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Shrimp Ceviche

When it’s too hot to cook, all I want is a quick and fresh meal to cool me down. Shrimp Ceviche is perfect for those days because it requires zero cooking – although we’re cheating a little here – but it’s bright, fresh, and zesty. It’s very beginner-friendly: all you have to do is chop the vegetables and toss them together.

Is Ceviche Safe to Eat?

Traditionally, ceviche is made by marinating raw seafood in citrus juice. It’s not cooked, but it isn’t raw either. Cooking requires heat, but citric acid, just like heat, is an agent of a chemical called denaturation. That means the acid from the citrus juice alters the protein structure of the seafood, turning the flesh firm and opaque. Basically “cooking” it without the need for heat. This process takes only a few minutes, but we’re cheating here: instead of doing the traditional way and relying on citrus juice to cook the shrimp, we’re quickly cooking the shrimp in boiling water, and then marinating it in lime juice.

The denaturation method might not kill all lingering bacteria, so this way you don’t have to worry about it not being safe to eat. When making traditional ceviche it’s crucial to use the freshest seafood, and that can be challenging sometimes, so this is an easy way to get around it.

An Easy Ingredients List

Super straightforward, you only need a very few simple ingredients for this shrimp ceviche: tomatoes, onions, add cucumbers add a nice crunchy texture to the creamy avocado. Feel free to add lime zest, and adjust ingredients to taste. I like adding a generous amount of fresh cilantro and jalapeño, for a nice kick.

a few notes

Start by cooking the shrimp. Bring a large pot of salted water to a boil and cook the shrimp just until cooked through, about 3 minutes. If you leave them in the pot too long they’ll get tough and overcooked.

Meanwhile, chop the veggies and add them all to a large bowl. Add the lime juice and season with salt and pepper, making sure to taste and adjust seasonings. Dice the avocado right before serving and gently toss it all together.

Shrimp Ceviche

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 1 lb medium shrimp, peeled and deveined
  • 2 tomatoes
  • 1/2 cucumber
  • 1 avocado
  • 2 limes (or 1 lemon), juiced
  • 1/2 red onion
  • 1 small jalapeño
  • 1/2 cup chopped cilantro
  • salt
  • freshly cracked black pepper
  • tortilla chips, for serving


  1. Make the shrimp: bring a large pot of salted water to a boil over high heat. Fill a medium bowl with ice water, set aside. Add the shrimp into the boiling water and cook just until opaque and pink, 2 to 3 minutes. Drain the shrimp and add into the ice water to stop the cooking.
  2. Once cooled, remove the shrimp from the water and dry with paper towels. Cut into bite-sized pieces. Place them in a large bowl.
  3. Finely chop the onion, cucumber, jalapeño, and tomatoes.
  4. Add chopped veggies to the bowl with the shrimp.
  5. Add in the lime juice and cilantro. Toss to combine. Season with salt and pepper.
  6. Cover and refrigerate for at least 1 hour, until ready to use.
  7. Just before serving, dice the avocado.
  8. Gently mix in diced avocado.
  9. Serve with tortilla chips.

Tips & Tricks: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

If you make this Shrimp Ceviche please be sure to leave a comment! I’d love to hear from you and I love responding to every comment. And don’t forget to also tag me on Instagram. I’d love to see your photos!

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  1. Pingback: Prosciutto & Cheese Croissant Sandwich - from a small kitchen

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