Shrimp Ceviche (Easy Mexican Recipe)

Name: Shrimp Ceviche
Prep time: 25 min
Total time: 85 min
Ingredients: 1 lb raw shrimp (peeled and deveined ); 8 limes (juice); 1 lemon (juice); 3 small Roma tomatoes (chopped); 1/2 cucumber (seeds removed ); 1/2 small white onion; 1-2 jalapenos (chopped); handful of fresh cilantro (chopped); salt (to taste); black pepper (to taste); garlic powder (to taste )

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If you’re craving something light, fresh, and full of flavor, this homemade shrimp ceviche recipe is a must-try. Made with juicy tomatoes, crisp cucumber, spicy jalapeños, and raw shrimp “cooked” in fresh lime and lemon juice, it’s the perfect no cook appetizer or easy summer meal. This classic Mexican-style shrimp ceviche takes about 85 minutes including chopping, marinating, and chilling and tastes like something you’d get at a beachside café, only better, because it’s made at home.

Why You'll Love This Recipe

No cooking required! This shrimp ceviche “cooks” itself in fresh citrus juice, making it a perfect no-heat recipe for hot days or quick meals.
Fresh, vibrant flavor in every bite. The combination of lime, lemon, jalapeños, and cilantro creates a zippy, tangy taste that’s incredibly addictive.
Healthy and low-carb. Packed with lean protein and fresh veggies, it’s naturally gluten-free, dairy-free, and low in carbs—without sacrificing flavor.
Make-ahead freshness. Just chop, marinate, and chill! Allow about 85 minutes for the raw-shrimp version, or use cooked, chilled shrimp for a shorter preparation.
Perfect for entertaining. Serve it with crisp tostadas or tortilla chips and you’ve got a colorful, crowd-pleasing starter or snack.
Customizable spice level. Control the heat by adjusting the jalapeños or leaving the seeds out entirely.

Tips and Tricks for Success

Use the freshest shrimp possible. Quality matters in raw seafood dishes—buy from a trusted source.
Marinate time matters. Don’t rush the citrus curing step; allow the 30–45 minutes in the recipe card for texture; opacity does not establish that raw shrimp is safe.
Chop everything evenly. Uniform pieces make each bite balanced and beautiful.
Don’t over-drain. Leaving a bit of the citrus juice adds more flavor and moisture.
Make it ahead. Ceviche can be made a few hours in advance—just keep it chilled until serving.

Frequently Asked Questions

Can I use cooked shrimp?

Yes. Fully cooked, chilled shrimp is the safer option. Chop it and marinate in the citrus for flavor; you do not need to wait for a color change.

Does citrus cook raw shrimp safely?

No. Citrus firms the flesh but does not make raw shrimp as safe as heat cooking. For a cooked version, cook shrimp to 145°F, chill promptly, and then mix with the citrus and vegetables.

How long does the raw version marinate?

The recipe card allows 30–45 minutes in the refrigerator, followed by 10–15 minutes with the vegetables. Opacity is a texture cue, not proof of safety.

How long does it keep?

Serve the same day for the best texture. Keep at 40°F or below, refrigerate promptly, and discard leftovers after 1 day.

Can I freeze it?

Freezing the assembled ceviche is not recommended because the vegetables and shrimp lose their texture.

What should I serve with it?

Tostadas, tortilla chips, or saltine crackers, with avocado and hot sauce on the side.

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Shrimp Ceviche

Anahi

Shrimp ceviche is the taste of every warm gathering I can remember. In a family that needs almost no excuse to get together, someone was always squeezing limes over shrimp, dicing tomato and cucumber, and setting a big bowl out with a stack of tostadas beside it. It is light and bright and made for sharing, the kind of thing you pick at while the stories get louder and the afternoon stretches out. I still make it for exactly those days. Set it out cold when the weather is warm and the company is good, and watch how long everyone lingers.

A fresh and zesty homemade shrimp ceviche made with lime and lemon juice, crisp veggies, and spicy jalapeños. This no-cook appetizer comes together in under an hour and is perfect for serving with tortilla chips or tostadas.

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Prep Time 25

Cook Time 0

Marinating and Chilling Time 1

Total Time 1 25

Course Appetizer

Cuisine Mexican

Servings 4 servings

Calories 160 kcal

Ingredients

1 lb raw shrimp peeled and deveined
8 limes juice
1 lemon juice
3 small Roma tomatoes chopped
½ cucumber seeds removed
½ small white onion
1-2 jalapenos chopped
handful of fresh cilantro chopped
salt to taste
black pepper to taste
garlic powder to taste

Instructions

Prepare the Shrimp:Chop the raw shrimp into small, bite-sized pieces and place them in a glass or non-reactive bowl.
Add Citrus Juice:Pour the lime and lemon juice over the shrimp until fully submerged. Cover the bowl and refrigerate for 30–45 minutes, or until the shrimp turns opaque and looks “cooked.”
Add the Veggies:Once the shrimp is ready, drain some of the excess citrus juice if preferred. Stir in the chopped cucumber, tomatoes, onion, jalapeños, and cilantro.
Season:Add salt, black pepper, and garlic powder to taste. Gently mix everything until well combined.
Chill and Serve:Let the ceviche chill for an additional 10–15 minutes to allow the flavors to meld. Serve cold with tostadas, tortilla chips, or saltine crackers.

Keyword ceviche de camaron, shrimp ceviche

Storage and Freezing

Serve immediately for the best quality. Keep the seafood at 40°F or below throughout preparation; citrus changes the texture but does not make raw seafood as safe as cooking it. Refrigerate leftovers promptly and discard after 1 day. Do not freeze the assembled dish, and use fully cooked shrimp for anyone at higher risk of foodborne illness.