Name: Shrimp Ceviche Recipe
Prep time: 10 min
Cook time: 2 min
Total time: 27 min
Cuisine: Mexican
Ingredients: 1 lb raw shrimp (peeled and deveined); 1/4 cup fresh lime juice (about 2-3 limes); 1/4 cup fresh lemon juice (about 2 lemons); Salt and pepper (to taste); 1/2 small red onion (finely diced); 3 roma tomatoes (diced); 1 medium avocado (diced); 1 jalapeno (seeds removed and minced); 1/2 cup fresh cilantro (chopped); 1 cup Clamato juice

If you’re craving something fresh, zesty, and absolutely bursting with vibrant flavors, this Shrimp Ceviche Recipe is going to become your new go-to summer favorite. Picture tender shrimp bathed in a lively mix of lime and lemon juices, mingled with crisp red onion, juicy tomatoes, creamy avocado, and a touch of jalapeño heat—all fresh, bright, and perfectly balanced. Whether you’re making it for a party appetizer or a light, refreshing meal, this dish offers a delightful symphony of textures and tastes that will instantly transport your taste buds to a sunny coastal paradise.

Ingredients You’ll Need

The image shows several clear glass bowls arranged on a white marbled surface. There is one large bowl filled with raw, peeled shrimp, which are white and slightly translucent, placed near the bottom right. Above and to the left are smaller bowls: one with bright red diced tomatoes, another with finely chopped green peppers, one with chopped red onions, and a bowl of chopped green cilantro. Next to the bowls is a small glass of red tomato juice and a whole dark purple avocado. Two slices of yellow lemon and one slice of lime are arranged at the top left. A woman's hand with a neutral skin tone is partially visible near the bowls, about to pick one. Photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is the first step to nailing this Shrimp Ceviche Recipe. Each component is simple yet essential, adding its own splash of color, flavor, or texture to create that perfect harmony in every bite.

1 lb raw shrimp: Peeled and deveined shrimp are the star here, offering a tender and meaty base for your ceviche.
1/4 cup fresh lime juice: About 2-3 limes; this adds the crucial brightness and acidity to “cook” the shrimp and bring zing.
1/4 cup fresh lemon juice: Roughly 2 lemons; complements lime with an extra citrusy punch and freshness.
1/2 small red onion: Finely diced; gives a sharp crunch and just the right sharp bite.
3 roma tomatoes: Diced; their juicy sweetness balances the acidity beautifully.
1 medium avocado: Diced; adds creaminess and a mellow richness that smooths out the tartness.
1 jalapeño: Seeds removed and minced; brings a gentle kick without overpowering the delicate shrimp.
½ cup fresh cilantro: Chopped; infuses the dish with fresh herbal notes.
1 cup Clamato juice: Provides a savory depth and tie-in to classic ceviche flavors.
Salt and pepper: To taste; perfect for seasoning and enhancing all the other flavors.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Shrimp Ceviche Recipe

Step 1: Cook the Shrimp

First things first, bring a medium pot of water to a rolling boil. Add your peeled and deveined shrimp and cook them for just 1 to 2 minutes. You want the shrimp perfectly tender, not rubbery. Once they turn pink and opaque, scoop them out and plunge them immediately into ice water to stop the cooking process—this keeps them juicy and fresh.

Step 2: Marinate in Citrus

Chop the shrimp into bite-sized pieces if they’re on the larger side, then transfer them to a glass bowl. Pour over the fresh lime juice and lemon juice—this is where the magic happens as the citrus “cooks” the shrimp further and infuses bright flavors. Cover the bowl and pop it into the fridge for at least 15 minutes to let the shrimp soak up all that vibrant goodness.

Step 3: Add Fresh Vegetables and Season

After marinating, it’s time to bring your ceviche to life. Add the finely diced red onion, juicy tomatoes, creamy avocado, minced jalapeño, and chopped cilantro into the bowl along with 1 cup of Clamato juice. Gently stir everything to combine, then season liberally with salt and freshly ground pepper. The colors should be bright, and the aromas fresh and inviting.

How to Serve Shrimp Ceviche Recipe

A metal bowl filled with a colorful shrimp ceviche mix sits on a white marbled surface. Inside the bowl, there is one layer of small, white shrimp pieces mixed evenly with bright red tomato cubes, light green avocado chunks, finely chopped red onion, and green herbs scattered throughout. The textures vary from the soft shrimp to the crisp tomatoes and creamy avocado, creating a fresh and vibrant look. A silver spoon rests inside the bowl on the right side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To up the wow factor, consider garnishing your shrimp ceviche with additional sprigs of fresh cilantro or thin lime wedges on the side. A few slices of avocado or even a sprinkle of diced jalapeño on top add both visual appeal and an extra layer of flavor that your guests will appreciate.

Side Dishes

This ceviche pairs wonderfully with crunchy tortilla chips, especially the scoop-shaped ones that help you grab every bit of the mix. It also works beautifully alongside toasted bread or even a simple green salad for a full, refreshing meal.

Creative Ways to Present

If you want to jazz things up, try serving your Shrimp Ceviche Recipe in individual clear glasses or small mason jars. Layer the ceviche with avocado slices or even a dollop of sour cream for an elegant appetizer that invites guests to dive in right away.

Make Ahead and Storage

Storing Leftovers

Leftover ceviche should be stored in an airtight container in the refrigerator and is best enjoyed within 1-2 days. The shrimp’s texture and the fresh vibe can start to diminish, so enjoy it while it’s at its peak.

Freezing

Freezing ceviche, especially one with avocado and fresh vegetables, isn’t recommended as it will alter the texture and flavor negatively. It’s best to prep fresh each time for that perfect bite.

Reheating

Ceviche is meant to be enjoyed cold, so reheating is not advised. If you want a warm shrimp treat, consider cooking shrimp separately for hot dishes and keep ceviche as the crisp, refreshing star it’s known to be.

FAQs

Can I use cooked shrimp instead of raw?

Yes, you can use pre-cooked shrimp, but keep in mind that the traditional ceviche relies on the raw shrimp “cooking” in citrus juices for that fresh texture. If you use cooked shrimp, simply mix it with the citrus and other ingredients without the marination step.

What if I don’t have Clamato juice?

If Clamato juice isn’t available, you can substitute with tomato juice mixed with a splash of clam broth or Worcestershire sauce to mimic that savory undertone, though the flavor will be slightly different.

How spicy is this Shrimp Ceviche Recipe?

The jalapeño adds a gentle warmth, but removing the seeds tones down the heat considerably. You can adjust the spiciness by using more or less jalapeño, or swap for a milder pepper if you prefer.

Can I prepare this Shrimp Ceviche Recipe ahead of time?

It’s best enjoyed fresh, but you can prep the shrimp and marinate it up to a few hours ahead. Adding avocado just before serving keeps it from turning mushy and maintains vibrant colors and texture.

What are the best chips to serve with ceviche?

Scoops-style tortilla chips are perfect for this recipe since they hold the ceviche well without breaking. Regular tortilla chips or even pita chips work nicely too, depending on your preference.

Final Thoughts

I absolutely adore sharing this Shrimp Ceviche Recipe with friends because it always impresses and feels like a little celebration of fresh, bright flavors. It’s simple enough for a quick weeknight treat but special enough to serve at your next gathering. Give it a try—you’ll love how effortlessly this dish brings a burst of sunshine to your table!

Shrimp Ceviche Recipe

Ingredients You’ll Need