If you are craving a fresh, zesty, and colorful dish that feels like a celebration in every bite, this Easy Shrimp Ceviche Recipe is going to become your new go-to favorite. Combining perfectly cooked shrimp with a lively mix of citrus juices, crunchy vegetables, and creamy avocado, this dish shines with bright flavors and delightful textures that come together effortlessly. Whether you’re whipping it up for a casual lunch, a party appetizer, or a light dinner, this recipe is ready in minutes and brings a refreshing taste of coastal goodness to your table.
Ingredients You’ll Need
The beauty of this Easy Shrimp Ceviche Recipe is in its simplicity and balance. Each ingredient plays a crucial role, from the juicy shrimp to the fresh herbs and citrus that give the dish its signature tang and vibrant color. Here’s what you’ll gather to make this quick, flavorful masterpiece.
- 1 pound shrimp (20/24 count, peeled, deveined, tails removed): These plump shrimp provide the perfect tender, slightly sweet base for the ceviche.
- ½ cup lime juice (fresh): The star citrus that adds bright acidity and helps “cook” the shrimp further in the marinade.
- 2 tablespoons lemon juice (fresh): Adds a complimentary zest and balances the lime’s tartness with a subtle tang.
- ¼ cup orange juice (fresh): Brings a touch of sweetness and softens the sharpness of the other citrus juices.
- 2 tablespoons olive oil: A hint of richness that smooths out the flavors and adds a silky texture.
- ½ cup red onion (finely diced): Adds a crisp bite and a splash of color, brightening the overall mix.
- 1 jalapeño (seeded, finely diced): Gives a gentle kick of heat without overpowering the dish.
- 1 cup tomatoes (finely diced): Juicy and slightly sweet, these provide freshness and texture.
- 1 cup seedless cucumber (finely diced): Adds a cooling crunch that pairs beautifully with the spicy jalapeño.
- 1 cup avocado (finely diced): Creamy and rich, avocado mellows the acidity and adds luscious softness.
- ½ cup cilantro (finely chopped): Fresh and herbal, cilantro brings that unmistakable ceviche aroma and flavor.
- ½ teaspoon salt (to taste): Enhances all the natural flavors and balances the citrusy sharpness.
How to Make Easy Shrimp Ceviche Recipe
Step 1: Cook the Shrimp
Start by bringing a large pot of water to a rolling boil. When ready, add your shrimp and let them cook for just 1 to 2 minutes until they turn a lovely light pink and are fully opaque. This quick cooking gives the shrimp that ideal tender texture that’s just firm enough to hold up in the ceviche.
Step 2: Prepare the Shrimp
Immediately remove the shrimp from the boiling water to stop the cooking process and let them cool enough to handle. Then chop the shrimp into bite-sized pieces that will be easy to scoop up with chips or fork bites. This is where the ceviche starts coming together in both flavor and look.
Step 3: Make the Marinade
In a large bowl, combine the fresh lime juice, lemon juice, orange juice, olive oil, and salt. Add the chopped shrimp to this vibrant marinade and place it in the refrigerator for 10 minutes. This brief marinating time allows the shrimp to soak up those gorgeous citrus notes while keeping their tender snap.
Step 4: Chop the Vegetables
While the shrimp bathes in the citrus, finely dice the tomatoes, cucumber, red onion, and jalapeño. The fresh crunch of these vegetables provides the perfect contrast to the silky shrimp and creamy avocado that’s coming next.
Step 5: Combine and Marinate Again
Gently fold the diced vegetables into the shrimp mixture and return to the refrigerator. Let everything mingle for at least another 10 minutes so all those flavors have a chance to marry together beautifully.
Step 6: Add Final Touches
Just before serving, stir in the diced avocado and freshly chopped cilantro. These last additions add creaminess and brightness, rounding out the dish perfectly and giving it that stunning, fresh ceviche appeal.
How to Serve Easy Shrimp Ceviche Recipe
Garnishes
Enhance your Easy Shrimp Ceviche Recipe with a few simple garnishes that add complexity and fun. Sprinkle extra cilantro leaves or thin slices of jalapeño on top for heat. A few lime wedges on the side bring out more citrus punch, and a scattering of diced red onion adds a bit of crunch and color pop.
Side Dishes
This ceviche pairs beautifully with crisp baked tortilla chips, fresh tostadas, or crunchy plantain chips for that ultimate snacking experience. You can also serve it over a bed of mixed greens for a light lunch or alongside grilled chicken or fish for a more substantial meal that stays bright and refreshing.
Creative Ways to Present
Want to impress your guests? Serve the ceviche in individual small glasses or mini mason jars for an elegant appetizer presentation. For a casual gathering, scoop it onto crispy endive leaves or cucumber rounds for bite-sized snacks that are both pretty and delicious. The colorful mix looks stunning anywhere you set it down.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Easy Shrimp Ceviche Recipe in an airtight container in the refrigerator. It’s best enjoyed within one day to retain its fresh, zesty flavors and crisp textures. Over time, the avocado may darken and the shrimp could become less tender, so plan to savor it shortly after making.
Freezing
Freezing this shrimp ceviche is not recommended because the fresh vegetables and avocado will lose their texture and become mushy. For the best experience, enjoy this dish fresh or refrigerated but never frozen.
Reheating
Since this is a cold, fresh dish, reheating is not necessary or advised. If you want to serve again, simply give it a gentle stir and perhaps a squeeze of fresh lime juice to brighten it back up before serving cold.
FAQs
Can I use cooked shrimp instead of raw shrimp for this Easy Shrimp Ceviche Recipe?
Yes! If you prefer, you can start with cooked shrimp and simply marinate them in the citrus juices to absorb flavor. The original recipe calls for quickly boiling raw shrimp to keep the texture fresh, but cooked shrimp works fine too as long as they are not overcooked.
Is it possible to make this Easy Shrimp Ceviche Recipe spicier?
Absolutely. You can leave the seeds in the jalapeño or add a bit of finely diced serrano pepper for an extra kick. Another great option is to add a dash of hot sauce or chili flakes right before serving.
How long should I marinate the ceviche for optimal flavor?
The recipe suggests two rounds of marinating: first with just shrimp for 10 minutes, and then with vegetables for at least another 10 minutes. Marinating longer than an hour is possible but might start to overcook the shrimp and soften the veggies too much.
Can I substitute any ingredients in this Easy Shrimp Ceviche Recipe?
Yes! If you don’t have some citrus juices, lemon or lime alone work well. You can swap cucumber with jicama for crunch or omit the avocado if desired. Just keep the balance of acidity and texture in mind for the best results.
What’s the best way to serve this ceviche at a party?
Serving this Easy Shrimp Ceviche Recipe in individual cups or on small spoons makes it perfect for parties. Pair with colorful chips or sliced veggies for dipping, and it will be a crowd-pleaser that’s easy to handle and enjoy.
Final Thoughts
I really hope you give this Easy Shrimp Ceviche Recipe a try because it’s one of those dishes that feels fresh, vibrant, and effortlessly impressive. The combination of citrus-kissed shrimp with crisp veggies and creamy avocado is truly something special, and making it is almost as fun as eating it! Whether it’s for weekday meals or weekend gatherings, this ceviche brings a burst of sunshine to your table every time.
Print
Easy Shrimp Ceviche Recipe
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 22 minutes
- Yield: 8 to 8.8 servings
- Category: Appetizer
- Method: Boiling and Marinating
- Cuisine: Mexican
Description
This Easy Shrimp Ceviche Recipe offers a refreshing and zesty seafood dish perfect for warm weather or as a light appetizer. Fresh shrimp are briefly cooked and marinated in a citrusy mix of lime, lemon, and orange juices, combined with crisp vegetables and creamy avocado, delivering vibrant flavors and a delightful texture.
Ingredients
Seafood and Marinade
- 1 pound shrimp (20/24 count, peeled, deveined, tails removed)
- ½ cup fresh lime juice
- 2 tablespoons fresh lemon juice
- ¼ cup fresh orange juice
- 2 tablespoons olive oil
- ½ teaspoon salt (to taste)
Vegetables and Garnish
- ½ cup red onion (finely diced)
- 1 jalapeño (seeded, finely diced)
- 1 cup tomatoes (finely diced)
- 1 cup seedless cucumber (finely diced)
- 1 cup avocado (finely diced)
- ½ cup cilantro (finely chopped)
Instructions
- Boil Water: Bring a large pot of water to a rolling boil to prepare for cooking the shrimp.
- Cook Shrimp: Add the peeled and deveined shrimp to the boiling water and cook for 1-2 minutes until they turn light pink and are cooked through, ensuring they remain tender and not overcooked.
- Cool and Chop Shrimp: Quickly remove the shrimp from boiling water to stop cooking. Once cooled enough to handle, chop the shrimp into bite-sized pieces to prepare for marinating.
- Marinate Shrimp: In a large bowl, combine lime juice, lemon juice, orange juice, olive oil, shrimp, and salt. Refrigerate and let the shrimp marinate for 10 minutes to absorb the citrus flavors.
- Prepare Vegetables: While the shrimp marinates, finely dice the tomatoes, cucumber, red onion, and jalapeño to add freshness and crunch to the ceviche.
- Combine Vegetables and Continue Marinating: Mix the diced vegetables into the marinated shrimp and refrigerate for at least another 10 minutes to meld the flavors together.
- Add Avocado and Cilantro Before Serving: Just before serving, gently stir in the diced avocado and chopped cilantro for creaminess and a herbal burst. Serve chilled with baked tortilla chips or over chicken for a complete and delicious meal.
Notes
- Use fresh citrus juices for the best flavor impact.
- Do not overcook the shrimp; they should be just cooked through to maintain a tender texture.
- Adjust jalapeño quantity to preferred spice level.
- Serve immediately after adding avocado to prevent browning.
- Ceviche is best consumed fresh but can be stored in the fridge for up to 1 day.
