Shrimp Ceviche

Here is my Shrimp Ceviche recipe, the perfect choice for those seeking a quick and delightful seafood dish! In just 30 minutes, you can create this easy shrimp ceviche bursting with the refreshing flavors of zesty lime, inspired by the vibrant cuisine of Latin America. Made with real, natural, and healthy ingredients, it’s the ideal option for a tasty and wholesome treat. So, if you’re looking for a simple and delicious way to enjoy shrimp, you’ve come to the right place!

Shrimp Ceviche served in a white bowl with a side of lime wedge and baked low carb chips, top down shot.

Why I Love This Recipe

I absolutely adore my Shrimp Ceviche recipe because it embodies simplicity and freshness in every bite! Inspired by the vibrant flavors of Latin America, this dish is a side dish or appetizer sensation, akin to the classic Shrimp Cocktail!

What sets my version apart is its simplicity – a quick marinate, and it’s ready to be served, ensuring a delightful crispness in every ingredient. Made with all-natural, real ingredients, it’s a healthy seafood snack that can be savored on chips or tostadas, or simply enjoyed with a spoon.

The zesty, savory blend of onions and tomatoes creates a bold and spicy flavor profile that’s irresistible. Whether you’re hosting a party or craving a wholesome shrimp appetizer, this recipe is the perfect choice. Dive into the world of delicious simplicity – give it a try right away!



  • Cooked Shrimp  precooked shrimp chopped into small bite-size pieces. If cooking fresh shrimp, cook in boiling water for 60-90 seconds until shrimp turns pink.
  • Tomato  freshly chopped.
  • Onion  freshly chopped.
  • Avocado  depitted and cut into small chunks.
  • Cilantro  freshly chopped.
  • Lime Juice  fresh squeezed lime juice, can also use lemon juice.
  • Black Pepper­ – ground.
  • Salt – sea salt preferred.
  • Chill Pepper – Jalapeno or Serrrano Pepper, optional for spiciness.

🦐 Shrimp Note

When making shrimp ceviche, use Precooked Shrimp for a simpler and faster preparation.

Shrimp Ceviche served in a white bowl with a side of lime wedge and baked low carb chips, top down shot.


Step 1 Start by combining cooked chopped shrimp, tomatoes, onions, cilantro, avocado and optional chili peppers in a mixing bowl.

Shrimp ceviche in a bowl.

🌀 Mixing Pro Tip

Gently Mix the ingredients to avoid smashing the avocado.

Step 2 Squeeze lime juice into the mixing bowl, add salt and black pepper, then mix well. Cover the ceviche with plastic wrap and refrigerate for 30 minutes.

Shrimp ceviche being marinated in a bowl.

🍽 Serving Pro Tip

Enjoy this ceviche fresh to savor its delightful textures. It pairs perfectly with your Favorite Chips or atop a Tostado with salsa.

Recipe Variations

For a seafood twist on your ceviche, simply add other seafood like cooked bay scallops, octopus, or white fish.

Pairing Recommendations

To complement the zesty flavors of the ceviche, consider pairing it with Lime Chicken Fried Rice or, for a delightful soup option, go for Peruvian Chicken Soup.

If you’re looking to add more party appetizers to the mix, you can’t go wrong with Sour Cream and Onion Dip or Spinach Artichoke Bites. These pairings will elevate your dining experience and delight your guests.

Shrimp Ceviche served in a white bowl with a side of lime wedge and baked low carb chips, side shot.

Frequently Asked Questions

Fresh Shrimp vs Precooked Shrimp

For ease and accessibility, this ceviche recipe uses frozen cooked shrimp however, you can also use fresh shrimp. When cooking fresh raw shrimp, add plenty of water in a large pot and bring to a boil. Once boiling, add shrimp and cook for 60-90 seconds until shrimp is no longer opaque.

Can you overcook or over marinate ceviche?

Yes, you can over marinate shrimp. Because of the acidic nature of lime juice, it will continue to break down the proteins of the shrimp and change the texture if left for too long.

Can I make shrimp ceviche ahead of time?

You can make shrimp ceviche ahead of time, but it's best served on the same day it is made to preserve the freshness and texture of the ingredients.

Storage Tips

To store leftovers, place it in an airtight container and refrigerate. It can be kept in the fridge for 3-5 days, but for the best texture and flavor, it’s recommended to enjoy it fresh.

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Watch How To Make It

Shrimp Ceviche served in a white bowl with a side of lime wedge and baked low carb chips, top down shot.

Shrimp Ceviche

Savor the flavors of easy shrimp ceviche. This zesty seafood delight is a breeze to make and perfect for any occasion.
4.50 from 14 votes
Course: Appetizer
Cuisine: latin american
Keyword: easy shrimp ceviche
Prep Time: 5 minutes
Marinate Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Print Recipe
Calories: 108kcal




  • Gather all the ingredients.
    Ingredients for shrimp ceviche.
  • Defrost, drain, chop shrimp and place into a medium mixing bowl.
    Chopped cooked shrimp in a bowl.
  • Chop tomatoes, red onion, cilantro (stems and all) and avocados and into small cubes/pieces. Add to the medium mixing bowl.
    Shrimp ceviche in a bowl.
  • Squeeze limes into the mixing bowl along with adding salt and black pepper. Carefully mix until all ingredients are thoroughly combined.
    Shrimp ceviche in a bowl.
  • Gently press a sheet of saran/food wrap down onto the ceviche and refrigerate for 30 minutes to meld the flavors together.
    Shrimp ceviche being marinated in a bowl.


Calories: 108kcal | Carbohydrates: 2g | Protein: 24g | Cholesterol: 189mg | Sodium: 186mg | Potassium: 372mg | Fiber: 1g | Sugar: 1g | Vitamin A: 414IU | Vitamin C: 7mg | Calcium: 6mg
*Values Based Per Serving
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  1. Jessica Zorrilla

    That looks very good but as peruvian myself, I can tell that it is not a Peruvian Ceviche

    • LowCarbingAsian

      Hi Jessica – yes, as noted above, this is not a recipe for authentic Peruvian Cheviche, only it’s cooking method is Peruvian style.

  2. Hi
    this receipe is not for a PERUVIAN CEVICHE. definitely belongs to other recipe from other country
    PERUVIAN CEVICHE does not have tomato neither avocado only use fish, red onions, salt, pepper, lime and “aji” (jalapeno similar).

    I am PERUVIAN and I am know what i am saying.

    • LowCarbingAsian

      Hi John – yes, you correct that this isn’t an authentic Peruvian Cheviche, it’s Peruvian style.

  3. As good as that looks, being a Peruvian and having gone to Peru, I’ve never seen a dish like that. I’ve seen it in Mexican cuisine but not Peruvian.

    • LowCarbingAsian

      Hi Miguel – yes, as noted on the other comments, this isn’t an authentic Peruvian Cheviche, it’s Peruvian style cooking as written in the recipe itself.

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