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glass bowl with Shrimp Ceviche

Shrimp Ceviche

This easy shrimp ceviche is a Peruvian dish of shrimp, onion, tomatoes, jalapeno, and avocado marinated in bright, zesty citrus juice.
Course Main
Cuisine American
Keyword easy shrimp ceviche, shrimp ceviche, shrimp ceviche recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 194kcal
Author Kat Jeter & Melinda Caldwell


  • 2 pounds Shrimp peeled and deveined
  • 1/2 cup Lime juice
  • 1/4 cup Lemon juice
  • ¼ cup Orange juice
  • 1 teaspoon Kosher salt divided
  • 1 clove Garlic finely minced
  • 1/2 cup Finely diced red onion
  • 1 tablespoon Finely diced jalapeno pepper
  • 1 cup Diced grape tomatoes
  • 2 Avocado diced
  • 1/2 cup Finely chopped cilantro


  • In a small bowl whisk together the lime juice, lemon juice, orange juice, ½ teaspoon salt, and garlic.
  • Place shrimp in a shallow baking dish or container and pour the citrus mixture over it. You want to make sure all of the shrimp is in the juice. Cover with plastic wrap and place in the refrigerator for 30 minutes. The shrimp is done when it is no longer translucent and has turned a pink and white color.
  • Add “cooked” shrimp and juice to a large bowl with the red onions, jalapenos, and tomatoes. Sprinkle with the remaining salt and toss together. Cover and put it back in the refrigerator for 30 minutes to let the flavors meld together.
  • When ready to serve peel and dice the avocado and add to the bowl along with the fresh cilantro. You can add a bit more salt if needed.
  • Serve immediately.


Serving: 6ounces | Calories: 194kcal | Carbohydrates: 9g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 432mg | Potassium: 654mg | Fiber: 4g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 22mg | Calcium: 88mg | Iron: 1mg