This post may contain affiliate links. Please read our disclosure policy.

Shrimp Ceviche is a classic Mexican appetizer full of citrus marinated shrimp, crunchy cucumbers, creamy avocado, juicy tomatoes, and a splash of tomato juice. All combined to create the best Mexican Ceviche you’ve ever tasted!

Not to be confused Shrimp Cocktail, this Mexican Shrimp Ceviche is full of flavor and requires no cooking. This shrimp is cooked as it’s marinated in the citrus juice! Serve it with crunchy tortilla chips and a Skinny Margarita!

Shrimp Ceviche in a wooden bowl with metal serving spoons.
Pin this recipe for later!Pin This
Save this recipe
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Ingredients For Shrimp Ceviche

  • Shrimp – Medium shrimp are the perfect size, but you can use any size as long as you chop it down to bite sized. To make it easy, purchase your shrimp already peeled and deveined.
  • Lemons and Limes – Use the juice from both to “cook” the shrimp.
  • Red Onion
  • Serrano Chiles – For a spicier ceviche, keep the seeds and membranes intact, for less spicy, remove them.
  • Cilantro – Leaves chopped.
  • Cucumber – Regular cucumber or the English variety is fine. Just be sure to peel them before chopping.
  • Roma Tomatoes – Scoop out the seeds before chopping.
  • Avocado
  • Clamato juice – a Mexican tomato juice cocktail. You can also use regular tomato juice if you prefer.

How To Make Shrimp Ceviche

shrimp in lemon juice in a white bowl.
acid cooked shrimp in citrus juice.

Marinate shrimp in lemon and lime juice for several hours. Use a shallow bowl and keep refrigerated. Shrimp should be mostly bright pink in color. If you are concerned about the shrimp not being cooked, plunge them into boiling water for about 1-2 minutes instead. Chop the shrimp into small pieces or if they’re small enough, leave them whole.

Diced tomatoes, cucumber, cilantro, shrimp, onion and avocado in a large white bowl.

Add the remaining ingredients to the shrimp with the juice and stir gently to combine. You don’t want to smash the avocado.

Shrimp ceviche on a tortilla chip.

Ceviche is best served immediately, but you can cover and refrigerate for up to 24 hours.

Is Marinated Shrimp Ceviche Safe To Eat?

The acid in the lemon juice quickly transforms the shrimp as it marinates, rearranging its proteins and making it safe to eat.

However, if you are concerned about eating ceviche that hasn’t been cooked, and would prefer to cook the shrimp a traditional way, you can first place the shrimp in boiling water for 1 minute, then directly into an ice bath. Then marinate in the lemon and lime juice called for in the recipe for 1-2 hours.

Use your best judgment here. If you are at all concerned about it, do a quick boil first.


How long does shrimp ceviche last in the fridge?

Very fresh fish can last up to 3 days in the fridge. Fish cooked in acid will break down in that time period, so it is best enjoyed within 24 hours to get the very best texture and flavor. Ceviche does not freeze well so it’s best to eat within a few days.

Can you use frozen shrimp?

Absolutely! You can chop up some cooked frozen shrimp and add it if that’s what you have available.

What color should the shrimp be?

Shrimp cooked in citrus acid will not have the same bright pink or red color as sauteed or grilled shrimp. It should be opaque and turning a white or very light pink color. It may not be fully pink.

What fish is safe for ceviche?

If you are allergic to shrimp or just not a fan, you can use other types of fish, like bass, cod, snapper, or halibut. Cook the raw seafood in the citrus marinade just like the shrimp. The fresher the fish, the better.

How long should shrimp sit in lime juice?

You are “cooking” the shrimp in the juice; you’ll need to let it sit for 4 hours.

How do you know when shrimp ceviche is done?

Shrimp changes color when it’s cooked. Raw shrimp is a deep gray color, and as it cooks in the fresh citrus juice it changes to a white or pink color and becomes opaque.

What can I serve with shrimp ceviche?

Ceviche is delicious served as an appetizer or lunch with tortilla chips and extra lime wedges.

Notes and Tips

  1. The citrus marinade method for ceviche works best with fresh citrus and fresh, ocean-caught (never frozen) shrimp.
  2. While swaps and substitutions are available, for optimal flavor experience we recommend enjoying the recipe as written.
  3. For heat, feel free to add some hot sauce like Cholula or Tapatio.
  4. We like to serve our ceviche with tortilla chips and lime wedges for added flavor. To store, cover and refrigerate for up to 2 days.
Shrimp Ceviche on plates with tortilla chips.

More Shrimp Recipes

social media image of shrimp ceviche.

Shrimp Ceviche

4.75 from 4 votes
Citrus marinated shrimp, crunchy cucumbers, juicy tomatoes and a splash of tomato juice combine to create the best Shrimp Ceviche you've ever tasted!
Prep Time 10 minutes
Cook Time 1 minute
Total Time 4 hours 11 minutes
Servings 4 servings


  • 1 pound small raw shrimp peeled and deveined
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 3/4 cup finely chopped red onion
  • 2 serrano chiles ribs and seeds removed, finely minced
  • 1/2 cup chopped cilantro
  • 1 cup peeled and diced cucumber
  • 2 Roma tomatoes seeded and diced
  • 1/2 teaspoon of salt
  • 2 avocados diced
  • 1 cup Clamato juice
  • Tortilla chips and lime wedges, for serving


  • Rinse shrimp and pat dry. Soak shrimp in lemon and lime for at least 4 hours or until opaque and mostly pink. Discard juice. 
  • Optional step: If you prefer to just cook the shrimp instead of "cooking" in the acidic juices, you can do a quick boil first. Boil a pot of water and cook the shrimp for 1-2 minutes or until just bright pink. Rinse immediately in an ice bath to stop the cook process. Marinate in lemon and lime juice for 1-2 hours. 
  • Roughly chop the shrimp and combine with remaining ingredients. Taste and adjust salt as desired.
  • Serve on tostada shells or with tortilla chips. Garnish with lime wedges and squeeze juice over the top.


If you prefer to just cook the shrimp instead of the acid soak, boil a pot of water and cook the shrimp for 2 minutes or until bright pink. Rinse in an ice bath to stop the cook process. Soak in lemon and lime juice for 1-2 hours. 


Serving: 1cupCalories: 213kcal
Keyword ceviche, shrimp ceviche

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

Free Email Series
5 Secrets to Dinnertime Sanity
Free email series with tested, tasted & terrific dinner recipes!

You Might Also Like

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.