Hot day? Skip the stove and make Ceviche de Camarón - juicy shrimp cooked in fresh lime juice, tossed with crunchy veggies and creamy avocado. It s cool, citrusy, and practically begs to be scooped up with a salty tortilla chip.
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When the heat is relentless and you just want something cold, light, and full of flavor, Shrimp Ceviche is your answer. The lime juice works its magic on tender shrimp while fresh cucumber, tomato, and jalapeño add crunch and kick. Oh, and that creamy avocado? Game changer.
If you love this no-cook vibe, you ll also want to try our Avocado Salsa - another chip's best friend.
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Why you'll love this recipe
- Zero cooking fuss. No oven, no grill, no sweat.
- Summer in a bowl. Zesty lime, sweet shrimp, and crisp veggies.
- Make it yours. Swap shrimp for firm white fish, crank up the heat with serrano peppers, or toss in mango for a sweet twist.
- Crowd-pleaser. Perfect for poolside snacking, BBQ starters, or potluck show-offs.
Ingredients & Swaps
This shrimp ceviche is packed with fresh, clean ingredients.
Ingredient Notes:
- Shrimp: Go fresh if you can, but good-quality frozen (thawed) works beautifully. I buy mine peeled and deveined. Trust me, future you will be grateful.
- Lime juice: Fresh-squeezed only. Bottled has preservatives and just doesn't bring that same bright pop.
- Cucumber: English cucumbers are great because they're mild and nearly seedless, but any will do.
- Tomatoes: Roma hold up well here, but whatever's ripe and juicy works. Seeding is optional.
- Onion: Red for color, white for bite - your call.
- Cilantro: Not your jam? Swap in parsley or Thai basil (the flavor will shift, but will still be tasty).
Instructions
Grab your sharpest knife and best cutting board for this recipe.
Chop the shrimp
Cut into into bite-sized pieces. Toss them in a bowl with fresh lime juice, making sure they're fully submerged. Cover and refrigerate for 2-3 hours until opaque and pink. Friend tip: This citrus bath is the magic cooking step - no heat needed.
mix in the goodies
Add cucumber, tomatoes, onion, jalapeño, cilantro, salt, and pepper. Stir, taste, adjust. Chill for 20-60 minutes so flavors mingle.
Finish with Avocado
Stir it in gently right before serving so it stays creamy, not mushy. Serve cold with tortilla chips, preferably somewhere sunny with good company.
FAQs
Yes, the acid in lime juice "cooks" it. Just use fresh, high-quality shrimp from a trusted source.
Absolutely! Lean protein, plenty of veggies, and healthy fats from avocado.
Shrimp cocktail is cooked in heat and served with a tomato-based sauce. Ceviche is cured in citrus and mixed with fresh veggies.
Best eaten the same day. The shrimp can get tough and gray if it sits in lime juice too long.
Helpful tips we swear by
- Buy shrimp with the prep work done (peeled, deveined, tails off). It's worth it.
- Chop everything into similar sizes so it's easy to scoop.
- Keep it cold. Serving over ice makes it extra refreshing.
- Want sweet heat? Mango + serrano pepper is killer.
- Pair it with roasted corn salsa and watermelon margaritas for the ultimate summer spread.
More easy, no-cook appetizers
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Recipe
Ceviche de Camarón (Shrimp Ceviche)
Ingredients
- 1 pound raw large shrimp, peeled, deveined and tails removed
- 1 cup freshly squeezed lime juice
- 1 cup peeled, diced English cucumber
- 1 cup diced tomatoes
- 1 cup chopped red onion
- 1 large jalapeño pepper, minced
- ½ cup chopped fresh cilantro
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 large avocado
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Instructions
- Chop shrimp into similar sized pieces and place in bowl. Pour in lime juice. Make sure all of the shrimp is covered with juice. Cover bowl and place in refrigerator for 2-3 hours. The shrimp will turn opaque and pink in color.1 pound raw large shrimp,, 1 cup freshly squeezed lime juice
- Add cucumber, tomatoes, onion, jalapeño, cilantro, salt and pepper to bowl with shrimp and juice. Stir to combine and adjust seasoning if needed. Return to refrigerator for at least 20 minutes and up to one hour.1 cup peeled, diced English cucumber, 1 cup diced tomatoes, 1 cup chopped red onion, 1 large jalapeño pepper, minced, ½ cup chopped fresh cilantro, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Dice avocado and stir into ceviche just before serving with tortilla chips.1 large avocado
Notes
- Fresh or frozen shrimp that has been defrosted in any size from medium to extra large all work in this recipe. Similar to sushi-grade fish, always buy your ceviche shrimp or fish from a trusted source.
- Use this juicer to make quick work of juicing 1 cup of fresh lime juice. I like to buy the bags of limes at the store when I need a larger quantity of juice. They are usually smaller, but the average cost for a bag is almost always less expensive than buying the same quantity of limes individually.
- Chop the shrimp and other veggies into similarly sized pieces so the ceviche is easier to scoop up with a chip.
- Leftover ceviche does not keep well. The shrimp start to turn a gray color and toughens up after extended time in the acidic lime juice. Try to make only as much as you'll eat in one sitting.
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Nutrition
Nutrition info not guaranteed to be accurate.
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