Shrimp Ceviche

The Crispy Chef

This fresh and zesty Shrimp Ceviche is the ultimate no-cook summer recipe. Tender shrimp is 'cooked' in citrus juice, then tossed with onion, jalapeño, and cilantro for a light, refreshing, and flavor-packed dish. Perfect as an appetizer, light lunch, or party starter!

Print Recipe Pin Recipe

Prep Time 15

Total Time 45

Course Appetizer, Light Meal

Cuisine Latin American, Seafood

Servings servings

Calories 180 kcal

Equipment

Mixing bowls
Knife
Cutting board
Citrus juicer

Ingredients

1 lb raw shrimp, peeled, deveined, chopped
1/2 cup lime juice (freshly squeezed)
1/4 cup lemon juice (freshly squeezed)
1/4 cup orange juice (optional, for sweetness)
1/2 cup red onion, finely chopped
1 medium jalapeño, finely chopped
1/4 cup fresh cilantro, chopped
1/2 tsp salt
1/4 tsp black pepper
tortilla chips or bread, for serving

Instructions

Peel, devein, and chop the shrimp into bite-sized pieces. Place them in a large bowl.
In a separate bowl, whisk together lime juice, lemon juice, orange juice (if using), salt, and black pepper to create the marinade.
Pour the marinade over the shrimp, stir well, cover, and refrigerate for 30 minutes until the shrimp turns opaque and pink.
Add chopped onion, jalapeño, and cilantro to the shrimp mixture. Stir to combine and serve immediately with tortilla chips or bread.

Notes

Use the freshest shrimp possible for best flavor. If you prefer, you can lightly poach shrimp before marinating for food safety. Adjust citrus juice ratios to taste, and mix in extras like avocado, mango, or bell peppers for fun variations. Best enjoyed fresh but can be stored up to 2 days in the fridge.

Nutrition

Calories: 180kcalCarbohydrates: 7gProtein: 24gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 165mgSodium: 620mgPotassium: 370mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 28mgCalcium: 75mgIron: 2mg

Keyword ceviche, easy summer recipe, no cook recipe, seafood appetizer, shrimp ceviche