Shrimp Ceviche

Ingredients & Substitutions

Here I explain the best ingredients for my Mexican shrimp ceviche recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Shrimp – I recommend peeled, deveined shrimp with the tails removed, so you’re not fishing tails out of the chopped mixture. My other tips for selecting the shrimp:
  • Size – Any size is fine for this shrimp ceviche recipe! I got medium shrimp and cut it into small pieces, or you can get very small shrimp to skip chopping it. Wait until after cooking to chop.
  • Raw vs. cooked – Sarting with raw shrimp is ideal, but you can use cooked if that’s all you’ve got.
  • Fresh vs. frozen – Either is fine. Let it thaw if it’s frozen, either in the fridge overnight or in a bowl of cold water the day-of.
• Lemon Juice – Lime juice works, too. I recommend freshly squeezed citrus juice, especially if you’ll be using my no-cook method below. Bottled juices are not acidic enough.
• Tomatoes – I used Roma tomatoes because don’t have many seeds. Other small to medium tomatoes that don’t have too many seeds, such as San Marzano or Campari (the same kinds I use for making sun-dried tomatoes), also work well.
• Cucumber – I like Persian or English cucumbers over American. I explain more on this in my cucumber onion salad post.
• Mango – My unique spin on this shrimp ceviche recipe! I don’t see this added often, but I think the sweetness works so well here with the savory ingredients. Pineapple would be great, too.
• Flavor Boosters – A jalapeno for some heat, shallots for delicate onion flavor, fresh cilantro for an herby touch, and of course, salt & pepper. You can also try diced bell peppers, red onions, or even radishes instead of the shallots.

How To Make Shrimp Ceviche

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Cook Or Marinate The Shrimp

You have 3 options here, and the first is my favorite:

• Marinate the shrimp – This is the method traditional ceviche recipes use. Combine the raw shrimp in a bowl with lemon juice, cover, and refrigerate until the shrimp turns pink and opaque. The acidic marinade will “cook” the shrimp without any heat!
• Cook the shrimp – This option is safer if your shrimp is less fresh or lower quality. You can cook it any way you like, but I highly recommend poaching because it’s less prone to overcooking. To do this, add the shrimp to boiling water, turn off the heat, and leave the shrimp in the water until it’s pink and opaque. Transfer to an ice bath to stop cooking.
• Use precooked shrimp – If you have leftover baked shrimp or simply buy it already cooked, that’ll work fine. Just proceed to the next step.

Combine The Ingredients & Chill

• Combine the shrimp, tomatoes, cucumber, mango, shallots, jalapeno, and cilantro in a large bowl. Make sure to chop the shrimp first if it’s too big — I do 1/2-inch pieces. Add lemon juice (if not already added in the previous step). Season with salt and pepper, and mix well.
• Cover and refrigerate the shrimp ceviche to let the flavors develop. Add more salt and pepper to taste if needed. Serve cold or at room temperature. And yes to extra lemon wedges!

Serving Ideas

I’ve totally enjoyed this shrimp ceviche by itself with a spoon, but usually serve it with:

• Tortilla chips – Even better with homemade tortilla chips if you can! Feel free to make my guacamole and fresh salsa on the side, too.
• Tostadas – Just fry your favorite corn tortillas until crispy, then top with this shrimp ceviche. This is how they served them in Mexico.
• Latin dinner – If you’re looking for some Latin-inspired recipes to serve after this appetizer, try my chili verde (another one inspired by my Mexico travels), peri peri chicken (also from Peru), pollo asado, or my reader-favorite taco salad.