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Easy shrimp ceviche uses pre-cooked shrimp marinated in citrus juices with cilantro, red onion, tomato and avocado. Even ceviche newbies will love it!

Shrimp ceviche in white bowl

Shrimp ceviche is the perfect beginner ceviche because it uses pre-cooked shrimp. We know, some people are squeamish about raw fish, so bringing it to a party can be hit or miss. Shrimp ceviche is perfect for a get together, and everyone can enjoy without hesitation.

History lesson: It is mostly agreed by historians that ceviche (also known as seviche, or cebiche) originated from Peru in the colonial times, though it is also found in many coastal areas throughout Latin America. It was made using local ocean caught fish and fermented juice from the banana passionfruit. 

  • Can I add any spice to easy shrimp ceviche?

    Definitely. You can add a diced jalapeño to your ceviche for a good amount of spice. 

  • What should I serve with ceviche?

    You can serve this as an appetizer with chips or crackers,  as a main course for a light dinner, or served aside lobster or scallops.

  • How long will this keep in the fridge?

    Due mostly to the avocado, you will want to eat your shrimp ceviche within 24 hours for best results. 

Shrimp ceviche with cilantro on top in white bowl

If you like this recipe, you may be interested in these other seafood inspired recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Shrimp ceviche in white bowl
Easy shrimp ceviche uses pre-cooked shrimp marinated in citrus juices with cilantro, red onion, tomato and avocado. Even ceviche newbies will love it!
Prep Time 10 minutes
Marinating Time 30 minutes
  • 1 pound shrimp cooked, peeled, and deveined
  • 1/4 cup lime juice
  • 1/4 cup lemon juice
  • 1/4 cup chopped cilantro
  • 1/4 cup diced red onion
  • 2 roma tomatoes diced
  • 1 large avocado diced
  • pinch of salt
  • Cut the shrimp into 1/4 inch pieces and transfer to a large mixing bowl.
  • Pour in lime juice and lemon juice. Cover and let marinate 30 minutes.
  • Stir in cilantro, red onion, tomato, and avocado. Season with a pinch of salt, or to taste. Serve chilled.
Diced cucumber is another fun addition to this ceviche.


Calories: 211kcal | Carbohydrates: 9g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 887mg | Potassium: 456mg | Fiber: 4g | Sugar: 2g | Vitamin A: 399IU | Vitamin C: 25mg | Calcium: 174mg | Iron: 3mg
Course: Appetizer
Cuisine: Mexican
Keyword: Shrimp Ceviche

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Mannie Bloemen

Easy. I add jalapenos to add a little heat. Quantity depends on personal heat amount. I take out the seeds.

Senn Sulit

Love this recipe

Paula Garcia

5 stars
I love ceviche! I’ve used it with tuna, combo up with shrimp and immigration crab! All are fantastic, put on some tostada and wha-la!!

Jeanne Barger

I made today and it was yummy


4 stars
My randaughter makes this for all get togethers. Delicious

Ann Fuller

5 stars
Fresh and delicious!

Brenda Matley

5 stars
This was so delicious and refreshing! I will definitely make it again.


5 stars
Sooooo good and easy!!!!!


I’m allergic to avocado. What can I replace it with


I am just leaving the avocado out….my husband doesn’t like it. I’ll be replacing it with cucumber.

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