Shrimp Ceviche with Citrus and Avocado | CookOS

Shrimp Ceviche

Name: Shrimp Ceviche with Citrus and Avocado
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb raw shrimp, peeled and deveined; 1 lemon, juiced; 1 orange, juiced; 2 limes, juiced; sea salt, to taste; black pepper, to taste; 1/2 tsp ground cumin; 1/2 red onion, diced; 1 jalapeño, diced; 1 avocado, diced; 1/4 cup cilantro, chopped; hot sauce, to taste; crackers or tortilla chips, for serving

Shrimp ceviche is a no-cook Mexican dish where raw shrimp is 'cooked' by citrus acid, then combined with jalapeño, red onion, cilantro, and avocado for a bright, refreshing appetizer or light meal.

🌍Mexican 🏷️Shrimp ceviche 🏷️Ceviche 🏷️Seafood 🏷️Appetizer 🏷️Summer

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🏷️No-cook

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Total

35 min

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

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Ingredients

1 lb raw shrimp, peeled and deveined
1 lemon, juiced
1 orange, juiced
2 limes, juiced
sea salt, to taste
black pepper, to taste
1/2 tsp ground cumin
1/2 red onion, diced
1 jalapeño, diced
1 avocado, diced
1/4 cup cilantro, chopped
hot sauce, to tasteoptional
crackers or tortilla chips, for servingoptional

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Instructions

1
Dice the raw shrimp into bite-sized pieces and place them in a non-reactive bowl.
2
Squeeze the juice of the lemon, orange, and limes over the shrimp, ensuring it's fully submerged.
3
Season with sea salt, black pepper, and ground cumin.
4
Stir to combine and let it marinate in the refrigerator until the shrimp turns pink and opaque, about 15-20 minutes. The acid from the citrus will 'cook' the shrimp.
5
Once the shrimp is cooked, add the diced red onion, jalapeño, avocado, and chopped cilantro to the bowl.
6
Add your favorite hot sauce to taste.
7
Gently mix all the ingredients together.
8
Serve immediately with crackers or tortilla chips.

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Tips & Notes

Pro tips

Use sushi-grade raw shrimp from a trusted fishmonger—quality and freshness are non-negotiable.
Don't skip the 15–30 minute citrus marinade; this is how the shrimp 'cooks' and becomes firm and opaque.
Add avocado only just before serving to prevent browning and maintain texture.
Taste and adjust salt and jalapeño heat after marinating—citrus and salt intensify as it sits.

Substitutions

orange juice → grapefruit juice (adds slight bitterness; use less)
jalapeño → serrano pepper (hotter kick)
cilantro → parsley (milder herb flavor)
avocado → cucumber (for crunch and lightness if avocado unavailable)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 2 days; the citrus continues to firm the shrimp over time, so consume sooner for best texture.

Common Questions

How long does shrimp take to 'cook' in ceviche?

Raw shrimp needs 15–30 minutes in citrus juice to firm up and turn opaque. Don't exceed 1 hour or it becomes rubbery.

Can I use cooked shrimp instead of raw?

No. Raw shrimp is essential because the citric acid denatures the protein and changes its texture. Cooked shrimp will not achieve the correct texture.

How should I store leftover ceviche?

Keep in an airtight container in the refrigerator for up to 2 days. The citrus will continue to 'cook' the shrimp, so eat soon for best texture.

Can I make ceviche ahead?

Prepare the shrimp and citrus juice up to 4 hours ahead, but add avocado, onion, and cilantro just before serving to prevent sogginess.

Is ceviche safe to eat?

Yes, if you use sushi-grade or very fresh raw shrimp from a trusted fishmonger. Citric acid kills some bacteria but isn't a substitute for food safety—source matters.