A good shrimp ceviche is one of those dishes that feels as if it belongs to sunny afternoons, clinking glasses and good conversation with friends. I think it’s the way the bright citrus hits the sweet shrimp and that unmistakable aroma of lime that seems to promise, “This is going to be good.”
Now, shrimp ceviche isn’t something you cook in the traditional sense. In fact, the first time I made it, I was convinced it wouldn’t work because my brain couldn’t wrap itself around the idea of “cooking” seafood without heat. But it does work—beautifully, in fact. The acid from the citrus juice transforms the texture of the shrimp, turning it firm, opaque, and brimming with flavour. It’s like kitchen magic, only it happens right in your mixing bowl.
The key here is freshness. If the shrimp aren’t at their absolute best, the dish will tell on you. You want that ocean-fresh sweetness, the kind that doesn’t need heavy seasoning to shine. And then you have your supporting cast—the crunch of diced onion, the burst of ripe tomato, the subtle heat from chillies, and the herbal brightness of coriander. Every bite is a little chorus of textures and flavours, crisp here, tangy there, with a hum of warmth if you’ve been brave with the chillies.
One of the things I adore about shrimp ceviche is how easy it is to personalise. You can make it delicate and mild, perfect for a light lunch with crackers, or turn up the fire with extra jalapeños for something more vibrant and party-ready. Some people like to add diced avocado for creaminess, others toss in mango for sweetness, and there’s always the debate about whether cucumber belongs in there. (For the record, I think cucumber is delightful—cool and refreshing, especially in the summer.)
I love serving shrimp ceviche as an appetiser when friends come round. There’s something about putting a big bowl of it on the table with tortilla chips or crisp tostadas and letting everyone dig in. It’s casual but impressive, the sort of dish that makes people think you’ve gone to more trouble than you actually have. And because it’s served chilled, you can make it ahead of time, which is a huge win if you’re trying to juggle other dishes.
There’s also a kind of theatre to shrimp ceviche. Imagine bringing it out of the fridge, condensation beading on the sides of the bowl, that sharp, citrusy aroma hitting your guests before they’ve even seen it. The colours—pink shrimp, red tomatoes, green herbs—practically glow. It’s not just food, it’s a statement. And then you watch as the first scoop disappears onto a crisp tortilla chip, and the eater’s eyes widen just slightly. That’s the moment you know you’ve nailed it.
Another secret? Shrimp ceviche is as much about mood as it is about taste. It’s the dish I make when I want a holiday vibe without booking a flight. Close your eyes, take a bite, and you’re practically on a warm beach somewhere, the sun on your shoulders, a cool breeze in the air.
And while the classic version will always have a place in my kitchen, here are a few fun twists I’ve tried (and loved) over the years:
- Tropical Twist – Swap tomatoes for mango or pineapple. The sweetness plays beautifully with the citrusy shrimp and a touch of chilli heat.
- Creamy Avocado Ceviche – Add diced avocado just before serving for a smooth, buttery contrast to the tang.
- Spicy Kick – Double up on jalapeños or add a splash of hot sauce to really make it sing.
- Mediterranean Style – Parsley, cucumber, olives, and a drizzle of olive oil for a Greek-inspired take.
- Coconut-Lime Ceviche – Replace some citrus juice with coconut milk for a creamier, slightly sweet edge, with a hint of fresh ginger.
- Garden Fresh – Cherry tomatoes, radishes, cucumber, and loads of herbs for extra crunch and freshness.
- Surf and Turf – Thin slices of grilled chorizo or crispy bacon for a smoky, savoury surprise.
No matter which path you take, shrimp ceviche is one of those dishes that makes people feel like they’re in the middle of a celebration—even if it’s just a Tuesday night.
Shrimp Ceviche
Ingredients
- 500 g shrimp raw peeled deveined, and cut into bite-sized pieces
- 8 large limes juice only
- ½ cup lemon juice freshly squeezed about 2–3 lemons
- 1 medium red onion finely diced
- 2 medium tomatoes ripe diced
- 2 medium red chillies to taste finely chopped, seeds removed for less heat
- 1 medium cucumber peeled, seeded, and diced (optional)
- 1 medium avocado diced
- 1/4 bunch coriander leaves chopped
- salt to taste
- freshly ground black pepper to taste
- Tortilla chips or tostadas
Instructions
Prepare the shrimp
- Place the chopped shrimp in a non-reactive bowl (glass or ceramic). Pour over the lime and lemon juice, making sure the shrimp are completely submerged. Cover and refrigerate for 30–45 minutes, stirring halfway through. The shrimp are ready when they’ve turned pink and opaque.500 g shrimp, 8 large limes, ½ cup lemon juice
Drain and combine
- Once the shrimp are “cooked” by the citrus, drain off about half of the liquid (you can keep more if you like a juicier ceviche).
Add the vegetables
- Stir in the onion, tomato, chillies, cucumber (if using), and fresh coriander. Season with salt and pepper to taste.1 medium red onion, 2 medium tomatoes, 2 medium red chillies, 1 medium cucumber, 1/4 bunch coriander leaves, salt, freshly ground black pepper
Optional avocado
- If adding avocado, gently fold it in just before serving to keep it fresh and intact.1 medium avocado
Serve chilled
- Spoon into a serving bowl or individual glasses. Serve immediately with tortilla chips, tostadas, or crackers.Tortilla chips
11 comments
Had this tear ago and forgot how good it is. Superb during the warmer weather
Absolutely loved this! The shrimp were perfectly tender, and the citrus marinade made every bite so refreshing.
I’ve tried other ceviches before, but this recipe is a winner. The balance of tangy lime, crisp onion, and fresh herbs is spot on.
Deliciously bright and vibrant! I added avocado for creaminess, and it balanced the zing of the citrus beautifully.
I tried the coconut-lime variation, and it was incredible.
I added a bit of mango and it elevated the flavours even more. Quick, easy, and impressively fresh.
Highly recommend serving with crunchy tostadas.
So simple yet so tasty! The combination of fresh shrimp, chilli, and coriander made this my go-to summer recipe.
Served it at a summer lunch, and it disappeared within minutes.
Perfect for a light starter.
Easy to prepare, packed with flavour, and visually stunning.