Shrimp Ceviche

Goodness, I absolutely LOVE ceviche, especially this shrimp ceviche. It’s light, healthy, fresh, tangy, and just plain-old delicious!!!

I am surprised to say that this is the first ceviche recipe I’ve shared on my blog. How is that even possible? And, y’all… this ceviche is bright, beautiful and has fabulous flavor. 

Shrimp Ceviche

I’ve always made ceviche using shrimp. I personally prefer the texture of it in ceviche but, again, ceviche is ceviche and I’ll eat it with *any* fish I can find. The trick to using shrimp and it not being too tough is how I cut it (see in the recipe my trick), it just really makes a huge difference in the texture. Resulting in the most amazing shrimp ceviche.

Now, this recipe has a bit of a kick to it, so it’s not for the faint of heart. I love spice, y’all know that so I do prefer my ceviche with a kick to it. If you want a more mild touch to your ceviche, see my notes at the bottom of the recipe! Now, if you like some heat to it, you’re going to love the extra step of blending the serrano pepper with the lime and lemon juice. It really does add an element of flavor to this ceviche to really make it a *home run*!

Shrimp Ceviche

Now, if you’ve never made ceviche before– yes, you chop the shrimp up raw. It actually ‘cooks’ from the acidity from all of the lime juice!

Shrimp Ceviche

To keep this dish Whole30, simply eat with a fork or over some greens as a ceviche salad! I used Siete Foods Grain-free Tortilla Chips to keep this Paleo.

For another simple shrimp dish, try my Shrimp Remoulade Lettuce Cups!


Shrimp Ceviche

Serves: 4 people
5 from 5 votes
Prep Time15 minutes
Marinating Time1 hour
Total Time1 hour 15 minutes


  • 1 lb shrimp, peeled, deveined and tail-off
  • 1/3 cup red onion, very finely diced
  • 1/4 cup fresh cilantro, chopped
  • 2 serranos peppers *see notes
  • 1/3 cup english cucumber, seeds removed and diced small
  • 8 tbsp fresh lime juice or 2-3 limes
  • 2 tbsp fresh lemon juice or 1 lemon
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1 avocado, diced small


  • Cut the shrimp in half lengthwise (so it makes two thin slices of shrimp) and then cut each half into 3-4 smaller pieces (depending on how chunky you want). 
  • In a food processor, add the lime juice, lemon juice and 1 serrano pepper (seeds removed). Blend until smooth. 
  • Place shrimp a large bowl. Add the serrano pepper mixture,  red onion, cilantro, the remaining serrano pepper (seeds removed and diced small) cucumber, oregano, salt and pepper. Gently toss the ceviche (I use a rubber spatula to do this). Cover and refrigerate for at least an hour to let the flavors come together and for the shrimp to cook through in the acid from the lime juice.
  • Before serving, add the avocado and adjust salt and pepper, as desired. 


*This recipe calls for 2 serranos. If you want a more mild ceviche, omit adding the second, diced serrano pepper to the ceviche.
*If you love spicy and are a freak like me, I keep the seeds in my serrano when blending it with the lime juices.... just sayin. 😉


  • Reply
    Renee Scott
    September 6, 2022 at 11:52 pm

    I’m making this for a party and one of the guests has a shellfish allergy. What fish would you substitute for the shrimp?

    • Reply
      September 12, 2022 at 3:20 pm

      Red snapper/red fish works well!

  • Reply
    June 26, 2022 at 8:09 pm

    5 stars
    Perfect summer party dish! Was a huge hit.

  • Reply
    June 26, 2022 at 3:34 pm

    Could you make this with tuna or snapper?

    • Reply
      June 26, 2022 at 9:55 pm

      It’d be great with both! but definitely amazing with snapper

  • Reply
    June 14, 2022 at 8:27 pm

    Can this be made a day in advance?

    • Reply
      June 15, 2022 at 11:49 am


  • Reply
    May 31, 2022 at 2:29 am

    5 stars
    My husband and I ate ceviche every day on our 10 year anniversary trip. I wanted to recreate the dish we loved so much. I must say this didn’t disappoint! So delicious! Will definitely be making this again!

    • Reply
      May 31, 2022 at 2:24 pm

      Glad you enjoyed it!!

  • Reply
    May 29, 2022 at 2:28 pm

    Hi, love your recipes! Do you recommend fresh shrimp for this, or could you use (thawed) frozen shrimp?

    • Reply
      May 31, 2022 at 2:25 pm

      you can definitely use frozen shrimp that’s thawed (honestly, that’s how most grocery stores sell it!)

  • Reply
    Mary Ellen
    January 30, 2022 at 8:53 pm

    This recipe is excellent! I messed up and accidentally purchased cooked shrimp, but it sill came out great. So glad a friend told me about your cookbook and blog.

    • Reply
      January 31, 2022 at 6:44 pm

      Aw thank you!! yes even with cooked shrimp, this recipe rocks!! xoxo

  • Reply
    July 13, 2021 at 2:56 pm

    Excited to make this! Can you let it marinade in the fridge for longer than an hour? Like maybe 4-5, and then add the avocado and serve? Trying to prep for a bbq, and want it to marinade while we are all in the lake. Thank you!!

    • Reply
      July 13, 2021 at 8:14 pm

      yes absolutely!

  • Reply
    June 30, 2021 at 1:59 am

    5 stars
    I have made this ceviche for several parties and everyone absolutely loves its and raves about it, especially my health conscious friends.

    • Reply
      June 30, 2021 at 2:17 pm

      so glad to hear it. thanks, tyler!

  • Reply
    February 5, 2021 at 7:06 pm

    5 stars
    Made this & loved it. It has wonderful flavor. Thank you!

  • Reply
    February 1, 2021 at 2:42 am

    5 stars
    My favorite ceviche recipe find yet!

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