I Make This Easy Shrimp Ceviche Whenever It’s Too Hot To Cook Recipe

I just made an Easy Shrimp Ceviche that’s ridiculously bright and juicy with citrus, tomato, avocado and cilantro, exactly the cool, fresh bowl I crave when it’s too hot to cook.

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I make this Easy Shrimp Ceviche whenever it’s too hot to stand over the stove. I love the snap of the shrimp, the hit of fresh lime juice and the creamy pockets of ripe avocados.

I’m obsessed with how bright it tastes and how little fuss it takes. But what really gets me is the contrast between crunchy bits of onion and that cilantro brightness in every bite.

I say “best ceviche” in my head, every time. And I can’t stop thinking about How To Make Shrimp Ceviche when summer rolls around.

It’s loud, simple, addictive. Just the truth, honestly.

Ingredients

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Shrimp: the star protein, sweet and meaty once it firms up in acid.
Water for poaching: keeps shrimp tender, nothing fancy but necessary.
Kosher salt (poaching): seasons the shrimp gently while it cooks.
Fresh lime juice: bright acid that “cooks” the shrimp and wakes everything up.
Fresh lemon juice: adds a softer citrus note, kinda pretty in small amounts.
Roma tomatoes: juicy bits that add freshness and a little sweetness.
Red onion: sharp crunch and bite, cuts through the citrus nicely.
Jalapeño: brings heat and a green kick, leave seeds if you like fire.
Avocado: creamy contrast, cools the heat and makes it feel indulgent.
Cilantro: herbal lift, makes it taste like summer and real life.
Extra virgin olive oil: silky finish, optional but it makes it smoother.
Kosher salt (seasoning): balances everything, add more to taste.
Black pepper: subtle warmth and a little bit of edge.
Ice for an ice bath: stops cooking fast, keeps texture spot on.
Tortilla chips: crunchy scoopers, perfect for scooping and sharing.

Ingredient Quantities

1 pound (about 450 g) raw shrimp, peeled and deveined

4 cups water for poaching

1 teaspoon kosher salt for poaching

1 cup fresh lime juice (about 8 limes)

2 tablespoons fresh lemon juice (about 1 lemon) optional but nice

2 medium Roma tomatoes, seeded and diced

1 small red onion, finely diced (about 1/2 to 3/4 cup)

1 small jalapeño, seeded and minced (leave seeds if you like heat)

1 to 2 ripe avocados, diced

1/2 cup fresh cilantro, chopped

1 tablespoon extra virgin olive oil (optional, for silkier texture)

1/2 teaspoon kosher salt plus more to taste

1/4 teaspoon freshly ground black pepper

Ice for an ice bath after poaching

Tortilla chips or tostadas for serving, optional

How to Make this

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1. Bring 4 cups water and 1 teaspoon kosher salt to a simmer in a medium saucepan, add the raw shrimp and poach just until opaque and curled, about 2 to 3 minutes depending on size; don’t overcook or they get rubbery.

2. Immediately transfer the shrimp to an ice bath to stop cooking, then drain and pat dry; if shrimp are large, chop into bite sized pieces, smaller shrimp can stay whole.

3. In a nonreactive bowl combine 1 cup fresh lime juice and 2 tablespoons fresh lemon juice if using, then add the warm shrimp and let them sit in the citrus 10 to 20 minutes until the shrimp feel slightly firmer and tasted bright; the citrus adds flavor more than “cooking” at this point.

4. While the shrimp are marinating, dice 2 Roma tomatoes (seed them if you don’t want excess liquid), finely dice 1 small red onion, mince 1 small jalapeño (keep seeds for heat), chop 1/2 cup cilantro, and dice 1 to 2 ripe avocados.

5. Drain most of the citrus from the shrimp leaving a little for flavor, then combine shrimp with the tomatoes, red onion, jalapeño and cilantro in a bowl.

6. Gently fold in the diced avocado so it doesn’t mash, add 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1 tablespoon extra virgin olive oil if you want a silkier texture. Taste and adjust salt, pepper or more lime juice if needed.

7. Let the ceviche rest in the fridge 10 to 15 minutes so flavors marry; if you like it more “citrusy” give it another 10, but don’t leave it for hours or the avocado will discolor and the texture changes.

8. Serve cold with tortilla chips or on tostadas, garnish with a few extra cilantro leaves and a lime wedge.

9. Leftovers keep well covered in the fridge for up to 24 hours but eat sooner for best texture; if it gets watery, drain a bit before serving.

10. Quick hacks: seed tomatoes and chill them before adding to avoid watering down the ceviche, and add avocado last to keep it bright and not mushy.

Equipment Needed

1. Medium saucepan
2. Large bowl (nonreactive) for marinating
3. Mixing bowl or container for the ice bath
4. Cutting board
5. Chef’s knife
6. Measuring cups and measuring spoons
7. Slotted spoon or tongs (for removing shrimp)
8. Paper towels or clean kitchen towel for drying shrimp

FAQ

Q: Do I have to use raw shrimp, can I use pre-cooked?

A: You should start with raw shrimp for true ceviche since the acid from the lime cooks it and gives that firm, opaque texture. If you only have pre-cooked shrimp, chop it and toss it with the lime and veggies for a quick salad, but it wont get that same "cooked by citrus" feel.

Q: How long do I let the shrimp marinate in the lime juice?

A: Poach the shrimp quickly in salted water until just opaque, chill in an ice bath, then soak in lime juice for 20 to 30 minutes for bite sized pieces. If your shrimp are bigger, check at 30 minutes. Any longer and it can get rubbery or too firm.

Q: Is it safe to "cook" shrimp with lime juice instead of heat?

A: Ceviche relies on acid to change the shrimp's proteins and texture, which makes it safe in many cases. But start with very fresh or properly frozen shrimp to reduce risk of bacteria or parasites. If you want extra safety, poach the shrimp briefly before marinating like the recipe says.

Q: How do I keep the avocado from turning brown?

A: Dice the avocado right before serving and toss it gently with a little lime juice from the batch. Add it at the last minute so it stays bright. If you must prep ahead, store it tightly wrapped with plastic pressed on the surface to limit air.

Q: Can I make this ahead of time for a party?

A: You can make the base (shrimp, tomatoes, onion, jalapeño, cilantro) up to 6 hours ahead and keep it chilled, but add avocado and olive oil just before serving. The texture and flavors are best fresh, so dont let it sit more than half a day.

Q: My ceviche is too tart or too salty, how do I fix it?

A: If too tart, stir in a little extra diced tomato or a pinch of sugar, or add avocado which mellows acidity. If too salty, add more tomato, onion, or rinse in small bits of water and drain, then re-taste. A splash of olive oil also smooths out harsh flavors.

I Make This Easy Shrimp Ceviche Whenever It’s Too Hot To Cook Recipe Substitutions and Variations

Shrimp: swap for firm white fish like tilapia or sea bass, cut small and “cook” in the lime juice until opaque; or use pre-cooked shrimp if you’re in a hurry (just toss with the citrus and let flavors meld).
Fresh lime juice: use fresh lemon juice or a mix of lemon and a bit of orange juice for a sweeter, less sharp ceviche; bottled lime juice works in a pinch but taste first, it can be bitter.
Red onion: replace with minced shallot for a milder, sweeter bite, or use green onion/scallions if you want something less sharp and more casual.
Jalapeño: swap for serrano for more heat, or use finely diced sweet bell pepper or a pinch of red pepper flakes if you want no heat at all.

Pro Tips

1) Chill the shrimp fast after poaching. Plunging them into an ice bath stops them from overcooking and keeps the texture snappy. If you skip this step you’ll end up with rubbery bites sooner than you think.

2) Don’t drown everything in lime juice. Let the shrimp sit in the citrus long enough to pick up flavor, but drain most of it before tossing with the tomatoes and avocado. Too much juice makes it watery and mutes the other flavors.

3) Salt in stages. Add a little when poaching, then taste and adjust after you mix everything. Salt brings out the tomatoes and cilantro, but it can also make the avocado go mushy if you overdo it early.

4) Prep smart to avoid soggy ceviche. Seed and chill the tomatoes, dice the onion fine and rinse if you want a milder bite, and add the avocado last just before serving. That way everything stays bright and fresh.

I Make This Easy Shrimp Ceviche Whenever It’s Too Hot To Cook Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I just made an Easy Shrimp Ceviche that's ridiculously bright and juicy with citrus, tomato, avocado and cilantro, exactly the cool, fresh bowl I crave when it's too hot to cook.

Servings

servings

Calories

257

kcal

Equipment: 1. Medium saucepan
2. Large bowl (nonreactive) for marinating
3. Mixing bowl or container for the ice bath
4. Cutting board
5. Chef’s knife
6. Measuring cups and measuring spoons
7. Slotted spoon or tongs (for removing shrimp)
8. Paper towels or clean kitchen towel for drying shrimp

Ingredients

1 pound (about 450 g) raw shrimp, peeled and deveined
4 cups water for poaching
1 teaspoon kosher salt for poaching
1 cup fresh lime juice (about 8 limes)
2 tablespoons fresh lemon juice (about 1 lemon) optional but nice
2 medium Roma tomatoes, seeded and diced
1 small red onion, finely diced (about 1/2 to 3/4 cup)
1 small jalapeño, seeded and minced (leave seeds if you like heat)
1 to 2 ripe avocados, diced
1/2 cup fresh cilantro, chopped
1 tablespoon extra virgin olive oil (optional, for silkier texture)
1/2 teaspoon kosher salt plus more to taste
1/4 teaspoon freshly ground black pepper
Ice for an ice bath after poaching
Tortilla chips or tostadas for serving, optional

Directions

Bring 4 cups water and 1 teaspoon kosher salt to a simmer in a medium saucepan, add the raw shrimp and poach just until opaque and curled, about 2 to 3 minutes depending on size; don’t overcook or they get rubbery.
Immediately transfer the shrimp to an ice bath to stop cooking, then drain and pat dry; if shrimp are large, chop into bite sized pieces, smaller shrimp can stay whole.
In a nonreactive bowl combine 1 cup fresh lime juice and 2 tablespoons fresh lemon juice if using, then add the warm shrimp and let them sit in the citrus 10 to 20 minutes until the shrimp feel slightly firmer and tasted bright; the citrus adds flavor more than "cooking" at this point.
While the shrimp are marinating, dice 2 Roma tomatoes (seed them if you don’t want excess liquid), finely dice 1 small red onion, mince 1 small jalapeño (keep seeds for heat), chop 1/2 cup cilantro, and dice 1 to 2 ripe avocados.
Drain most of the citrus from the shrimp leaving a little for flavor, then combine shrimp with the tomatoes, red onion, jalapeño and cilantro in a bowl.
Gently fold in the diced avocado so it doesn’t mash, add 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1 tablespoon extra virgin olive oil if you want a silkier texture. Taste and adjust salt, pepper or more lime juice if needed.
Let the ceviche rest in the fridge 10 to 15 minutes so flavors marry; if you like it more "citrusy" give it another 10, but don’t leave it for hours or the avocado will discolor and the texture changes.
Serve cold with tortilla chips or on tostadas, garnish with a few extra cilantro leaves and a lime wedge.
Leftovers keep well covered in the fridge for up to 24 hours but eat sooner for best texture; if it gets watery, drain a bit before serving.
Quick hacks: seed tomatoes and chill them before adding to avoid watering down the ceviche, and add avocado last to keep it bright and not mushy.

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.