or call dinner when I’m not in the mood for anything heavy. And that zippy, citrusy bite?

So good. But the texture is what gets me.

Crisp, juicy, creamy, briny. I keep going back for “just one more” until the bowl is basically done.

Ingredients

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Shrimp makes it filling, fresh, and honestly way easier than raw seafood.
Lime juice brings that bright, tangy bite ceviche absolutely needs.
Orange juice adds a little sweetness if your limes are extra sharp.
Red onion gives crunch and a tiny kick without taking over.
Tomatoes keep things juicy, colorful, and kind of salsa-like.
Cucumber adds cool crunch, which makes every bite feel extra refreshing.
Jalapeño brings heat, but you’re totally in charge here.
Avocado makes it creamy, rich, and a little more satisfying.
Cilantro adds that fresh, herby pop people either love or skip.
Olive oil softens the tang and makes everything taste more rounded.
Salt and pepper wake everything up.
Basically, don’t forget them.
Plus, chips or tostadas make it feel like a beach snack.

Ingredient Quantities

1 pound cooked shrimp, peeled, deveined and chopped into bite size pieces

1 cup fresh lime juice (about 8 to 10 limes)

2 tablespoons fresh orange juice (optional, for a touch of sweetness)

1 small red onion, finely diced (about 1/2 cup)

1 large ripe tomato or 2 Roma tomatoes, seeded and diced (about 1 cup)

1 medium cucumber, peeled, seeded and diced (about 1 cup)

1 small jalapeño, seeded and finely minced (more or less to taste)

1 ripe avocado, diced

1/2 cup fresh cilantro, chopped

2 tablespoons extra virgin olive oil

1 to 1 1/2 teaspoons kosher salt, to taste

1/2 teaspoon freshly ground black pepper

Optional for serving: tortilla chips or tostadas

How to Make this

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1. Place the chopped cooked shrimp in a medium bowl and pour the fresh lime juice over them until shrimp are mostly covered; add the orange juice if using.

2. Cover and refrigerate for 15 to 30 minutes to let the citrus lightly flavor the shrimp.

3. Meanwhile finely dice the red onion, seeded tomatoes, peeled and seeded cucumber, and seed and mince the jalapeño; chop the cilantro and dice the avocado last so it stays firm.

4. Remove the shrimp from the refrigerator and drain off about half of the citrus if there is excess liquid, leaving enough to coat the mixture.

5. In a large bowl combine the marinated shrimp, diced red onion, tomatoes, cucumber, jalapeño, and chopped cilantro.

6. Drizzle the extra virgin olive oil over the mixture and season with kosher salt and freshly ground black pepper; gently toss to combine and taste, adjusting salt and jalapeño heat as needed.

7. Fold in the diced avocado gently so it does not mash.

8. Cover and chill for another 10 to 15 minutes to let flavors meld, or serve immediately if you prefer firmer avocado.

9. Serve chilled with tortilla chips or on tostadas as an appetizer or light summer salad.

Equipment Needed

1. Medium mixing bowl
2. Large mixing bowl
3. Cutting board
4. Chef’s knife
5. Citrus juicer or reamer
6. Measuring cup and measuring spoons
7. Slotted spoon or small sieve for draining excess citrus
8. Plastic wrap or airtight container for chilling

FAQ

Can I use raw shrimp instead of cooked shrimp? No. This recipe is written for cooked shrimp. Using raw shrimp requires a different technique and higher volumes of citrus and longer cure time for safety.

How long should the ceviche marinate? Chill and marinate for 15 to 30 minutes for the flavors to meld. Because the shrimp are cooked, a short marinate preserves texture and keeps the avocado from becoming mushy.

Can I make this ahead of time? You can prepare components up to 24 hours ahead, but toss avocado and combine everything no more than 1 hour before serving for best texture and color.

How do I adjust the heat? Remove seeds and membranes from the jalapeño for milder heat, or add more minced jalapeño or a pinch of cayenne for extra spice.

What can I substitute for cilantro if I do not like it? Substitute fresh parsley or finely chopped green onions for a herbaceous note without the cilantro flavor.

How should I serve the ceviche? Serve chilled with tortilla chips, on tostadas, or spooned over butter lettuce leaves for a lighter option. Garnish with additional lime wedges if desired.

Best Shrimp Ceviche Recipe Substitutions and Variations

Shrimp: firm white fish such as sea bass or halibut cut into small cubes, bay scallops, or lump crab meat for a different texture and flavor
Lime juice: fresh lemon juice, grapefruit juice for a slightly sweeter note, or a light rice vinegar with a teaspoon of honey to mimic acidity
Jalapeño: serrano for more heat, roasted poblano for milder smoky flavor, or thinly sliced pickled jalapeños for tang
Avocado: diced ripe mango for sweetness, extra cucumber for crunch, or creamy ripe papaya as a tropical alternative

Pro Tips

1. Taste and balance the acidity before serving. Cooked shrimp soaked in straight lime can become overwhelmingly tart, so start with less lime, taste after the short soak, and add the orange juice or a pinch of sugar only if it needs brightness without bite.

2. Keep the avocado firm until the last minute. Dice it and then fold it in gently right before serving to avoid a mushy texture and browning. If you must prep early, toss the avocado with a little lime and refrigerate separately.

3. Control the crunch and chill. Prep and chill the vegetables and shrimp in separate bowls. Drain excess citrus from the shrimp so the mix does not get watery, then combine and chill briefly so flavors meld while the cucumber and tomato stay crisp.

4. Layer flavors for depth. Sear or quick-grill a portion of the shrimp for a minute to add smoky notes, or add a splash of good olive oil and a little grated citrus zest for aroma. Finish with extra cilantro and a few whole jalapeño slices on top for a lively presentation.

Best Shrimp Ceviche Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

188

kcal

Equipment: 1. Medium mixing bowl
2. Large mixing bowl
3. Cutting board
4. Chef’s knife
5. Citrus juicer or reamer
6. Measuring cup and measuring spoons
7. Slotted spoon or small sieve for draining excess citrus
8. Plastic wrap or airtight container for chilling

Ingredients

1 pound cooked shrimp, peeled, deveined and chopped into bite size pieces
1 cup fresh lime juice (about 8 to 10 limes)
2 tablespoons fresh orange juice (optional, for a touch of sweetness)
1 small red onion, finely diced (about 1/2 cup)
1 large ripe tomato or 2 Roma tomatoes, seeded and diced (about 1 cup)
1 medium cucumber, peeled, seeded and diced (about 1 cup)
1 small jalapeño, seeded and finely minced (more or less to taste)
1 ripe avocado, diced
1/2 cup fresh cilantro, chopped
2 tablespoons extra virgin olive oil
1 to 1 1/2 teaspoons kosher salt, to taste
1/2 teaspoon freshly ground black pepper
Optional for serving: tortilla chips or tostadas

Directions

Place the chopped cooked shrimp in a medium bowl and pour the fresh lime juice over them until shrimp are mostly covered; add the orange juice if using.
Cover and refrigerate for 15 to 30 minutes to let the citrus lightly flavor the shrimp.
Meanwhile finely dice the red onion, seeded tomatoes, peeled and seeded cucumber, and seed and mince the jalapeño; chop the cilantro and dice the avocado last so it stays firm.
Remove the shrimp from the refrigerator and drain off about half of the citrus if there is excess liquid, leaving enough to coat the mixture.
In a large bowl combine the marinated shrimp, diced red onion, tomatoes, cucumber, jalapeño, and chopped cilantro.
Drizzle the extra virgin olive oil over the mixture and season with kosher salt and freshly ground black pepper; gently toss to combine and taste, adjusting salt and jalapeño heat as needed.
Fold in the diced avocado gently so it does not mash.
Cover and chill for another 10 to 15 minutes to let flavors meld, or serve immediately if you prefer firmer avocado.
Serve chilled with tortilla chips or on tostadas as an appetizer or light summer salad.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.