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Shrimp Ceviche

Shrimp ceviche with pink cooked shrimp cured in lime juice, then tossed with fresh cilantro, tomato, and red onion for vibrant color. This Peruvian-Mexican style appetizer uses a quick boil-then-ice step for perfectly tender shrimp.
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Prep Time 20 minutes
Cook Time 3 minutes
cure time 20 minutes
Total Time 43 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

2 lbs large shrimp, peeled and deveined
  • 2 lb large shrimp, peeled and deveined Use large shrimp for a tender bite.
fresh lime juice
  • 1 cup fresh lime juice Juice should taste bright and not bitter.
fresh lemon juice
  • 0.5 cup fresh lemon juice Balances the lime for a citrus-forward cure.
red onion
  • 0.5 red onion Thinly sliced for crunch.
jalapeños
  • 2 jalapeños Minced; adjust for heat.
fresh cilantro
  • 0.5 cup fresh cilantro Chopped for vivid green throughout.
tomato
  • 1 tomato Diced for juicy bursts.
avocado
  • 0.5 avocado Dice just before mixing if possible.
cucumber
  • 0.5 cup cucumber Diced for cool crunch.
salt
  • 1 tsp salt Season the ceviche evenly.
black pepper
  • 0.5 tsp black pepper Freshly cracked if available.
tortilla chips
  • 1 tortilla chips for serving Serve on the side for crunch.

Equipment

  • 1 pot
  • 1 non-reactive bowl

Method
 

Cook and ice the shrimp
  1. Bring a pot of salted water to a boil, then add the shrimp and cook for 2-3 minutes until pink and cooked through. Immediately drain and cool the shrimp in ice water to stop the cooking.
  2. Cut the shrimp in half lengthwise so they cure evenly. Transfer them to a non-reactive bowl.
Cure in citrus
  1. Pour the fresh lime juice and fresh lemon juice over the shrimp, making sure all pieces are submerged. Cover and refrigerate for 20 minutes until the shrimp looks brighter and opaque.
Finish and serve
  1. Add the red onion, jalapeños, fresh cilantro, tomato, avocado, and diced cucumber to the bowl. Season with salt and black pepper, then gently toss until evenly coated.
  2. Serve the ceviche chilled with tortilla chips for serving or alongside tostadas. Garnish with visible lime wedges and cilantro if desired for a crisp presentation.

Notes

Pro tip: keep the shrimp from overcooking by going 2-3 minutes only, then cooling immediately in ice water before the lime cure. Store covered in the refrigerator up to 1 day; avocado is best within that window for texture. Freezing is not recommended because citrus-cured shrimp can get watery when thawed. For a dairy-free option, this recipe is naturally dairy-free; for lower heat, reduce jalapeños or use none.