Print Recipe

Shrimp Ceviche

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 Time10 mins
Cook Time1 min
Total Time4 hrs 11 mins
Course: Mexican
Servings: 4 cups
Calories: 213kcal
Author: Kristin


  • 1 pound medium-small raw shrimp peeled and deveined
  • Juice from 3 lemons
  • ½ of a medium red onion finely chopped (about ¾ cup)
  • 2 serrano chiles ribs and seeds removed, minced
  • 1/2 cup chopped cilantro or parsley
  • 1 small cucumber peeled diced into 1/2-inch pieces
  • 2 Roma tomatoes seeded and diced
  • 1/2 teaspoon of salt
  • 1-2 avocados diced
  • 1 cups Clamato


  • Rinse shrimp and pat dry. Soak shrimp in juice from 2 lemons for at least 4 hours or until pink. Discard juice. 
  • Optional step: Boil a pot of water and blanche the marinated shrimp for 1 minutes. Place directly into an ice bath to chill the shrimp and stop the cooking process. 
  • Combine with remaining ingredients. Taste and adjust salt as desired.
  • Serve on tostada shells or with tortilla chips.


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 juice for 1-2 hours. 


Serving: 1cup | Calories: 213kcal