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This easy Shrimp Ceviche Recipe is a bright, refreshing ceviche recipe made with cooked shrimp, lime, lemon, orange juice, tomatoes, red onion, cilantro, jalapeño, creamy avocado, and crunchy jicama. Just chop, toss, and let it marinate, no stovetop needed. Prep time: 15 minutes (best served the same day).
I fell in love with ceviche after eating it on vacation in Mexico, and I’ve tested this version over and over to keep it fast, consistent, and crowd-friendly. Using cooked shrimp makes it approachable for everyone, and the orange-citrus blend keeps the flavor bright without turning overly tart.
Table of Contents
- Author’s Note My Favorite Ceviche
- How to Make This Shrimp Ceviche Recipe (Easy Ceviche Recipe Method)
- What is Shrimp Ceviche?
- Is the Shrimp in ceviche raw?
- Ingredient Substitutions for Ceviche
- Kellie’s Shrimp Ceviche Variations
- How to Serve Ceviche
- More Easy Shrimp Recipes
- Shrimp Ceviche Recipe
- Make Ahead and How to Store Ceviche
My wife was concerned about eating ceviche, until I made it with your recipe. She absolutely loved it! Thank you
– eric
Author’s Note
My Favorite Ceviche
I’m a huge fan of making shrimp dishes on the regular because shrimp cooks quickly, allowing me to get dinner on the table in a hurry. These Shrimp Tostados are on regular rotation lately because they take minutes to prepare and I only have pan to clean.
And when I’m entertaining, I love to serve up these Garlic Roast Shrimp Cocktail because shrimp soaks up all the flavors when you cook them making it a pleasant surprise from the usual shrimp cocktail recipes. And also….one pan to clean.
We also love this Grilled Shrimp with easy Romesco because it’s absolutely mess free!
But the winner of all shrimp dishes has got to be this quick easy Shrimp Ceviche recipe because…..no cooking required.The flavor is out of this world and it takes just minutes of hands on time. AND you only have one bowl to clean. I thought about how to make shrimp ceviche in the easiest way I possibly could!
How to Make This Shrimp Ceviche Recipe (Easy Ceviche Recipe Method)
This shrimp ceviche comes together in minutes, here are the key steps that make it taste extra fresh every time:
- Use cooked shrimp for speed and consistency. Since the shrimp is already cooked, you’re really letting it marinate and absorb flavor (not relying on acid alone to “cook” it).
- Don’t skip the orange juice. Lime and lemon bring the punch, and orange juice rounds it out so the citrus tastes bright, not mouth puckering tart.
- Seed your tomatoes (and chop evenly). Removing the watery center of tomatoes helps keep ceviche crisp instead of runny.
- Add avocado at the end. It stays creamy and holds its shape best when folded in right before serving.
- Taste before you salt. The citrus changes everything, give it a quick taste (with a chip!) and then season.
What is Shrimp Ceviche?
Ceviche is a classic dish popular throughout Latin America, made by marinating seafood in citrus juice and tossing it with fresh ingredients like onion, tomato, cilantro, and peppers. In many traditional versions, the seafood is raw and the citrus “cures” it.
This shrimp ceviche is my easy, reliable take on the classic: I use cooked shrimp so it’s quick, consistent, and a little more approachable, while still delivering that bright, zippy ceviche flavor.
I also wanted to punch up the flavor of my Shrimp Ceviche a bit more by adding in finely diced jalapeños, chopped jicama for crunchy sweetness and creamy avocado. The traditional flavors are there, as is, the burst of fresh citrus juice that’s a staple in ceviches.
Is the Shrimp in ceviche raw?
In traditional ceviche, raw seafood is often “cooked” in citrus juice (the acid changes the texture and appearance). For this recipe, the shrimp is already cooked, so you’re marinating it for flavor—not relying on citrus for food safety.
Food-safety note: If you’re pregnant, immunocompromised, or serving kids/older adults, using cooked shrimp is the safest option. If you choose to make ceviche with raw seafood, use high-quality seafood from a trusted source and consume it promptly.
Ingredient Substitutions for Ceviche
If you’re looking for something a little on the mild side, you can substitute the jalapeño for a bell pepper or skip it altogether. I just like a little heat in my ceviche recipes but it’s not a total necessity.
Jicama is a crispy root vegetable also known as a Mexican turnip that looks like potato. They’re usually found with the avocados and other ethnic produce at your local grocery store. They taste a bit like an apple with a similar texture so if you can’t find them at your store you can substitute a peeled and chopped apple, any variety will work but I would lean towards a Granny Smith for the tartness alone.
I have had traditional ceviche recipes in Mexico and I have to say that THIS recipe blows away anything I’ve had anywhere else.
Kellie’s Shrimp Ceviche Variations
Want to switch it up? These are easy, reader-friendly options:
- Citrus swap: all lime for sharper citrus flavor, or keep the orange juice for a smoother citrus finish.
- Make it mild: swap jalapeño for bell pepper.
- Make it spicier: use serrano, or leave jalapeño seeds in.
- More crunch: add diced cucumber (seeded) or extra jicama.
- Fruity twist: fold in diced mango or pineapple for sweet and spicy balance.
How to Serve Ceviche
I like to make a big batch of this easy shrimp ceviche when I have friends over and serve with a bowl full of tortilla chips so guests can dig right in. Or I just pile a few spoonfuls right onto a romaine leaf, taco style, for a light lunch or dinner.
You could also pile it high on a tortilla for a fresh take on tacos or serve alongside these Birria Tacos to add a big of freshness.
More Easy Shrimp Recipes
And if you’re working on your weekly meal planning….you should definitely add this easy Shrimp Fried Rice or my favorite Singapore Rice Noodles with Shrimp….both are take out fake outs that will save you time AND money!
We also love this easy Hunan Shrimp for a quick weeknight dinner!
If you love this recipe as much as we do….be sure to follow us on Instagram to see more of our FAVORITE RECIPES!
Shrimp Ceviche Recipe
Equipment
- chef's knife
- cutting board
- whisk
- spatula
- measuring cup
Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 1/4 cup fresh lemon juice, about two lemons
- 1/4 cup fresh lime juice, about 3 limes
- 1/2 cup fresh squeezed orange juice
- 4 whole plum tomatoes, seeds removed and diced
- 2 whole jalapeno peppers, seeds and vein removed, minced
- 1 cup diced jicama, or diced peeled apple
- 1/2 cup chopped fresh cilantro
- 1/4 cup finely chopped red onion
- 1 avocado, pitted and diced
- kosher salt and fresh ground pepper
Instructions
- Chop the shrimp into 1/2 inch pieces and transfer to a bowl. Set aside.
- In a small bowl, whisk together the lemon, lime and orange juice to combine. Pour 1/2 cup of the citrus juice over the shrimp and toss to combine. Allow the shrimp to marinade in the juice for 15 minutes.
- Add the seeded tomato, jalapeño, jicama (or apple), cilantro and red onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes. Stir in the avocado just before serving and remaining juices.
- Season the ceviche with salt and pepper, to taste. Serve immediately with tortilla chips, if desired.
- Shrimp Ceviche is best enjoyed the same day it’s made.
Video
Notes
- Best served same day: The flavor is brightest and the texture is crispiest the day it’s made.
- Make ahead: Chop vegetables and juice citrus up to 1 day ahead, store separately, then combine and marinate shortly before serving. Add avocado at the end.
- Storage: Refrigerate leftovers in an airtight, non-reactive container for up to 1–2 days (texture softens over time).
- Don’t freeze: Freezing changes the texture of the shrimp and vegetables.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Make Ahead and How to Store Ceviche
This ceviche is at its absolute best the day you make it, but you can prep parts in advance.
Make ahead:
- Chop the vegetables (and juice the citrus) up to 1 day ahead.
- Store everything separately in the fridge.
- Combine and marinate shortly before serving.
- Add avocado at the end so it stays fresh and green.
Storage:
- Do not freeze – the vegetables and shrimp won’t thaw well.
- Refrigerate leftovers in an airtight, non-reactive container for up to 1-2 days. The texture softens over time (still tasty, just less crisp).
This is how I make mine, too! The only difference is, I add diced english cucumber; seeds removed. It adds an even fresher flavor. So good! Thanks for sharing.
Love the addition of cucumber! So happy you liked it!