Shrimp Ceviche
Shrimp ceviche with lime, tomato, red onion, and cilantro, served cold with corn and sweet potato on the side.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 30 min.
- Serves 6 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Shrimp Ceviche recipe takes 30 min and makes 6 servings. Cooked shrimp are marinated in fresh lime juice with tomato, red onion, jalapeno, and cilantro, then served cold with cooked corn and sliced sweet potato.
Helpful guides
Instructions
Bring a pot of water to a boil and cook the shrimp for two to three minutes, until they curl into a loose C and turn opaque. A tight O means they are overcooked, so pull them as soon as the flesh is firm, then drain and spread them on a plate to cool.
Chill the cooked shrimp in the refrigerator for ten minutes, then cut each one into two or three pieces. Cooling first keeps the shrimp from breaking apart, and smaller pieces take on the lime more evenly.
Whisk the lime juice, olive oil, and salt in a glass bowl, then add the shrimp and refrigerate for fifteen minutes. Cooked shrimp are safer than raw fish for home cooks, and the lime still firms the texture and adds brightness.
Drain off about half the lime juice so the ceviche does not turn soupy, then fold in the tomato, red onion, jalapeno, and cilantro. Keep the rest of the juice in case the mixture needs more acidity at serving time.
Taste and adjust with salt or lime, then chill for ten minutes before plating. Serve in shallow bowls with the cooked corn and sliced sweet potato alongside, or spoon it over a bed of lettuce.
Keep the ceviche cold until serving and set the bowl over ice if the room is warm. Refrigerate or discard anything left at room temperature for more than two hours.
Troubleshooting — fixes, not repeats
- If the ceviche tastes bitter, oil and pith from the limes got into the juice. Juice over a strainer and press the halves lightly rather than crushing the peel.
- If it tastes too sour, the limes were small and acidic. Add a pinch of salt, a pinch of sugar, and a little more diced tomato to round out the acidity.
- If the bowl turns watery, the tomatoes released juice. Salt the diced tomato in a colander for five minutes and drain it before folding it in.
- If the shrimp are tough, they boiled too long or were reheated. Cook them two to three minutes in barely simmering water and cool them quickly on a plate in the refrigerator.
Make it your way
- Old Dhaka style: For a Peruvian touch, add a teaspoon of aji amarillo paste and serve with boiled corn and sweet potato as the traditional accompaniment.
- For a Mexican-style ceviche, add diced avocado and a tablespoon of ketchup for a classic coctel flavor.
- For a mixed citrus batch, replace a quarter cup of the lime juice with grapefruit or orange juice.
- Keep the shrimp fully cooked in every version so the dish stays safe for a mixed table.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Do not freeze ceviche, since the shrimp turn rubbery and the vegetables collapse.
FAQ
Can I use raw shrimp for ceviche?
This recipe uses cooked shrimp because it is the safer choice for home kitchens and gives a firm, predictable texture. Raw shrimp carries the same risks as other raw seafood, and most home kitchens cannot guarantee the handling standards it requires.
How long should the shrimp sit in the lime juice?
Fifteen to twenty minutes is enough for cooked shrimp to absorb the lime without turning sour or spongy. Longer soaking dulls the texture, so drain off some juice and hold the rest in the refrigerator.
Can I make ceviche with fish instead?
Yes, with sushi-grade white fish such as sea bass, diced and marinated in lime for twenty to thirty minutes until opaque. Buy from a supplier you trust, keep the fish on ice, and serve it the same day; pregnant and immune-compromised guests should avoid it.