Light Fresh Shrimp Ceviche (Printable)

Tender shrimp soaked in citrus juices with crisp vegetables and fresh herbs for a bright, tasty starter.

# What You Need:

→ Seafood

01 - 1 lb medium shrimp, peeled and deveined (fresh or thawed)

→ Marinade

02 - 1/2 cup fresh lime juice (about 4–5 limes)
03 - 1/4 cup fresh lemon juice (about 2 lemons)
04 - 1/4 cup fresh orange juice (about 1 orange)

→ Vegetables & Fruits

05 - 1 small red onion, finely diced
06 - 1 cup cherry tomatoes, quartered
07 - 1 small cucumber, peeled, seeded, and diced
08 - 1 jalapeño pepper, seeded and finely chopped (optional)
09 - 1 ripe avocado, diced
10 - 1/2 cup fresh cilantro, chopped

→ Seasoning

11 - 1/2 teaspoon sea salt, or to taste
12 - 1/4 teaspoon freshly ground black pepper
13 - 1 tablespoon extra-virgin olive oil

→ To Serve

14 - Tortilla chips or tostadas (optional)
15 - Lime wedges

# Step-by-Step Guide:

01 - Bring a pot of salted water to a boil. Add shrimp and cook for 1–2 minutes until pink and opaque. Drain and transfer immediately to an ice bath to halt cooking. Drain again, pat dry, and chop into 1/2-inch pieces. If using pre-cooked shrimp, chop directly.
02 - Combine shrimp with lime, lemon, and orange juices in a large glass or ceramic bowl. Stir well, cover, and refrigerate for 20–30 minutes to marinate and further cook shrimp in citrus juice.
03 - Add diced onion, quartered tomatoes, diced cucumber, jalapeño (if using), and chopped cilantro to the marinated shrimp. Toss gently to mix.
04 - Incorporate sea salt, black pepper, and olive oil. Stir thoroughly to blend flavors.
05 - Fold in diced avocado just before serving. Adjust seasoning if necessary. Serve chilled in bowls or glasses, garnished with extra cilantro and lime wedges. Optionally accompany with tortilla chips or tostadas.

# Expert Advice:

01 -
  • It comes together in minutes but tastes like you've been cooking all day, making you look like the kitchen hero you are
  • The citrus gently cooks the shrimp without heat, creating the most delicate, buttery texture that feels fancy yet simple
  • It's naturally gluten-free, dairy-free, and low in carbs, so you can serve it confidently to anyone at your table
  • The bright flavors and vibrant colors make even a simple weeknight feel like a celebration
02 -
  • The citrus juice is doing the actual cooking, so you must use fresh juice, not bottled. This was a hard lesson learned the first time I tried taking a shortcut. The flavor was flat and one-dimensional. Fresh changes everything.
  • The quality of your shrimp matters more than any other ingredient. A fishmonger who knows their product is your best friend here. Ask questions, smell the shrimp, trust your instincts.
  • If your shrimp comes out tough or rubbery, you either cooked it too long before marinating or your shrimp was already old. Both are fixable next time by choosing better shrimp and watching the clock religiously.
  • Avocado added too early will brown and lose its beautiful color. I learned this the hard way at a dinner party. Now I add it literally right before serving, and everyone comments on how perfect it looks.
03 -
  • Chill your serving bowls or glasses in the freezer for 15 minutes before serving. The cold adds to the experience and keeps your ceviche at the perfect temperature longer
  • If you're worried about the shrimp being fully cooked, you can cook it longer before marinating. Marinating time is about flavor development, not cooking the raw shrimp, so using pre-cooked shrimp is not cheating, it's being smart
  • The secret to restaurant-quality ceviche is tasting constantly and adjusting. Each lime is different, each tomato is different. Season with confidence and trust yourself
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