One of the joys of making shrimp ceviche is its incredible flexibility. The base recipe is wonderfully fresh and tangy, but with just a few tweaks, you can transform it into something entirely new, hence ceviche 7 ways. Whether you’re in the mood for something sweet, fiery, tropical, or even a little smoky, there’s a variation to match the occasion.
These adaptations aren’t just about changing flavours — they’re also a way to make the dish your own. You might want to experiment with different herbs, swap in seasonal fruits, or use unexpected seafood pairings to surprise your guests. Best of all, most of these changes require no extra cooking, keeping ceviche as quick and easy as ever.
Below are seven variations I love, each bringing its own personality to the table. Think of them as inspiration, not instruction — a starting point for your own creative ceviche journey.
These variations all start with the base recipe from your Shrimp Ceviche (shrimp marinated in citrus juice, with onion, tomato, chilli, coriander, salt, and pepper). Simply make the base and adjust with the additions below.
1. Tropical Twist
- Replace the diced tomato with 1 cup diced mango or pineapple.
- Keep the chilli for heat—red chilli looks especially pretty against the yellow fruit.
- Garnish with extra fruit cubes on top.
2. Creamy Avocado Ceviche
- Dice 1 large avocado and fold it in gently just before serving.
- Use slightly less chilli so the avocado’s richness comes through.
- Garnish with coriander sprigs for a fresh look.
3. Spicy Kick
- Double the fresh chilli, or use 2 serrano peppers instead of jalapeños.
- Add ½–1 teaspoon hot sauce to the citrus marinade for extra depth.
- Garnish with thin slices of fresh chilli for drama.
4. Mediterranean Style
- Replace coriander with ¼ cup chopped flat-leaf parsley.
- Add ½ cup diced cucumber and ¼ cup chopped black olives.
- Drizzle with 1 tablespoon extra virgin olive oil just before serving.
5. Coconut-Lime Ceviche
- Replace ¼ cup of the lime juice with ¼ cup coconut milk.
- Add 1 teaspoon freshly grated ginger to the marinade.
- Garnish with shredded coconut and fresh coriander.
6. Garden Fresh
- Use ½ cup cherry tomatoes (halved) instead of regular tomato.
- Add ½ cup thinly sliced radishes for crunch.
- Mix in ½ cup diced cucumber and plenty of chopped fresh herbs.
7. Surf and Turf
- Cook 100g (3½ oz) chorizo until lightly crisp, slice thinly, and cool.
- Fold into the finished ceviche for smoky, savoury contrast.
- Serve with thick-cut tortilla chips to handle the extra bite.
Serving Tip:
Whichever variation you choose, keep the ceviche well chilled and serve it within 2 hours of marinating for the best texture and flavour.
Ceviche 7 Ways
Ingredients
- 500 g raw shrimp peeled, deveined, cut into bite-sized pieces
- 1 cup lime juice about 6-8 limes
- ½ cup lemon juice about 2-3 lemons
- 1 medium red onion finely diced
- 2 medium ripe tomatoes diced
- 2 medium red chillies finely chopped
- 1 medium cucumber diced
- 1 medium avocado diced added before serving
- 1/4 bunch coriander leaves chopped
- salt to taste
- pepper to taste
- Tortilla chips or tostadas
Instructions
- Place shrimp in a glass or ceramic bowl. Pour over lime and lemon juice to submerge. Cover and refrigerate 30-45 minutes, stirring halfway.500 g raw shrimp, 1 cup lime juice, ½ cup lemon juice
- When shrimp are pink and opaque, drain half the liquid.
- Stir in onion, tomato, chillies, cucumber (if using), and coriander.1 medium red onion, 2 medium ripe tomatoes, 2 medium red chillies, 1 medium cucumber, 1/4 bunch coriander leaves
- Season to taste.salt, pepper
- Gently fold in avocado just before serving.1 medium avocado
- Serve chilled with tortilla chips or tostadas.Tortilla chips