Save A vibrant, zesty appetizer featuring tender shrimp marinated in citrus juice with crisp vegetables and fresh herbs perfect for a refreshing starter or a light meal bowl.
I enjoy making this ceviche during warm weather because it is both satisfying and healthy without the heaviness of cooked dishes.
Ingredients
- Seafood: 1 lb (450 g) medium shrimp peeled and deveined (fresh or thawed)
- Marinade: 1/2 cup (120 ml) fresh lime juice (about 4–5 limes), 1/4 cup (60 ml) fresh lemon juice (about 2 lemons), 1/4 cup (60 ml) fresh orange juice (about 1 orange)
- Vegetables & Fruits: 1 small red onion finely diced, 1 cup (150 g) cherry tomatoes quartered, 1 small cucumber peeled seeded and diced, 1 jalapeño pepper seeded and finely chopped (optional adjust to taste), 1 ripe avocado diced, 1/2 cup (20 g) fresh cilantro chopped
- Seasoning: 1/2 tsp sea salt or to taste, 1/4 tsp freshly ground black pepper, 1 tbsp extra-virgin olive oil
- To Serve: Tortilla chips or tostadas (optional), Lime wedges
Instructions
- Step 1:
- If using raw shrimp bring a pot of salted water to a boil Add shrimp and cook for 12 minutes just until they turn pink and opaque Drain and immediately transfer to an ice bath to stop cooking Drain again pat dry and cut shrimp into 12-inch pieces (If using pre-cooked shrimp simply chop)
- Step 2:
- In a large glass or ceramic bowl combine shrimp with lime lemon and orange juices Stir well cover and refrigerate for 2030 minutes to marinate and cook the shrimp further in the citrus
- Step 3:
- Add diced onion tomatoes cucumber jalapeño (if using) and chopped cilantro to the marinated shrimp Toss gently to combine
- Step 4:
- Add salt pepper and olive oil Mix well
- Step 5:
- Just before serving gently fold in the diced avocado Taste and adjust seasoning if needed
- Step 6:
- Serve chilled in small bowls or glasses garnished with extra cilantro and lime wedges Accompany with tortilla chips or tostadas if desired
Save My family loves sharing this dish as an appetizer during summer gatherings especially with crunchy tortilla chips on the side.
Notes
For extra flavor add a splash of hot sauce or a sprinkle of chili flakes Substitute mango or pineapple for a tropical twist For a bowl meal serve over cooked quinoa rice or salad greens Best enjoyed fresh the same day.
Required Tools
Medium saucepan (if pre-cooking shrimp) Mixing bowls (glass or ceramic preferred) Knife and cutting board Citrus juicer Spoon
Allergen Information
Contains shellfish (shrimp) May contain gluten if served with tortilla chips use gluten-free options if needed Always check labels for cross-contamination if serving to those with allergies.
Save 
This shrimp ceviche is a perfect balance of tangy citrus and fresh vegetables making it an ideal light meal or appetizer.
Recipe FAQs
- → How do you prepare the shrimp for this dish?
Cook shrimp briefly in boiling salted water until pink and opaque, then cool in an ice bath. Chop into bite-sized pieces before marinating.
- → What citrus juices are used in the marinade?
The marinade combines fresh lime, lemon, and orange juices to provide a bright and balanced acidity.
- → Can the heat level be adjusted?
Yes, jalapeño pepper is optional and can be added or omitted according to your preference for spiciness.
- → Is this dish best served immediately or can it be made ahead?
It’s best served fresh after marinating for 20-30 minutes to allow flavors to meld, ideally the same day.
- → What are good serving suggestions?
Serve chilled in bowls or glasses with lime wedges and optional tortilla chips or tostadas for added crunch.