Bright, juicy, refreshing, and packed with shrimp, crisp vegetables, fresh herbs, and citrus. Using cooked shrimp makes this version quick and easy—perfect as an appetizer, light lunch, or party dish.

🛒 Ingredients

For the Ceviche

• 1 lb (450 g) cooked shrimp, peeled, deveined, and chopped
• ½ cup fresh lime juice
• ¼ cup fresh lemon juice
• 2 medium tomatoes, diced
• 1 medium cucumber, peeled and diced
• ½ red onion, finely chopped
• 1 jalapeño, seeded and finely minced
• ½ cup fresh cilantro, finely chopped
• 1–2 garlic cloves, finely minced
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• ½ teaspoon ground cumin, optional
• 1–2 tablespoons finely chopped green onion, optional

Optional Add-Ins

• ½ avocado, diced
• A pinch of chili flakes
• Extra jalapeño for more heat
• Fresh cilantro for garnish
• Lime wedges for serving

👩‍🍳 Instructions

1. Prepare the shrimp

If using frozen cooked shrimp, thaw completely and pat dry with paper towels. Remove tails if necessary.

Chop the shrimp into bite-sized pieces. Keep a few whole shrimp aside for garnish if desired.

2. Make the citrus mixture

In a large glass or non-reactive bowl, combine:

• Lime juice
• Lemon juice
• Olive oil
• Garlic
• Salt
• Black pepper
• Cumin, if using

Whisk until combined.

3. Add the vegetables

Add the diced tomatoes, cucumber, red onion, jalapeño, cilantro, and green onion to the citrus mixture.

Gently stir so the vegetables become coated with the dressing.

4. Add the shrimp

Fold in the chopped cooked shrimp gently. Avoid stirring too aggressively so the shrimp maintains its texture.

5. Chill

Cover and refrigerate for 20–30 minutes to allow the flavors to blend.

Because the shrimp is already cooked, the citrus juice is primarily being used for flavor and marinating, rather than cooking the shrimp.

6. Taste and adjust

Taste before serving and adjust as needed:

• More lime → brighter and tangier
• More salt → enhances the seafood flavor
• More jalapeño → more heat
• More cilantro → fresher flavor

Add avocado just before serving if using.

7. Serve

Serve chilled with lime wedges. It is delicious with cucumber slices, lettuce cups, or tortilla chips.

⏱️ Recipe at a Glance

Prep time: 20 minutes
Marinating/chilling: 20–30 minutes
Total time: About 45–50 minutes
Servings: 4–6
Cuisine: Mexican-inspired
Difficulty: Easy

🥗 Approximate Nutrition

Per serving, assuming 6 servings and excluding optional avocado/chips:

• Calories: ~150
• Protein: ~20 g
• Carbohydrates: ~7 g
• Fiber: ~1.5 g
• Net carbs: ~5.5 g
• Fat: ~4 g
• Saturated fat: ~0.6 g
• Cholesterol: ~145 mg
• Sodium: ~550–650 mg, depending on shrimp and added salt
• Sugar: ~3–4 g, naturally occurring from vegetables
• Fiber: ~1–2 g

Allergens

Contains: shellfish (shrimp).

Does not contain: wheat, flour, dairy, eggs, or nuts when prepared according to this recipe.

❓ Q&A

Can I use frozen shrimp?

Yes. Thaw it completely, drain well, and pat it dry before adding it.

Can I use raw shrimp?

You can, but this recipe is specifically designed around cooked shrimp. If using raw shrimp, proper seafood handling and a recipe specifically designed for raw shrimp ceviche are important; citrus juice should not be relied upon as a substitute for safe cooking.

Can I make this ahead of time?

Yes. It can be refrigerated for several hours. For the freshest texture, add avocado shortly before serving.

How long does shrimp ceviche last?

Keep it refrigerated in a covered container and use it promptly. For best quality, I recommend eating it within 1–2 days.

Can I leave it at room temperature?

No. Seafood dishes should be kept properly chilled. Don’t leave shrimp ceviche sitting out for extended periods.

Why is my ceviche watery?

Tomatoes and cucumbers naturally release water. For a thicker mixture, remove excess tomato seeds and pat the cucumber dry before adding it.

Can I make it less spicy?

Absolutely. Use only a small amount of jalapeño or leave it out completely.

Can I make it without cilantro?

Yes. Fresh parsley can be used, although the flavor will be different.

Can I add avocado?

Yes! Add diced avocado right before serving so it doesn’t become mushy.

Can I add mango?

Yes. A small amount of diced mango adds sweetness and pairs especially well with lime and jalapeño.

Is this recipe low carb?

It can fit a lower-carbohydrate meal, with most of the carbohydrates coming naturally from the tomatoes, cucumber, onion, and citrus juice.

What can I serve with it?

Try it with:

• Cucumber slices
• Lettuce cups
• Avocado
• Low-carb crackers
• Tortilla chips
• Toasted bread or regular crackers
• A fresh green salad

Can I use bottled lime juice?

Fresh lime juice gives the best flavor. Bottled juice can work in a pinch, but the taste may be less fresh.

Can I use large shrimp?

Yes. Large or jumbo shrimp work well—just chop them into manageable bite-sized pieces.

How do I keep the vegetables crisp?

Dice them shortly before serving, drain watery tomatoes if necessary, and avoid letting the mixture sit for too long before eating.

Is it gluten-free?

Yes, the recipe itself is naturally gluten-free. Check packaged shrimp, seasonings, and any crackers or chips served alongside it if cross-contact or added ingredients are a concern.