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Easy Shrimp Ceviche Recipe

This delicious Mexican Shrimp Ceviche recipe is incredibly quick and easy to make at home! Cooked shrimp, avocado, tomatoes, cucumber, cilantro, and fresh citrus juices marinate together to create a vibrant medley of flavors.

Prep Time
10 mins
Marinading
20 mins
Total Time
30 mins
Servings: 8 servings
Calories: 133 kcal
Course: Main Course , Appetizer , Snacks
Cuisine: Mexican , International

Ingredients

  • 1 lb. shrimp* 20/24 count, peeled, deveined, tails removed
  • ½ cup lime juice fresh
  • 2 Tbsp. lemon juice fresh
  • ¼ cup orange juice fresh
  • 2 Tbsp. olive oil
  • ½ cup red onion finely diced
  • 1 Jalapeño seeded, finely diced
  • 1 cup tomatoes finely diced
  • 1 cup seedless cucumber finely diced
  • 1 cup avocado finely diced
  • ½ cup cilantro finely chopped
  • ½ tsp. salt to taste

Instructions

    Cup of Yum
  1. Bring a large pot of water to a boil.
  2. Add shrimp to boiling water and cook for 1-2 minutes, or until shrimp turn a light pink color and are cooked through.
  3. Immediately remove shrimp so they stop cooking. Once shrimp are cool enough to touch, cut shrimp into bite-sized pieces.
  4. Combine lime juice, lemon juice, orange juice, olive oil, shrimp and salt in a large bowl. Marinade in the refrigerator for 10 minutes.
  5. While the shrimp are marinading, finely dice the tomatoes, cucumber, onion, and jalapeño.
  6. Mix vegetables in with the shrimp. Marinade in refrigerator for at least another 10 minutes.
  7. Just before serving, stir in avocado and cilantro. Serve with baked tortilla chips or over chicken and enjoy!

Notes

  • Meal Prep and Storage
  • Shrimp ceviche can be prepared up to a day or two in advance if stored in the fridge, but wait to cut and mix in the cilantro and avocado until ready to serve. 
  • Place leftovers in an airtight container with the surface covered by plastic wrap, and store in the refrigerator for up to 2-3 days. The plastic keeps the avocado from being exposed to air and turning brown.
  • Given the delicate nature of so many of the ingredients, it is not recommended to freeze shrimp ceviche.
  • You can also use smaller or larger shrimp as long as you adjust the boil time accordingly.
  • More than one jalapeño may be used for a spicier ceviche. 
  • To Prep-Ahead: Shrimp ceviche can be prepared up to a day or two in advance if stored in the fridge, but wait to cut and mix in the cilantro and avocado until ready to serve. 
  • To Store: Place leftovers in an airtight container with the surface covered by plastic wrap, and store in the refrigerator for up to 2-3 days. The plastic keeps the avocado from being exposed to air and turning brown.
  • To Freeze: Given the delicate nature of so many of the ingredients, it is not recommended to freeze shrimp ceviche.

Nutrition Information

Calories 133kcal (7%) Carbohydrates 5g (2%) Protein 12g (24%) Fat 7g (11%) Saturated Fat 1g (5%) Cholesterol 142mg (47%) Sodium 563mg (23%) Potassium 241mg (7%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 305IU (6%) Vitamin C 19.5mg (22%) Calcium 91mg (9%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 133

% Daily Value*

Calories 133kcal 7%
Carbohydrates 5g 2%
Protein 12g 24%
Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 142mg 47%
Sodium 563mg 23%
Potassium 241mg 5%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 305IU 6%
Vitamin C 19.5mg 22%
Calcium 91mg 9%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.