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Easy Shrimp Ceviche

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My twist on a Latin favorite, an easy recipe for the most refreshing shrimp ceviche that’s packed with flavor and is the perfect summer meal.

Shrimp Ceviche

Ceviche

During the summer, the thought of preparing a substantial dinner feels overwhelming. To counter this, I’ve put together a tasty and refreshing ceviche recipe you can prepare in advance, ensuring a cool and enjoyable meal experience.

Infused with a blend of sweetness and spiciness, my twist on Latin American ceviche (seh-Vee-chee) elevates the shrimp and scallops using vibrant summer ingredients like citrus juice, tomatoes, and fragrant cilantro.

Related: Air Fryer Bang Bang Shrimp

While the classic approach to ceviche relies on citrus acids to “cook” the raw seafood, my preference leans towards a gentle simmering method. In this rendition, the shrimp and scallops are delicately poached in citrus juice. This technique not only ensures thorough cooking but also magnifies the overall flavor profile of the final dish.

Overall it’s irresistible once you start eating, you might consider making extra in case everyone asks for seconds. The best part, the ceviche is easily prepared a couple hours ahead of serving time and is always a memorable staple served alfresco on the patio.

Related: Taco Salad Shrimp

shrimp ceviche easy recipe

Ingredients for Ceviche

All the ingredients you need for this easy shrimp ceviche recipe. Full, printable recipe can be found at the end of this post.

  • Fresh Orange Juice: Adds a tangy and slightly sweet citrus note.
  • Fresh Lime Juice: Infuses a zesty acidity and adds a refreshing kick.
  • Fresh Lemon Juice: Adds another layer of citrus brightness, contributing to the ceviche’s zingy taste.
  • Ketchup: Adds a touch of sweetness and a rich tomato base, balancing the flavors.
  • Garlic: Imparts depth and a mild pungency.
  • Shrimp: The star ingredient, delivering a delicate and briny seafood flavor.
  • Bay Scallops: Complements the shrimp with their tender texture and subtle, sweet taste.
  • Tomato: Provides juiciness, color, and a mild acidity.
  • Red Onion: Adds a crisp texture and sharp, slightly spicy flavor.
  • White Onion: Offers a milder onion flavor and a contrasting texture to the dish.
  • Green Onion: Adds a fresh, oniony aroma and a touch of mild onion flavor.
  • Cilantro: Introduces a burst of herbal freshness and a distinctive, aromatic element.
  • Jalapeño: Infuses a controlled heat that adds depth to the overall taste.
  • Olive Oil: Enhances mouthfeel and contributes a subtle richness, marrying the ingredients.
  • Kosher Salt: Balances flavors and enhances the natural taste of the ingredients.
  • Avocado: Provides a creamy, buttery texture and a cooling contrast to the ceviche’s acidity.
  • Hot Sauce: Brings a fiery kick and amplifies the heat level, intensifying the flavor experience.

quick shrimp ceviche

ingredients for ceviche
Recipe Tips

  • After peeling and deveining the shrimp, cut the shrimp in half lengthwise. This is how they cook into twists, which is perfect for capturing all the juices.
  • Drain the poached shrimp; chill in the refrigerator. Reserve the liquid and chill over ice water.
  • Dip the rim of each serving glass into lime juice and salt for a “cocktail” look.
  • Spoon the diced avocado into the bottom of the prepared glass and top with ceviche. The citrus juices will keep the avocado from turning brown.
  • Serve with crusty bread, like baguette, that has been brushed with olive oil and toasted.

ceviche

What To Serve with Ceviche

Shrimp ceviche pairs wonderfully with a variety of complementary dishes and accompaniments. You can serve it in individual cups, as you see here, or in a bowl with a serving spoon.

Feel free to mix and match these options based on your preferences and overall theme of your meal. The goal is too provide a variety of textures, flavors and temperatures that enhance your whole eating experience.

  1. Tortilla Chips: Classic tortilla chips are perfect for scooping up the shrimp ceviche and enjoying its flavors.
  2. Extra Avocado Slices: Creamy avocado slices add a rich texture that contrasts well with the tangy ceviche.
  3. Plantain Chips: Crispy plantain chips will add a slightly sweet and crunchy element to balance the dish.
  4. Crisp Lettuce Leaves: Use large lettuce leaves as “wraps” to create ceviche lettuce wraps.
  5. Rice or Quinoa: Serve the ceviche over a bed of cooked rice or quinoa, creating a more substantial meal.
  6. Cucumber Slices: Fresh cucumber slices are a cool and crisp contrast to the ceviche’s flavors.
  7. Mango Salsa: Add a tropical twist by serving mango salsa alongside the shrimp ceviche.
  8. Corn on the Cob: Grilled or boiled corn on the cob is a satisfying side dish with ceviche.
  9. Pickled Red Onions: These add a tangy and slightly sweet element that complements the ceviche’s flavors.
  10. Coconut Rice: Coconut-infused rice will enhance the dish’s tropical notes.
  11. Extra Sliced Jalapeños: For those who enjoy more heat.
  12. More Fresh Herbs: Sprinkle extra chopped cilantro or parsley over the ceviche to add more bursts of fresh herb flavor.
  13. Citrus Segments: Serve citrus segments (such as orange or grapefruit) alongside the ceviche for an extra kick of citrusy goodness.
  14. Sliced Radishes: Adds a mild crunch and a touch of peppery flavor.
  15. Crackers: An alternative to tortilla chips, crackers can be a great vehicle for enjoying shrimp ceviche.

ceviche

More Irresistible Shrimp Creations

Shrimp recipes stand as a testament to the art of transformation. From simple starters to intricate main courses, shrimp’s versatility knows no bounds.

Seafood Serenade

When you’re ready to savor every last bite of summer and make this colorful shrimp ceviche, don’t forget to snap a photo and tag @NOBLEPIG and #noblepig on INSTAGRAM. I can’t wait to see your coastal zing come alive.

This post may contain affiliate links. Please read my disclosure policy.

How To Make Ceviche

shrimp ceviche
Print Recipe
5 from 26 votes

Easy Shrimp Ceviche

My twist on a Latin favorite, an easy recipe for the most refreshing shrimp ceviche that's packed with flavor and is the perfect summer meal.
Prep Time40 minutes
Cook Time2 minutes
Chilling15 minutes
Total Time57 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: Latin American
Keyword: Ceviche, Easy Recipe for Shrimp Ceviche, Easy Shrimp Ceviche Recipe, Ingredients for Ceviche, Quick Shrimp Ceviche, Seviche, Shrimp and Scallop Ceviche, Shrimp Ceviche, Shrimp Seviche
Servings: 4 cups
Calories: 423kcal
Author: Cathy

Equipment

Ingredients

Ceviche:

  • 1/2 cup fresh orange juice
  • 1/2 cup fresh lemon juice
  • 1/4 cup plus 2 Tbsps. fresh lime juice, divided
  • 1/4 cup ketchup
  • 3 cloves garlic, minced
  • 1-1/2 lbs. extra-large shrimp, peeled, deveined and cut in half lengthwise
  • 1/4 lbs. bay scallops
  • 1 cup diced tomato, seeded
  • 1/2 cup diced white onion
  • 1/2 cup diced red onion
  • 1 green onion, thinly sliced, white and green parts
  • 1 tbsp. jalapeno, seeded, minced
  • 1/4 cup minced fresh cilantro
  • 2 tbsps. olive oil
  • 1 tsp. plus 1/4 cup kosher salt, divided
  • 1 tbsp. hot sauce
  • 1 cup avocado, diced
  • 4 slices of lime

Instructions

Ceviche:

  • Bring orange juice, lemon juice, lime juice, ketchup and garlic to a boil in a medium saucepan. Add shrimp and scallops; reduce heat and simmer for 3 minutes. Using a sieve, drain shrimp and scallops, reserving citrus juice mixture.
    1/2 cup fresh orange juice, 1/2 cup fresh lemon juice, 1/4 cup plus 2 Tbsps. fresh lime juice, divided, 1/4 cup ketchup, 3 cloves garlic, minced, 1-1/2 lbs. extra-large shrimp, peeled, deveined and cut in half lengthwise, 1/4 lbs. bay scallops
  • Place shrimp and scallops on a plate to chill in the refrigerator. Cool down citrus mixture by placing it in the freezer for 30 minutes or nested in a bowl of ice water on the counter, whisking until cooled.
  • Stir in tomato, white onion, red onion, green onion, jalapeno, cilantro, olive oil, 1 teaspoon kosher salt and hot sauce to the cooled citrus mixture. Add chilled shrimp and scallops stirring well to coat. Chill at least 15 minutes, stirring occasionally.
    1 cup diced tomato, seeded, 1/2 cup diced white onion, 1/2 cup diced red onion, 1 green onion, thinly sliced, white and green parts, 1 tbsp. jalapeno, seeded, minced, 1/4 cup minced fresh cilantro, 2 tbsps. olive oil, 1 tsp. plus 1/4 cup kosher salt, divided, 1 tbsp. hot sauce
  • When ready to serve, dip serving glasses into 2 tablespoons lime juice and then into remaining kosher salt. Spoon 1/4 cup avocado into the bottom of each glass and spoon 1 cup of shrimp-scallop mixture with juices on top. Serve immediately or chill up to two hours. Garnish with lime slices.
    1 cup avocado, diced, 4 slices of lime

Notes

Nutrition information is only an estimation and variation will occur based on the ingredients/brands you use. 

Nutrition

Nutrition Facts
Easy Shrimp Ceviche
Amount Per Serving (430 g)
Calories 423 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2.6g16%
Polyunsaturated Fat 2.5g
Monounsaturated Fat 8.2g
Cholesterol 370mg123%
Sodium 752mg33%
Potassium 1030mg29%
Carbohydrates 26g9%
Fiber 6.1g25%
Sugar 9.6g11%
Protein 47g94%
Vitamin A 192IU4%
Vitamin C 42mg51%
Calcium 196mg20%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. Oh, Cathy, I am dying here after seeing this ceviche! My leftovers are just not going to cut it for lunch after seeing your spectacular ceviche. I’m just imagining how divine this is, and doing the mental calculation on what I have already and what I need to buy. Wow, and thank you!

    Shirley

    Reply

  4. This is so un-Oregon and so good lookin’. Takes me back to Texas. Think I will use canned tomatoes in the winter. I don’t see how you have time to start a winery, sell wine all over, cook for your family and publish a blog. Congratulations!

    Reply

  5. And I thought i was the only one who put ketchup in my ceviche ;). I like the idea of cooking the seafood in the citrus juice. That has got to just add a ton of flavor. I also love your presentation – reminds me of those little pre-made shrimp cocktails that my Mom would buy in those little glasses. Thanks for sharing!

    Reply

  6. Hey guess what!!! I love you soooo much that I nominated you for a Stylish Blogger Award. All you have to do to accept is visit my blog post “Stylish!? Who me?” and follow the steps on your own blog! Congratulations and happy blogging!

    Reply

  8. This looks soooo much like where I wanna be right now too. And yum. I wish I were braver about preparing raw seafood but it is hard so far from the coast or any fishmongers of any kind.

    Reply

  17. I was wondering if you ever cooked the shrimp and scallops without heat? The ceviche I’m used to always used the citrus juice to cook the seafood… I would take the juice and just add the raw shrimp, fish, etc. and leave overnight in the fridge. This is chemically cooking the fish and preserving the oils and healthy benefits without leaving a “fishy” taste. I can’t wait to try this out, looks delicious!!!

    Reply

  18. oh my. this looks absolutely delicious.
    i’ve never made ceviche at home but this makes me want to run right out and gather up all the ingredients.
    makes me think of good times in california. thank you!

    Reply

  19. 5 stars
    I made this tonight and my husband and I thought it was the best thing we ever put in out mouths!!! We didn’t put as much onions and it was perfect!!! Loved loved loved it and we leave in Arizona and make lots of Mexican food!!

    Reply

  21. 5 stars
    Amazing! I made this tonight and it was more than I expected. Added some cucumber and made it with Rock Shrimp! Better than any restaurant

    Reply

  23. This looks so pretty and sounds delicious. I am planning to make it this weekend for a party but was wondering how many servings your recipe is for?

    Reply

  27. 5 stars
    I just made this and oh my goodness! Delicious is an understatement! I order this in my favorite restaurant but this is sooooooooooo much betterbecause I actually made it! Thanks for posting!

    Reply

  28. This looks so good I have to make it. I have the awful “cilantro tastes like soap to me” gene so I’m hoping if I take Amy’s idea & add cucumber no one will notice it’s missing. Thanks!

    Reply

  29. 5 stars
    My friend made this recipe. Very yummy!!! How many servings is the recipe for. We are needing to make this for 14 people. Not sure if I should double the recipe or triple it?

    Reply

  33. 5 stars
    I just made this.. phenomenal! I used sriracha hot sauce and added more like 5 tbs! đŸ™‚ Unfortunately I overcooked the shrimp because I got distracted, so make sure you take it out the second it turns pink! Love love love! Thank you for the recipe

    Reply

  35. Just wanted to let you know how much I appreciate this recipe! I’m from a family of Northern California abalone divers. I found this recipe about two years ago and made it with abalone. It’s become a family favorite. So fresh and light after years of eating fried abalone. Can’t thank you enough!
    Since then, I have enjoyed several of your other recipes too. Thank you!

    Reply

  40. Hi, this looks amazing and it seems many love it. Have you made it with fish instead of scallops? I’m not a scallop fan but love ceviche with many different types of fish so wondered how long you would let the fish cure? Would I do that first and then add the shrimp? I look forward to making this! Thank you!

    Reply

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