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Shrimp Ceviche

Shrimp Ceviche is fresh and perfect for summer. It’s a simple dinner made in about an hour and a half using bold ingredients that pack a ton of flavor. You can also serve it as a salad for a potluck or as an easy appetizer with tortilla chips and lime wedges!

Pair shrimp ceviche as an appetizer before a meal of Mexican Grilled Chicken Salad or Coconut Lime Chicken and Summer Vegetable Couscous. Or maybe serve alongside our Simple Yellow Rice Recipe for a light lunch or dinner!

Top down view of a bowl of chopped shrimp dip.

Shrimp Ceviche

You may be wondering, what exactly is ceviche? Ceviche is a dish popular in South and Central America (originating in Peru) that uses citrus juices to marinate and essentially cure or “cook” raw fish.

Now if you’re in a landlocked region, fresh shrimp may be a little harder to come by, so our version does actually cook the shrimp instead of letting the acidic lime juice do the work for us.

However, it’s still mixed with fresh veggies and tastes amazing! Jalapeños give this dish a bit of spice while the cilantro and tomatoes supply a fresh earthy flavor. The lime juice creates a zesty taste that pairs wonderfully with the refreshing onion and cucumbers.

Serve this salad with tortilla chips as an appetizer or pile it on your favorite tacos. This chilled dish will certainly help you cool down after a hot summer day!

How To Make Shrimp Ceviche

  1. Pour 6 cups of water into a small pot, salt, and bring to a boil. Squeeze the fresh limes into the water then drop the lime halves in and boil for 10 minutes.
  2. Add ice and cold water to a medium bowl and set aside.
  3. Add the shrimp to the boiling lime water and cook for 2 minutes. The shrimp will curl and turn pink when done.
  4. Use a slotted spoon to remove the cooked shrimp from the boiling water and transfer to the bowl of ice water. Let the shrimp sit for 5 minutes to cool.
  5. Again use a slotted spoon to remove the shrimp from the ice water and cut each shrimp into 3-4 pieces.
  6. In a large mixing or serving bowl, stir together the minced cilantro, lime juice, salt, and chili powder. Add the shrimp pieces, diced tomatoes, jalapenos, English cucumbers, and red onion. Gently toss to combine.
  7. Cover the ceviche with plastic wrap and refrigerate for at least an hour to allow the flavors to marinate together. When ready, serve with tortilla chips, lime wedges, and additional minced cilantro and enjoy!
Collage showing how to make shrimp ceviche.

Tips and Variations

  • For some extra veggie add-ins try some bright bell peppers or creamy avocado slices.
  • For some added spice try adding in a serrano pepper or some red chili flakes. 
  • You can swap the shrimp for a white fish like mahi mahi or tuna if shrimp is unavailable.
  • Don’t skip letting the ceviche chill in the refrigerator prior to serving. As it sits the juices and flavors really get a chance to marry into one another solidifying the amazing taste of this dish!
Side view of a serving bowl of shrimp ceviche.


Storage: To keep the freshest flavor, any leftover shrimp ceviche should be stored in an airtight container in the fridge for 2 days.

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Serving platter filled with shrimp and vegetables.

Shrimp Ceviche

Yield: About 6 Cups
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 1 hour
Total Time: 1 hour 35 minutes

Shrimp Ceviche is a simple dinner made in about an hour and a half using bold ingredients that pack a ton of flavor.


  • 6 cups water
  • 1 lime, halved
  • 1 pound tail off medium shrimp, peeled and deveined
  • ¼ cup finely minced cilantro
  • 2 tablespoons fresh lime juice
  • ½ teaspoon salt, plus more to taste
  • ½ teaspoon chili powder, plus more to taste
  • 3 Roma tomatoes, deseeded and diced (about 1 cup)
  • 2 jalapeños, deseeded and diced (about ¼ cup)
  • 1 English cucumber, diced (about 1 ½ cups)
  • ½ medium red onion, diced (about 1 cup)


  1. Bring 6 cups of salted water to a boil. Squeeze the lime into the water, drop in the lime halves, and boil for 10 minutes. In the meantime, add some ice and cold water to a medium bowl. Then, set aside.
  2. Add the shrimp to the boiling water, and cook for 1-2 minutes or until the shrimp curl up and turn pink.
  3. Remove the shrimp from the water using a slotted spoon and transfer to the bowl of ice water. Let them sit in the water for 5 minutes.
  4. Use a slotted spoon to remove the shrimp from the water. Then, cut each shrimp into 3-4 pieces.
  5. Stir the cilantro, lime juice, salt and chili powder together in a large bowl. Add the shrimp, tomatoes, jalapeños, cucumber and onion, and stir to combine.
  6. Cover and refrigerate for at least 1 hour. Serve with tortilla chips, lime wedges and freshly minced cilantro.
  7. See post for storage options.


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of shrimp ceviche. Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

*Photos courtesy of Karla Rae Photography.

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Nutrition Information:
Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 111Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 160mgSodium: 911mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 18g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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