Refreshing Shrimp Ceviche with Lime, Cilantro and Avocado

Goodness, I love ceviche—especially this Shrimp Ceviche recipe. It’s bright, fresh, and tangy, with a satisfying spicy kick that keeps it exciting. This easy shrimp ceviche is perfect for warm weather, potlucks, or any time you want a light, flavorful appetizer that doesn’t require cooking on the stove.

It’s a little surprising that this is the first ceviche recipe I’ve posted here, given how often I make it at home. I always use shrimp because I prefer its texture, but the method works for other seafood too. The key to tender shrimp ceviche instead of chewy shrimp is how you cut the shrimp: slice each shrimp lengthwise into thin pieces, then dice into bite-sized chunks.

Ingredients

• 1 pound large shrimp, peeled, deveined, tail removed
• 1/3 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 2 serrano peppers (adjust to taste)
• 1/3 cup seeded, finely diced English cucumber
• 8 tablespoons (about 3–4 limes) freshly squeezed lime juice
• 2 tablespoons (about 1 lemon) freshly squeezed lemon juice
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 avocado, diced small (added just before serving)

Step-by-Step Instructions

Step One: Prepare the Shrimp

Start by slicing each shrimp in half lengthwise so you have two thin pieces. This helps the citrus penetrate the shrimp more evenly. Then cut each half into 3–4 smaller pieces depending on how chunky you like your ceviche.

Step Two: Make the Serrano-Citrus Blend

In a food processor or blender, combine the lime juice, lemon juice, and one serrano pepper. Blend until smooth. This blended citrus base carries flavor throughout the ceviche and is also the acidic element that “cures” the raw shrimp.

Step Three: Combine and Chill

Place the chopped shrimp in a large bowl. Add the blended serrano-citrus mixture, finely diced red onion, chopped cilantro, the remaining serrano (seeds removed and diced finely if you prefer milder heat), cucumber, dried oregano, salt, and pepper. Gently toss everything together so the shrimp are evenly coated. Cover and refrigerate for at least one hour. During this time the shrimp will firm up and take on the bright, tangy flavors.

Step Four: Finish and Serve

Just before serving, gently fold in the diced avocado. Taste and adjust seasoning with more salt or pepper if necessary. Serve chilled with tortilla chips, on tostadas, or spooned over mixed greens for a ceviche salad.

Recipe Details

• Prep time: 15 minutes
• Marinating time: 1 hour
• Total time: 1 hour 15 minutes
• Servings: 4

Tips & Variations for This Shrimp Ceviche

• If you prefer milder heat, use one serrano or substitute a jalapeño with seeds removed. For extra heat, include the seeds or add a second pepper when blending.
• Use fresh citrus juice for the cleanest flavor. Bottled juice won’t give the same bright cure.
• For a different texture, swap shrimp for firm white fish like snapper or halibut—cut into small, uniform pieces so the acid cures it evenly.
• To keep this Whole30-friendly, skip chips and serve over leafy greens or cucumber slices.
• Prepare ceviche a few hours ahead and chill, but add avocado last minute to avoid browning.

Frequently Asked Questions

Nutrition (approximate per serving)

• Calories: 195 kcal
• Carbohydrates: 9 g
• Protein: 24 g
• Fat: 8 g (Saturated fat: 1 g)
• Cholesterol: 183 mg
• Sodium: 431 mg
• Fiber: 4 g
• Vitamin C: 20 mg

Nutrition information is automatically calculated and should be used as an approximation.

Author: Alex Snodgrass

Enjoy this shrimp ceviche at your next summer gathering—its bright citrus and bold jalapeño or serrano heat make it a crowd-pleaser. If you try it, leave a comment and share how you served it!