This Raw Shrimp Ceviche recipe can be on your table ready to serve in less than 45 minutes! Ceviche is such a delicious, vibrant summer appetizer that guests will enjoy snacking on with a cold drink like my Jalapeño Margarita.

Shrimp ceviche on a white plate with tortilla chips.

Ceviche is the very FIRST recipe I made in my culinay class I took years ago in college. It was only after we learned how to cut, chop, dice, etc. It was the perfect segway since ceviche requires precise cutting.

I never had ceviche until that day. The raw shrimp kinda put me off. Needless to say, I was wrong and fell in love.

I have a crab ceviche I make as well that uses imitation krab. It's so good and inexpensive!

It's a simple dish that's healthy, bright and refreshing. That's why I love to serving it in the summertime with a cold glass of my Peach White Wine Spritzer. I also love serving my Roasted Shrimp Cocktail!

A Bit About Ceviche

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Traditional ceviche may use raw shrimp, but citrus juice does not make raw seafood equivalent to cooked seafood from a food-safety standpoint. For the safest preparation, cook the shrimp to 145°F first, checking with an instant-read thermometer, cool it promptly, and then marinate it in the citrus mixture. If you choose a traditional raw preparation, consider it raw or undercooked seafood and a higher-risk option.

Read more about the science of how that works.

The acid in lime juice changes the texture and appearance of the shrimp, but it is not the same as cooking seafood to a safe internal temperature. Marinating still gives the shrimp that bright, vibrant ceviche flavor.

Prepping Your Shrimp

Clean & Devein

First we'll need to peel and clean your shrimp properly. If you don't do this, your shrimp will not be as appealing to eat. Trust me. Most stores sell deveined and peeled shrimp so do yourself a favor and purchase it like that.

Thaw and Dry

Next, make sure your shrimp are fully thawed and drained. Often with frozen shrimp, as they thaw, they leave a ton of water leftover in the bowl. Make sure to pat or squeeze your shrimp with a paper towel to remove any excess moisture that will otherwise waterdown your ceviche.

Dice

It's also important to dice your shrimp into small pieces. It makes it easier to scoop onto your chip later.

Cutting Ceviche

The size of ingredients in ceviche matters! Cutting your veggies and herbs into small pieces to match eachother is the goal. The peppers, shrimp and cucumbers should be similar size. The onions and jalapeno should be minced since they pack a bigger flavor punch.

Essentially, we want every bite to be well balanced. Isn't that the goal of cooking afterall?

Shrimp ceviche with cilantro, jalapeno, onion, pepper and cucumbers on a plate.

What To Serve With Ceviche

I prefer to serve ceviche with tortilla chips since it's easy and everyone loves them. But you can also serve it with or alongside the following.

Tortilla Chips or Plantain Chips: Perfect for scooping up the ceviche.
Avocado: Slices or guacamole add creaminess and richness.
Rice: Plain white or cilantro-lime rice absorbs juices and adds substance.
Corn on the Cob: Grilled or boiled with salt and lime juice for a sweet contrast.
Salad: Fresh green salad with a simple vinaigrette.
Yucca Fries: Crispy texture that complements ceviche.
Sweet Potato: Baked or grilled chunks for a sweet flavor.
Ceviche Tostadas: Small tostada shells for a crunchy base.
Hot Sauce or Salsa: Various options to spice up the dish.
Cocktail: Mojito, margarita, or agua fresca for a refreshing drink.
These sides add variety in texture and flavor, enhancing the tangy and citrusy profile of ceviche.

Ceviche on a plate with tortilla chips for an appetizer.

If you make this raw shrimp ceviche recipe, let me know! Leave a comment below. I love reading each comment. 🙂

Other Summer Appetizers

AGT Editorial Team

Raw Shrimp Ceviche

This Raw Shrimp Ceviche recipe can be on your table ready to serve in less than 45 minutes! Ceviche is such a delicious, vibrant summer appetizer that guests will enjoy snacking on with a cold drink.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 0

Marinating Time 30

Total Time 40

Servings: 6 people

Course: Appetizer

Calories: 65

Ingredients Method Notes

Ingredients

1 lb shrimp, peeled and deveined
⅓ large red bell pepper, small dice
½ small persian cucumber, peeled, seeded and small dice
½ small red onion, minced
½ large jalapeno, minced
1 large garlic clove, minced
1 bunch cilantro, chopped
⅓ cup freshly squeezed lime juice
salt *to taste
freshly cracked black pepper *to taste

Method

Recommended Preparation (Cooked Shrimp)

For the safest preparation, cook the shrimp in simmering salted water until the thickest shrimp reaches 145°F, checking with an instant-read thermometer. Drain and cool promptly, then chop into small pieces and add to a medium bowl. Pat dry if needed.
Add your peppers, onion, cucumber, garlic, and cilantro to the bowl along with the lime juice. Toss well to coat and add to a shallow bowl.
Cover and chill for at least 1 hour before serving. Season with salt and pepper to your liking and serve with tortilla chips.

Alternate Cooked Preparation

Boil salted water in a small pot and add the shrimp. Cook until the thickest shrimp reaches 145°F, checking with an instant-read thermometer. Drain and cool promptly.
Chop shrimp into small pieces and add to a medium bowl. Make sure your shrimp is well drained. Use paper towels to squeeze excess moisture if needed.
Add your peppers, onion, cucumber, garlic, and cilantro to the bowl along with the lime juice. Toss well to coat and add to a shallow bowl.
Cover and chill for 30 minutes before serving. Season with salt and pepper to your liking and serve with tortilla chips.

Notes

Why Poach The Shrimp?

I like to give the shrimp a quick poach before letting it sit in the lime juices. This does a few things:

ensures most bacteria is killed
slighlty seasons the shrimp by salting your water
gives the shrimp a bright pink color
speeds up marinating time

For the safest version, cook the shrimp to 145°F before marinating, then cool it promptly. Lime juice changes the texture and appearance of shrimp, but it does not provide the same pathogen-killing step as cooking. A traditional raw preparation should be considered raw or undercooked seafood and a higher-risk option.

*Feel free to add diced avocado, serrano pepper (for some more heat) or a sweet ingredient such as mango or pineapple!

Serve shrimp within 2 days of preparing.