Can I use pre-cooked shrimp?

Yes, you can, but the flavor and texture are best with shrimp that you quickly cook yourself, as they will soak up more of the marinade and stay juicy. If using pre-cooked shrimp, just skip the boiling step and proceed with the marinade.

Is raw shrimp safe in ceviche?

This recipe calls for quickly boiling the shrimp first, making it much safer and giving you tender, perfect results. While some ceviche recipes use raw seafood “cooked” in citrus, lightly boiling is a foolproof way to keep things safe—especially on busy weeknights.

Can I prepare shrimp ceviche ahead of time?

Absolutely! You can make the base up to a day or two ahead, just wait to add the cilantro and avocado until right before serving to keep things vibrant and fresh.

How can I make my ceviche spicier or milder?

Adjust the amount of jalapeño or substitute with another hot pepper to dial up the heat. Want it milder? Remove all seeds from the jalapeño or use less pepper overall.

Easy Shrimp Ceviche Recipe

Name: Easy Shrimp Ceviche Recipe
Prep time: 10 min
Cook time: 2 min
Total time: 30 min
Cuisine: Latin American
Ingredients: 1 lb. shrimp (20/24 count, peeled, deveined, tails removed); 1/2 cup fresh lime juice; 2 Tbsp. fresh lemon juice; 1/4 cup fresh orange juice; 2 Tbsp. olive oil; 1/2 tsp. salt, to taste; 1/2 cup red onion, finely diced; 1 jalapeño, seeded and finely diced (use more for extra heat); 1 cup tomatoes, finely diced; 1 cup seedless cucumber, finely diced; 1 cup avocado, finely diced; 1/2 cup cilantro, finely chopped

Fresh, vibrant, and just bursting with flavor, this Easy Shrimp Ceviche recipe proves that seafood can be both impressive and incredibly easy to prepare. With tender shrimp, crisp veggies, and a trio of citrus juices, every bite is like a mini vacation by the sea. It comes together in about 30 minutes, making it a fantastic choice for a quick dinner, a show-stopping appetizer, or even a fun, refreshing lunch after a long day. This beautiful dish is proof that restaurant-quality seafood is totally doable on busy weeknights—and you really won’t believe how simple and foolproof this ceviche is!

Why You’ll Love This Recipe

Quick and Fuss-Free: Nothing complicated here. You’re looking at maybe 30 minutes from boiling the shrimp to scooping the last bite. No endless prep, no hard-to-pronounce ingredients.
Bursting with Freshness: Thanks to the citrusy marinade, crunchy cucumber, and juicy tomatoes, this ceviche is all about bright, zingy flavors and a refreshing mouthfeel.
Healthy but Decadent: Low in calories but totally satisfying, with heart-healthy olive oil, lean protein, and loads of veggies. The creamy avocado adds just the right amount of luxurious richness.
Impressing is Easy: It looks so gorgeous and colorful it could be at a seaside bistro, but it’s secretly incredibly easy—even for absolute beginners.

Ingredients You’ll Need

Get your ingredients together—here’s what you’ll need and why:

Shrimp: The star of the show! Lightly boiled to keep them juicy and tender. You could use smaller or larger shrimp; just adjust the cooking time.
Lime Juice: Essential for that classic ceviche tang, and it “cooks” the shrimp in the marinade, keeping everything zesty and bright.
Lemon Juice: A touch more sharpness and brightness to enhance the overall citrus profile.
Orange Juice: Balances the tart lime and lemon with a subtle sweetness that really rounds out the flavors.
Olive Oil: Adds a silkiness to the marinade and ties all those citrus flavors together beautifully.
Red Onion: Brings a bit of crunch and mild pungency. Go for red onion for the best flavor and color.
Jalapeño: Adds just the right amount of heat. If you’re a fan of spice, don’t hesitate to toss in more!
Tomatoes: Freshness, juice, and bold color—plus a little sweetness to offset the citrus.
Seedless Cucumber: Makes every bite crisp and refreshing; it’s almost like eating summer.
Avocado: The creamy factor. Stirred in just before serving so it stays green and dreamy.
Cilantro: For that unmistakable herbal finish. Stir this in fresh at the end for a little pop of bright green flavor.
Salt: Brings everything together—don’t forget to taste and adjust before serving!
Note: Always use fresh juice for the brightest flavor; bottled won’t do this dish justice!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Ceviche is super flexible—don’t be afraid to play around:

Make it Tropical: Add diced mango or pineapple for an extra hit of sweetness.
Amp the Spice: Add serrano peppers if you like things fiery, or use less jalapeño for a milder touch.
Swap the Protein: Try scallops or even cooked, flaked white fish instead of shrimp.
Veggie-Heavy: Dice red bell peppers or add corn kernels for extra texture and color.
No Onion?: Try scallions or sweet shallots as a milder substitute.

How to Make Easy Shrimp Ceviche

Step 1: Cook the Shrimp

Start by boiling a large pot of water. Once it’s rolling, drop in those peeled and deveined shrimp. They only need a quick 1-2 minutes—keep an eye out for the color to change to a lovely light pink. As soon as they’re done, get them out and straight into an ice bath or rinse with cold water to stop the cooking. Once cool, chop shrimp into bite-sized pieces so they soak up all that zesty marinade.

Step 2: Marinate Shrimp

In a big mixing bowl, whisk together the fresh lime juice, lemon juice, orange juice, olive oil, and a good pinch of salt. Fold in the shrimp so every piece gets coated. Pop this in the fridge for 10 minutes—this is where the magic happens, as the citrus “cooks” the shrimp even more and infuses tons of flavor.

Step 3: Prep the Veggies

Chop up your tomatoes, cucumber, red onion, and jalapeño nice and fine. Smaller dice means you’ll get a perfect balance of flavors in every scoop.

Step 4: Mix Together

After the initial marinating period, stir those freshly diced veggies into the shrimp mixture. Give it another 10 minutes in the fridge—plenty of time for everyone to get acquainted.

Step 5: Add the Finishing Touches

Right before serving, gently fold in the creamy avocado cubes and a generous sprinkle of chopped cilantro. The avocado is best added fresh to keep it from browning and getting mushy.

Step 6: Serve and Enjoy!

Spoon into bowls, serve with crunchy tortilla chips, or use it as a topping for grilled chicken or fish for an awesome meal. Dig in and taste the sunshine!

Pro Tips for Making the Recipe

Don’t Overcook the Shrimp: The most important rule! Just a minute or two in boiling water is enough. Any longer, and they’ll get rubbery.
Fresh Juice Makes the Difference: Always squeeze your own citrus. It really does add unmatched brightness.
Taste and Adjust: Everyone’s tastebuds are different—add more lime or a pinch more salt if you love things punchy.
Chop Everything Evenly: This isn’t just about looks—when all the veggies are a similar size, every bite is perfectly balanced.
Add Avocado and Cilantro Last: Prevents browning and keeps the flavors bold.

How to Serve

Ceviche is endlessly versatile at the table:

With Chips

The classic: scoop onto baked or fried tortilla chips for a crisp, salty bite.

On a Salad

Pile it on top of leafy greens for a punchy, protein-rich salad.

As a Topping

It’s fantastic heaped onto grilled fish, chicken, or even over rice bowls for an instant flavor upgrade.

In Lettuce Cups

Spoon the ceviche onto large lettuce leaves for a refreshing, low-carb wrap.

Tip: A cold drink on the side, like sparkling water with lime or a light lager, makes the meal even more special.

Make Ahead and Storage

Storing Leftovers

Ceviche stays fresh for up to 2-3 days in the fridge. Store it in an airtight container, covering the surface directly with plastic wrap—this stops the avocado from browning and keeps flavors at their peak.

Freezing

Not recommended. The delicate textures of the shrimp and veggies don’t thaw well, so enjoy this one fresh.

Reheating

Since ceviche is meant to be enjoyed cold, no reheating is necessary—just give it a quick stir before serving straight from the fridge.

FAQs

Can I use pre-cooked shrimp?

Yes, you can, but the flavor and texture are best with shrimp that you quickly cook yourself, as they will soak up more of the marinade and stay juicy. If using pre-cooked shrimp, just skip the boiling step and proceed with the marinade.
Is raw shrimp safe in ceviche?

This recipe calls for quickly boiling the shrimp first, making it much safer and giving you tender, perfect results. While some ceviche recipes use raw seafood “cooked” in citrus, lightly boiling is a foolproof way to keep things safe—especially on busy weeknights.
Can I prepare shrimp ceviche ahead of time?

Absolutely! You can make the base up to a day or two ahead, just wait to add the cilantro and avocado until right before serving to keep things vibrant and fresh.
How can I make my ceviche spicier or milder?

Adjust the amount of jalapeño or substitute with another hot pepper to dial up the heat. Want it milder? Remove all seeds from the jalapeño or use less pepper overall.

Final Thoughts

There’s something truly special about bringing big flavor to the table with minimal effort, and this Easy Shrimp Ceviche recipe does exactly that. It’s quick, healthy, endlessly adaptable, and guaranteed to transport your taste buds somewhere sunny—no matter how busy the day has been. Give this recipe a try; it might just become your new weeknight favorite—or the star of your next gathering. Have fun making it your own, and most importantly, enjoy every last zesty bite!