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Easy Shrimp Ceviche. Cold, tangy, and spicy this ceviche is quick and easy to make thanks to using shrimp! Loaded up with fresh veggies, jalapeno, lime and tomato juices, serve with tortilla chips or on a tostada for a fresh summer meal. 

Bowl filled with shrimp ceviche showing red juice surrounding the diced vegetables and shrimp.


 

This homemade shrimp ceviche is an easy to make meal. Plan ahead since the shrimp will need to soak in the citrus juice for several hours to fully “cook”. This dish is perfect for serving on a hot day!

How to make Shrimp Ceviche:

  • Prepare shrimp: peel, devein, remove the tails and roughly chop the shrimp.
  • Soak “Cook” the Shrimp: soak the shrimp in lime, lemon or a combination of juices for at least 3 hours to overnight.
  • Prepare vegetables: dice the vegetables being used so that they are a similar size.
  • Mix Together: mix the shrimp with the vegetables, stir all together.
  • Make sauce: combine Clamato juice, lime juice, hot sauce, and salt and pepper as needed to taste.

Questions about ceviche: 

  • Is ceviche safe to eat? Yes! The shrimp is cooked in the lime/lemon juice.
  • Does lime juice really cook shrimp? Yes! The citric acid changes the proteins of the shrimp through a process called denaturization. Over time the skin of the shrimp will turn pink and opaque the same as if cooked with heat.
  • Is Ceviche the same as Shrimp Cocktail? No. Shrimp Cocktail is made using boiled/cooked shrimp. Ceviche involves cooking the shrimp in the lime/lemon juice.
Cup filled with shrimp ceviche, showing red juice, chunks of shrimp, cucumber, tomato, jalapeno, red onion and cilantro. Lime wedges on the side, tortilla chips, and cilantro.

How to Serve:

Serve this ceviche cold in bowls or cups. Serve with some tortilla chips on the side for dipping. Or spoon onto tostadas as an appetizer or light dinner.

More Shrimp Recipes:

Shrimp Ceviche

5 from 12 votes
Prep: 15 minutes
Marinating Time: 3 hours
Total: 3 hours 15 minutes
Servings: 6
Author: Serene
Cold, tangy, and spicy this shrimp ceviche is quick and easy to make thanks to using shrimp! Loaded up with fresh veggies, jalapeno, lime and tomato juices, serve with tortilla chips or on a tostada for a fresh summer meal. 
Cup filled with shrimp ceviche, showing red juice, chunks of shrimp, cucumber, tomato, jalapeno, red onion and cilantro. Lime wedges on the side, tortilla chips, and cilantro.

Ingredients  

  • 1 lb shrimp peeled, deveined, tails removed, chopped
  • ½ cup lemon juice freshly squeezed
  • 1 cucumber peeled, diced
  • 2 roma tomatoes diced
  • ½ cup red onion diced
  • 1 jalapeno seeds & membranes removed, diced
  • ½ bunch cilantro diced
  • ¼ cup lime juice
  • 1 cup Clamato Juice
  • hot sauce as needed
  • ¼ tsp ground cumin
  • ½ tsp salt
  • ¼ tsp ground black pepper

Instructions 

  • Cook Shrimp in Lime Juice: Add the cleaned and chopped shrimp into a medium size bowl. Add the lemon juice, ensure that the shrimp is completely covered with juice. Cover the bowl and place in refrigerator for 3 hours to overnight.
  • After the shrimp is fully cooked, pink and opaque, strain out the lemon juice that the shrimp was cooked in and discard.
  • Mix: In a large bowl combine the diced cucumber, tomato, jalapeno, cilantro and red onion. Add in the shrimp. Stir to combine.
  • Make Sauce: Pour in the clamato juice and lime juice. Add the seasonings and hot sauce as desired or needed. Stir to combine.
  • Serve shrimp ceviche cold. Store in refrigerator in a sealed container for up to 2 days.

Video

Notes

  • Shrimp: you can use any kind of raw shrimp, you can buy pre-peeled, and deveined shrimp, or you can do the process yourself. 
  • Does lime juice really cook shrimp? Yes! The citric acid changes the proteins of the shrimp through a process called denaturization. Over time the skin of the shrimp will turn pink and opaque the same as if cooked with heat.

Nutrition

Serving: 1serving | Calories: 106kcal | Carbohydrates: 7g | Protein: 17g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 191mg | Sodium: 789mg | Potassium: 322mg | Fiber: 1g | Sugar: 4g | Vitamin A: 461IU | Vitamin C: 30mg | Calcium: 126mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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