This Raw Shrimp Ceviche recipe is ready in under 45 minutes and makes a bright, refreshing appetizer perfect for warm weather. It’s a colorful dish that pairs well with cold drinks and is great for entertaining.
Ceviche was the first recipe I made in a culinary class years ago, right after we learned basic knife skills. The dish is a great match for precise cutting, which is why it made such a strong impression on me.
I hadn’t tried ceviche before that class; the idea of using raw shrimp gave me pause at first, but I quickly fell in love with the bright, citrusy flavors.
I also make a crab ceviche using imitation krab that’s inexpensive and delicious. This shrimp version is simple, healthy, and ideal for summer when you want something light. I like to serve it alongside chilled drinks and other seafood appetizers.
A Bit About Ceviche
Traditional ceviche calls for raw shrimp, but it isn’t eaten raw in the typical sense. Instead of heat, the acid from citrus (usually lime) is used to “cook” the seafood. The acid changes the protein structure, giving the shrimp a firmer texture similar to cooking while keeping it tender.
The shrimp soaks in the citrus juices, absorbing vibrant flavors that make ceviche distinctively bright and tangy. This is the key to why ceviche tastes so fresh and lively.
Prepping Your Shrimp
Clean & Devein
Peel and devein shrimp before using. Most stores sell peeled and deveined shrimp; buying it this way saves time and improves the presentation.
Thaw and Dry
If using frozen shrimp, thaw completely and drain any excess liquid. Pat or gently squeeze the shrimp with paper towels to remove moisture — otherwise the ceviche can become diluted.
Dice
Cut the shrimp into small, bite-sized pieces so it’s easy to scoop with chips and each bite is well balanced.
Cutting Ceviche
Consistent cutting makes every bite balanced. Dice peppers, shrimp, and cucumber to similar sizes. Mince onions and jalapeño because they carry a stronger flavor. Matching the size of ingredients creates a pleasant texture and ensures the flavors combine evenly.
What To Serve With Ceviche
Tortilla chips are my go-to for scooping ceviche, but these sides also work well:
- Tortilla Chips or Plantain Chips: Classic scooping options.
- Avocado: Slices or guacamole add creaminess.
- Rice: Plain white rice or cilantro-lime rice soaks up juices.
- Corn on the Cob: Grilled or boiled with lime for a sweet contrast.
- Salad: A simple green salad with vinaigrette.
- Yucca Fries: Crispy and satisfying next to ceviche.
- Sweet Potato: Baked or grilled for a sweet note.
- Ceviche Tostadas: Small, crunchy bases work perfectly.
- Hot Sauce or Salsa: For extra spice if desired.
- Refreshing Drinks: Mojitos, margaritas, or agua fresca pair nicely.
If you try this raw shrimp ceviche, leave a comment — I always enjoy reading feedback.
Other Summer Appetizers
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Sushi Donuts
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Mexican Appetizer (Shrimp Tostadas Bites)
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Smoked Salmon Carpaccio
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Crab Avocado Ceviche With Imitation Krab
Raw Shrimp Ceviche
Ingredients
- 1 lb raw shrimp, peeled and deveined
- ⅓ large red bell pepper, small dice
- ½ small persian cucumber, peeled, seeded and small dice
- ½ small red onion, minced
- ½ large jalapeno, minced
- 1 large garlic clove, minced
- 1 bunch cilantro, chopped
- ⅓ cup freshly squeezed lime juice
- salt *to taste
- freshly cracked black pepper *to taste
Method
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Chop shrimp into small pieces and add to a medium bowl. Make sure the shrimp is well drained; pat with paper towels to remove excess moisture.
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Add bell pepper, cucumber, red onion, garlic, and cilantro to the bowl. Pour in the lime juice and toss to coat evenly. Transfer to a shallow bowl.
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Cover and chill for at least 1 hour before serving so the acid can “cook” the shrimp. Season with salt and pepper to taste and serve with tortilla chips.
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Bring salted water to a boil, add shrimp for about 30 seconds, then strain and let cool.
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Chop the cooled shrimp and add to a bowl. Make sure the shrimp is drained and pat dry if necessary.
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Add the vegetables, garlic, cilantro, and lime juice. Toss to coat and chill for 30 minutes. Season with salt and pepper and serve with chips.
Nutrition
Notes
A quick poach before marinating does a few helpful things:
- Reduces bacteria risk
- Adds light seasoning when you salt the poaching water
- Gives shrimp a bright pink color
- Speeds up marinating time so the shrimp firms sooner
Poaching isn’t required—if you skip it, allow the shrimp 1–2 hours in the lime juice to fully “cook.”
Optional additions: diced avocado, serrano pepper for more heat, or sweet fruit such as mango or pineapple.
Consume ceviche within two days of preparation for the best quality.
Tried this recipe?
Let us know how it was!