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A clear bowl full of an easy shrimp ceviche recipe with a tortilla chip in it.
5 from 11 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.

Course Appetizer, Main Course, Snack
Cuisine Mexican, Seafood
Prep Time 10 minutes
Marinading 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 133 kcal


  • 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


  1. Bring a large pot of water to a boil.

  2. Add shrimp to boiling water and cook for 1-2 minutes, or until shrimp turn a light pink color and are cooked through.
  3. Immediately remove shrimp so they stop cooking. Once shrimp are cool enough to touch, cut shrimp into bite-sized pieces.
  4. Combine lime juice, lemon juice, orange juice, olive oil, shrimp and salt in a large bowl. Marinade in the refrigerator for 10 minutes.

  5. While the shrimp are marinading, finely dice the tomatoes, cucumber, onion, and jalapeño.

  6. Mix vegetables in with the shrimp. Marinade in refrigerator for at least another 10 minutes.

  7. Just before serving, stir in avocado and cilantro. Serve with baked tortilla chips or over chicken and enjoy!

Recipe Video

Recipe Notes

  • 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.
Nutrition Facts
Easy Shrimp Ceviche Recipe
Amount Per Serving
Calories 133 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 142mg47%
Sodium 563mg24%
Potassium 241mg7%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 12g24%
Vitamin A 305IU6%
Vitamin C 19.5mg24%
Calcium 91mg9%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.