Cold Shrimp Ceviche Recipe

This cold shrimp ceviche recipe is my absolute favourite for warm days when I want something light, zesty, and satisfying without spending hours in the kitchen. It’s a dish that feels special enough for a weekend gathering but simple enough to whip up on a Tuesday night.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 0 minutes (no cooking required)
• Total Time: 40 minutes (including marinating time)
• Servings: 4
• Difficulty: Easy

Why You’ll Love This Cold Shrimp Ceviche Recipe

• No heat required: This recipe relies on the acid from citrus to ‘cook’ the shrimp, meaning you won’t need to turn on a single burner. It’s ideal for hot days or when you want to keep the kitchen cool.
• Fresh and bright flavours: The combination of lime, tomato, cucumber, and coriander creates a vibrant, refreshing taste that wakes up your palate. Every mouthful is a balance of tangy, savoury, and slightly sweet notes.
• High in protein, low in fuss: Shrimp is naturally lean and packed with protein, making this a satisfying meal that won’t weigh you down. It’s a wonderful choice for a light lunch or a starter that feels substantial.
• Quick to put together: With just 20 minutes of active prep and a short marinating time, you can have a stunning dish on the table in under an hour. This is my go-to recipe when I need something quick but impressive.
• Endlessly adaptable: You can easily adjust the heat, add different vegetables, or swap the protein to suit what you have on hand. It’s a forgiving recipe that welcomes creativity.

cold shrimp ceviche recipe

15 min prep  ·  30 min cook  ·  4 servings

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Ingredients You’ll Need

• 500g raw, peeled, and deveined shrimp (prawns), tails removed
• 200ml fresh lime juice (about 6-8 limes)
• 100ml fresh lemon juice (about 2-3 lemons)
• 1 large red onion, finely diced
• 2 large ripe tomatoes, seeds removed and diced
• 1 large cucumber, peeled, seeds removed, and diced
• 1-2 jalapeño peppers, seeds and membranes removed, finely chopped (adjust to your heat preference)
• A generous handful of fresh coriander (cilantro), roughly chopped
• 1 ripe avocado, diced
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• A pinch of sugar (optional, to balance the acidity)

Tip: The freshness of your shrimp is paramount here. Look for shrimp that smell clean and briny, like the ocean, with no ammonia-like scent. If using frozen shrimp, thaw them completely in the refrigerator overnight and pat them very dry before dicing.

How to Make Cold Shrimp Ceviche Recipe

1. Prepare the shrimp: Place the raw shrimp on a clean cutting board and cut them into roughly 1cm pieces. You’ll notice the flesh is firm and slightly translucent, with a faint, sweet scent of the sea.
2. Marinate the shrimp: In a medium, non-reactive bowl (glass or ceramic is perfect), combine the diced shrimp with the fresh lime and lemon juice. Stir gently to ensure every piece is submerged in the citrus. The shrimp will begin to change colour almost immediately, turning from translucent grey to a delicate, opaque pink at the edges.
3. Chill and ‘cook’: Cover the bowl tightly with cling film and place it in the refrigerator for 20-25 minutes. After about 10 minutes, give it a gentle stir. The shrimp should be fully opaque, firm to the touch, and no longer translucent in the centre. The texture will be tender, not rubbery.
4. Prepare the vegetables: While the shrimp marinates, prepare your vegetables. Finely dice the red onion, tomatoes, cucumber, and jalapeño. The onion should have a sharp, pungent aroma that will mellow as it sits. The tomatoes should be vibrant red and juicy.
5. Drain the shrimp: Once the shrimp is ‘cooked’ by the citrus, pour the mixture into a fine-mesh sieve set over a bowl. Discard the citrus juice. Gently shake the sieve to remove as much liquid as possible. You’ll see the shrimp is now a consistent, beautiful pink colour.
6. Combine everything: In a large mixing bowl, add the drained shrimp, diced red onion, tomatoes, cucumber, and jalapeño. Sprinkle with the salt, pepper, and a pinch of sugar if using. Fold everything together gently with a spatula until evenly distributed. The colours will be incredibly vibrant against the white of the bowl.
7. Fold in the avocado and coriander: Just before serving, gently fold in the diced avocado and chopped coriander. The avocado adds a lovely, creamy texture that contrasts with the crisp vegetables and firm shrimp. The coriander will release its fresh, herbaceous fragrance.
8. Rest and serve: Allow the ceviche to rest for 5 minutes at room temperature. This brief rest lets the flavours meld together. Taste and adjust seasoning if needed. Serve immediately while the avocado is still bright green and the vegetables are crisp.

Tips From My Kitchen

• Use the freshest shrimp possible: Because the shrimp isn’t cooked with heat, its quality is the star of the show. Fresh, never-frozen shrimp will have the best texture and sweetest flavour. If you must use frozen, ensure they are labelled ‘raw’ and thaw them slowly in the fridge for the best results.
• Don’t over-marinate the shrimp: The acid in the lime and lemon juice will continue to ‘cook’ the shrimp. If left too long (over 30-40 minutes), the shrimp will become tough and rubbery, and the texture will turn mealy. Set a timer and stick to the recommended time.
• Balance your citrus: Limes provide a classic, bright acidity, but adding a bit of lemon juice softens the sharp edge and adds a subtle floral note. If your limes are particularly sour, a tiny pinch of sugar can help balance the overall flavour without making it sweet.
• Prep your vegetables uniformly: Dicing everything into similar-sized small pieces ensures every spoonful has a bit of everything. It also allows the flavours to distribute evenly throughout the dish. Take your time with the knife work; it makes a real difference.
• Add avocado at the very end: Avocado oxidises and turns brown quickly when exposed to air. By folding it in right before serving, you keep it a beautiful, appetising green. It also prevents the avocado from becoming mushy in the acidic marinade.

Equipment You’ll Need

• Large non-reactive mixing bowl (glass or ceramic)
• Sharp chef’s knife and cutting board
• Fine-mesh sieve
• Measuring jug for citrus juice
• Citrus juicer or reamer
• Rubber spatula

Common Mistakes to Avoid

• Using a metal bowl for marinating: The high acidity of the citrus can react with certain metals, particularly aluminium or copper, giving your ceviche a metallic taste. Always use glass, ceramic, or food-grade plastic bowls when marinating shrimp in citrus.
• Skipping the draining step: If you don’t drain the shrimp after marinating, your ceviche will be swimming in overly acidic liquid. This not only dilutes the other flavours but also continues to ‘cook’ the shrimp, making it tough. Draining is essential for the perfect texture and flavour balance.
• Overcrowding the serving bowl: Ceviche is best served in a single, even layer. If you pile it too high, the weight of the ingredients can crush the delicate avocado and make the dish soggy. Serve it in a wide, shallow dish for the best presentation and texture.

Delicious Variations to Try

• Spicy Version: For those who love heat, increase the jalapeño to 3 peppers, or add a finely chopped serrano pepper along with a few dashes of your favourite hot sauce. You can also stir in a teaspoon of finely grated fresh ginger for a different kind of warmth.
• Vegetarian/Vegan Option: Replace the shrimp with firm, cubed tofu or hearts of palm. For a plant-based ‘shrimp’ texture, try using marinated and pan-seared oyster mushrooms. Marinate them in lime juice for at least 30 minutes to help them absorb the citrus flavour.
• Different Protein: This recipe works beautifully with other firm, white fish like sea bass, snapper, or halibut. Simply cut the fish into 1cm cubes and marinate for the same amount of time. For a heartier meal, try it with cooked, shredded chicken or crab meat, though you won’t need to ‘cook’ these in the citrus.

What to Serve With Cold Shrimp Ceviche Recipe

• Toasted tortilla chips or tostadas: The classic, crunchy vessel for scooping up the ceviche. The saltiness of the chips contrasts beautifully with the tangy seafood.
• Butter lettuce or endive cups: For a lighter, low-carb option, use crisp lettuce leaves as edible spoons. The mild, slightly bitter leaves are a wonderful, fresh alternative to chips.
• A simple green salad: Serve the ceviche alongside a bed of mixed greens dressed with a light vinaigrette. The freshness of the salad complements the ceviche without overwhelming it.
• Cold avocado soup: For a truly impressive meal, serve the ceviche as a topping for a chilled avocado soup. The creamy, cool soup and the bright, acidic ceviche are a match made in heaven. For another high-protein seafood option, try my Low Calorie High Protein Shrimp Zucchini Noodles.

Frequently Asked Questions

cold shrimp ceviche recipe

A refreshing and vibrant cold shrimp ceviche marinated in fresh lime and lemon juice, mixed with diced vegetables, avocado, and cilantro. Perfect as a light main course or appetizer.

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Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 350

Ingredients
Method
Notes

Ingredients

  

• 500 g raw peeled, and deveined shrimp (prawns), tails removed
• 200 ml fresh lime juice about 6-8 limes
• 100 ml fresh lemon juice about 2-3 lemons
• 1 large red onion finely diced
• 2 large ripe tomatoes seeds removed and diced
• 1 large cucumber peeled, seeds removed, and diced
• 1-2 jalapeño peppers seeds and membranes removed, finely chopped (adjust to your heat preference)
• A generous handful of fresh coriander cilantro, roughly chopped
• 1 ripe avocado diced
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• A pinch of sugar optional, to balance the acidity

Method

 

1. Prepare the shrimp: Place the raw shrimp on a clean cutting board and cut them into roughly 1cm pieces. You’ll notice the flesh is firm and slightly translucent, with a faint, sweet scent of the sea.
2. Marinate the shrimp: In a medium, non-reactive bowl (glass or ceramic is perfect), combine the diced shrimp with the fresh lime and lemon juice. Stir gently to ensure every piece is submerged in the citrus. The shrimp will begin to change colour almost immediately, turning from translucent grey to a delicate, opaque pink at the edges.
3. Chill and ‘cook’: Cover the bowl tightly with cling film and place it in the refrigerator for 20-25 minutes. After about 10 minutes, give it a gentle stir. The shrimp should be fully opaque, firm to the touch, and no longer translucent in the centre. The texture will be tender, not rubbery.
4. Prepare the vegetables: While the shrimp marinates, prepare your vegetables. Finely dice the red onion, tomatoes, cucumber, and jalapeño. The onion should have a sharp, pungent aroma that will mellow as it sits. The tomatoes should be vibrant red and juicy.
5. Drain the shrimp: Once the shrimp is ‘cooked’ by the citrus, pour the mixture into a fine-mesh sieve set over a bowl. Discard the citrus juice. Gently shake the sieve to remove as much liquid as possible. You’ll see the shrimp is now a consistent, beautiful pink colour.
6. Combine everything: In a large mixing bowl, add the drained shrimp, diced red onion, tomatoes, cucumber, and jalapeño. Sprinkle with the salt, pepper, and a pinch of sugar if using. Fold everything together gently with a spatula until evenly distributed. The colours will be incredibly vibrant against the white of the bowl.
7. Fold in the avocado and coriander: Just before serving, gently fold in the diced avocado and chopped coriander. The avocado adds a lovely, creamy texture that contrasts with the crisp vegetables and firm shrimp. The coriander will release its fresh, herbaceous fragrance.
8. Rest and serve: Allow the ceviche to rest for 5 minutes at room temperature. This brief rest lets the flavours meld together. Taste and adjust seasoning if needed. Serve immediately while the avocado is still bright green and the vegetables are crisp.

Notes

Adjust the amount of jalapeño to your preferred spice level. The pinch of sugar is optional but helps balance the acidity. Serve immediately after adding avocado to keep it bright green.

I truly hope you enjoy making this cold shrimp ceviche recipe as much as I do. My kids absolutely devour this every time I make it, and I love watching their faces light up with that first tangy, refreshing bite. It’s a dish that brings people together, and I’d love to hear how yours turns out. Please leave a comment below and let me know if you tried any of the variations!

Cold Shrimp Ceviche Recipe

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