Fresh lime-cured shrimp with tomatoes, avocado, and cilantro
Classic Shrimp Ceviche
Classic Shrimp Ceviche
50 minEasy
Prep Time
20 min
Cook Time
0 min
Total Time
50 min
Servings
6
About 4 cups
Difficulty
Easy
Cost
Moderate
$$
Classic Shrimp Ceviche
Fresh lime-cured shrimp with tomatoes, avocado, and cilantro
Tender shrimp cured in fresh lime juice with diced tomatoes, creamy avocado, crunchy red onion, and fresh cilantro — the ultimate no-cook summer appetizer.
20m
Prep Time
0m
Cook Time
50m
Total Time
6
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Ceviche is summer in a bowl — bright, fresh, and utterly refreshing. This shrimp version takes cooked shrimp and lets the lime juice marinade work its magic, infusing every piece with citrusy zing while the supporting cast of tomatoes, avocado, red onion, and cilantro rounds out each bite. It is as vibrant to look at as it is to eat.
The beauty of ceviche is its simplicity. There is no cooking involved — just chopping, mixing, and chilling. It is the perfect appetizer for hot weather, outdoor gatherings, or anytime you want something that tastes clean and alive. Serve it with crispy tortilla chips or on top of tostadas for a dish that will make you feel like you are sitting on a beach in Mexico.
Ingredients
- 1 pound cooked shrimp, peeled and chopped into bite-sized pieces
- 1/2 cup fresh lime juice (about 4-5 limes)
- 2 Roma tomatoes, seeded and diced
- 1 ripe avocado, diced
- 1/4 cup finely diced red onion
- 1 jalapeño, seeded and minced
- 1/3 cup chopped fresh cilantro
- 1/2 English cucumber, diced
- Kosher salt to taste
PrepDaily Use
Test Kitchen Pick
Chef Knife
Helpful Tool
Why a sharp knife helps here
When the recipe is mostly prep, the tool that matters most is the one doing the cutting. A sharp chef’s knife makes the whole process faster and cleaner.
This recipe is won or lost in prep speed and cleaner cuts.
- Speeds up chopping and slicing
- Makes prep more consistent and less frustrating
A good chef’s knife is still the single most useful kitchen upgrade for prep-heavy cooking.
Shop chef knife options for this recipeInstructions
- 1
Combine chopped shrimp and lime juice in a glass bowl. Toss to coat and refrigerate for 15 minutes.
- 2
Add diced tomatoes, red onion, jalapeño, and cucumber to the bowl. Stir gently to combine.
- 3
Fold in the diced avocado and cilantro. Season with salt to taste.
- 4
Cover and refrigerate for at least 30 minutes to let the flavors meld.
- 5
Give a final stir, taste for seasoning, and add more lime juice or salt as needed. Serve with tortilla chips, tostadas, or crackers.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Arrange on a platter for easy sharing at your next gathering
Substitutions
ShrimpWhite fish like sea bass or snapper
Cut into small cubes and cure in lime juice until opaque, about 30 minutes
JalapeñoSerrano pepper or a dash of hot sauce
Serrano is spicier; hot sauce gives more even heat distribution
Lime juiceMix of lime and grapefruit juice
Adds an interesting citrus complexity to the ceviche
Tips & Storage
Pro Tips
Soak the diced red onion in cold water for 5 minutes before adding — this removes harsh bite while keeping the crunch.
Add the avocado just before serving if making the ceviche more than an hour ahead, as it will darken.
For a spicier ceviche, leave some seeds in the jalapeño or add a splash of your favorite hot sauce.
Use a glass or ceramic bowl — metal can react with the lime juice and create metallic flavors.
Storage
Ceviche is best eaten within 4 hours of making it. Store in the refrigerator — the texture deteriorates significantly after 1 day.
Reheating
This is a no-cook dish served cold. Do not heat ceviche.
Nutrition Facts
Per serving (2/3 cup) · 6 servings
Calories140
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein18g
Carbohydrates8g
Fat4g
Fiber3g
Sugar2g
Sodium380mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use raw shrimp?
- Yes, raw peeled shrimp can be cured in the lime juice for 30-45 minutes until opaque. However, using pre-cooked shrimp is safer and more foolproof for home cooks.
- Why is my ceviche watery?
- Make sure to seed the tomatoes and drain them briefly. Also, avoid adding the lime juice too far in advance, as the shrimp will release more moisture over time.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.
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