Mexican Shrimp Ceviche is the delicious, citrusy, and so-easy-to-make-dish that you’ll serve it again and again. Great for a party appetizer, perfect for an lunch at the office, or even as a family dinner on a hot day, this recipe is one of my favorites. I think you’ll love it, too!
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This recipe is at the top of my list when I want something easy, light, and packed with amazing flavor. Mexican Shrimp Ceviche is all of those things and more. And, the perfect vehicle to get this ceviche from Point A to Point B is a lovely tortilla chip. It’s like a shrimp pico de gallo on steroids, and I am here for it!
We love making this when the weather is hot because it’s so refreshing, but this recipe is also incredibly healthy. It’s full of protein, fresh veggies, and high quality fats. When something tastes amazing AND is good for me, I become a happy, happy girl!
You can eat this recipe as soon as it’s made, but I think it tastes better the next day. I love it as is with a chip/dip situation or on top of a big green salad. My husband will throw some in a deli container and take it to work for a great lunch at the office.
For an easy lunch, a great appetizer for parties, or even as a lovely summer dinner on the patio, make this. It’s something you’ll go back to time and time again.
ceviche ingredients
- Shrimp
- Tomato Juice
- Coriander
- Cumin
- Garlic
- Orange
- Limes
- Cilantro
- Tajin
- Kosher Salt and Fresh Ground Pepper
- Cherry Tomatoes
- Red Onion
- Celery
- Cucumber
- Jalapeลo
- Avocado
how to make mexican shrimp ceviche
Mexican Shrimp is one of my favorites for many reasons. Aside from the amazing flavors and textures and colors, this recipe is super simple to throw together. All you have to do is a little chop-chop here and a little mixy-mixy there. Let it sit a bit so all the flavors get together and it’s time to eat!
To begin, I grab a large mixing bowl and start with the sauce portion. Add the tomato juice, garlic, cilantro, orange and lime juices and zests, Tajin, cumin, and coriander. Finish with a healthy dash of kosher salt and fresh ground pepper. Give this mixture a good mix and a quick taste. If you think you need a little more salt, add it. Salt is an extremely individual thing. Add as much or as little as you prefer.
Now, it’s time to chop. I cut my cherry tomatoes in half because I like my ceviche chunky. The celery, cucumber, red onion, and jalapeรฑo get diced and the precooked shrimp gets cut into thirds. Add these things to the mixing bowl with the sauce and toss them to combine. If you are not serving this right away, put this into the fridge. Make sure you cover it. You don’t want it tasting like last weeks tuna salad.
Just before you’re ready to serve, prep the avocado and carefully fold it into the ceviche mixture. I like a final sprinkle of Tajรญn on top. Because it’s delicious. And, it’s pretty. Now, all that’s left to do is grab a chip and dip away!
recipe frequently asked questions
I don’t live an an area where fresh seafood is readily available. I cook my shrimp before because it makes me feel better. You do what makes you comfortable as far as raw seafood.
Anything that you like! First and foremost, may I suggest a lovely tortilla chip for dipping. A Frito is also a fan favorite. A toasted corn tortilla or tostada would also be amazing.
Cilantro tastes go one of two ways. You either love it or you think it tastes like soap. If you think it tastes like soap, simply leave it out.
Not long. When I make this recipe, we either finish it the same day or by the next day for sure. I do think it tastes better after you give it at least an hour in the fridge to marinate. My personal preference is to make it the night before and serve it for lunch the next day. However, it’s so good that this issue is never a problem. Just make sure to always keep it cold.
Both! No need to worry about either dietary issue!
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Mexican Shrimp Ceviche
Ingredients
- 1 11ยฝ oz can tomato juice
- 2 limes, juice and zest
- 1 orange, juice and zest
- 3-4 cloves garlic, grated
- 1 cup cilantro leaves and stems, rough chopped if you don't like it, leave it out
- 1 tbsp Tajin
- 1 tsp cumin
- 1 tsp coriander
- kosher salt and fresh ground pepper, to taste
- 2 lbs cooked shrimp, cut into thirds
- 2 cups cherry tomatoes, halved
- 2 stalks celery, diced leaves, too! they have so much great flavor!
- 1 cucumber, peeled and diced
- 1 med red onion, diced
- 1-2 jalapeรฑos, seeded and sliced optional
- 2 avocados, diced
Instructions
- In a large mixing bowl add the tomato juice, garlic, cilantro, orange and lime juices and zests, Tajin, cumin, and coriander. Finish with a healthy sprinkle of kosher salt and fresh ground pepper. Give this mixture a good whisk and a quick taste. If you think you need a little more salt, add it. Salt is an extremely individual thing. Add as much or as little as you prefer.
- Add the shrimp, tomatoes, celery, cucumber, red onions, and jalapeรฑos to the sauce mixture. Toss to combine. If not serving right away, let this hang out, covered, in the fridge.
- Just before you're ready to serve, prep the avocado and carefully fold it into the ceviche mixture.
- Enjoy!
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Mexican Shrimp Ceviche recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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this is an incredible, light, bright meal for the Summer!
Thank you so much for trying my recipe! I’m so happy you liked it!