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Shrimp Ceviche

Shrimp Ceviche

Shrimp Ceviche – made from fresh and simple ingredients, this shrimp ceviche is a fantastic appetizer especially on summer days or parties. Juicy shrimps are marinated in a zesty vibrant mixture along with tomatoes, cucumber, jalapeno, onion, mangoes and cilantro. Cool, light, refreshing seafood recipe ready on the table in minutes!
Course Appetizer
Cuisine South American
Prep Time 20 minutes
Fridge Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people
Calories 250kcal
Author Imma


  • 1 pound cooked shrimp , peeled and deveined
  • 1 cup roma tomatoes , seeded and diced
  • ½ cup cucumber , diced
  • 1 large mango, ripe , (about 1-1/2 cup ,diced)
  • 1 whole jalapeno peppers , seeds and vein removed, minced
  • ¼ cup finely diced red onion
  • ½ cup chopped fresh cilantro
  • ¼ cup fresh lemon juice , about two lemons
  • ¼ cup fresh lime juice , about 3 limes
  • ½ cup freshly squeezed orange juice
  • kosher salt and fresh ground pepper
  • 1 avocado , pitted and diced
  • tortilla chips for serving


  • Bring a large pot of salted water to a boil over high heat. Turn off heat, add shrimps, and let it sit until shrimps are pink and cooked through, for about 2-3 minutes
  • Remove shrimps with a slotted spoon and put in a bowl of ice water to stop it from cooking. Drain with a colander, let cool, then chop shrimp into bite-size pieces (about ½ inch).
  • In a large glass bowl, combine shrimp, tomatoes, cucumber, jalapeno,mango and onions and cilantro.
  • In a small bowl, whisk together lemon, lime and orange juice. Pour the mixture into the shrimp and tomato mix, season with salt and pepper, cover with a plastic wrap and let it marinate in the refrigerator for about 1 hour.
  • When ready to serve, add avocado and serve with tortilla chips, if desired.


  • If using already cooked shrimps, skip step 1.
  • Do not use lemon, lime or orange juice from a container. Freshly squeezed is recommended for best results.
  • If you find the ceviche a little too acidic, drain out some of the juices after marinating.
  • Shrimp Ceviche is best enjoyed the same day it's made. 
  • Mangoes are optional, but it adds a fantastic layer of texture and flavor to this recipe.
  • Use small, bite sized shrimps to make the ceviche easier to eat or you can also use larger shrimps that have been cut into bite-sized pieces.
  • Shrimp ceviche can be made up to 8 hours in advance and left to chill in the refrigerator before serving. If you’re preparing your ceviche in advance, omit the avocado and stir it when about to serve to prevent it from turning brown.
  • Use a glass or non-reactive bowl when cooking or mixing with acidic foods like lemon to prevent reactions with the food such as giving it an off color or flavor.
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 250kcal | Carbohydrates: 18g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 888mg | Potassium: 584mg | Fiber: 5g | Sugar: 10g | Vitamin A: 885IU | Vitamin C: 58.7mg | Calcium: 178mg | Iron: 2.8mg