This delicious Mexican Shrimp Ceviche recipe is incredibly quick and easy to make at home! Cooked shrimp, avocado, tomatoes, cucumber, cilantro, and fresh citrus juices marinate together to create a vibrant medley of flavors. Served for a Cinco de Mayo celebration, acting as a low-carb topping, or eaten straight by the spoonful, it’ll bring a bright pop of color and flavor to any meal!

A clear bowl full of an easy shrimp ceviche recipe with a tortilla chip in it.

Every time we go out to eat at a fancier Mexican restaurant, a freshly made ceviche is ALWAYS a must-order off the menu!

Whether it’s fish or shrimp ceviche doesn’t matter. Made right, they all serve as a perfectly refreshing, low-carb dish to accompany any meal.

Nothing could ever beat the incredibly fresh, authentic ceviche that we had while visiting Costa Rica this past summer. But this homemade version, carefully crafted, has come to be a very close second!

Fresh shrimp are the key to making the most of this vibrant diced vegetable medley, all soaked in the bright acidity of citrus juice. 

It’s perfect to serve as a dip or light appetizer for a Cinco de Mayo celebration, or even as a healthy meal prep to eat throughout the week! I can personally confirm, it’s also delicious served on top of grilled chicken breast, or as a surf and turf alongside a Filet Mignon or Steak Fajitas.

The ingredients for a Mexican shrimp ceviche with avocado and tomatoes.


The simple ingredients you need to make this Shrimp Ceviche recipe include:

  • Shrimp. Either white or pink shrimp can be used for this recipe. However, fresh shrimp that haven’t been frozen will taste the best, and wild shrimp will be the healthiest while in season. If they can’t be found, frozen or farm-raised will do.
  • Citrus. A blend of fresh lemon, lime, and orange juice is used as the base for the marinade. The acidity is what would typically “cook” the shrimp, but it also adds brightness and flavor to the ceviche. Freshly juiced citrus is the best option for this recipe, for its clean, vibrant flavor compared to bottled juices. 
  • Onion. A red onion is used here for color, but a sweet or white onion will also do.
  • Tomatoes. Any type of fresh tomato will work for this recipe, whether of the vine-ripened, de-seeded, cherry, or grape variety.
  • Cucumber. An English seedless cucumber is the best kind to use when making ceviche. Their uniform shape makes them easy to dice, and you can choose to leave the skin on or peel it before chopping.
  • Avocado. Mixed in at the very end, this creamy addition helps to balance out the crunch of the cucumbers and onions. Don’t leave this out!
  • Cilantro. Fresh cilantro is finely chopped, to add a wonderfully fresh herbal flavor. Cilantro is typically used in many authentic Mexican ceviche recipes.
  • Chiles. Jalapeño peppers were used for this recipe, but are completely optional if you don’t like your ceviche spicy. It can also be substituted with serrano pepper, multiple jalapeños, or whatever variety is preferred to bump up the spice level. 

Note: The recipe below is based on medium-sized, 20/24-count shrimp. If using larger or smaller shrimp, the cooking time will need to be adjusted accordingly.

A wooden cutting board with diced cucumber, tomatoes, jalapeno, avocado, and red onion.

How to Make Mexican Shrimp Ceviche

These are the steps to follow to make this Shrimp Ceviche recipe. Please see the recipe card below for more detailed ingredient amounts.

Boil Shrimp

Most ceviche recipes start with raw seafood which is “cooked” by the acidic marinade through a process called denaturation.

This recipe, however, will ask you to boil the shrimp ahead for 1-2 minutes before allowing the marinade to finish the job. This ensures they are cooked all the way through, and that any potential bad bacteria has been killed. 

This also speeds up the preparation time for the ceviche overall, by shortening the amount of time the shrimp must marinate.

To boil the shrimp, make sure that they have been peeled, deveined, and had their tails removed.

Bring a medium to large pot of water to a boil on the stovetop. Add the shrimp carefully, and let them boil for 1-2 minutes.

Once they turn pink and begin to curl, drain them immediately into a strainer, and set them aside to cool. Be sure not to over-cook them, or they can turn rubbery instead of soft. 

Pre-boiled pink shrimp drained in a small strainer.

Make Marinade

Cut the citrus fruits into halves or quarters, depending on size, and juice them all into individual containers for more accurate measurement. Combine the citrus juices, olive oil, and salt in a very large bowl.

Before adding the shrimp, taste-test the marinade by using a small piece of cucumber or lettuce. Adjust to taste, if needed.

When the shrimp are cooled completely to room temperature, chop them into small, bite-sized pieces and toss them in the marinade. Allow the shrimp to marinate in the bowl for 10 minutes in the refrigerator.

Chop and Mix

While the shrimp are marinating, dice the tomatoes, cucumber, and onion into bite-sized pieces. Carefully seed and mince the chiles, if using them.

Mix the vegetables in with the shrimp and marinade, tossing well to ensure even coverage. Allow the ceviche to marinate in the fridge for another 10 minutes.

While waiting, dice the avocado and mince the cilantro. Stir them in with the rest of the ceviche just before serving.


Meal Prep and Storage

  • To Prep-Ahead: Shrimp ceviche ingredients can be prepared up to a day or two in advance if stored in the fridge, but wait to mix in the marinade, cilantro, and avocado until ready to serve.
  • To Store: Place leftovers in an airtight container with the surface covered by plastic wrap, and store in the refrigerator for up to 2-3 days. The plastic keeps the avocado from being exposed to air and turning brown.
  • To Freeze: Given the delicate nature of so many of the ingredients, it is not recommended to freeze shrimp ceviche.


Is ceviche made with raw shrimp?

Since the citrus juices will “cook” the shrimp by a process called denaturation, you can technically use raw shrimp and other seafood in ceviche.  However, this recipe calls for using boiled shrimp that are completely cooked through so it will be ready in less time.

How do you know when shrimp are done cooking?

Shrimp will turn from translucent and grey-brown to opaque and pinkish-white once cooked through. They will also be firm to the touch and no longer squishy.

How long should ceviche be marinated?

If using raw seafood in your ceviche recipe, you’ll want to make sure to marinate it for at least 30 minutes or up to two hours. The length of time you marinade the ceviche depends primarily on how small or large the seafood pieces are.

Is ceviche healthy for you?

Besides being gluten-free, dairy-free, sugar-free, and low-carb, this Shrimp Ceviche with Avocado is also low in calories! Coming in at only 133 calories/serving, this simple appetizer or main dish is loaded with veggies and seafood, making it an awesome low-calorie recipe.

Can you overcook shrimp ceviche?

It is indeed possible to “overcook” shrimp ceviche by leaving it to marinate for too long. This is why ceviche is best when prepared shortly before eating, as marinating for more than a couple of hours could render the shrimp tough and rubbery.

Shrimp ceviche is mixed thoroughly in a large glass bowl before being served.

Expert Tips and Tricks

  • Chop it evenly. It’s important to dice all of the ingredients to roughly the same size, so they can marinate evenly and be distributed through each bite.
  • Use multiple acids. Using both lemon, lime, and orange juice gives ceviche a well-rounded, refreshing flavor that lime juice alone can’t create.
  • Boil the shrimp. While unconventional, pre-boiling the shrimp shortens the marinating time and kills any lingering bacteria clinging to them.
  • Add creamy avocado. Many ceviche ingredients are crisp and crunchy, so tossing in some avocado adds a nice soft, creamy texture to the dip.
  • Make homemade chips. Baked tortilla chips are perfect for scooping up ceviche, but are also extremely easy and healthy to make yourself!

Make it a Meal

Shrimp ceviche is traditionally served as a dish with Baked Tortilla Chips, but there are many other ways to enjoy this low-carb recipe:

  • It can be paired alongside a grilled chicken breast, Filet Mignon, or Steak Fajitas for an amazing surf and turf.
  • Serve it as a light and refreshing protein to accompany Cilantro Lime Rice
  • The bright, delicate flavors of the ceviche can also be left to shine on their own, made into lettuce-wrap tacos. It can also be enjoyed directly, by the spoonful!
An appetizer bowl full of a shrimp and avocado Mexican dip recipe surrounded by tortilla chips.

More Mexican Dip Recipes

Shrimp ceviche is just one of many bright and flavorful dip or salsa recipes that can be enjoyed, whether for Cinco de Mayo or a weekday treat:

Tap stars to rate!

5 from 7 votes

Easy Shrimp Ceviche Recipe

This delicious Mexican Shrimp Ceviche recipe is incredibly quick and easy to make at home! Cooked shrimp, avocado, tomatoes, cucumber, cilantro, and fresh citrus juices marinate together to create a vibrant medley of flavors.
Yield 8 servings
Prep 10 minutes
Total 30 minutes
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  • 1 lb. shrimp* 20/24 count, peeled, deveined, tails removed
  • ½ cup lime juice fresh
  • 2 Tbsp. lemon juice fresh
  • ¼ cup orange juice fresh
  • 2 Tbsp. olive oil
  • 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
  • ½ tsp. salt to taste


  • Bring a large pot of water to a boil.
  • Add shrimp to boiling water and cook for 1-2 minutes, or until shrimp turn a light pink color and are cooked through.
  • Immediately remove shrimp so they stop cooking. Once shrimp are cool enough to touch, cut shrimp into bite-sized pieces.
  • Combine lime juice, lemon juice, orange juice, olive oil, shrimp and salt in a large bowl. Marinade in the refrigerator for 10 minutes.
  • While the shrimp are marinading, finely dice the tomatoes, cucumber, onion, and jalapeño.
  • Mix vegetables in with the shrimp. Marinade in refrigerator for at least another 10 minutes.
  • Just before serving, stir in avocado and cilantro. Serve with baked tortilla chips or over chicken and enjoy!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 7 votes



  • You can also use smaller or larger shrimp as long as you adjust the boil time accordingly.
  • More than one jalapeño may be used for a spicier ceviche. 

Meal Prep and Storage

  • To Prep-Ahead: Shrimp ceviche can be prepared up to a day or two in advance if stored in the fridge, but wait to cut and mix in the cilantro and avocado until ready to serve. 
  • To Store: Place leftovers in an airtight container with the surface covered by plastic wrap, and store in the refrigerator for up to 2-3 days. The plastic keeps the avocado from being exposed to air and turning brown.
  • To Freeze: Given the delicate nature of so many of the ingredients, it is not recommended to freeze shrimp ceviche.


Calories: 133kcal, Carbohydrates: 5g, Protein: 12g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 142mg, Sodium: 563mg, Potassium: 241mg, Fiber: 1g, Sugar: 1g, Vitamin A: 305IU, Vitamin C: 19.5mg, Calcium: 91mg, Iron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
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Recipe Rating


    1. Yay! So happy to hear you enjoyed the recipe, Dorothy! It’s definitely popular here, too. Thanks so much for taking the time to leave a comment and rating!

  1. What do you do with leftover liquid from marinade? Should I spill it out or does it get absorbed when you add tomatoes, avocado, etc?

    1. There shouldn’t be a ton of liquid leftover. It’s ok to have some marinade in the final dish, though. If it’s more than you prefer, you can drain some out.

    1. It will last for up to 2-3 days. After this time the avocado will start to brown. Hope you enjoy the recipe!

  2. 5 stars
    Greeting from Plymouth, UK.
    Been making this for a while now, but just wanted to share that it’s on our New Years Eve snacking list. Take care.

    1. Oh that’s so awesome to hear! I hope you and yours had a very Happy New Year. Thank you for your comment and rating 🙂

  3. 5 stars
    I just made the recipe (without the jalapeño, too spicy) and it’s marinating right now ! When I was cutting up the ingredients everything smelled so good ! Reminded me of that date when I ate ceviche with my boyfriend ( can’t see him right now because of the current situation) but this brings memories and it makes me very happy ! Smells the exact same !

    1. Isn’t that amazing how food/smells can bring back memories! So happy you enjoyed the recipe, Ines. And thank you for your comment and rating!

  4. Hi there! This looks mouth watering. I will be making this for a potluck tomorrow and was wondering if I make it a day before and keep it in the refrigerator? Thanks!

    1. Yes, Brenda! You totally can. If you want your avocado to be more firm and bright green, I would wait until an hour or two before serving to add it in. Hope you have a wonderful potluck dinner 🙂