Easy Shrimp Ceviche Recipe

It’s no secret that I love Mexican food, and the condiments make it next level because they add big, bright flavor to every dish. I can’t imagine eating pork carnitas without my tomatillo salsa.

And my homemade guacamole is an absolute must when I serve chicken burrito bowls! 🙂

This easy Shrimp Ceviche recipe is one of my favorite things to make. It’s fresh and bright, and completely addictive!

It’s reminiscent of my avocado mango salsa, but this recipe also includes tender chunks of wild shrimp to make it satisfying enough to enjoy as a meal.

Why you’ll love this recipe:

• Shrimp ceviche is bursting with sweet and savory flavors and is completely addictive!
• It’s so easy to make, and there’s no cooking required as the shrimp “cooks” in acidic citrus juice.
• This is a versatile recipe that can be served as an appetizer or a fresh, light main dish.
• It’s a healthy recipe that’s also dairy and gluten-free.

Recipe ingredients

Every bite of this mango shrimp ceviche is bursting with refreshing, tropical flavors. All of the ingredients may be easily found at your local grocery store.

Ingredient notes

• Shrimp. I prefer fresh wild shrimp for this ceviche as it’s the star of the dish (I used wild blue shrimp which is why the shrimp is white instead of pink). Frozen shrimp may be used, just be sure to thaw it according to package instructions prior to preparing the ceviche. Pro tip: The size of your shrimp will determine how long it takes to “cook” in the citrus juice.
• Citrus juice. Freshly squeezed citrus juice is a must for this recipe as bottled doesn’t have that fresh flavor. I used a combination of lemon, orange and lime juice, but any combination of citrus will work fine!
• Mango. Use any variety you’d like, just make sure the mango is ripe and fragrant so that it’s as sweet and juicy as possible. Pineapple would be a great substitute for the mango.
• Jalapeño. I prefer to seed the jalapeño before chopping it up to control the amount of heat. If you like things spicy, add the seeds and even more jalapeño.
• Veggies and herbs. I used red bell pepper and red onion for crisp, savory flavor, but feel free to substitute with tomato and green onion if you prefer. Cilantro is a must for fresh flavor, but if you’re not a fan, add freshly chopped parsley instead.

See the recipe card below for the full list of ingredients and quantities.

How to make this recipe

This Mexican shrimp ceviche recipe is extremely easy to make. Prep your shrimp, cook it in the citrus juice, then add the remaining ingredients!

Pro tip: Use peeled and deveined shrimp as a timesaver, however it’s more cost effective to do it yourself. See my recipe chili lime grilled shrimp skewers for tips on how to peel and devein shrimp.

1. Prep the shrimp by separating the shell from the underside of the shrimp and removing it. Using kitchen shears, cut along the top middle of the shrimp from the head to tail to expose the membrane and remove it. Chop the shrimp into 1/2″ chunks and place in a medium bowl. Add the salt and pepper and toss gently to combine, then add the lime, lemon and orange juice and stir gently, making sure that the shrimp is submerged in the citrus juice. Cover the bowl with plastic wrap and refrigerate for 30 minutes and up to 2 hours, stirring occasionally.
2. When the shrimp is “cooked”, it will be opaque (white or pink depending on its original color).
3. Add the mango, avocado, bell pepper, red onion and cilantro and toss to combine. Adjust the seasoning as needed.

Recipe FAQs

Serving suggestions

This light and refreshing mango shrimp ceviche is very versatile and may be served a number of ways.

• Serve as a main dish in tacos or with cilantro lime rice or Instant Pot black beans.
• This recipe is wonderful served as an appetizer with your favorite chips or in lettuce wraps.

Recipe notes

• Pro tip:  The marinating or cook time for your shrimp will vary depending on the size.  Small shrimp may take around 30 minutes, while jumbo shrimp can take up to 2 hours.  
• Fresh shrimp and citrus juice make all the difference as they’re the star ingredients in this recipe!
• Prep time includes 10 minutes to peel and devein the shrimp. You may purchase shrimp that’s already been peeled and deveined as a time saver!
• The color of your shrimp will vary depending on the type you used.  I used wild blue shrimp, which is more white than pink once it has cooked in the citrus juice.
• Shrimp ceviche is best the day it is made as the shrimp will become tough or overcooked the longer it sits in the citrus juice. I’ve eaten it up to 2 days afterward and it’s still delicious — the shrimp are just not as tender.

More easy Mexican recipes you’ll love

• Ground beef tacos
• Fish tacos 
• Oven baked turkey tacos
• Sweet potato enchiladas