Shrimp Ceviche, or ceviche de camaron, combines plump shrimp, red onion, tomatoes, bell pepper, and cilantro with a bright citrus marinade of fresh lime, lemon, orange, and grapefruit juice. This light, healthy, and easy appetizer is perfect with tortilla chips, avocado, or plantain chips.
This refreshing shrimp ceviche is an ideal summertime dish. Bite-sized cooked shrimp are tossed with chopped tomatoes, thinly sliced onion, diced green pepper, jalapeño if you like heat, and plenty of cilantro, then dressed with freshly squeezed citrus. There’s no stove required when you use cooked shrimp, so it’s a fast, flavorful option anyone can make.
What is Shrimp Ceviche?
Shrimp ceviche is a type of ceviche made with shrimp instead of fish. Ceviche (pronounced “seh-VEE-chay”) is a Latin American preparation where seafood is marinated in citrus juice—most commonly lime and lemon—which firms the protein and infuses it with bright flavor. Typical additions include onions, chiles, cilantro, and tomatoes.
Is Shrimp Ceviche Safe to Eat?
Food safety is important with any ceviche. There are three common ways to prepare shrimp safely for ceviche:
- Use very fresh, sushi-grade shrimp (or shrimp caught and handled properly). Traditional ceviche relies on citrus to “cook” raw seafood, but citrus alone may not eliminate all bacteria, parasites, or other hazards.
- Blanch raw shrimp in boiling water for 1 minute, then cool—this reduces risk while preserving texture.
- Use pre-cooked shrimp, which is the quickest and safest option and eliminates the need for lengthy marinating.
Following one of these methods will make shrimp ceviche safe and enjoyable.
Ingredients
See the recipe card below for full measurements.
- Onion – thinly sliced white or red onion.
- Shrimp – cooked shrimp chopped into bite-sized pieces, or raw shrimp prepared as described above.
- Tomatoes – Roma or other firm tomatoes, seeded and chopped.
- Bell pepper – diced (optional).
- Jalapeño or serrano – seeded and diced if you want heat.
- Fresh lime juice – primary citrus for flavor.
- Lemon, orange, grapefruit juice – orange and grapefruit add sweetness and complexity; optional.
- Cilantro – finely chopped, used in the marinade and for garnish.
- Salt and pepper – to taste.
- For serving – tortilla chips, tostadas, or fried green plantain chips; or scoop into lettuce cups for a low-carb option.
How to Make Shrimp Ceviche
Using cooked shrimp keeps this recipe quick and simple.
1. Soak the onions: Thinly slice the onion and place it in a medium bowl with 2 teaspoons of salt. Cover with water and let sit 10–15 minutes to mellow the flavor. Drain, rinse, and add to a large bowl.
2. Combine ingredients: Add the chopped shrimp, tomatoes, diced bell pepper, jalapeño (if using), orange, grapefruit, lemon, and lime juices, cilantro, and a pinch of salt and pepper to the bowl with the onions. Stir to combine.
3. Chill: Cover and refrigerate for at least 30–60 minutes to let the flavors meld.
4. Season and serve: Taste and adjust salt and pepper. Serve chilled with tortilla chips, plantain chips, on tostadas, or in lettuce cups with avocado.
Tips and Tricks
- Make lime (or lemon) the primary citrus for its acidity; add orange or grapefruit for balance if desired.
- Try additions like finely chopped cucumber, corn, or diced avocado just before serving.
- Marinate for at least 30 minutes for best flavor; using cooked shrimp shortens required time.
- Cut ingredients into small, scoopable pieces so ceviche is easy to eat with chips or spoons.
- For a low-carb serving, use lettuce cups and sliced avocado instead of chips.
How to Serve Shrimp Ceviche
Ceviche is often served with sides like sweet potatoes and corn when enjoyed as a main dish. As an appetizer, offer tortilla chips, tostadas, fried plantains, or simply spoon it into lettuce cups. Fresh avocado is a classic accompaniment.
Storage and Make-Ahead
Shrimp ceviche keeps in the refrigerator for up to 48 hours, but is best within 24 hours. You can prepare it up to 12 hours ahead for convenience; store in an airtight container and add avocado just before serving to prevent browning.
More Shrimp Recipes
- Air fryer coconut shrimp with dipping sauce
- Honey sriracha shrimp
- Shrimp étouffée
- Creamy Parmesan shrimp risotto
- Honey garlic shrimp
- Spicy Mexican stewed shrimp
If you try this Shrimp Ceviche recipe, please leave a comment — feedback is always welcome.
Shrimp Ceviche Recipe
Ingredients
- 1 small white onion, thinly sliced
- 2 teaspoons salt
- 2.5 pounds cooked shrimp, peeled, deveined, and chopped into bite-size pieces
- 4 Roma tomatoes, seeded and chopped
- 1 green bell pepper, seeded and diced
- 1 jalapeño, seeded and diced (optional)
- 1 orange, juiced
- 1 grapefruit, juiced
- 2 lemons, juiced
- 10 limes, juiced
- 1 small bunch fresh cilantro, finely chopped
- Salt and pepper, to taste
- Tortilla chips or fried green plantain chips, for serving
Instructions
- Soak the onions: Place sliced onion in a bowl with 2 teaspoons salt, cover with water and soak 10–15 minutes. Drain, rinse, and add to a large mixing bowl.
- Combine remaining ingredients: Add shrimp, tomatoes, bell pepper, jalapeño, orange, grapefruit, lemon, and lime juices, cilantro, and a dash of salt and pepper. Mix to combine.
- Rest and marinate: Cover and refrigerate for 30–60 minutes so the flavors meld.
- Serve: Taste and adjust seasoning. Serve with tortilla chips, plantain chips, tostadas, or in lettuce cups.
Notes
- Best enjoyed within 24 hours; safe up to 48 hours refrigerated in an airtight container.
Nutrition
Carbohydrates: 22 g |
Protein: 41 g |
Fat: 3 g |
Cholesterol: 476 mg |
Sodium: 1475 mg
Nutrition info is an approximation.