Shrimp Ceviche
on May 10, 2024, Updated Jul 24, 2025
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This fresh and zippy shrimp ceviche is the no-cook appetizer of the summer. It’s bright, citrusy, just the right amount of spicy, and ridiculously easy to pull together. Perfect for a party, a light lunch, or a low-stress dinner when it’s too hot to turn on the stove.
If there were ever a dish made for summer, shrimp ceviche would be it. It’s light, bright, no-cook, and comes together with a handful of ingredients — shrimp, citrus juice, onions, cilantro, and a little heat (if you want!). Ceviche is the kind of recipe that feels fancy, but secretly takes about 20 minutes of hands-on time (and zero stove or oven). Whether you serve it in a big bowl with chips or spooned into individual cups for a breezy appetizer, shrimp ceviche is your best friend for easy entertaining, beach house dinner, or just making something cool and fresh on a hot summer’s night.
This shrimp ceviche is so fresh and simple to make, with colors and flavors that just sparkle. Shrimp ceviche is essentially shrimp that’s cured (or “cooked”) with citrus juice. You can use raw shrimp, which is traditional, or if you prefer, cooked shrimp works as well.
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Ceviche is common throughout South America, Central America, and Mexico. It goes well with other dishes from those regions, such as Tostones, Grilled Mexican Street Corn, or a Pisco Sour to drink. Frankly, that combo would be a meal that I would eat on repeat.
What's In This Post?
Shrimp Ceviche: Fresh shrimp is marinated (basically “cooked”) with lime juice, and combined with avocado, bell pepper, onion, and herbs for an easy, light and bright ceviche.
Ingredients
- Shrimp – Fresh shrimp are best if you can get them. You can, however, make shrimp ceviche with frozen and defrosted shrimp, as long as you defrost the shrimp properly and use them within hours of defrosting them. You can also use cooked shrimp if you prefer (safer if there are health concerns, quicker to marinate).
- Lime juice – The acid in the lime juice breaks down the proteins in the shrimp, just like they are being cooked with heat. Lime (or other citrus) juice is what sets ceviche apart from other raw fish preparations.
- Honey – Adds sweetness to balance out the dish.
- Bell pepper – Adds a fresh crunch and good texture.
- Red onion
- Avocado – The smooth, rich flavor of diced avocado pairs perfectly with this ceviche.
- Cilantro or parsley – Use whatever you have on hand (or that you like!), as both herbs are perfect in this recipe.
- Hot Sauce – Almost any hot sauce will be great in this recipe, so use your favorite. I like Melissa’s Costa Azul Hot Sauce in ceviche.
Kitchen Smarts
If raw onion is too strong for you, soak the chopped onion in a bath of ice water before adding it to the ceviche to take the edge off.
How to Make Shrimp Ceviche
- Dice and marinate the shrimp: Cut the shrimp into 1/4-inch pieces and place in a medium bowl. Add the lime juice, honey, bell pepper, and red onion and toss to combine. Marinate in the fridge for at least 4 hours and up to 24, tossing when you have a chance.
- Finish and serve: Just before serving, gently stir in the avocado, cilantro or parsley, and hot sauce. Season with salt and pepper to taste. Serve chilled in small bowls, with chips, or on lettuce.
Things to Know About Making Shrimp Ceviche
In a way, yes. When fish or seafood is marinated in something acidic, the acid in the marinade “cooks” the fish. The acid in the lime juice denatures the proteins in the shrimp in the same way that they break down when they are heated. So, in essence, the lime juice is, in fact, “cooking” the fish, only without heat.
Ceviche is very healthy — usually no carbs, no saturated fat (and maybe no fat at all, though this shrimp ceviche recipe has healthy fats from the avocado). Shrimp is high in protein, and the lime juice provides vitamin C. And it’s low-carb, keto, paleo, and just plain good for you.
Yes! In fact, using pre-cooked shrimp is a great shortcut and totally safe. Traditional ceviche “cooks” raw seafood in citrus juice, but pre-cooked shrimp makes the recipe faster and ensures a consistent texture. Just be sure not to let it marinate too long; 20 to 30 minutes is perfect.
If your shrimp is already cooked, 15 to 30 minutes is plenty of time for the shrimp to become infused with bright citrusy flavor. If you’re using raw shrimp, it should marinate in the citrus juice for at least 30 minutes, preferably 1 hour, until it turns opaque and firm (meaning it’s fully “cooked” in the acid).
Shrimp ceviche is best eaten within 1 day of making it. If you’re using cooked shrimp, you can store leftovers in an airtight container in the fridge for up to 2 days. After that, the texture starts to degrade. Avoid freezing it – it just doesn’t bounce back well.
Yes, but not too far ahead. Make it a few hours before serving and keep it chilled. Add herbs like cilantro right before serving for the freshest flavor.
How to Serve Shrimp Ceviche
Ceviche shines when served cold, in small bowls or glasses, with tortilla chips, on tostadas, in lettuce cups, or even spooned over avocado halves. Add a few lime wedges and a sprinkle of flaky sea salt, and you’re in business.
Ceviche is great to eat straight with a fork, folded into a toasted tortilla, or scooped up with plantain or tortilla chips. I also like wrapping a small amount in cup-shaped pieces of lettuce and eating them just like that (oh, yes, also so virtuous and paleo and low carb and all that jazz).
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Shrimp Ceviche
Ingredients
- 1 pound very fresh peeled and deveined medium to large shrimp
- ⅓ cup fresh lime juice
- 1 tablespoon honey
- ⅓ cup minced bell pepper (any color)
- ½ cup minced red onion
- 1 avocado (diced)
- ¼ cup chopped fresh cilantro or parsley
- dash hot sauce (or to taste)
- Kosher salt and freshly ground black pepper (to taste)
To Serve:
- Tortilla or plantain chips or scoop sized pieces of lettuce such as bibb or butter
Instructions
- Cut the shrimp into 1/4–inch dice. Place in a medium bowl.
- Add the lime juice, honey, bell pepper, and red onion and toss to combine well. Marinate in the fridge for at least 4 hours and up to 24, tossing when you have a chance.
- Just before serving, gently stir in the avocado, cilantro or parsley, and hot sauce. Season with salt and pepper to taste, and serve chilled in small bowls, or with chips, or on lettuce.
Notes
- When fish or seafood gets marinated in something acidic, the acid in the marinade “cooks” the fish. The acid in the lime juice denatures the proteins in the shrimp in the same way that they break down when they are heated. So, in essence, the lime juice is in fact “cooking” the fish, only without heat.
- Ceviche is best eaten between 4 and 24 hours after making. Keep ceviche in the fridge when marinating. Also, keep leftover ceviche refrigerated. Ceviche is best eaten within 48 hours of making.
- However, the texture of ceviche will change as it sits in the acidic marinade, first with the seafood becoming firmer. Then, after about 24 hours, the acid in the lime juice will start to break down the shrimp, and it will begin to become mealy after a couple of days.
