Shrimp Ceviche Recipe

Prepare shrimp

Rinse shrimp and pat dry. If using whole shrimp, peel and devein, leaving tails off. Cut shrimp into 1/2-inch pieces (or leave halves for chunkier ceviche). Place shrimp in a nonreactive bowl (glass or stainless steel).

Marinate in citrus

Whisk together fresh lime juice, lemon juice (if using), kosher salt, sugar, and cold water in a separate bowl until sugar and salt dissolve. Pour the citrus mixture over the shrimp, making sure shrimp are fully submerged. Cover and refrigerate.

Ceviche cooking time

Allow shrimp to 'cook' in the citrus for 20–30 minutes, stirring once halfway. Shrimp are done when opaque and firm throughout (no translucent center). For smaller diced shrimp or if you prefer extra-firm texture, marinate up to 45 minutes total. If using pre-cooked shrimp, marinate only 10 minutes to absorb flavor.

Prepare vegetables

While shrimp marinates, thinly slice the red onion and rinse briefly under cold water for 1 minute to reduce sharpness; drain and pat dry. Seed and finely chop the jalapeño. Seed and dice tomatoes and cucumber into small, uniform pieces. Chop cilantro leaves (reserve a few sprigs for garnish).

Combine with shrimp

When shrimp have turned opaque, pour the shrimp and most of the citrus marinade through a fine-mesh strainer into a bowl, reserving about 2–3 tablespoons of the citrus for flavor. Transfer the drained shrimp to a mixing bowl and add the sliced onion, jalapeño, tomatoes, cucumber, and chopped cilantro. Toss gently to combine so vegetables are evenly distributed.

Season and finish

Drizzle the olive oil over the ceviche, add the reserved 2–3 tablespoons of citrus marinade, then season with ground black pepper and an additional 1/4 teaspoon salt to taste if needed. Gently fold in the diced avocado last to avoid mashing; adjust heat by adding more chopped jalapeño if desired.

Chill briefly and serve

Cover and chill the ceviche for 5–10 minutes to let flavors meld (optional). Serve chilled or at cool room temperature with tortilla chips or atop tostadas. Garnish with extra cilantro sprigs and lime wedges on the side.