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+ servings
Bowl of shrimp ceviche with lime and cilantro

Easy Shrimp Ceviche Recipe

It doesn't get easier than this Shrimp Ceviche Recipe! It's bursting with fresh flavor and there's no cooking required! Serve as an appetizer or in tacos or lettuce wraps!

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  • 1 lb. large or jumbo shrimp fresh shrimp is preferred; follow package instructions to thaw if frozen
  • 1/2 teaspoon kosher salt to taste
  • 1/4 teaspoons black pepper
  • 1 tablespoon lime zest
  • 1/2 cup fresh lime juice about 4-6 large limes
  • 1/4 cup fresh lemon juice about 2 lemons
  • 1/4 cup fresh orange juice 1 large orange or (4) mandarins
  • 1 medium mango pitted, peeled and chopped
  • 1 large avocado pitted and chopped
  • 1 small red bell pepper seeded and chopped
  • 1/2 small red onion chopped
  • 1/2 cup chopped cilantro


  • Skip this step if your shrimp is peeled and deveined. Peel and devein 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. When the shrimp is "cooked", it will be opaque (white or pink depending on its original color).
  • Do not drain the liquid from the shrimp! Add the mango, avocado, bell pepper, red onion and cilantro and toss to combine. Adjust the seasoning as needed, then serve and enjoy!


  • 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.  
  • Pro tip:  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.
  • 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.


Calories: 170kcal, Carbohydrates: 13g, Protein: 17g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 191mg, Sodium: 786mg, Potassium: 384mg, Fiber: 3g, Sugar: 7g, Vitamin A: 931IU, Vitamin C: 51mg, Calcium: 127mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!