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shrimp ceviche with vegetables and fruit in a plate

Shrimp Ceviche Recipe

Learn how to make this light and refreshing Shrimp ceviche recipe that is tossed with fresh pineapple, peppers, lime juice and cilantro for the perfect summer appetizer.
Course Appetizer
Cuisine American, spanish
Prep Time 10 minutes
Cure Time 4 hours
Total Time 4 hours 10 minutes
Servings 6
Calories 91kcal


  • 1 pound peeled deveined and medium diced shrimp
  • juice 5 limes
  • juice 2 lemons
  • 1 cup small diced fresh pineapple
  • 1 seeded small diced red bell pepper
  • 1 seeded small diced jalapeño
  • ½ peeled small diced red onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons sliced green onions
  • 1 peeled and seeded small diced avocado
  • sea salt and pepper for garnish
  • tortilla chips for serving


  • Add the shrimp to a bowl and completely submerge in the juice of 4 limes and 1 lemon. Cover and refrigerate for 4 hours or until the shrimp are pink, firm and appear cooked.
  • Drain the liquid in the bowl and add in the remaining juice of 1 lime and 1 lemon, pineapple, red pepper, jalapeño, onion, cilantro, salt and pepper, and mix until combined.
  • Serve immediately with garnishes and chips.


Chef Notes:
Feel free to add any of your favorite fresh fish to this recipe for added flavor and volume.
After curing, the seafood item should appear cooked and be firm.
Be sure to drain and rinse the shrimp after curing and before adding in the remaining ingredients.
If you want a little more zest in your recipe, try adding 1 ½ teaspoons each of cumin and chili powder.


Calories: 91kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 112mg | Potassium: 390mg | Fiber: 4g | Sugar: 6g | Vitamin A: 830IU | Vitamin C: 52.6mg | Calcium: 33mg | Iron: 1.1mg