Pin it I'll never forget the first time I tasted authentic ceviche at a beachside restaurant in Peru. The shrimp was so tender, the citrus so bright, and the whole dish felt like the ocean itself had landed on my plate. Years later, I realized I could recreate that magic at home with just a few fresh ingredients and some patience. Now, whenever I need to impress guests or simply want to feel transported to warmer shores, this light and fresh shrimp ceviche is my go-to. It's become my favorite way to say hello to summer.
I still remember the afternoon I made this for my sister's surprise birthday gathering. She walked into the kitchen just as I was folding in the creamy avocado, and the look on her face told me everything. Within minutes, everyone was gathered around the counter with a small bowl and a lime wedge, and there wasn't a speck left. That's when I knew this recipe was special—it brings people together without any fuss.
Ingredients
- Medium shrimp, peeled and deveined: 1 lb (450 g) fresh or thawed. These are the heart of your dish, so choose the best quality you can find. The size matters because medium shrimp will cook perfectly in the citrus marinade without becoming rubbery. I always buy them from a fishmonger I trust because fresh makes all the difference.
- Fresh lime juice: 1/2 cup (120 ml) from about 4-5 limes. This is the star player that cooks your shrimp, so use real limes, never the bottled kind. The aroma alone will tell you you're on the right track.
- Fresh lemon juice: 1/4 cup (60 ml) from about 2 lemons. Lemon adds a subtle sweetness that balances the boldness of lime. It's the quiet genius in the background.
- Fresh orange juice: 1/4 cup (60 ml) from about 1 orange. Orange juice rounds out the citrus trio with warmth and depth. I learned this trick from watching my abuela make hers, and it changed everything.
- Red onion, finely diced: 1 small. The sharpness mellows as it sits in the citrus, adding a gentle bite and color. Always dice it small so it mingles beautifully with every spoonful.
- Cherry tomatoes, quartered: 1 cup (150 g). Cherry tomatoes stay firm and sweet, bursting with flavor in every bite. Quartering them is the right move because they stay intact through the marinating.
- Cucumber, peeled, seeded, and diced: 1 small. Seeding prevents excess water from diluting your marinade. This detail might seem small, but it keeps your ceviche fresh and bright.
- Jalapeño pepper, seeded and finely chopped: Optional, adjust to taste. The seeds carry the heat, so remove them if you prefer gentle warmth. I love the way it awakens every taste bud without overwhelming the delicate shrimp.
- Ripe avocado, diced: 1. Add this just before serving so it doesn't brown. The creaminess against the bright citrus is pure comfort.
- Fresh cilantro, chopped: 1/2 cup (20 g). Cilantro is what makes this taste authentic. If you're not a cilantro fan, use flat-leaf parsley instead, though you'll miss something special.
- Sea salt: 1/2 tsp, or to taste. Fine sea salt dissolves smoothly and seasons evenly without any gritty texture.
- Freshly ground black pepper: 1/4 tsp. Grind it right before use so the flavor is alive and vibrant.
- Extra-virgin olive oil: 1 tbsp. This is your finishing touch, adding richness and a fruity note. Don't skip it.
- Tortilla chips or tostadas: Optional for serving. They provide a satisfying crunch that plays beautifully against the tender shrimp.
- Lime wedges: For serving and an extra squeeze of brightness whenever you want it.
Instructions
- Prepare your shrimp:
- If you're starting with raw shrimp, bring a pot of salted water to a rolling boil. You'll know it's ready when steam rises and the water is moving eagerly. Add your shrimp and watch them carefully. Within just 1 to 2 minutes, they'll transform from gray to a beautiful pink and opaque. That's your sign. Drain them immediately and plunge them into an ice bath to stop the cooking process. This is the secret to tender, not rubbery, shrimp. Pat them dry with paper towels, then cut them into 1/2-inch pieces. If you're using pre-cooked shrimp, simply thaw them and chop them to the same size.
- Create the citrus marinade:
- In a large glass or ceramic bowl, combine your shrimp with the lime, lemon, and orange juices. Stir gently, making sure every piece of shrimp is kissed by the citrus. Cover the bowl and place it in the refrigerator. This is where the magic happens. For 20 to 30 minutes, the acidic juice will gently cook the shrimp further, changing its texture and flavor in the most wonderful way. You'll notice the aroma becoming more pronounced and the shrimp becoming even more tender.
- Build your layers of flavor:
- After marinating, it's time to add your vegetables. Add the diced onion, tomatoes, cucumber, jalapeño if you're using it, and cilantro. Toss everything together gently, as if you're tucking them in rather than stirring vigorously. You want to keep every ingredient's integrity intact.
- Season to your taste:
- Sprinkle in your sea salt and black pepper, then drizzle the olive oil over the top. Mix well, but gently. Taste it. This is your moment to adjust. Does it need more salt? More citrus? Trust your palate. This is your dish to make perfect.
- The final touch:
- Just before serving, fold in the diced avocado with the lightest hand. Avocado is delicate and will brown if it sits too long in the acidic marinade, so this timing is crucial. Give it a final taste and adjust seasoning if needed.
- Serve with style:
- Transfer your ceviche to small, chilled bowls or elegant glasses. Garnish with a small handful of fresh cilantro and a lime wedge on the side. If you're serving with tortilla chips or tostadas, place them alongside. Pour yourself a cold drink, take a moment to admire what you've created, and then dig in.
Pin it There's something almost sacred about gathering around a bowl of ceviche. It's not just food, it's a moment of pause. The brightness of it all, the colors, the flavors—it reminds you that the simplest things, made with care, are often the most memorable. My guests always leave asking for the recipe, but what they really want is the feeling it creates.
Why This Recipe Works Every Time
The beauty of ceviche lies in its simplicity and balance. The acidity from the trio of citrus juices is perfectly balanced by the sweetness of orange and the brightness of lime and lemon. The shrimp, naturally delicate, becomes the canvas for these flavors rather than competing with them. I've made this recipe for vegetarians by substituting the shrimp with firm tofu cut into small cubes, and it works beautifully. The real magic is in understanding that this dish is about letting fresh ingredients speak for themselves, without fuss or complicated techniques. It's a reminder that sometimes the best cooking is the most straightforward.
Variations to Keep It Interesting
Once you master the base recipe, the world opens up. I've experimented with adding a splash of hot sauce for those who love heat, or a sprinkle of chili flakes for a smoky depth. For a tropical twist that always impresses, swap half the tomatoes for diced mango or pineapple. The sweetness plays wonderfully against the brightness. Another favorite of mine is transforming this into a bowl meal by serving it over cooked quinoa, rice, or fresh salad greens. This way, the ceviche becomes a complete meal rather than just an appetizer. Each variation tells a different story, but they all start with this foundational recipe.
Making It Your Own
The most important thing I've learned about cooking is that recipes are suggestions, not laws. This ceviche gives you a framework, but your kitchen is your laboratory. If you love fennel, add some thinly sliced fennel. If you have access to a unique hot pepper, experiment with it. If you prefer your onion raw and sharp rather than mellowed, use less marinating time. The joy of cooking comes from understanding why things work and then bending them to your taste.
- Always use a glass or ceramic bowl for marinating, never metal, as the acidity can react with the metal and create off-flavors
- Ceviche is best enjoyed the same day you make it, fresh and vibrant, so plan accordingly for your dinner party
- If you need to make it ahead, keep the avocado and cilantro separate and add them just before serving to maintain optimal texture and color
Pin it Every time you make this ceviche, you're not just following a recipe, you're creating a moment. It could become your signature dish, the one people ask you to bring to gatherings, the one that defines your cooking style. That's the power of a dish made with care and intention.
Recipe FAQs
- → How do you prepare the shrimp for ceviche?
If using raw shrimp, briefly boil them until pink and opaque, then cool in ice water before chopping. Pre-cooked shrimp can be used directly.
- → What citrus juices are used for marinating shrimp?
A blend of fresh lime, lemon, and orange juices creates a tangy, balanced marinade that gently 'cooks' the shrimp.
- → Can this dish be made spicier?
Yes, adding jalapeño pepper or a splash of hot sauce intensifies the heat according to taste.
- → What vegetables complement the shrimp in this dish?
Red onion, cherry tomatoes, cucumber, and fresh cilantro add crunch, color, and fresh herbal notes.
- → How is avocado used in this preparation?
Diced avocado is gently folded in just before serving to add a creamy texture and richness.
- → Can this be served with accompaniments?
Tortilla chips or tostadas are excellent for adding crunch and balance, but gluten-free options should be chosen if needed.