Easy Shrimp Ceviche Recipe | Mexican Style

Looking for a fresh, zesty, no-cook meal that’s packed with bright flavor and coastal vibes? This Easy Shrimp Ceviche, Mexican Style is the perfect dish. With tender shrimp “cooked” in lime juice and tossed with juicy tomatoes, crisp cucumbers, red onion, cilantro, and a touch of jalapeño, it’s everything you love about bold, clean eating—all in one colorful bowl.

Bright, Tangy, and Refreshingly Addictive

This isn’t just a seafood salad—it’s a flavor explosion. Ceviche is a staple in coastal Mexican cuisine, where fresh seafood is marinated in citrus and mixed with crunchy vegetables and herbs. Every bite is light yet satisfying, tangy with a hint of heat, and perfect for warm weather or anytime you want something refreshing but filling.

Fresh Ingredients, Vibrant Results

Ceviche relies on simple, high-quality ingredients to shine. Using pre-cooked or poached shrimp makes this version quick and safe, while fresh lime juice provides the essential acidity. Diced tomatoes, cucumbers, red onion, cilantro, and jalapeño bring texture and freshness, turning it into a complete, craveable dish.

• 1 lb cooked shrimp, peeled and deveined (chopped into bite-sized pieces)
  
• ½ cup freshly squeezed lime juice (about 4–5 limes)
  
• 1 cup roma or cherry tomatoes, diced
  
• ½ cup cucumber, diced (peeled and seeded if desired)
  
• ¼ cup red onion, finely chopped
  
• 1 small jalapeño, seeded and minced (optional for heat)
  
• ¼ cup fresh cilantro, chopped
  
• 1 avocado, diced (optional, for creamy texture)
  
• Salt and pepper, to taste
  
• Tortilla chips or tostadas, for serving

Light, Healthy, and Naturally Gluten-Free

Shrimp ceviche is not only delicious—it’s naturally low-carb, gluten-free, and loaded with lean protein and vitamin-rich veggies. The citrus marinade boosts digestion and flavor, while optional avocado adds healthy fats. It’s an energizing dish that feels indulgent without weighing you down.

Calories: ~220
Carbohydrates: 9g
Protein: 20g
Fat: 12g
Fiber: 4g
Sodium: ~500mg

Timing Breakdown

Ceviche is a dream for quick meals—minimal chopping, no cooking, and ready in under 30 minutes. If you’re using raw shrimp, you’ll need to “cook” it in lime juice first, which takes about 30–45 minutes. Using pre-cooked shrimp makes this recipe lightning-fast.

Prep Time: 15 minutes
Marinate Time: 10–20 minutes (or more if using raw shrimp)
Total Time: 25–35 minutes

How to Make Mexican Shrimp Ceviche

Ceviche is all about balancing acidity, freshness, and texture. This version is quick, easy, and nearly foolproof. Just toss, marinate, and serve chilled.

1. Chop shrimp: If using pre-cooked shrimp, dice it into small pieces. If using raw, cover the chopped shrimp in lime juice and let it marinate for 30–45 minutes until opaque and “cooked.”
   
2. Combine ingredients: In a large bowl, mix the shrimp with tomatoes, cucumber, onion, jalapeño, and cilantro.
   
3. Add lime juice: Pour in the lime juice (if not already used to cook the shrimp) and toss to coat. Season with salt and pepper.
   
4. Let marinate: Let the ceviche sit in the fridge for at least 10–15 minutes to chill and allow flavors to meld.
   
5. Add avocado: Gently fold in diced avocado just before serving.
   
6. Serve cold: Spoon onto tostadas, scoop with chips, or enjoy straight from the bowl.
   

Customize It Your Way

Ceviche is easy to personalize depending on your spice tolerance, preferred textures, or dietary goals. Keep it classic or get creative—either way, it’ll be delicious.

• Use raw shrimp and “cook” it in lime juice for a traditional method
  
• Swap jalapeño for serrano if you want more heat
  
• Add mango or pineapple for a sweet twist
  
• Stir in chopped radish or bell pepper for extra crunch
  
• Top with hot sauce, Tajín, or chili oil for bold flavor

How to Serve Shrimp Ceviche

This ceviche is endlessly versatile—perfect as a light lunch, a vibrant appetizer, or a beachy dinner. Serve it cold, always, with a crisp vehicle for scooping and contrast.

• Spoon onto crispy tostadas for the perfect bite
  
• Serve with tortilla chips and guacamole
  
• Layer it into lettuce cups or over shredded cabbage
  
• Pair with grilled corn or a simple black bean salad
  
• Enjoy as a seafood taco filling with crema and slaw

Storage Tips & Make-Ahead Notes

Shrimp ceviche is best enjoyed fresh, but leftovers can keep for a day or two with a few precautions. It’s great for prepping ahead—just wait to add the avocado until serving time.

• Store in an airtight container in the fridge for up to 2 days
  
• If using raw shrimp, eat within 24 hours for safety and texture
  
• Add avocado right before serving to prevent browning
  
• Stir before serving to redistribute lime juice and seasoning
  
• Not freezer-friendly—ceviche is meant to be enjoyed fresh

Pro Tips for the Best Shrimp Ceviche

Getting ceviche right is all about freshness, balance, and timing. Follow these simple tips for flawless results every time.

• Use fresh, firm shrimp—no soft or fishy-smelling seafood
  
• Chop ingredients small for better texture and easier scooping
  
• Taste and adjust lime, salt, and spice before serving
  
• Let it chill long enough for the flavors to blend
  
• Garnish with extra cilantro, lime wedges, or microgreens for visual appeal

Conclusion: Bright, Easy, and Bursting with Flavor

This Easy Mexican Shrimp Ceviche is proof that simple ingredients can come together to create something truly special. With zesty lime, crisp veggies, and tender shrimp in every bite, it’s a refreshing dish that works year-round—no stove required. Perfect for parties, weeknights, or sunny afternoons, it’s light, nourishing, and absolutely addictive. Grab some chips and dive in.

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