Shrimp Ceviche Recipe

By
Ubish Yaren
Ubish Yaren
Ubish Yaren
Ubish Yaren born and raised in Mexico. He is a former sous chef specializing in Mexican food with a huge passion to show and share the importance of Mexican food for the world. Ubish does food tours in Mexico City and believes that the best taco is the one you are eating now.
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Updated on 01/14/23
Tested by Tara Omidvar
Shrimp Ceviche in a bowl, served with a side of chips

The Spruce Eats / Diana Chistruga

Prep: 30 mins
Cook: 0 mins
Marinate: 60 mins
Total: 90 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
336 Calories
24g Fat
13g Carbs
20g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 336
% Daily Value*
Total Fat 24g 31%
Saturated Fat 4g 18%
Cholesterol 160mg 53%
Sodium 779mg 34%
Total Carbohydrate 13g 5%
Dietary Fiber 5g 18%
Total Sugars 4g
Protein 20g
Vitamin C 27mg 134%
Calcium 95mg 7%
Iron 1mg 6%
Potassium 692mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There are many different ways to prepare shrimp ceviche in Mexico. Different styles abound along both coastlines of the country. This version, however, is probably the most common style: Raw shrimp marinated in lime juice with chopped tomatoes, cucumber, onion, serrano, and cilantro.

Shrimp ceviche is most often served in tall cocktail classes with tostadas or salty crackers.

When you marinate the shrimp in the lime juice mixture, the citric acid in the lime juice denatures the protein in the shrimp, which creates the same change in texture as heat cooking. This is the basic concept behind ceviche. The lime juice does not necessarily kill bacteria or parasites, so you still want to be sure to use the freshest fish available. Ceviche is not recommended for immunocompromised people.

Always eat ceviche on the day that you make it, preferably within four hours. Use the freshest shrimp possible, or use frozen and thawed shrimp, but freshly-caught within a day or two is ideal. You can also poach shrimp before marinating it.

"This shrimp ceviche is very refreshing and full of citrusy, spicy flavors. Great with tortilla chips! Depending on your taste, you can add more chile. There is no cooking in this recipe but there is lots of chopping which I kinda enjoyed. Halve the recipe if you are serving less people." -Tara Omidvar

Shrimp Ceviche/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 pound peeled and deveined shrimp, cut into 1/2-inch pieces

  • 1/2 cup freshly squeezed lime juice

  • 2 medium tomatoes, coarsely chopped

  • 1/2 medium cucumber, peeled, seeded, and coarsely chopped

  • 1/2 medium red onion, thinly sliced

  • 1/2 medium avocado, diced

  • 1 medium serrano chile, thinly sliced

  • 1/2 cup coarsely chopped fresh cilantro

  • 100 milliliters (about 7 tablespoons) olive oil

  • Kosher salt, to taste

  • Tostadas, tortilla chips, or saltines, for serving, optional

Steps to Make It

  1. Gather the ingredients.

    Shrimp Ceviche ingredients in bowls

    The Spruce Eats / Diana Chistruga

  2. Combine the shrimp and lime juice in a medium non-reactive bowl. Cover the bowl and marinate, refrigerated for 1 hour.

    Shrimp and lime juices in a glass bowl

    The Spruce Eats / Diana Chistruga

  3. Strain the shrimp (reserve the liquid) and add the tomato, cucumber, onion, avocado, serrano, cilantro, and olive oil. Fold the mixture together. Adjust the seasoning with salt to taste.

    Shrimp, tomato, cucumber, onion, avocado, serrano, cilantro, and olive oil in a glass bowl

    The Spruce Eats / Diana Chistruga

  4. Add back some of the reserved liquid, if desired. Serve with tostadas, tortilla chips, or saltines. 

    Shrimp Ceviche in a bowl, served with a side of chips

    The Spruce Eats / Diana Chistruga

Caution With Ceviche

The acidic marinade may not kill all the bacteria, so ceviche is not recommended for people who are pregnant or immunocompromised; in these cases, we recommend poaching the shrimp, first.

Ceviche With Cooked Shrimp

Poach the shrimp for 1 to 2 minutes in salted, boiling water. Remove with a slotted spoon directly into an ice bath to stop the cooking; then transfer the shrimp to the citrus marinade.

Storing

  • Once ceviche is finished marinating, it should be eaten right away.
  • Do not store in refrigerator or attempt to freeze for later.

Make Ahead

You can prepare the chopped ingredients (except for the avocado) a day or two ahead, but do not add the fish until the day you plan to eat it.

What’s the difference between ceviche and aguachile?

Ceviche and aguachile are very similar, but they differ in small details. Aguachile is much spicier, and the marinade includes cucumber, chile pepper, and cilantro blended together (or crushed in a molcajete). Ceviche can include sweeter ingredients like fruit.

Can you make ceviche with cooked shrimp?

Yes, you can use pre-cooked shrimp. We do not recommend using frozen shrimp.

How do you serve ceviche?

Ceviche is typically served in a cocktail glass with tostadas or crackers on the side.