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Shrimp Ceviche

Shrimp ceviche is pink cooked shrimp cured in fresh lime and lemon juice, then tossed with vibrant red onion, tomato, jalapeño, cilantro, avocado, and cucumber. The quick poach, immediate ice bath, and 20-minute chill create tender seafood with a bright citrus bite.
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Prep Time 20 minutes
Cook Time 3 minutes
rest 20 minutes
Total Time 43 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Shrimp Ceviche Base
  • 2 lb large shrimp peeled and deveined
  • 1 cup fresh lime juice
  • 0.5 cup fresh lemon juice
  • 0.5 red onion thinly sliced
  • 2 jalapeños minced (use 2–3)
  • 0.5 cup fresh cilantro chopped
  • 1 tomato diced
  • 0.5 avocado diced
  • 0.5 cup cucumber diced
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tortilla chips for serving

Equipment

  • 1 Dutch oven

Method
 

Cook and cure the shrimp
  1. Bring a pot of salted water to a boil, then add the large shrimp and cook for 2–3 minutes until pink and cooked through. Visual cue: the shrimp should turn opaque and curl slightly.
  2. Drain the shrimp and cool immediately in ice water for 1–2 minutes to stop the cooking. Visual cue: the shrimp cools down quickly and stays bright pink.
  3. Cut the shrimp in half lengthwise, then place them in a non-reactive bowl. Visual cue: pieces should be ready to absorb the citrus.
  4. Pour the fresh lime juice and fresh lemon juice over the shrimp, cover, and refrigerate for 20 minutes. Visual cue: the shrimp firms up slightly as it cures in the citrus.
Finish and serve chilled
  1. Add the red onion, jalapeños, fresh cilantro, tomato, avocado, and cucumber to the bowl. Visual cue: the mixture becomes colorful and evenly distributed.
  2. Season with salt and black pepper, then gently toss until everything is coated. Visual cue: avocado and cucumber should stay intact, not mashed.
  3. Serve the ceviche chilled with tortilla chips or tostadas on the side. Visual cue: lime-bright juices look glossy in the bowl.

Notes

Pro tip: cook the shrimp just until pink and immediately ice-cool to prevent rubbery texture, then cure in citrus for only 20 minutes for maximum freshness. Refrigerate covered for up to 2 days; freezing is not recommended due to texture changes (especially avocado and cucumber). For a dairy-free option, this recipe is naturally dairy-free; for lower heat, use 1 jalapeño instead of 2–3.