Shrimp Ceviche

5 from 2 votes

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Fresh shrimp is marinated with lime juice, avocado, bell pepper, onion, and herbs for an easy, light and bright ceviche.

Glass bowl of colorful Shrimp Ceviche.

This shrimp ceviche is so fresh and simple to make, with colors and flavors that just sparkle. Shrimp ceviche is essentially shrimp that has been cured, or “cooked”, with citrus juice. 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.

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).

Shrimp Ceviche on a table in a green glass bowl.

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. 

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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. 
  • 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 – If raw onion is too strong for you, soak the chopped onion in a bath of ice water before adding to take the edge off.
  • 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.
  • Salt & pepper – To taste.
Woman holding tortilla chip loaded with colorful Shrimp Ceviche.

How to Make Shrimp Ceviche

  1. Dice the shrimp: Cut the shrimp into ¼-inch pieces and place in a medium bowl.
  2. Marinate: 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. 
Woman pouring lime juice onto shrimp in a bowl.
  1. 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.
Woman using a wooden spoon to stir a glass bowl of Shrimp Ceviche ingredients.

FAQs

Does ceviche contain raw shrimp?

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.

Is shrimp ceviche healthy?

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.

What is the best shrimp to use for shrimp ceviche?

You should only make ceviche with the absolute freshest shrimp (or any fish or seafood). The success and excellence of ceviche start with the quality of the fish. If you are lucky enough to get fresh shrimp right from the water, hooray! This is a great way to make use of them. However, know that most shrimp sold even at seafood counters was previously frozen and simply defrosted before being displayed on the ice. Make sure to defrost it safely and use the shrimp right away.

Make-Ahead and Storage

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, and then after about 24 hours, the acid in the lime juice with start to break down the shrimp. It will start to become mealy after a couple of days.

Shrimp Ceviche and tortilla chips on a table with two glasses.

What to Serve With Shrimp Ceviche

Woman spooning Shrimp Ceviche onto a tortilla chip.

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5 from 2 votes

Shrimp Ceviche

Fresh shrimp is marinated with lime juice, avocado, bell pepper, onion, and herbs for an easy, light and bright ceviche.
Prep Time: 15 minutes
Cook Time: 0 minutes
Marinating Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8 People
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Ingredients 

  • 1 pound very fresh peeled and deveined medium to large shrimp
  • cup fresh lime juice
  • 1 tablespoon honey
  • 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 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 ¼-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 get 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, and then after about 24 hours, the acid in the lime juice with start to break down the shrimp, and it will start to become mealy after a couple of days.

Nutrition

Calories: 105kcal, Carbohydrates: 6g, Protein: 12g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 91mg, Sodium: 70mg, Potassium: 315mg, Fiber: 2g, Sugar: 3g, Vitamin A: 270IU, Vitamin C: 14mg, Calcium: 44mg, Iron: 1mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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