You ever have one of those days where the sun’s blazing, your AC is losing the battle, and you just cannot bring yourself to cook?
Yeah. Same.
Which is exactly why this Mexican shrimp ceviche recipe exists. Because sometimes you want something light, fresh, and actually healthy… without firing up the stove and turning your kitchen into a sauna. I mean, why suffer when you could be eating lime-soaked shrimp while pretending you’re somewhere coastal and fabulous?
And the best part? This recipe is easy. Like, scary easy. Like, toss-it-all-in-a-bowl-and-watch-your-life-improve easy.
But before we dive in, here’s the truth: a lot of shrimp ceviche out there is either too bland, too soupy, or weirdly overcomplicated. This version is bold, clean, and tastes like something you’d get seaside from someone’s abuela who’s been perfecting it since the 70s.
Let’s make something great. You in?
What You’ll Need
Here’s the full lineup. No fluff. No weird stuff you can’t pronounce. Just honest ingredients that make magic together.
- 1 lb raw shrimp, peeled and deveined (tail off, please)
- 1 cup fresh lime juice (yes, real limes, not the bottled stuff — trust)
- 1/2 cup lemon juice (optional but adds a nice layer)
- 2 Roma tomatoes, diced
- 1/2 red onion, finely chopped
- 1 medium cucumber, peeled, seeded, diced
- 1–2 jalapeños or serranos, finely chopped (seeds in = spicy, seeds out = mild)
- 1/2 cup chopped cilantro
- 1 ripe avocado, diced (optional, but come on… it’s avocado)
- Salt, to taste
- Optional: a dash of Tajín or chili powder
- Tortilla chips or tostadas, for serving
Pro move: taste as you go. You’re not a robot. Your tastebuds matter.
Quick Note About Shrimp and Citrus “Cooking”
If you’re new to the ceviche game, here’s the TL;DR: the acid in lime and lemon juice “cooks” the raw shrimp by breaking down the proteins. You’ll see it change from translucent grey to opaque white-pink — like a tiny science project that turns into lunch.
It’s totally safe if you use fresh, high-quality shrimp and follow the instructions. Which… we’re about to do.
Tools You’ll Need (Literally Just the Basics)
- One large bowl
- Sharp knife
- Citrus juicer (or your brute strength)
- Spoon or spatula
- Cutting board
- Plastic wrap
If you’ve got a fridge and a few clean dishes, you’re set.
Let’s Talk Prep (A Little Effort Now = Big Flavor Later)
Here’s how to put everything together in a way that makes it taste like you worked harder than you did:
1. Chop the shrimp into bite-sized pieces.
No jumbo chunks. Think “chip scoopable.” This is ceviche, not shrimp cocktail.
2. Juice the limes and lemons.
Roll them first to get more juice out. Squeeze until your forearms hurt (or use a citrus press). You want enough to fully submerge the shrimp.
3. Combine the shrimp with the citrus juice.
Make sure they’re fully covered. Then cover the bowl with plastic wrap and pop it in the fridge.
Give it at least 30 minutes. You’ll know it’s ready when the shrimp turns opaque and slightly firm. Too soft? It’s underdone. Tough? You’ve gone too far. Watch it like it’s your favorite show.
4. While that’s working, prep the rest.
Dice your tomatoes, cucumber, onion, peppers, and cilantro. Bonus points if everything’s roughly the same size. You want harmony, not a random onion chunk assault.
5. Drain half the citrus juice.
This step keeps your ceviche from turning into shrimp soup. You still want some juice, just not a swimming pool of it.
6. Mix in all your prepped ingredients (except the avocado).
Fold gently, season with salt, and adjust to taste. Want heat? Add more peppers. Want zing? Squeeze in another lime. You’re the boss here.
7. Add avocado right before serving.
That way, it stays fresh and pretty and doesn’t get all mushy.
Pro Tips for Nailing It
1. Don’t skip the lime. Bottled lime juice is not the same. I repeat: not. the. same. Fresh lime juice is what makes this dish shine.
2. Taste as you go. Ceviche isn’t an exact science. Add, mix, taste, repeat. It’s way more fun that way.
3. Serve it chilled. This dish is meant to be refreshing. Room temp ceviche is like warm soda. No, thank you.
4. Let it marinate, but don’t overdo it. 30–45 minutes is usually the sweet spot. After that, your shrimp can get rubbery.
5. Want to impress? Plate it nice. Serve it in small bowls, mason jars, or on tostadas with an extra lime wedge. It’s the little things.
Possible Swaps + Fun Twists
Can’t do shrimp? Try scallops or firm white fish like halibut or tilapia.
Want a vegetarian version? Hearts of palm and mushrooms are your best friends here. Still fresh, still flavorful.
Not into spice? Skip the jalapeño and toss in some diced bell pepper for crunch and color.
Add-ins that work well:
- Diced mango or pineapple for a tropical vibe
- A splash of Clamato juice for Baja-style flavor
- Chopped celery for an extra crisp texture
- A tiny bit of garlic or shallot if you’re feeling bold
Ceviche is flexible. You don’t need permission to make it your own.
Make-Ahead Notes (Because Sometimes You Like to Be Prepared)
If you’re hosting or want to do the work earlier in the day:
- Chop all your veggies and store them separately in the fridge.
- Juice the citrus ahead of time and keep it in a jar.
- The shrimp should be marinated close to serving time, not hours in advance, or it’ll overcook.
- Don’t mix in avocado until you’re ready to serve. Avocado waits for no one.
What to Serve It With
Okay, so this is the part where I tell you all the ways to enjoy this masterpiece:
- Scoop it with tortilla chips or layer it on tostadas
- Serve in lettuce cups for a low-carb version
- Pair it with a cold beer or sparkling water with lime (chef’s kiss)
- Side of guac + chips if you’re feeling extra
- Want to go fancy? Serve with mini plantain chips or cucumber rounds
Ceviche makes a great appetizer, snack, or even light dinner when you just can’t deal with real cooking.
Leftovers & Storage
Let’s be real: ceviche is best fresh. But if you have leftovers:
- Store it in an airtight container in the fridge
- Eat within 24 hours (36 max, if you like living on the edge)
- Don’t freeze it. Just… don’t.
Also, heads up — the avocado will brown and the shrimp will continue to “cook” in the citrus. It’s still safe, but the texture changes.
If you think you’ll have leftovers, hold the avocado and add it fresh when you’re ready to eat.
FAQ (aka What You’re Probably Wondering)
Can I use cooked shrimp instead of raw? Yes! Just skip the marinating part and add it at the end. You won’t get quite the same flavor, but it still works.
How spicy is this? Totally up to you. One jalapeño with seeds = medium kick. No seeds = mild. Swap for serrano if you want it spicier.
Can I make this for a crowd? Yes, and people will love you for it. Just double or triple the recipe. Keep it chilled and serve in a big bowl with chips on the side.
Is it safe to eat raw shrimp? Yes, as long as it’s fresh and you use enough citrus juice. If you’re pregnant, immunocompromised, or just nervous, go with cooked shrimp.
Wrap Up
So, that’s it. You’re officially a ceviche-making genius.
This recipe is refreshing, healthy, easy, and shockingly satisfying. Perfect for summer, perfect for snack time, perfect when you want to impress people without trying too hard.
Give it a go. Make it your own. Eat it outside, if you can. And when you do, I want to hear how it turned out. Seriously. Leave a comment, tell me your thoughts, ask a question, or just say hi.
I’ll be over here with chips in one hand and a bowl of ceviche in the other.
Talk soon?