Pin it
Shrimp ceviche bursts with flavors thanks to its cool mix of crisp cucumber, rich avocado, sweet-tart tomatoes, and a spicy jalapeno kick. Fresh lime juice ties everything together, making this cheerful seafood dish perfect for sunny-day hangouts or any time you want something easy and light.
Whenever summer rolls around, folks at my house are always hoping for ceviche. One day I tossed together some leftover shrimp and it was gone in minutes. Now, it’s a must every time we fire up the grill outside.
Irresistible Ingredients
- Clamato juice: grab the spicy kind if you want an extra zingy punch
- Cilantro: aim for bunches that are lively and green, not droopy
- Jalapeno: look for shiny, plump peppers with smooth skin for balanced heat
- Red onion: small and glossy onions give you a gentle bite and lots of crunch
- Roma tomatoes: stay nice and firm, plus less watery so your mix won’t get soggy
- Avocados: pick ones that barely give when you press so they’re creamy but not mushy
- Cucumber: pick unwaxed, firm ones for maximum crunch
- Lime juice: use good, fat limes and squeeze them yourself for that bright lift
- Medium shrimp: fresh or frozen is fine, but precooked makes this even faster and keeps it tender
Easy-Peasy Steps
- Dish It Up:
- Pile onto tostadas or scoop with tortilla chips Add a drizzle of hot sauce if you love the burn and always serve it nice and cold
- Toss Everything Together:
- Add all your chopped veggies and herbs to the shrimp Pour in the Clamato juice and gently mix everything up Taste and mix in more lime juice if you want extra punch or tweak the seasoning
- Slice the Veggies:
- Dice your cucumbers, tomatoes, red onion, and avocados into even bits Mince the jalapeno and finely chop cilantro Use a chopper to save time and leave avocado pieces a bit chunky so they don't turn to mush
- Marinate the Shrimp:
- If needed, chop shrimp up and pop it in a big glass or ceramic bowl Pour enough lime juice on top to cover and stir so all pieces are coated Put a lid on Cover and stick it in the fridge Marinate raw shrimp up to two hours, or if already cooked, chill for about fifteen minutes, stirring halfway
- Get Shrimp Ready:
- Rinse thawed shrimp under cool water and blot dry really well with paper towels—this keeps extra liquid out of your ceviche
Pin it
I can’t get enough of the creamy avocado in every scoop. Nothing beats gathering the family around a bowl of shrimp ceviche—it always leads to laughs and stories at the table.
Keeping It Fresh
This stays tasty in the fridge for up to two days if you cover it in a glass container. It’ll keep the flavors bright and fresh. If you’re adding avocado, toss it in just before you eat—otherwise it turns brown.
Swaps and Switches
No Clamato? Mix tomato juice with a dash of seafood stock and you’re all set for that ocean vibe. If you want less heat, throw in some diced poblano instead of jalapeno. Want a sweet kick? Go ahead and mix in some mango or pineapple chunks.
How To Serve
Top crispy tostadas with huge helpings or use lettuce cups if you want it lighter than tacos. Sprinkle on crumbly cotija or squeeze on more lime for extra flavor. Whip it up the night before for easy picnics or BBQ days.
Pin it
Background and Tradition
People all over Latin America love ceviche, especially near the coast where seafood is super fresh. In Mexico, shrimp is the go-to and they serve it chilled during hot stretches. Folks used to soak seafood in citrus way before fridges existed—it's still one of the best ways to make tender, safe-to-eat seafood.
Frequently Asked Questions
- → Can I swap raw shrimp for pre-cooked ones?
Totally! Pre-cooked shrimp saves time. Just marinate briefly, about 15 minutes, to blend flavors.
- → How do I keep my shrimp tender, not chewy?
Let raw shrimp marinate just until it turns opaque, usually 1.5–2 hours. Don’t overdo it with cooked shrimp to keep them soft.
- → Do I have to use Clamato juice?
Not at all! Swap it with tomato juice and a squeeze of fresh lime if Clamato isn’t available.
- → How long can it be stored in the fridge?
It’s good for about two days when sealed in an airtight container. Stir it before serving for the best flavors.
- → What’s the best way to serve it?
Pop it on tostadas, scoop it with tortilla chips, or add a drizzle of hot sauce for some heat.