Best Easy Mexican Shrimp Ceviche Recipe
How to Make Shrimp Ceviche
- 1 pound raw shrimp (peeled and deveined)
- 2 limes (divided)
- 1 lemon
- 1 large tomato (or 2 small tomatoes)
- 1/3 cup diced red onion
- 2 tablespoons chopped cilantro
- 1 tablespoon diced jalapeno (optional)
- 1 clove garlic (minced)
- Salt and pepper
- Set out a medium bowl. Chop the shrimp into small bite-size pieces, about ¼ - ½ inches. Place the chopped shrimp in the bowl. Squeeze one lime, and one lemon over top of the shrimp, reserving the second lime for later use.
- Toss the shrimp, then cover the bowl with plastic wrap and refrigerate for at least one hour.
- Meanwhile, chop the tomatoes and red onion into ¼ inch pieces. Remove as much of the tomato seed jelly as possible. Chop the cilantro, finely dice the jalapeño pepper, and mince the garlic.
- Once the shrimp has had time to "cook" in the citrus juice, drain off the juice and discard. Then squeeze the second lime and pour the fresh lime juice over the top of the chopped shrimp.
- Add the chopped tomatoes, red onion, chopped cilantro, jalapeño, and garlic. Add a generous pinch of salt and pepper. Toss the ceviche. Taste, then add additional salt and pepper if needed.
- Cover and refrigerate until ready to serve.
Our Mexican Shrimp Ceviche Recipe is a rustic, vibrant, and sophisticated seafood appetizer (or light dinner) that is easy to make with only a handful of simple, fresh ingredients like plump shrimp, tomatoes, avocado, and red onion. Or any of your favorite add-ins!
Shrimp is fantastic for making ceviche. Its firm texture and sweet seafood flavor make it the perfect complement to fresh tomato, avocado, onion, cilantro, and lime.
Red onion – diced
Cilantro – chopped
Jalapeno – chopped (seeds removed or not, your choice)
Garlic – minced
Salt and pepper – a bit of each to taste.
Recipe Variations
Seafood – Feel free to swap the shrimp for another raw seafood. You can make other versions of ceviche with bay scallops, octopus, Dungeness crab, white fish, or chopped lobster tail.
Spicy – We dice the jalapeno and leave the seeds in for a bold kick of heat. You can remove the seeds for a more subdued version, or omit the peppers entirely to make a mild ceviche.
Veggies – Substitute tomatoes with chopped bell pepper, leave out the avocado, add sliced green onions, radishes, or cucumbers… Mix things up however you like here!
Herbs – Simply leave out the cilantro for shrimp ceviche without cilantro. You can add fresh mint, if you prefer, for a delightful and cool flavor!
Servings – As-is this recipe makes 8 servings (4 cups total), perfect for a dinner party or other small gathering. Halve the ingredients to feed a smaller crowd of 3-4 people.
Enjoy refreshing and hearty Mexican shrimp ceviche as an appetizer, or a light summer lunch or dinner! The rustic dicing of the (kinda) cooked shrimp and vegetables makes the dish perfect for scooping up with crunchy tortilla chips.
For an entree, try loading a scoop of ceviche onto tostadas with shredded cabbage or iceberg lettuce. Or add onto a fresh green salad for a POP of hearty-but-not-heavy protein!
Make it a full meal with your favorite Mexican side dishes! Ceviche with shrimp is delicious alongside Arroz Verde (green rice), Arroz Amarillo (yellow rice), or Spanish Rice. It’s also a nice balance with other warm sides like Mexican Street Corn Salad and Papas Bravas (Mexican potatoes).