Oh, how I adore ceviche, particularly this Shrimp Ceviche. It’s light, healthy, fresh, tangy, and absolutely delicious!
I am surprised to say that this is the first ceviche recipe I’ve shared on my blog. How is that even possible? And, y’all… this ceviche is bright, beautiful and has a fabulous flavor.
Table of Contents
I’ve always made ceviche using shrimp. I prefer the texture of it in ceviche but, again, ceviche is ceviche and I’ll eat it with any fish I can find. The trick to using shrimp and it not being too tough is how I cut it, it just really makes a huge difference in the texture. Resulting in the most amazing shrimp ceviche.
Now, this recipe has a bit of a kick to it, so it’s not for the faint of heart. I love spice — y’all know that , so I do prefer my ceviche with a kick to it. If you want a more mild touch to your ceviche, see my notes at the bottom of the recipe! Now, if you like some heat to it, you’re going to love the extra step of blending the serrano pepper with the lime and lemon juice. It adds an element of flavor to this ceviche that really makes it a home run!
Ingredients:
- Peeled, Deveined, and Tail-Off Shrimp
- Red Onion
- Fresh Cilantro
- Serranos Peppers
- English Cucumber
- Fresh Lime Juice
- Fresh Lemon Juice
- Dried Oregano
- Salt
- Freshly Ground Black Pepper
- Avocado ( optional )
Step-by-Step:
Step One: Cut the Shrimp
Cut the shrimp in half lengthwise (so it makes two thin slices of shrimp) and then cut each half into 3-4 smaller pieces, depending on how chunky you want your ceviche!
Step Two: Blend the Serrano-Citrus Mixture
In a food processor, add the lime juice, lemon juice, and one serrano pepper (seeds removed). Blend until smooth.
Looking for more coastal inspiration? Explore our delicious seafood recipes here.
Step Three: Combine the Ceviche + chill
Place shrimp in a large bowl. Add the serrano pepper-citrus mixture, red onion, cilantro, the remaining serrano pepper (seeds removed and diced small), cucumber, oregano, salt, and pepper. Gently toss the ceviche. Cover and refrigerate for at least an hour to let the flavors come together and for the shrimp to cook through in the acid from the lime juice.
Step Four: Add the Avocado, Adjust Seasoning, and Serve!
Before serving, add the diced avocado and adjust salt and pepper, as needed. Serve as desired!
Recipe FAQs:
This is my first attempt at making ceviche. Do I actually use raw shrimp?
Absolutely! You start with raw shrimp and let the magic happen with the lime juice. The acidity naturally “cooks” the shrimp to perfection!
Is this recipe compliant with Whole30?
Indeed! To ensure it’s Whole30 compliant, enjoy it with a fork or serve it over leafy greens as a refreshing ceviche salad.
I can’t handle very spicy food. Is there a way to make this milder?
To make a milder ceviche, simply leave out the second diced serrano pepper—this recipe uses two.
I prefer it extra spicy! Any suggestions?
If you’re like me and crave extra spice, try leaving the seeds in the serrano pepper when blending it with the lime and lemon juice!
Shrimp Remoulade Lettuce Cups!
Hope you all love this Shrimp Ceviche! It’s perfect when enjoyed with a Clayton Margarita!
Pro Tips for Perfect Shrimp Ceviche
- Use High-Quality Shrimp
Opt for fresh or flash-frozen wild-caught shrimp. Pre-cooked shrimp saves time, but raw shrimp marinated in lime juice adds authenticity and deeper flavor (just ensure proper marination for safety). - Chop Ingredients Uniformly
Dice your shrimp and vegetables (like tomatoes, onions, and cucumbers) evenly for better texture and presentation. - Fresh Citrus Juice Only
Always use freshly squeezed lime or lemon juice, bottled juice lacks the brightness and acidity needed to “cook” the shrimp properly and add vibrant flavor. - Marinate with Precision
- Pre-cooked shrimp: Marinate for 15–30 minutes to let flavors blend.
- Raw shrimp: Marinate in lime juice for at least 30–45 minutes, or until shrimp turns opaque and firm.
- Drain for the Perfect Texture
After marinating, drain excess citrus juice before adding herbs and vegetables to avoid a soupy texture. - Add Avocado Last
Gently fold in diced avocado just before serving to avoid browning and mushiness. - Chill Before Serving
Let the ceviche rest in the fridge for 10–15 minutes before serving. Cold enhances the flavor and texture. - Customize the Heat
Adjust the spiciness with jalapeños or serrano peppers. Remove seeds for less heat or keep them for a spicy kick. - Serve Smart
Serve with tortilla chips, tostadas, or in chilled glasses with a spoon for a modern, elegant touch. - Use a Glass or Non-Reactive Bowl
Avoid metal bowls which can react with citrus and alter the flavor.
For More Shrimp Recipes:
shrimp ceviche
Ingredients
- Peeled Deveined, and Tail-Off Shrimp
- Red Onion
- Fresh Cilantro
- Serranos Peppers
- English Cucumber
- Fresh Lime Juice
- Fresh Lemon Juice
- Dried Oregano
- Salt
- Freshly Ground Black Pepper
- Avocado optional
Instructions
- Slice the shrimp lengthwise to create two thin pieces, then chop each slice into 3-4 smaller chunks, depending on your desired chunkiness.
- In a food processor, combine the lime juice, lemon juice, and one serrano pepper (with seeds removed). Blend until the mixture is smooth.
- Combine the shrimp in a large bowl with the serrano pepper-citrus blend, red onion, cilantro, diced serrano pepper (without seeds), cucumber, oregano, salt, and pepper. Carefully mix the ceviche ingredients. Cover and chill for at least an hour, allowing the flavors to meld and the shrimp to be “cooked” by the juice’s acidity.
- Prior to serving, incorporate the avocado and season with additional salt and pepper to taste.
Notes
Nutrition Information (Per Serving)
- Calories: 180 kcal
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 140mg
- Sodium: 550mg
- Total Carbohydrates: 10g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 22g
Note: Nutrition values are approximate and may vary based on ingredients used.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Shrimp Ceviche – FAQs
1. Can I use raw shrimp for ceviche?
Yes! Raw shrimp is traditional. Just be sure to marinate it in fresh lime juice until it turns opaque and firm—usually 30–45 minutes. This “cooks” the shrimp using acid.
2. Is it safe to eat raw shrimp ceviche?
When marinated properly in acidic lime or lemon juice, the shrimp becomes safe to eat. For added safety, use high-quality, sushi-grade shrimp or blanch it briefly before marinating.
3. Can I use pre-cooked shrimp?
Absolutely. Pre-cooked shrimp is a quick and convenient option. Just marinate for 15–30 minutes to let the flavors blend—no need to “cook” it in citrus.
4. How long does shrimp ceviche last in the fridge?
Shrimp ceviche is best enjoyed fresh but can be stored in an airtight container for up to 2 days. The texture may change slightly over time.
5. Can I make it ahead of time?
Yes, but don’t add avocado or delicate herbs until right before serving to keep it fresh and vibrant.
6. What can I serve with shrimp ceviche?
Tortilla chips, tostadas, plantain chips, or even lettuce cups work well. It also pairs great with cold beer or a margarita!
7. Can I freeze shrimp ceviche?
Freezing is not recommended. The texture of the shrimp and vegetables will suffer, and citrus can turn bitter after freezing.
8. What if I don’t like cilantro?
No problem—swap it with fresh parsley or basil for a different but still fresh herb flavor.