Chilled Shrimp Ceviche
This Chilled Shrimp Ceviche is a fresh and light seafood recipe that makes a great appetizer. I love making this on a warm day or preparing it ahead of time for family gatherings, casual dinners, or holiday parties.
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This cold appetizer recipe is fresh, zesty, and easy to put together. The shrimp “cooks” in the lime and lemon juice, and then it’s mixed with crisp vegetables like cucumber, tomatoes, and red onion. It’s healthy, satisfying, and looks beautiful served in small bowls or on a platter with tortilla chips.
I love serving this with my Avocado Salad and Fiesta Corn Dip. Together, these sides make a colorful, balanced, and easy-to-serve meal for family dinners or casual gatherings.
How to Make Chilled Shrimp Ceviche
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Chop the shrimp into half-inch pieces for even marination and place them in a non-reactive bowl.
2. Mix lime and lemon juice and pour over the shrimp, making sure they’re fully submerged. Cover and refrigerate for 20–30 minutes until the shrimp turn opaque and pink.
3. While the shrimp marinate, combine red onion, jalapeños, tomatoes, cucumber, and cilantro in another bowl. Season with salt to taste.
4. Mix the marinated shrimp with the vegetable mixture. Taste and adjust seasoning with extra salt or citrus juice if needed.
5. Refrigerate the ceviche for at least 30 minutes to let the flavors meld together.
Serve and Enjoy!
Serve chilled, topped with diced avocado. Enjoy it on its own, with tortilla chips, or as a side dish for a larger meal.
Important Recipe Notes
- Make sure the shrimp is peeled, deveined, and chopped into uniform pieces so it “cooks” evenly in the citrus juice.
- Allow the shrimp to marinate until they turn opaque and pink. This usually takes 20–30 minutes, but you can adjust slightly depending on shrimp size.
- Use fresh lime and lemon juice for the best flavor. Bottled juice won’t give the same bright taste.
- Adjust the jalapeños to your taste. Remove seeds and veins for less heat.
- Serve chilled with diced avocado for creaminess. This ceviche can be enjoyed alone, with tortilla chips, or as part of a larger meal.
- You can prep the shrimp and veggies ahead of time and combine just before serving to keep everything fresh.
Chilled Shrimp Ceviche
Ingredients
- 1 pound large shrimp peeled, deveined, tails removed
- Juice of 2 limes
- Juice of 2 lemons
- 1/2 red onion finely chopped
- 1-2 jalapeños minced (adjust to taste)
- 2 medium tomatoes seeds removed and diced
- 1 cup diced cucumber peeled and seeds removed
- 1/2 cup chopped cilantro leaves and tender stems
- Salt to taste
- Avocado diced (for serving)
Instructions
- Chop the shrimp into half-inch pieces for even marination and place them in a non-reactive bowl.
- Mix lime and lemon juice and pour over the shrimp, making sure they’re fully submerged. Cover and refrigerate for 20–30 minutes until the shrimp turn opaque and pink.
- While the shrimp marinate, combine red onion, jalapeños, tomatoes, cucumber, and cilantro in another bowl. Season with salt to taste.
- Mix the marinated shrimp with the vegetable mixture. Taste and adjust seasoning with extra salt or citrus juice if needed.
- Refrigerate the ceviche for at least 30 minutes to let the flavors meld together.
- Serve chilled, topped with diced avocado. Enjoy it on its own, with tortilla chips, or as a side dish for a larger meal.
Check Out More Shrimp Appetizer Recipe Ideas!
Cajun Deviled Eggs with Shrimp
