• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content
Preppy Kitchen logo
  • About
    • Meet John Kanell
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Shrimp » Shrimp Ceviche

    Shrimp Ceviche

    Published: March 28, 2019 · Modified: Aug 18, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Fresh and vibrant tropical Shrimp Ceviche made with juicy mango, radishes, and fresh shrimp. This beautiful summer dish is packed with flavor from citrus juice and creamy avocado and you won't believe how easy it is to make! Serve with tortilla chips for the ultimate summer appetizer!

    An overhead shot of shrimp ceviche in a bowl with tortilla chips
    299 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    A pinterest graphic of shrimp ceviche
    A pinterest graphic of shrimp ceviche
    A pinterest graphic of shrimp ceviche

    No dish makes you feel like you’re on a tropical beach more than shrimp ceviche. Every bite is a bit of an adventure—jalapeño brings the heat, mango tempers it with peppery sweetness, radish provides crunch, and avocado delivers lush creaminess. 

    This recipe is super easy and I’ve got step by step photos and tons of tips to help you make it perfectly. One top tip to remember —make sure the juice covers the shrimp completely so every piece is evenly “cooked.” The knife cuts are also up to you—feel free to dice the shrimp and radish so that everything’s the same size, if you prefer. Looking for more shrimp recipes? Check out my Shrimp Tacos, Baked Coconut Shrimp or Shrimp Alfredo!

    What you need to make this recipe

    Shrimp – Use the highest quality and freshest shrimp possible for this recipe. I like to use small to medium-sized shrimp, if you use large shrimp cut them into smaller pieces.

    Citrus juice – Citrus juice is what cooks or cures the shrimp so they are safe to eat. I use a mix of orange, lemon, and lime juice and I love the flavor combination. You can opt for only one citrus flavor but make sure it’s the same amount of juice for marinating.

    Mango – if you don’t have mango or don’t like it then pineapple or oranges will also work well. The sweet and savory flavors are perfect for summer!

    How to Make Shrimp Ceviche 

    Two photos showing how to prepare shrimp

    1. Cook the shrimp with a little salt in a saucepan with boiling water.

    2. After 1 minute, remove and plunge into ice-cold water.

    Two photos showing how to marinate and assemble shrimp ceviche

    3. Drain the shrimp then add to a bowl with citrus juice, cover then refrigerate.

    4. Drain the shrimp from the juice and add to a bowl with the rest of the ingredients, stir to combine and serve.

    A side shot of shrimp ceviche in a blue bowl with mango and avocado

    Tips and ideas for making this recipe

    • Don’t marinate the shrimp for more than around 40 minutes or they will overcook and toughen.
    • Make sure to not blanch the shrimp for longer than a minute either to avoid overcooking.
    • I like to cut the shrimp in half horizontally for serving but you can also cut into small sized pieces.
    • If you prefer you can cut the mango, radish, and onion to similar sized pieces for serving.
    • Serve with tortillas chips for a fresh and delicious appetizer.
    • Blanching the shrimp first is totally optional—if you’d like to let the citrus juice cook the shrimp completely, let marinate for 30 minutes instead of just 15.

    A close up of shrimp, avocado and mango in a bowl with other veggies

    Frequently Asked Questions

    What is Shrimp Ceviche?

    Ceviche, in general, is the process of cooking raw fish (sometimes even meat) with acid instead of heat. Usually, you will see citrus juice used as the main acid as it will give the fish a wonderful flavor as well as cooking it through.

    Can Lemon Cook Shrimp?

    Yes, so will any other citrus juice. The thing to bear in mind is that it will have a totally different taste than if it was cooked with heat so I always recommend using the freshest shrimp you can find for a fresh and vibrant flavor. In this recipe, I like to quickly blast the shrimp in boiling water and then straight into ice cold water so they get a head start with the cooking process and you don’t need to wait around for them to marinate for very long. If you have more time then you can skip the blanching of the shrimp and add them straight into the citrus juice, you can be rest assured that the shrimp are entirely safe to eat and will be cooked through.

    What to Serve with Shrimp Ceviche

    I love to serve this shrimp ceviche with tortilla chips for a healthy appetizer or snack but you could also serve them with tostadas or tacos with your other favorite Mexican fillings and toppings. It’s also a great addition to salads and can be served in glasses as a fresher version of shrimp cocktail!

    How to Store Leftovers

    Leftovers will store well in the fridge for around 2 days although the shrimp may toughen the longer they are left so this is best served the same day it’s made. Tip: avocado will oxidize within an hour of being cut so if you are making this in advance leave the avocado topping until you are ready to serve.

    If you love this recipe try these out!

    • A plate with three shrimp tacos with a dip on the side with cotija cheese sprinkled on top of the tacos.

      Shrimp Tacos

    • A plate of sautéed shrimp with a glass of wine and skillet of shrimp in the back.

      Sautéed Shrimp

    • A plate with three pieces of bacon wrapped shrimp with more in the back with dip, lemons, and a glass of wine.

      Bacon Wrapped Shrimp

    • An overhead shot of shrimp ceviche in a bowl with tortilla chips

    • A bowl of pasta noodles topped with shrimp scampi.

      Shrimp Scampi Recipe

    If you’ve tried this shrimp ceviche recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Print
    5 from 2 votes

    Shrimp Ceviche

    How to make fresh and zingy shrimp ceviche! Don't forget to check out my step by step photos and tips above!
    Course Appetizer
    Cuisine Peruvian
    Prep Time 25 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 40 minutes minutes
    Servings 6 servings
    Calories 180kcal
    Author John Kanell

    Ingredients

    INGREDIENTS

    • 1 lb. medium fresh shrimp peeled and deveined
    • 1 tbsp kosher salt 18g
    • 1 3/4 cups citrus juice 413g, from 1 orange, 2 lemons, and 6 to 8 limes, divided
    • 1 cup diced fresh mango 2 mangoes
    • ½ cup thinly sliced fresh radish 116g
    • ¼ cup minced red onion 40g
    • 2 tbsp minced fresh Fresno or jalapeño pepper 42g
    • ½ tsp flaky sea salt 3g
    • 1 avocado diced
    • ½ cup chopped fresh cilantro 25g
    • ¼ cup pepitas 30g, toasted
    • Tortilla chips to serve

    Instructions

    • Fill a medium bowl with ice and water. Fill a medium saucepan with water, and bring to a boil over high heat; add 1 tablespoon kosher salt and shrimp.
    • Cook shrimp 1 minute exactly, then drain and immediately place in ice water to stop the cooking process.
    • Let stand 5 minutes; drain. Half shrimp horizontally, or dice if desired.
    • Place shrimp in a medium bowl; pour over 1 ½ cups citrus juice to cover. Refrigerate 15 minutes.
    • Drain citrus juice from shrimp. Stir in mango, radish, onion, pepper, and salt. Stir to combine; taste and add additional salt, if desired.
    • Just before serving, top with avocado and stir in cilantro; top with toasted pepitas. Serve with tortilla chips.

    Video

    Notes

    • Don't marinate the shrimp for more than around 40 minutes or they will overcook and toughen.
    • make sure to not blanch the shrimp for longer than a minute either to avoid overcooking.
    • Use the highest quality shrimp possible for this recipe.
    • I like to cut the shrimp in half horizontally for serving but you can also cut into small sized pieces.
    • If you prefer you can cut the mango, radish, and onion to similar sized pieces for serving.
    • No mango? Pineapple will also work well.
    • Serve with tortillas chips for a fresh and delicious appetizer.
    • Store leftovers in the fridge for 1-2 days.

    Nutrition

    Serving: 1cup | Calories: 180kcal | Carbohydrates: 16g | Protein: 19g | Fat: 5.3g | Saturated Fat: 0.8g | Cholesterol: 160mg | Sodium: 570mg | Potassium: 472mg | Fiber: 3g | Sugar: 4g | Vitamin A: 750IU | Vitamin C: 40.4mg | Calcium: 70mg | Iron: 3.6mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Roasted Tomatoes
    Orange Chicken »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    Preppy Kitchen Cookbook

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • An Espresso martini on a gray surface with coffee beans scattered around

      Espresso Martini

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • A strawberry cake on a cake stand with a slice cut and placed in front.

      Strawberry Cake

    • A slice of lemon cake on a plate in front of a cake stand holding the rest of the cake.

      Lemon Cake

    • photo of moist Vanilla Cupcakes in pink paper wrappers

      Moist Vanilla Cupcake Recipe

    • Lemon Curd

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015–2023 PREPPY KITCHEN | PRIVACY POLICY

    299 shares