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cocktail glass of shrimp ceviche

Shrimp Ceviche Recipe

This no cook shrimp ceviche is perfect for a hot summer day!
Course Appetizer
Cuisine Mexican
Keyword appetizers, shrimp ceviche
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 36kcal


  • 1 lb. Raw Jumbo Shrimp deveined & cleaned, chopped
  • cup Orange Juice
  • cup Lime Juice
  • cup Lemon Juice
  • 1 cup Cucumber small diced
  • ¾ cup Tomatoes small diced or sub small cherry tomatoes
  • ½ cup Red Onion small diced
  • ¼ cup Cilantro chopped
  • ¼ tsp Salt
  • ¼ tsp Pepper


  • In a flat bottom dish, cover the chopped shrimp with the orange, lime and lemon juice. Refrigerate for 20 minutes to cook the shrimp in the acids of the citrus juices. The shrimp should begin to turn pink and firm up.
  • When the shrimp has firmed up add the cucumber, tomatoes, red onion, cilantro, salt, pepper and jalapeno, if desired, to the bowl of shrimp.
  • Fold thoroughly and serve warm or chilled with crackers or tortilla chips.
  • Can be refrigerated for up to 3 days after serving.


Precooked shrimp may be substituted and refrigerated for 10 minutes instead of 20.
Make sure to cover raw shrimp completely with the orange, lemon and lime juice while it is cooking in the citrus juices.


Calories: 36kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 150mg | Potassium: 233mg | Fiber: 1g | Sugar: 5g | Vitamin A: 378IU | Vitamin C: 31mg | Calcium: 20mg | Iron: 1mg