Best Shrimp Ceviche Recipe

Shrimp Ceviche

Cool, zesty, and delightful shrimp ceviche recipe made with raw or cooked shrimp. Dip tortilla chips in shrimp ceviche put on a tostada, or add to tacos.

We make easy fresh dips like pineapple salsa, black bean salsa, and mango salsa on a regular basis during the summer. Enjoy!

Shrimp Ceviche

Shrimp ceviche is one of those high-end appetizers that I never buy in a restaurant due to its exorbitant price. We don’t go to restaurants very often unless it’s for sushi.

I used to look forward to our annual all-inclusive vacation all year so I could get my fill of Mexican shrimp ceviche. That is no longer the case. The shrimp ceviche recipe is quite simple to prepare at home. You’ll be cooking ceviche all summer long once you get over your fear of “eating raw seafood.”

To be clear, you won’t eat raw shrimp because the lime juice will “cook” it. It’s fine to use cooked shrimp as well. This cool, tangy, and delightful shrimp ceviche recipe is the greatest. This is a must-have for the summer! Let’s get started!

Plus, if you’re a shrimp lover like me, you’ll be eating it all summer long with this healthy shrimp salad, grilled shrimp skewers, shrimp tacos, one-pot shrimp boil, and shrimp avocado salad. By preparing it in the air fryer, you can enjoy it all year round!

What Is Ceviche?

In my own words, I’ll explain. Ceviche is raw seafood that has been “cooked” for a few hours in lime juice. Then typical flavors like jalapeno, cilantro, red onion, avocado, tomato, and others were added.

I’m sure there are a million different ways to make shrimp salsa. Clamato juice, spicy sauce, and ketchup are used in this ceviche cocktail. Cucumber or mango can be added. And so forth.

Shrimp, limes, red onion, tomato, avocado, cilantro, jalapeno, salt, and pepper are all you’ll need for today’s simple shrimp ceviche recipe.

I serve it as a seafood salsa with other salsa recipes such as Pico de Gallo, peach or strawberry-mango salsa, and even salsa guacamole!

How to Make Ceviche with Raw Shrimp

I buy raw shrimp that have been skinned, deveined, and have the tails removed. The cheapest option. If you have crab and scallops on hand, you can also use them.

  • In a bowl, place 1 pound of shrimp and cover with warm tap water. Allow 10 minutes for thawing.
  • Drain the water and compress it gently.
  • Small shrimp should be cut in half lengthwise, while giant shrimp should be cut into four long strips.
  • After that, roll the dice. With each bite, you want little shrimp bits.
  • In a bowl, toss diced shrimp with fresh lime juice. Stir.
  • Refrigerate for 1.5-2 hours, or until the color is opaque and pink.
  • Your shrimp is now “cooked,” and you can mix it with other ingredients to make homemade ceviche.

How to Make Ceviche with Cooked Shrimp

Make cooked shrimp ceviche if you’re not “brave” enough to make raw shrimp ceviche. There’s no need to be concerned; there will be no judgment here. Until a few weeks ago, I was in the same boat. Until I noticed how well lime juice cooks shrimp. After 1.5 hours in acid, it had become pink!

Many people will argue that ceviche with cooked shrimp isn’t true ceviche, but that’s fine. Cooked shrimp should only be marinated in lime juice for 15 minutes. That’s the only distinction.

What to Serve Ceviche With?

  • Toasted tortilla chips Organic Kirkland tortilla chips are our fave. They have less sodium and don’t appear to be as greasy. Serve as a dip for your guests or family.
  • On a tostada, spread the mixture. Even better, you can manufacture your own tostada shells at home. It’s far superior to store-bought. Tostada is just a large tortilla chip.
  • Tacos, to be precise. Ceviche is a great topping for fish tacos or any vegetable tacos. Or simply make tacos with shrimp ceviche, hehe.


  • 1 lb raw or cooked shrimp(jheenge) peeled, deveined & tails off
  • 3/4 cup fresh lime juice 6 large limes
  • 1 large tomato diced
  • 1 large avocado(magher nashpati) diced
  • 1/2 cup red onion minced
  • 1/2 cup cilantro(dhnia or herb) minced
  • 1 jalapeno seeded & diced
  • Salt and pepper to taste


  • If using frozen shrimp(jheenge), add it to a medium bowl and cover with warm tap water. Let thaw for 10 minutes.
  • In the meanwhile, squeeze juice from limes and add to a large bowl. Please do not use bottled juice.
  • Drain shrimp and give it a gentle squeeze. Dice it and add to the bowl with lime juice.
  • Marinate: Cooked shrimp for 15 minutes; raw shrimp for 1.5 hours or until opaque and pink. Acid will “cook” the shrimp.
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  • While shrimp is marinating, dice tomato, avocado(magher nashpati), red onion, cilantro and jalapeno and add to another bowl. Refrigerate if making ceviche with raw shrimp. I also recommend to dice avocado right before combining shrimp with veggies to avoid brown avocado.
  • Add vegetables to the bowl with shrimp, stir and add salt and pepper to taste. Remember tortilla chips are salty. So I would salt after the taste test with a chip.
  • Serve cold with chips, on a tostada and even in tacos.

Store: Refrigerate covered for up to 2 days.

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