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Vibrant shrimp ceviche in a glass bowl with fresh cilantro, diced avocado, and red onion, marinated in citrus juices – bright and fresh.

Authentic Shrimp Ceviche

Perfectly citrus-cooked shrimp, creamy avocado, crisp cucumber, and a bright, zesty marinade that comes together in 40 minutes with zero cooking. This authentic shrimp ceviche is the ultimate no-cook summer dish.
Prep Time 20 minutes
Total Time 40 minutes
Course Appetizer, Main Course
Cuisine Latin American, Mexican
Servings 6
Calories 220 kcal

Equipment

  • Non-reactive bowl (glass or stainless steel)
  • Sharp knife
  • Cutting Board
  • Citrus juicer

Ingredients
  

  • 1 lb raw shrimp, peeled, deveined, tail off (size 31-40)
  • 1/2 cup fresh lime juice (about 4-5 limes)
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 red onion, thinly sliced
  • 1 English cucumber, diced
  • 2 Roma tomatoes, seeded and diced
  • 1-2 avocados, diced
  • 1/2 cup fresh cilantro, chopped
  • 1 jalapeño, seeds removed and minced

Instructions
 

  • Dice shrimp into bite-sized pieces (about 1/2-inch chunks). Soak sliced red onion in cold water for 10 minutes. Juice the limes and lemons. In a non-reactive bowl, toss the diced shrimp with the lime juice, lemon juice, and 1 teaspoon kosher salt. Ensure shrimp is fully submerged. Let sit at room temperature for 20-25 minutes, stirring once halfway, until shrimp is pink and opaque.
  • After 20-25 minutes, pour off about half of the citrus juice. This keeps the ceviche flavorful without being too soupy. Do not drain completely.
  • Drain the soaked red onion and pat dry. Gently fold in the onion, diced cucumber, tomato, and minced jalapeño until everything is well coated.
  • Gently fold in the diced avocado and chopped cilantro. Taste and adjust salt, adding another 1/4 to 1/2 teaspoon if needed.
  • Serve immediately with tortilla chips, tostadas, or crisp lettuce cups. Garnish with lime wedges. Best enjoyed within an hour of adding avocado.

Notes

Use fresh lime and lemon juice – bottled won't work. The shrimp is perfectly cooked when opaque and slightly curled but not tight (avoid tight 'C' shapes). Serve within an hour of adding avocado for best texture. For a spicier version, add minced serrano or habanero. Leftovers can be stored in an airtight container for up to 24 hours, but texture will decline.
Keyword authentic ceviche, no cook dinner, shrimp ceviche