How do I know when the shrimp is fully cooked by the lime juice?

Shrimp is ready when it turns pinkish-orange and opaque all the way through, usually after 15–20 minutes of marinating.

Can I substitute lemon juice for lime juice?

Yes, but the flavor will be less authentic and slightly more sour. Use a 50/50 mix of lemon and lime for a balanced twist.

How long does shrimp ceviche keep in the fridge?

It's best eaten within 24 hours. After that, the lime juice continues to break down the shrimp, making it mushy.

Why did my ceviche become watery after sitting?

The salt draws water from the tomatoes and cucumbers. To prevent this, seed the tomatoes and cucumber thoroughly, and drain excess liquid before combining.

Home / Recipes / mexican / Shrimp Ceviche

mexicanEasynon vegetariangluten freedairy freenut free

Shrimp Ceviche

RATING

4.6/5(98)

TASTE SCORE

9/10

Bright, zesty shrimp ceviche with plump shrimp cooked by the acidity of fresh lime juice, tossed with crisp cucumber, tomato, red onion, and a kick of jalapeño. A light and refreshing coastal classic ready in 30 minutes with no stove needed.

PREP

25m

COOK

SERVES

1 CUP

282 cal

SERVINGS

METHOD · 5 STEPS

prep
Prepare the shrimp.
1.Ensure shrimp are fully peeled, deveined, and tails removed.
2.Cut shrimp into bite-sized pieces, about 0.5 inch each.
3.Place the chopped shrimp in a large non-reactive bowl (glass or ceramic).
TIPUse ceramic or glass bowls — metal reacts with the lime juice and gives a metallic taste.
mix · ~20 min
Marinate shrimp in lime juice.
1.Pour the freshly squeezed lime juice over the shrimp, ensuring all pieces are submerged.
2.Add salt and stir gently to coat the shrimp evenly.
3.Cover the bowl and refrigerate for 15-20 minutes, stirring once halfway through. The shrimp will turn pink and opaque when ready.
TIPShrimp are done when they turn completely opaque and pink — over-marinating can make them rubbery.
prep
Prep the vegetables while shrimp cures.
1.Seed and dice the tomatoes into small cubes.
2.Peel, seed, and dice the cucumber into similar-sized pieces.
3.Finely dice the red onion and mince the seeded jalapeño.
4.Roughly chop the fresh cilantro.
mix · ~10 min
Combine ceviche and chill.
1.Once shrimp are opaque, drain and discard about half of the lime juice from the bowl.
2.Add the diced tomato, cucumber, red onion, jalapeño, cilantro, and black pepper to the shrimp.
3.Gently fold everything together until well combined.
4.Cover and refrigerate for 5-10 minutes to let flavors meld.
assemble
Assemble and serve.
1.Dice the avocado just before serving.
2.Spoon the ceviche into chilled serving cups or bowls.
3.Top with diced avocado and serve immediately with tortilla chips on the side.
TIPFor a stunning presentation, serve in martini glasses or halved coconut shells.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use freshly squeezed lime juice — bottled juice lacks the acidity needed to cook the shrimp properly.
2
Drain half the lime juice after marinating so the ceviche isn't too soupy.
3
Cut shrimp and vegetables into uniform bite-sized pieces for even cooking and a better texture.
4
Add avocado just before serving to prevent it from turning brown in the acidic ceviche.
5
Chill the serving bowls for 10 minutes beforehand to keep the ceviche extra cold and refreshing.
6
For a milder heat, remove all the jalapeño seeds and white membranes before mincing.

RECIPE VARIATIONS