Shrimp Ceviche Recipe

Prepare the shrimp

Rinse the shrimp under cold water, pat dry with paper towels, then cut into 1/2-inch pieces. Place the shrimp pieces in a glass or non-reactive bowl large enough to hold all ingredients.

Marinate in citrus

Pour the fresh lime juice and lemon juice (if using) over the shrimp until completely submerged. Cover bowl tightly with plastic wrap and refrigerate for 20–30 minutes, stirring once at the 15-minute mark. The shrimp should turn opaque and firm — that indicates it is 'cooked' by the acid. Cooking time depends on shrimp size; do not exceed 45 minutes to avoid over-toughening.

Drain and reserve citrus

When the shrimp is opaque and firm, strain it through a fine-mesh sieve, reserving about 1/4 cup of the citrus marinade. Return the drained shrimp to the bowl.

Add aromatics and vegetables

Add the finely diced red onion, diced tomato (drained of excess juices), minced jalapeño, diced cucumber, and chopped cilantro to the shrimp. Stir gently to combine.

Season and finish

Add the reserved citrus juice (about 1/4 cup), 1 tablespoon olive oil, kosher salt, black pepper, and sugar (if using). Gently fold in the diced avocado last to avoid mashing. Taste and adjust salt, pepper, or a splash more lime juice if needed. Refrigerate 10–15 minutes for flavors to marry, but serve chilled—do not sit longer than 2 hours for best texture.

Spoon the ceviche into bowls or onto tostadas. Garnish with additional chopped cilantro and serve immediately with tortilla chips or tostadas and lime wedges on the side.