This healthy and easy recipe for Mexican shrimp ceviche is refreshing, delicious and comes together incredibly quickly. Serve it with tortilla chips, with rice or cauliflower rice. It is gluten free, low carb, paleo, keto, and Whole30.
Why is this Mexican shrimp ceviche wonderful?
I cannot take much credit for this recipe at all. This is all Tim’s doing.
He has been making this Mexican shrimp ceviche and always tweaking the recipe ever so slightly each time he makes it.
I decided it was finally perfect and time to highlight it on the blog. The ratio of lemon:lime:orange is crucial for the success of this dish.
The marriage of the citrus really makes for the most perfect flavors to highlight the fresh shrimp, cilantro, jalapeños, and red onion in this recipe.
Because it comes together so easily and quickly, it is the perfect thing to make if you are hosting a get together. Everyone will be so impressed that you’ve created such an authentic-tasting ceviche on your own.
What is ceviche and how is it “cooked”?
Ceviche is traditionally a Latin American seafood dish that may have originated in Peru or Ecuador. Is it typically made with fresh, raw fish cured in fresh citrus juices.
Ceviche is usually spiced with chili peppers and other seasonings like chopped onions, salt, and coriander.
This Mexican shrimp ceviche incorporates fresh and bright flavors like citrus from oranges, lemons, and limes paired with classic Mexican herbs and staples like: jalapeños, red onion and cilantro.
The acid from the citrus juice changes the protein structure of the seafood and basically “cooks” it without any need for heat.
I do recommend getting your hands on the freshest seafood you can find. I have gotten high quality frozen shrimp and let them thaw.
How to make Mexican shrimp ceviche
Chop the shrimp into 1/2-inch pieces and place in a large bowl with lemon, lime, and orange juice.
Toss well to combine. Next, cover and refrigerator for at least 1 hour or up to 3 hours.
Stir in the jalapeños, red onion, and cilantro. Taste for salt and pepper and add to your taste preference.
Next, when you are ready to serve, add diced avocado. Serve with tortilla chips, if desired or on a bowl of cauliflower rice or regular rice.
Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
Expert Tips & Tricks
- Get your hands on fresh seafood if you can!
- Add the avocado when you are ready to serve the dish. It adds a really lovely creaminess and balancing flavor to the dish.
- You can serve this dish as an appetizer with your favorite tortilla chips or as a meal on top of a bed of cauliflower rice or regular rice.
- Cut your shrimp into 1/2″ segments. If you cut it too small, it will get lost in the dish, and you will lose that beautiful textural element, too.
More healthy recipes you will love:
Easy Mexican Shrimp Ceviche
- 1 pound peeled and deveined raw shrimp
- 2 lemons juiced
- 1 lime juiced
- 2 oranges juiced
- 3 jalapenos de-seeded & finely diced
- 1 1/4 cups red onion finely diced, about 1 large red onion
- large handful of fresh cilantro finely chopped
- kosher salt to taste
- black pepper to taste
- Chop the shrimp into 1/2-inch pieces and place in a large bowl with lemon, lime, and orange juice. Toss well to combine. Cover and refrigerator for at least 1 hour or up to 3 hours.
- Stir in the jalapeños, red onion, and cilantro. Taste for salt and pepper and add to your taste preference.
- When ready to serve, add diced avocado. Serve with tortilla chips, if desired or on a bowl of cauliflower rice or regular rice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.