Mom's Best Recipes
Recipe

Shrimp Ceviche

Bright lime, juicy shrimp, and a little kiss of sweetness for balance. This easy ceviche is crisp, refreshing, and perfect with chips, tostadas, or straight out of the bowl.

Author By Matt Campbell
4.8
A glass bowl of shrimp ceviche with lime wedges, cilantro, red onion, tomato, and avocado on a sunlit kitchen counter
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Shrimp ceviche is one of those dishes that feels fancy and effortless at the same time. You get the pop of citrus, the crunch of onion and cucumber, the heat you can dial up or down, and shrimp that tastes clean and sweet. It is the kind of cold, bright meal that makes a random Tuesday feel like a patio day.

This version is classic-style in flavor, with a small home cook upgrade: a touch of sweetness to round out the lime so it tastes vibrant, not harsh. Also, because “authentic” varies by region and tradition, I go with a method a lot of home cooks and restaurants use for consistency and safety: a quick poach first, then a citrus soak for flavor. Think balance, not candy. If you have ever had ceviche that tasted like it was only lime and regret, this fixes that.

Fresh raw shrimp on a cutting board next to limes, cilantro, red onion, and a bowl of diced vegetables

Why It Works

  • Safe, reliable texture: shrimp is quickly poached first, then marinated so it stays tender and never turns rubbery.
  • Tangy meets sweet: lime brings the zing, orange juice and a pinch of sugar or honey smooth the edges.
  • Crunch and freshness: cucumber, onion, and jalapeño keep every bite lively.
  • Make ahead friendly: it gets even better after a short chill, which is basically ceviche doing you a favor.

Pairs Well With

Storage Tips

Refrigerate: Store ceviche in an airtight container and keep it cold. It is best within 24 hours, and generally good for 1 to 2 days (quality is highest on day one).

Avocado tip: If you know you will have leftovers, keep the avocado separate and add it to each serving. Avocado tends to brown and soften in the citrus.

Drain if needed: As it sits, it releases liquid. That is normal. If you want a chunkier scoop for tostadas, use a slotted spoon.

Do not freeze: The veggies get watery and the shrimp texture turns weird. Not worth it.

Common Questions

Is shrimp ceviche actually “cooked” in lime juice?

Citrus can change shrimp’s texture and make it look opaque, but it does not reliably make seafood safe to eat. For home cooking I recommend briefly poaching the shrimp first for food safety and the best tender bite. Then the lime marinade does what it does best: flavor.

What is the safest way to know the shrimp is cooked?

The most accurate cue is temperature. Cook shrimp to 145°F (63°C) and then chill quickly. If you are going by visuals, look for shrimp that is pink, opaque, and just curled into a C. If it tightens into an O, it is heading toward overcooked.

How long should ceviche marinate?

After the shrimp is cooked and chilled, 20 to 30 minutes in the citrus is plenty for flavor. You can chill it longer (up to a few hours) for a more melded taste, but the veggies will soften over time.

Can I use frozen shrimp?

Yes. Thaw in the fridge overnight or in a sealed bag under cold running water, then pat dry. Use raw shrimp (not pre-cooked) for the best texture.

What makes this one “tangy and sweet” without tasting sugary?

We use fresh lime for punch and a little orange juice plus a small amount of honey or sugar to balance. It should taste bright, not dessert-like.

What if it tastes too sour?

Add another squeeze of orange, a pinch more salt, and a tiny bit more honey or sugar. Also, chilling helps mellow the acidity.

My onion is too sharp. Any fix?

Yep. Dice it, then soak in cold water for 5 to 10 minutes, drain well, and add it in. It takes the edge off without killing the crunch.

The first time I made shrimp ceviche at home, I treated the lime like it was the whole plan. It was not. The bowl tasted loud, sharp, and kind of one-note, like a song stuck on the chorus. Now I build it the way I build most things in my kitchen: salt first, acid second, then a little sweetness to pull it together. It is still bold, still bright, just way more snackable. The kind of ceviche that makes people hover near the fridge with a chip in their hand “just checking it.”