Crisp, Cool, and Citrus-Packed Shrimp Ceviche

Shrimp ceviche is one of those recipes that’s light, fresh, and totally crowd-pleasing — especially when it’s served cold on a warm day.

Whether you’re headed to a summer cookout, tailgating with friends, or hosting game night at home, this zesty shrimp dish brings a burst of flavor to any party table.

Prep it ahead, pile it high, and watch it disappear!

Ingredients You’ll Need For This Recipe:

Servings: 4

Prep Time: 20 minutes

Marination Time: 30 minutes

Total Time: 50 minutes

Ingredients:

• 1 pound large shrimp, peeled, deveined, and tails removed
• Juice of 2 limes
• Juice of 2 lemons
• 1/2 red onion, finely chopped
• 1-2 jalapeños, veins and seeds removed, minced (adjust to taste)
• 2 medium tomatoes, seeds removed and diced
• 1 cup diced cucumber (peeled and seeds removed)
• 1/2 cup chopped cilantro (leaves and tender stems)
• Salt, to taste
• Avocado, diced (for serving)

Step-by-step Guide:

1 – Chop the shrimp into half-inch pieces for even marination. Place them in a non-reactive bowl.

2 – Mix lime and lemon juices in a bowl.

3 – Pour over the shrimp, ensuring they’re fully submerged.

4 – Cover and refrigerate for about 20-30 minutes until the shrimp turn opaque.

5 – While the shrimp marinate, combine red onion, jalapeños, tomatoes, cucumber, and cilantro in another bowl.

Season with salt to taste.

6 – Mix the marinated shrimp with the vegetable mixture.

7 – Adjust seasoning with additional salt or citrus juice as needed.

8 – Refrigerate the ceviche for at least 30 minutes to allow flavors to meld.

9 – Serve chilled, garnished with diced avocado on crackers, chips, or toast. Enjoy!

Pro Tips for Success:

• Use pre-cooked shrimp to save time if you’re in a rush or don’t want to worry about raw seafood.

• Let it sit longer in the fridge (up to 4 hours) for an even deeper flavor—great for making ahead!

• Add a splash of orange juice for a touch of sweetness that balances the tart lime and lemon.

• Try parsley or basil if you’re not a fan of cilantro—you’ll still get a fresh, herby kick.

• Want it keto? Skip the chips and serve in avocado halves or cucumber boats!

Whether you’re throwing a backyard BBQ, tailgating before the big game, or setting up a sunny picnic, this Shrimp Ceviche is the perfect party dish.

It’s cool, colorful, and packed with fresh flavor.

Plus, it’s easy to prep ahead — so you can actually enjoy the party, not just cook for it!

If you love light, citrusy bites with a little heat, this one’s going to be a go-to favorite.

Shrimp Ceviche

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

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Ingredients

• 1 pound large shrimp, peeled, deveined, and tails removed
• Juice of 2 limes
• Juice of 2 lemons
• 1/2 red onion, finely chopped
• 1-2 jalapeños, veins and seeds removed, minced (adjust to taste)
• 2 medium tomatoes, seeds removed and diced
• 1 cup diced cucumber (peeled and seeds removed)
• 1/2 cup chopped cilantro (leaves and tender stems)
• Salt, to taste
• Avocado, diced (for serving)

Instructions

1. Chop the shrimp into half-inch pieces for even marination. Place them in a non-reactive bowl.

2. Mix lime and lemon juices in a bowl.

3. Pour over the shrimp, ensuring they're fully submerged.

4. Cover and refrigerate for about 20-30 minutes until the shrimp turn opaque.

5. While the shrimp marinate, combine red onion, jalapeños, tomatoes, cucumber, and cilantro in another bowl. Season with salt to taste.

6. Mix the marinated shrimp with the vegetable mixture.

7. Adjust seasoning with additional salt or citrus juice as needed.

8. Refrigerate the ceviche for at least 30 minutes to allow flavors to meld.

9. Serve chilled, garnished with diced avocado on crackers, chips, or toast. Enjoy!