The ceviche connoisseur gave it two thumbs up!!
I may love ceviche, but Justin is an absolute connoisseur of it. So much so that when we vacationed in Costa Rica last year, we tried 6 different restaurants’ versions in 4 days. (Yes, 6. In 4 days.)
So when I casually mentioned I had a really great shrimp ceviche recipe I’d come up with years ago, he was… skeptical. But one tortilla chip scoop in, his eyes lit up. I’d nailed the marinade he couldn’t stop raving about.
Here’s the thing, though. I’ve been making this recipe with cooked shrimp for years because the raw version always made me a little nervous. After that trip, I finally tried it raw the way it’s traditionally done, and it really is worth it.
I’ll walk you through both ways so you can pick what feels right for you.
Raw or cooked shrimp? Let’s talk about it.
Real talk: I made this with fully cooked shrimp for years because “cooking” raw shrimp in citrus juice low-key freaked me out. If you’re in that camp, I get it.
Here’s what finally changed my mind. The acid in the lime juice (plus a little lemon and orange) denatures the proteins in the shrimp the same way heat does. It turns pink, turns opaque, and firms up. That’s “cooked” in ceviche.
The trick? Dice the shrimp really small… I’m talking pea-sized pieces. The smaller the cut, the less distance the acid has to travel, so it cooks through faster and more evenly. Then marinate in the citrus juices for 20-30 minutes in the fridge, stirring once or twice. You’ll know it’s ready when every piece is fully pink and opaque with no gray or translucent bits.
One thing worth mentioning:
Quality matters. Start with the freshest raw shrimp you can get (wild-caught if possible, ideally from a fish counter you trust).
Still not sold? No sweat. I’ll walk you through the boiled/already-cooked shrimp version too. Same bright, citrusy result, just with a shorter marinade since the shrimp is already cooked through.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Shrimp. Look for raw, peeled, and deveined shrimp in the 25/30-count range (medium-sized). Previously frozen shrimp is actually a smart pick for ceviche — commercial flash-freezing kills parasites, which is the same reason sushi-grade fish is frozen before serving raw. Either white or pink shrimp works. Wild-caught when it’s in season will give you the best flavor, but farm-raised is a fine backup. Whatever you choose, make sure it smells clean and briny (never fishy or ammonia-like), and grab it from a fish counter you trust.
- Citrus. A blend of fresh lemon, lime, and orange juice makes up the marinade. The acidity is what “cooks” the raw shrimp (and brings all that bright flavor no matter which method you use). Freshly juiced is the way to go here — bottled juices will taste flat in comparison.
- 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. Stirred in at the very end, it adds a creamy richness that balances out the crunch of the cucumber and onion. The one ingredient I’d never skip.
- Cilantro. Fresh cilantro is finely chopped, to add a wonderfully fresh herbal flavor. Cilantro is typically used in many authentic Mexican ceviche recipes.
- Chiles. I use jalapeño peppers here, but they’re completely optional if you don’t like your ceviche spicy. They can also be substituted with serrano peppers, multiple jalapeños, or whatever variety is preferred to bump up the spice level.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep the shrimp.
Start with peeled, deveined, 25/30-count shrimp. How you prep them depends on which method you’re going with.
For raw shrimp: Pat the shrimp dry and dice into small pea-sized pieces on a clean cutting board. The smaller the dice, the faster and more evenly the citrus will cook the shrimp through.
For cooked shrimp: Bring a pot of water to a boil and drop in the shrimp for 1-2 minutes, just until pink and curled. Drain in a colander and let them cool completely before handling. Don’t overcook or the shrimp will turn rubbery.
Once cool, dice the shrimp into the same pea-sized pieces.
Make the marinade and add the shrimp.
Juice the lemon, lime, and orange into separate containers for accurate measuring, then whisk together in a large bowl with olive oil and salt. Taste with a piece of cucumber or lettuce and adjust if needed.
Add the diced shrimp to the marinade and stir to coat. Cover and chill in the fridge for 20-30 minutes for raw shrimp (or 10 minutes for cooked), stirring once or twice.
Pro Tip: For raw shrimp, you’ll know it’s ready when every piece is fully pink and opaque with no gray or translucent bits.
Love this citrus juicer!
Anytime a recipe calls for more than one citrus fruit, this little tool is a serious time-saver!
It squeezes out way more juice than squeezing by hand, catches the seeds so they don’t end up in your bowl, and knocks out a lemon in about 5 seconds flat.
Dice the veggies.
While the shrimp marinates, dice the tomato, cucumber, and red onion. Mince the cilantro and jalapeño (if using).
Aim for the same small dice as the shrimp. That’s how you get a little bit of everything in every chip-scoop.
Stir it all together.
Add the diced veggies and jalapeño to the bowl with the shrimp and marinade. Stir gently to combine, then chill for another 10 minutes to let the flavors come together.
Add the avocado last.
Right before serving, fold in the diced avocado and any remaining cilantro.
Then serve it up with some homemade baked tortilla chips or baked tostada shells and dig in!
Pro Tip: Save this step for last — the citrus will slow the avocado from browning, but it won’t stop it completely, so you want that creamy texture at its best when it hits the table.
FAQs
Traditionally, yes. The citrus juices “cook” the shrimp through a process called denaturation, where the acid transforms the proteins the same way heat does. This recipe walks you through both methods: raw shrimp (the authentic approach) and pre-boiled shrimp (a safer-feeling shortcut). Both taste great.
Yes, as long as you source quality shrimp and let it marinate long enough to fully “cook.” The acid in the citrus denatures the proteins in raw shrimp, killing most harmful bacteria. For extra peace of mind, look for previously frozen shrimp. Commercial flash-freezing kills parasites, which is the same reason sushi-grade fish is frozen before serving raw. If you’re still nervous, the pre-boiled shrimp method in this recipe is a great starting point.
Absolutely. In fact, most “fresh” shrimp at the seafood counter has already been previously frozen and thawed. For raw ceviche specifically, previously frozen shrimp is actually a smart choice because commercial freezing kills parasites. Just thaw the shrimp completely in the fridge before dicing.
Cooked shrimp will turn from translucent and grey-brown to opaque and pinkish-white, and feel firm to the touch instead of squishy. The same visual cues apply whether you’re boiling the shrimp in water or “cooking” raw shrimp in citrus juice.
It depends on whether your shrimp is raw or pre-cooked, and how small the pieces are. For raw shrimp diced into pea-sized pieces, 20-30 minutes in the fridge is the sweet spot. For pre-boiled shrimp, 10 minutes is plenty, just enough to let the citrus flavor soak in.
Yes, it’s possible to “overcook” ceviche by letting it marinate too long. After a couple of hours in the citrus, the shrimp can turn tough and rubbery. This is why ceviche is best made shortly before serving.
The shrimp and marinade are best made fresh on the day you plan to serve it, especially if you’re using raw shrimp. But you can prep the veggies (tomatoes, cucumber, onion, jalapeño, cilantro) a day in advance and store them separately in the fridge. When you’re ready to serve, combine everything, let it chill for 10 minutes, and fold in the avocado right before serving.
Keep shrimp ceviche in an airtight container in the fridge for 2-3 days. Press plastic wrap directly over the surface to help prevent the avocado from browning.
What to serve with it?
Shrimp ceviche is traditionally scooped with something crunchy, but it also plays beautifully as a light meal or starter. A few of my favorite ways to serve it:
- Pile it on Baked Tortilla Chips, tostadas, or crunchy plantain chips for easy scooping.
- Spoon it into halved avocados for a pretty (and low-carb!) appetizer presentation.
- Wrap it up in butter lettuce leaves for a fresh, taco-style handheld.
- Serve it alongside Cilantro Lime Rice and Steak Fajitas for a full Mexican-inspired spread.
- Or honestly, just grab a spoon. No shame.
Tap stars to rate!
Easy Shrimp Ceviche Recipe
email this recipe!
Equipment
Ingredients
- 1 pound raw shrimp peeled, deveined, and finely diced
- ½ cup lime juice fresh (about 4-5 limes)
- ⅓ cup orange juice fresh
- 2 tablespoons lemon juice fresh
- 1 teaspoon salt divided
- 1 cup seedless cucumber finely diced
- 1 cup tomatoes finely diced
- ½ cup red onion finely diced
- 1-2 jalapeños seeded and finely diced, optional
- ½ cup fresh cilantro finely chopped
- 2 garlic cloves minced
- ¼ teaspoon black pepper
- 2 avocados peeled, pitted, and diced
Instructions
- In a large bowl, toss the diced shrimp with the lime, orange, and lemon juice plus ¾ teaspoon salt. Spread into an even layer so every piece is submerged, then cover and refrigerate for 20-25 minutes, stirring once or twice, until the shrimp turn fully pink and opaque. (Prefer cooked shrimp? See recipe notes below.)1 pound raw shrimp, ½ cup lime juice, ⅓ cup orange juice, 2 tablespoons lemon juice, 1 teaspoon salt
- Remove from the refrigerator and stir in the cucumber, tomatoes, red onion, jalapeño (if using), cilantro, garlic, the remaining ¼ teaspoon salt, and black pepper. Mix until evenly combined.1 cup seedless cucumber, 1 cup tomatoes, ½ cup red onion, 1-2 jalapeños, ½ cup fresh cilantro, 2 garlic cloves, 1 teaspoon salt, ¼ teaspoon black pepper
- Gently fold in the diced avocado just before serving so it holds its shape.2 avocados
- Serve immediately with homemade tortilla chips or tostadas, or refrigerate for 15-30 minutes to allow the flavors to meld.
Tap stars to rate!
Video
Notes
- Cooked shrimp option: If you prefer not to use raw shrimp, bring a pot of salted water to a boil and cook the shrimp for 2-3 minutes, or until pink and opaque. Drain, transfer to an ice bath to stop the cooking, then dice into small pea-sized pieces and add to the citrus juices in Step 1. Marinate for just 10-15 minutes before continuing with Step 2.
- Dice size matters: Finely dicing all of the ingredients ensures you get a little bit of everything in each bite and gives the ceviche a more cohesive, restaurant-style texture.
- Don’t over-marinate: The citrus acid continues to “cook” the shrimp even after they turn pink. Going past 45 minutes will make the shrimp tough and rubbery.
- Avocado tip: Add the avocado just before serving to keep it from browning and getting too soft.
- Adjust acidity: Lime and orange juice levels can be adjusted slightly depending on preference. Add more lime for a brighter, tangier flavor or more orange juice for a touch of sweetness.
- Storage: Store in an airtight container in the refrigerator for up to 24 hours. The texture of the shrimp will firm up the longer it sits. Add fresh avocado just before serving leftovers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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:
I can’t wait to try the ceviche dip looks fresh and delicious. How many limes you use 1 or 2 and how many lemon and half cup oranges. Thank you
Can’t wait to hear what you think! 1 lime equals roughly 2 tablespoons of juice while 1 medium-sized orange will yield 1/3-1/2 cup of juice. Hope you enjoy the recipe!
This recipe says 8 servings. How many onces/cups is a single serving?
Hi! I am not sure exactly how many ounces are in a serving but if you have a kitchen scale you can always weigh the entire batch and divide by 8! Hope this helps 🙂
Will this taste as good with defrosted prefrozen already cooked shrimp ? Or will it not taste as fresh?
It definitely will not taste quite as fresh, but it just depends on how picky of a shrimp eater you are! I’m not too picky and wouldn’t mind, but my hubby on the other hand would be able to tell immediately! lol
Hola, can I put fish in the ceviche too? Gracias!
Hi Michelle! If you are putting raw fish in the recipe you will need to follow a slightly different method and marinade it for the required amount of time to “cook” the fish. However, you can definitely put cooked fish in this recipe with no alterations to the recipe!
How much is a serving, what size is 1 serving in oz?
Hi Bryant! Wonderful question. I honestly do not know the exact serving size in ounces, but 1/8th of the recipe will be roughly 1/2 cup of ceviche. This is for an appetizer portion, so if eating for dinner – you might want to double to serving size! Hope this helps 🙂
I haven’t made ceviche in quite awhile and do absolutely approve of boiling the shrimp! Better safe than sorry right? Already pinned this – looks like a good one!
Absolutely!! Especially when it comes to shrimp. Definitely don’t want to eat raw shrimp!
Can you make this a day ahead of time?
You absolutely can, Staci! Shrimp has a slightly shorter shelf life than most meats so you’ll definitely want to enjoy it with a few days of making.
I make this ceviche recipe at once or twice every year when I go down to Mexico. I love how the avocado creates a delicious creamy texture. I’m a huge fan of ceviche and order it at restaurants quite often, but I still think this is the best recipe out there!!
Great job London! 👌
I bet the shrimp in Mexico are incredible!! I’m so happy you have enjoyed the recipe so much. Thanks for the comment and rating!!
Great recipe!!! I didn’t have orange juice and it still came out very great!!!
Yay, Linlee!! I am so happy you enjoyed it. Thanks so much for your comment!
This looks so fresh and good. I love ceviche and will have to try this soon!
It is SO incredibly fresh! Can’t wait to hear what you think!
I’m glad I cooked the shrimp as you suggested.
Last time I tried a raw shrimp recipe and was too worried to enjoy it.
Also I put my secret ingredient of worcestershire sauce in mine, which gives it a unique taste, at least to me.
Thanks for a great recipe to start with.
Yay, Sarah! I’m so happy you enjoyed the recipe. Worcestershire sauce sounds like a great idea! Thanks so much for your comment and rating!