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Shrimp Ceviche

Shrimp ceviche with pink cooked shrimp cured in lime and lemon juice, then tossed with red onion, jalapeño, cilantro, tomato, avocado, and cucumber. A bright, citrus-forward Peruvian-Mexican appetizer served chilled with crunchy tortilla chips.
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Prep Time 20 minutes
resting 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican, Peruvian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 2 lb large shrimp, peeled and deveined Cook until just pink and opaque.
Citrus cure
  • 1 cup fresh lime juice Use fresh juice for best aroma.
  • 0.5 cup fresh lemon juice Balances the lime tang.
Vegetables and aromatics
  • 0.5 red onion, thinly sliced Thin slices keep the bite crisp.
  • 2 count jalapeños, minced Use 2 for mild heat or 3 for more.
  • 0.5 cup fresh cilantro, chopped Add at the end for vivid color.
  • 1 tomato, diced Dice small for even mixing.
  • 0.5 count avocado, diced Add gently so it stays creamy, not mashed.
  • 0.5 cup diced cucumber Adds crunch and freshness.
Seasonings
  • 1 tsp salt Season to taste for a balanced citrus hit.
  • 0.5 tsp black pepper Use freshly ground if possible.
Serving
  • 1 Tortilla chips for serving Chill briefly or serve immediately for crunch.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the shrimp
  1. Bring a pot of salted water to a boil, then add the shrimp and cook for 2-3 minutes until pink and cooked through. You should see the shrimp turn opaque as they finish cooking.
  2. Drain the shrimp and cool immediately in ice water for 1-2 minutes. The shrimp should feel cool to the touch before you cut them.
  3. Cut the shrimp in half lengthwise. This helps them absorb the citrus faster and improves the texture in each bite.
Cure in citrus
  1. Place the cooked shrimp in a non-reactive bowl and pour the lime and lemon juice over them. Make sure the shrimp are mostly covered by the juices.
  2. Cover the bowl and refrigerate for 20 minutes. The shrimp will look more vibrant and slightly firmer as they cure.
Add fresh mix-ins and season
  1. Add the red onion, jalapeños, cilantro, tomato, avocado, and cucumber to the bowl. Spread everything evenly so the citrus coats all the mix-ins.
  2. Season with salt and black pepper, then gently toss to combine. Stop as soon as the juices look evenly distributed and avoid mashing the avocado.
Serve
  1. Serve the shrimp ceviche chilled with tortilla chips or tostadas. Plate in a chilled glass or bowl and garnish with visible lime and cilantro if desired.

Notes

Pro tip: cool the shrimp immediately in ice water so the curing process doesn’t keep overcooking the texture. Refrigerate covered and eat within 1-2 days for best citrus brightness; freezing is not recommended because the avocado and cucumber texture softens. For a dairy-free option, keep it as written (it’s naturally dairy-free) and use gluten-free tortilla chips if needed.