Shrimp Ceviche: A Quick and Healthy Appetizer

This shrimp ceviche recipe features gently poached shrimp cured in a zippy citrus marinade with avocado, tomato, jalapeno, and cilantro.

Shrimp ceviche is something I’ve previously thought of as a restaurant-only situation. Or, maybe something I’d save for a special occasion. Not with this ceviche recipe! Just like with Mediterranean Shrimp Kabobs or Garlic-Parmesan Grilled Shrimp, the quick-cooking crustacean is the perfect protein for a fancy-feeling yet super fast and easy appetizer.

Traditionally, ceviche is fully “cooked” in the citrus, but not everyone is comfortable with the idea of eating fish or seafood in this way. Here, I briefly poach the shrimp, then let it rest in the fridge for about 30 minutes to fully absorb the bright citrus marinade.

Jalapeno adds a kick, ripe tomatoes bring that summer flavor, and creamy avocado balances everything out. Serve as an appetizer to share, ideally outdoors on a sunny day with a crisp white wine, refreshing Watermelon Sangria, or my husband’s famous Gin Cocktail.

Table of Contents

1. What You Need to Make Shrimp Ceviche
2. How to Make Shrimp Ceviche
3. Is Ceviche Safe to Eat? 
4. What to Serve With Shrimp Ceviche 
5. How to Store Leftover Ceviche
6. Shrimp Recipes To Tell Your Friends About
7. Shrimp Ceviche Recipe

What You Need to Make Shrimp Ceviche

The ingredients for this ceviche recipe are easily found at most grocery stores. If there ever was a fresh-is-best recipe, this is it. Ripe and fresh will make all the difference with this dish. 

• Shrimp: Shrimp is sweet and meaty, so it holds up well to bold citrusy flavors, but you can also use sliced halibut, sea bass, or snapper if shrimp isn’t your thing.
• Freshly Squeezed Citrus Juice: Lime, lemon, and orange juice season this ceviche recipe. It’s worth the extra step to use fresh juice, as store-bought can lack vibrancy and lean on the sweet side.
• Shallots: Sweet and mild, shallots add depth without overpowering. Small red onion also works well. 
• Jalapeño: A jalapeño adds a good kick. However, if you don’t like spice, simply remove the seeds to make the pepper much milder. If even a little spice is too much, leave the jalapeño off. And, if you’re a fan of sweet and spicy combos, try adding grilled mango to the mix.
• Roma tomatoes: I like Roma tomatoes here because they stay firm when ripe.
• Avocado: Avocado gives a creaminess to the ceviche. Use a ripe avocado that’s not too soft and can hold up to a little stirring. 
• Cilantro: Cilantro adds freshness. If you don’t like it, substitute with parsley or leave it out.
• Kosher salt and black pepper: A pinch of salt and pepper brings out the flavors of the other ceviche ingredients.   
• Tortilla chips: Crispy tortilla chips are a quick and easy vessel for this delicious ceviche. Crisp lettuce cups, like torn endive spears, tostada shells, or pita chips, are good alternatives. 

How to Make Shrimp Ceviche

This shrimp ceviche recipe is super easy, the most difficult part is peeling the shrimp, which is actually quite simple. If it’s your first time, check out our full guide to buying and cooking shrimp. Once those shrimp are prepped, the rest comes together in minutes.  

• Get ready: Peel and devein one pound of shrimp. 
• Poach the shrimp, then chill in ice: Set a bowl of ice water next to your stove. Fill a medium saucepan with water and bring it to a boil. Add the shrimp and cook until just pink, about 1 minute. Use a slotted spoon to remove the shrimp and immediately dunk them into the ice water. This will stop the residual heat from overcooking the shrimp. Let it sit for about 5 minutes, then drain well. 
• Marinate the shrimp in citrus: Chop the shrimp into small pieces and add to a medium glass bowl. Add 1 cup lime juice, 1/2 cup lemon juice, and 2 tablespoons of orange juice. Stir in 2 finely chopped shallots. Make sure the shrimp is covered well with the citrus juice. If your shrimp isn’t covered, transfer to a smaller bowl or add more juice. Cover the bowl and set it in the fridge for 30 minutes to 1 hour. 
• Prep the veggies: Chop 1 jalapeno (remove its seeds if you don’t like spice). Slice 2-3 Roma tomatoes in half, remove and discard their seeds. Chop into small pieces. Slice an avocado in half, remove the pit, chop the flesh into small pieces. Finely chop about 1/2 bunch of cilantro leaves (a few tender stems are okay) to make 1/3 cup. Add everything to the bowl with the shrimp and gently stir to combine.
• Serve: Transfer the ceviche to a serving bowl. Garnish with the zest of 1 lemon. Serve this shrimp ceviche recipe immediately, with your favorite tortilla chips.  

Is Ceviche Safe to Eat? 

The safety of traditional shrimp ceviche depends entirely on the shrimp. While citrus juice has antimicrobial properties, it doesn’t fully “cook” the crustacean in the same way as, say, poaching. Like sushi, ceviche is totally safe as long as the shrimp is fresh and free of any harmful bacteria or parasites. 

In this recipe, the shrimp is gently poached, which adds a layer of safety to the dish. As with any ceviche recipe, though, you should start with high-quality fresh shrimp purchased from a reputable source. 

What to Serve With Shrimp Ceviche 

Ceviche is a lovely afternoon snack or appetizer. It can be served on its own, but I like a bit of crunch. I use store-bought tortilla chips or tostada shells. And, though I’ll admit it’s untraditional, I have been known to throw some Easy Homemade Pita Chips into the mix.

I especially love this recipe for entertaining. Make it ahead of time, but save yourself some fridge space for a pitcher of Watermelon Sangria. The sweet watermelon doesn’t overpower the citrusy and bright ceviche. It’s a party in the making! 

How to Store Leftover Ceviche

Shrimp Ceviche is best fresh, as the texture of the vegetables and the shrimp can get mushy over time. Plus, who can’t finish off a bowl of ceviche? However, if by some odd chance you have leftovers, don’t toss them. Just cover them and store them in the fridge for up to 48 hours.

Use up leftover ceviche by stuffing it into an avocado, spooning over slices of juicy ripe tomatoes, or topping a simple lettuce salad.

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