I absolutely love making this shrimp ceviche because it’s fresh, vibrant, and full of bold citrus flavor. It feels light yet satisfying, and I always enjoy how the shrimp transforms as it marinates in lime and lemon juice. This is one of those recipes I turn to when I want something quick, refreshing, and impressive without spending hours in the kitchen.
Why You’ll Love This Recipe
I love this recipe because it’s simple, fast, and packed with fresh ingredients. I like that there’s no cooking involved, yet the shrimp turns perfectly tender and flavorful. I also enjoy how customizable it is, whether I want it extra spicy, mild, or loaded with creamy avocado. Every time I make it, it feels bright and satisfying.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound raw shrimp, peeled, deveined, and tails removed
1/2 cup red onion, finely diced
1/2 cup fresh cilantro, chopped
2 serrano peppers, seeds removed (divided use)
1 English cucumber, diced
1/2 cup fresh lime juice
1/4 cup fresh lemon juice
1/2 teaspoon dried oregano
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
1 ripe avocado, diced (optional)
Directions
I begin by slicing the shrimp in half lengthwise so each one becomes two thin pieces. Then I chop each piece into three or four smaller chunks, depending on how chunky I want my ceviche.
Next, I add the lime juice, lemon juice, and one serrano pepper to a food processor and blend until the mixture is completely smooth.
I place the chopped shrimp into a large bowl and pour the citrus mixture over it. Then I add the red onion, cilantro, the second serrano pepper finely diced, cucumber, oregano, salt, and black pepper. I gently toss everything together, cover the bowl, and refrigerate it for at least one hour so the shrimp can fully “cook” in the citrus and the flavors can come together.
Just before serving, I gently fold in the diced avocado and adjust the seasoning with more salt and pepper if needed.
Servings And Timing
I usually get about 4 servings from this recipe. Prep time takes around 20 minutes, and the ceviche needs about 60 minutes to chill and marinate. Altogether, I plan for roughly 1 hour and 20 minutes from start to finish.
Variations
When I want a milder ceviche, I reduce the serrano peppers to just one. If I’m craving more heat, I leave some seeds in the peppers while blending. I also like adding diced tomatoes, mango, or pineapple for a fresh twist. Sometimes I serve it in lettuce cups, and other times I enjoy it with tortilla chips or tostadas.
Storage/Reheating
I store leftover shrimp ceviche in an airtight container in the refrigerator for up to two days. I don’t reheat it since ceviche is meant to be eaten cold. I also avoid freezing it because the texture of the shrimp and vegetables doesn’t hold up well.
FAQs
Can I Use Raw Shrimp For Ceviche?
I always use raw shrimp and let the citrus juice do the work. As it marinates, the shrimp turns opaque and firm.
Is Shrimp Ceviche Safe To Eat?
I find it safe when I use high-quality shrimp and allow enough time for the citrus to properly marinate the shrimp.
Can I Make This Recipe Less Spicy?
When I want less heat, I use only one serrano pepper and make sure all the seeds are removed.
Can I Make Shrimp Ceviche Ahead Of Time?
I do make it ahead, but I wait to add the avocado until right before serving so it stays fresh and green.
What Do I Like To Serve With Shrimp Ceviche?
I love serving it with tortilla chips, tostadas, or over crisp lettuce for a light and refreshing meal.
Conclusion
I truly enjoy this shrimp ceviche because it’s fresh, easy, and full of flavor. It’s one of those recipes I come back to again and again when I want something light but still satisfying. Every time I serve it, it feels bright, refreshing, and completely irresistible.
