Easy Shrimp Ceviche

Shrimp Ceviche is the PERFECT appetizer, made with shrimp cooked in lemon and lime juice, mixed with tomato, cucumber, avocado, and spicy jalapeños, topped with cilantro and ready in just 30 minutes!

Shrimp is really popular on the blog including the three most popular shrimp recipes Easy Pad Thai, Classic Fried Shrimp, and Shrimp and Grits!

Shrimp Ceviche


Shrimp Ceviche is a light and fresh shrimp salad made with cucumber, tomato, avocado, red onion, and spicy jalapeños topped with fresh cilantro and citrus juice. It’s the PERFECT appetizer for a summertime party because it requires minimal prep time and it’s served cold with crackers or tortilla chips.

When I serve this ceviche recipe as an appetizer, I like to use shrimp that’s bite-sized so it’s easier to eat on a cracker. I also put out extra lime wedges and cilantro so guests can add fresh lime juice to their plates if they want to.


For this ceviche recipe we are marinating in lemon and lime juice for 10 minutes, or until the shrimp starts turning pink and is no longer opaque. We are also refrigerating the finished ceviche for another 20 minutes, giving us a total time of 30 minutes, just to make sure the shrimp is thoroughly cooked.


As a general rule, I try to eat seafood as soon as possible, while it’s fresh. But ceviche will last in the refrigerator for 1-2 days, tightly sealed so it doesn’t dry out.


Ceviche is best when made the day of. You can chop up your vegetables the day before (except for the avocado, that will turn brown if done too early). Then all you’ll have to do before serving this shrimp ceviche recipe is marinate the shrimp, and stir everything together.

Shrimp Ceviche with Avocado


Ceviche can be eaten with tortilla chips or crackers, similar to a salsa. You can also serve this shrimp ceviche recipe with a toasted baguette, or plantain chips.



  • You can use pre-cooked or raw shrimp for this ceviche, but the citric acid from the citrus fruits does cook it so I like to start this recipe out with raw shrimp that’s as fresh as possible.
  • If you want to use cooked shrimp for this recipe, just add the shrimp to some boiling water until pink, or put on a skewer and grill. Allow to cool, then add all of the ingredients at one time and toss together, including the lime and lemon juice.
  • You can also make this ceviche dish with tilapia cut into small pieces instead of shrimp.
  • If you don’t feel like you have enough lime or lemon juice, feel free to add more. You can always drain some of it later, and it’s important that there is enough to cook the shrimp.
  • If you don’t like spicy ceviche, replace the jalapeno pepper in this recipe with bell peppers for a more mild flavor. Or if you want it spicy, you can add a few dashes of hot sauce.
  • This recipe is naturally gluten free, dairy free, and low carb!
  • Easy shrimp ceviche can be made with fruits or vegetables. Try pineapple, mandarin orange, or mango diced small. Or add a splash of pineapple juice in with the lemon and lime juice.
  • Make sure the shrimp you buy is deveined already, because doing it yourself takes up a lot of time!
  • You can add other veggies to ceviche, like celery, green onions, or corn.

20 minute shrimp ceviche

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Shrimp Ceviche with Avocado
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Shrimp Ceviche

Shrimp Ceviche is the PERFECT appetizer, made with shrimp cooked in lemon and lime juice, mixed with tomato, cucumber, avocado, and spicy jalapeños, topped with cilantro and ready in just 30 minutes!

Course Appetizer
Cuisine Mexican
Keyword shrimp ceviche
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Calories 310 kcal
Author Sabrina Snyder


  • 1 pound raw shrimp peeled and deveined (13-15 count)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 limes juiced and zested
  • 1 lemon juiced and zested
  • 1 vine tomato chopped
  • 1 cucumber peeled and chopped
  • 1/4 red onion minced
  • 1/2 jalapeno pepper deveined and minced
  • 2 tablespoons cilantro chopped
  • 2 avocadoes pitted and chopped


  1. Add the shrimp, salt, pepper, lime juice and lemon juice to a large bowl and let sit for 10 minutes until the shrimp turns pink.

  2. Toss gently with the remaining ingredients (including the zests) and refrigerate for at least 20 minutes before serving.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Facts
Shrimp Ceviche
Amount Per Serving
Calories 310 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Cholesterol 285mg95%
Sodium 1474mg64%
Potassium 834mg24%
Carbohydrates 18g6%
Fiber 9g38%
Sugar 4g4%
Protein 26g52%
Vitamin A 505IU10%
Vitamin C 47.9mg58%
Calcium 208mg21%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.

Mexican Shrimp Ceviche

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

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