Easy Mexican Shrimp Ceviche Recipe 5 Steps for Authentic Flavor

Name: Easy Mexican Shrimp Ceviche Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 pound (450g) medium-sized peeled and deveined shrimp (raw preferred, cooked or frozen thawed works); 6-8 fresh limes, juiced (plus zest of 1 lime optional); 2 medium Roma tomatoes, diced; ½ medium red onion, thinly sliced and soaked in cold water for 10 minutes; ½ cup loosely packed fresh cilantro, finely chopped; 1 small jalapeño pepper, minced (optional, seeds removed for milder heat); 1 teaspoon salt, or to taste; Optional: ½ cup diced cucumber, avocado, or bell peppers for extra crunch and creaminess; Optional: splash of fresh orange juice for subtle sweetness

Posted on January 26, 2026

Grace Allen

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The first time I tried Mexican shrimp ceviche, I was sitting at a bustling seaside market in Puerto Vallarta, the sun warming my shoulders and the salty breeze carrying the chatter of vendors and tourists alike. The ceviche was bright, tangy, and packed with fresh shrimp that tasted like the ocean had just gifted it to me. Ever since that day, I’ve been chasing that perfect, authentic Mexican shrimp ceviche flavor right in my own kitchen.

After making this easy Mexican shrimp ceviche recipe about 15 times (sometimes with a margarita in hand), I finally nailed a version that’s both true to tradition and simple enough for busy weeknights or impressing friends at your next gathering. If you’ve been intimidated by ceviche, I promise this recipe breaks it down into five straightforward steps that anyone can follow.

Why You’ll Love This Recipe

Okay, here’s the real talk: this easy Mexican shrimp ceviche recipe has completely changed my appetizer game.

Fresh, vibrant flavor in 30 minutes: You don’t need to marinate shrimp for hours or fuss with complicated steps. This recipe gets that authentic tang and crunch fast.
Simple ingredients, big impact: With just shrimp, lime juice, tomatoes, onions, and cilantro, you get a dish bursting with classic Mexican flavors—no exotic or hard-to-find items necessary.
Flexible and forgiving: I’ve made this with both raw and pre-cooked shrimp, frozen shrimp when in a pinch, and it still shines. Plus, it’s easily customizable for spice levels.

This is the kind of recipe that makes you feel like you’re on a beach in Mexico—even if you’re just in your kitchen with a fan on. It’s fresh, festive, and perfect for summer evenings or anytime you want a light but satisfying snack.

What Ingredients You’ll Need

Here’s what I love about this ingredient list: you probably have most of these already, and the few special touches bring all the flavor together.

Shrimp (1 pound / 450g) — I use medium-sized, peeled and deveined shrimp. Raw is best if you want that authentic ceviche experience, but cooked shrimp works in a pinch. Frozen works fine too, just thaw it fully.
Fresh limes (6-8 limes) — This is your acid magic. Freshly squeezed lime juice “cooks” the shrimp and gives ceviche its signature brightness. Bottled lime juice just won’t cut it here.
Roma tomatoes (2 medium) — Firm and meaty, they hold up well without turning mushy. Dice them small for perfect texture.
Red onion (½ medium) — Thinly sliced for just the right bite. I always soak mine in cold water for 10 minutes to tame the sharpness.
Fresh cilantro (½ cup / loosely packed) — The herb that ties it all together. Chop it finely, but don’t overdo it—you want that fresh, herbal pop.
Jalapeño pepper (1 small) — Optional, but I like the gentle heat it adds. Remove seeds if you want it milder.
Salt (to taste) — Start with about 1 teaspoon and adjust as you go.
Optional: cucumber, avocado, or bell peppers for extra crunch and creaminess

Quick tip: I always zest one lime before juicing it for an extra layer of citrus aroma. Also, if you want to get fancy, a splash of fresh orange juice adds a subtle sweetness that balances the tang.

Equipment Needed

You don’t need a fancy kitchen to make this—I’ve made it with the most basic setup.

Glass or ceramic mixing bowl — Metal can react with lime juice, so I avoid it here.
Sharp knife — For dicing tomatoes, onion, and chopping cilantro. A good knife makes all the difference.
Citrus juicer or reamer — I have a handheld one that gets every last drop out of my limes.
Cutting board — Make sure it’s sturdy and clean.
Measuring spoons — For salt and optional seasonings.
Colander or sieve — If you’re rinsing shrimp or soaking onions.

That’s it. No fancy gadgets, no food processor. Just fresh ingredients and good vibes.

How to Make It: Step-by-Step

Alright, let’s make this! I’m walking you through exactly how I do it, with all the little tips I’ve picked up.

Prep and “Cook” the Shrimp (20 minutes)
If you’re using raw shrimp, peel and devein them. Chop into bite-sized pieces—about ½ inch chunks work. Place the shrimp in a glass bowl and cover with freshly squeezed lime juice. Stir gently and cover with plastic wrap. Let it sit in the fridge for 15–20 minutes until the shrimp turn opaque and firm (this is the lime “cooking” magic). If you’re short on time or prefer cooked shrimp, just chop cooked shrimp and skip the lime bath.
Soak the Onion (10 minutes, can overlap)
While the shrimp marinates, thinly slice the red onion and soak it in cold water for about 10 minutes to mellow its bite. Drain and pat dry before adding.
Dice and Chop the Veggies (5 minutes)
Dice the Roma tomatoes into small cubes. Chop the cilantro finely. If you’re using jalapeño, mince it finely (remove seeds if you want less heat). Optional add-ins like cucumber or avocado should be diced now as well.
Mix It All Together (5 minutes)
Drain any excess lime juice from the shrimp if you want a less watery ceviche (I usually leave a little for flavor). Toss the shrimp with the tomatoes, onions, cilantro, jalapeño, and salt. Taste and adjust salt or lime juice if needed. The ceviche should taste bright, fresh, and balanced.
Chill and Serve (optional, 10 minutes)
You can serve immediately, but I like to let it chill for 10–15 minutes to let the flavors marry. Serve with crunchy tostadas, saltine crackers, or even sliced cucumber for dipping.

My Best Tips & Techniques

Okay, here’s where I share everything I’ve learned from making this way too many times…

Don’t rush the lime “cooking” step: This is the heart of authentic ceviche. Give the shrimp at least 15 minutes in lime juice to turn that perfect opaque pink and firm up.
Use fresh limes, not bottled juice: Trust me, the flavor difference is night and day.
Soak the onions to avoid overpowering sharpness: This little trick makes the onion sweet and crisp, not harsh.
Adjust the heat your way: I usually add half a jalapeño with seeds, but if you’re sensitive, start small—you can always add more.
Don’t over-salt: Start light; you can add more after mixing but you can’t take it out.
Chill before serving: This isn’t strictly necessary, but I love how the flavors meld and the ceviche feels refreshingly cool.
Serving tip: Toast your tostadas just before serving so they stay crisp and don’t get soggy.

Ways to Mix It Up

Once you’ve nailed this basic version, here’s where you can get creative. I’ve tried all of these, and they all work.

Mango and Avocado Ceviche: Add ½ cup diced mango and 1 diced avocado for a sweet and creamy twist. The mango adds a tropical zing that pairs beautifully with shrimp.
Spicy Chipotle Kick: Mix in 1 teaspoon chipotle in adobo sauce or a few dashes of hot sauce for smoky heat. A favorite for game day snacks.
Mixed Seafood: Combine shrimp with diced firm white fish like tilapia or sea bass. Marinate all together in lime juice for a traditional mixed seafood ceviche.
Cucumber Crunch: Add ½ cup diced cucumber for extra crispness and freshness, especially welcome on hot days.
Herb Variations: Swap cilantro for fresh parsley or add fresh mint for a different flavor profile.
Tomato-Free Version: If you’re not a fan of tomatoes, substitute with diced red bell pepper and a splash of orange juice for sweetness.

Serving Ideas & Storage

This ceviche shines best fresh, but here’s how I handle serving and leftovers.

How to Serve: I usually pile it high on tostadas with a squeeze of extra lime and a sprinkle of chopped cilantro. Sometimes I serve it alongside tortilla chips or wrapped in soft corn tortillas for a light taco.

Storage: Store leftover ceviche in an airtight container in the fridge for up to 2 days. The shrimp can get a little tougher over time, and the veggies release more juice, so I recommend eating it fresh when possible.

Reheating: Nope! Ceviche is best cold or at room temperature. If you want warm shrimp, this isn’t the dish for that.

Pro tip: If leftovers are looking a bit watery, drain some of the liquid before serving again.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s why I feel good about eating this easy Mexican shrimp ceviche.

Nutrient	Per Serving (approx.)
Calories	150
Protein	25g
Carbohydrates	6g
Fat	2g
Fiber	1.5g

Health Highlights: Shrimp is a great lean protein source, low in calories and fat. The lime juice provides vitamin C, and you get a good dose of antioxidants from fresh veggies and cilantro. It’s naturally gluten-free, low-carb, and packed with flavor without added sugars or heavy dressings.

Honestly, it feels like eating something fresh, wholesome, and totally satisfying.

Final Thoughts

So that’s my easy Mexican shrimp ceviche recipe! I know I’ve gone on about it, but when you find a dish this fresh, bright, and simple, you want to share it with everyone you know.

This recipe has become my go-to for quick dinners, parties, or when I just need a little taste of Mexico at home. I hope you love it as much as I do—and trust me, once you make it, you’ll want to keep this one in your regular rotation.

Don’t be shy about making it your own—try the variations, adjust the heat, or add your favorite veggies. The best part? It’s so forgiving and delicious.

If you make this, I’d love to hear how it turns out! Drop a comment below or tag me on Instagram @FreshBitesBlog—I get genuinely excited seeing your versions. Ask me anything; I check the comments daily and love helping out.

Happy making! May your kitchen smell like lime, cilantro, and sunshine.

FAQs

Q: Can I use cooked shrimp instead of raw?

A: Absolutely! If you’re short on time or don’t want to deal with the lime “cooking” step, just chop cooked shrimp and mix with the other ingredients. The flavor will still be fresh and delicious, though it won’t have quite the same texture as the traditional version.

Q: How do I know when the shrimp is “cooked” in lime juice?

A: The shrimp should turn from translucent gray to opaque pink and feel firm to the touch. Usually, 15–20 minutes in fresh lime juice is enough. If it’s still soft or translucent, give it a bit more time but don’t go too long or it gets rubbery.

Q: Can I make this ahead of time?

A: You can prep it a few hours ahead and keep it chilled, but I recommend eating it within 24 hours for the best texture and flavor. The shrimp can get tougher and the veggies might release more juice if stored too long.

Q: What can I substitute for cilantro if I don’t like it?

A: Parsley is a good mild substitute, or fresh mint adds a surprising twist. You can also leave it out completely and add a little extra lime zest or green onion for brightness.

Q: How spicy is this recipe, and can I adjust the heat?

A: The jalapeño adds a gentle heat that’s easy to adjust. I usually include about half a pepper with seeds, but you can remove the seeds for milder flavor or skip it altogether. For more heat, add extra jalapeño or a dash of hot sauce.

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