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Shrimp Ceviche Recipe
5 from 27 votes

Shrimp Ceviche Recipe

Shrimp Ceviche uses diced raw shrimp cured in fresh lime and lemon juices until firm and opaque, combined with pineapple, red bell pepper, jalapeño, red onion, and fresh herbs. The citrus juice cooks the shrimp chemically, producing a bright and tangy seafood salad with sweet, spicy, and crisp notes. Served chilled with avocado and tortilla chips, it offers a refreshing appetizer or light meal with contrasting textures and flavors.

Prep Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 6
Calories: 91 kcal
Course: Appetizer
Cuisine: Spanish, American

Ingredients

  • 1 pound peeled deveined and medium diced raw shrimp
  • lime about 10 tablespoons, juice of 5 limes
  • lemon about 6 tablespoons, juice of 2
  • 1 cup pineapple small diced, fresh
  • 1 red bell pepper seeded small diced
  • 1 jalapeno pepper seeded, small diced
  • ½ red onion peeled small diced
  • 2 tablespoons cilantro chopped, fresh
  • 2 tablespoons green onion sliced
  • 1 avocado for garnish, peeled, seeded, small diced
  • salt coarse and freshly cracked, to taste
  • black pepper coarse and freshly cracked, to taste
  • tortilla chips for serving

Instructions

    Cup of Yum
  1. Add the shrimp to a bowl and completely submerge in the juice of 4 limes and 1 lemon. Cover and refrigerate for 4 hours or until the shrimp are pink, firm, and appear cooked.
  2. Drain the liquid in the bowl and add in the remaining juice of 1 lime and 1 lemon, pineapple, red pepper, jalapeño, onion, cilantro, salt and pepper, and mix until combined.
  3. Serve immediately with garnishes of avocado, green onions, and chips.

Notes

  • This ceviche can be prepared up to one day ahead and refrigerated covered for up to two days.
  • Due to the pineapple's bromelain enzyme, consume the ceviche within 24 hours after adding pineapple to avoid mushy shrimp.
  • Use only fresh seafood to ensure safety and quality in ceviche.
  • After curing, drain and rinse shrimp to reduce excess acidity before mixing with other ingredients.
  • The ceviche is excellent served with tortilla chips or as a base for tacos or dips with fried plantains.
  • For extra zest, add 1.5 teaspoons each of cumin and chili powder if desired.
  • A citrus squeezer is recommended for efficient juicing of limes and lemons when preparing ceviche frequently.

Nutrition Information

Calories 91kcal (5%) Carbohydrates 12g (4%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 112mg (5%) Potassium 390mg (8%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 830IU (17%) Vitamin C 52.6mg (58%) Calcium 33mg (3%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 91

% Daily Value*

Calories 91kcal 5%
Carbohydrates 12g 4%
Protein 2g 4%
Fat 5g 8%
Saturated Fat 1g 5%
Sodium 112mg 5%
Potassium 390mg 8%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 830IU 17%
Vitamin C 52.6mg 58%
Calcium 33mg 3%
Iron 1.1mg 6%

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