Shrimp Ceviche

17 reviews, 4.6 star(s). 100% would make again

Ready in 2 hours ; part of No Cook Recipes collection

This is a great dish for summer. It's cool and refreshing and can be made anytime. It's also an easy to make dish that equals as an impressive appetizer.


0.5 pound shrimp; (peeled, cleaned, and cut in small pieces)
2 large Limes; (Juice only)
2 large Lemons; (Juice only)
4 tablespoons Bitter Orange juice (Naranja Agria/ Sour Orange)
0.5 large Red Onion; (Slices)
2 teaspoon Kosher Salt
1 teaspoon Extra Virgin Olive Oil
2 teaspoon Fresh Cracked Black Pepper
0.5 teaspoon Paprika or Cayenne Pepper; (Optional)
5 tablespoons Fresh Cilantro; Chopped
1 teaspoon Sugar

Original recipe makes 4 Servings



I love this dish and there are many short cuts to making this even easier.

Make sure that the shrimps are peeled and cleaned. Then chop them into smaller chunks. You can use fresh or frozen shrimp. If you are using frozen make sure they are completely defrosted before adding them. (You can do this quickly by soaking them in cold water)

Juice the lemons and limes and add the juice to a large bowl. (You don't have to use fresh lemons and limes if you can not find them. You can use the containers of just the juice found in the produce section of you local grocer.) Add the bitter orange juice also to the bowl. If you can not find bitter oranges Goya makes a bottle of Bitter Orange Juice that will work as well. If you use the bottle juice use only 3 cap fulls.

Take half of a large Red Onion and slice it so the slices are no longer than an inch and as thin as you can get them.

Add the Kosher Salt, Pepper, Paprika or Cayenne Pepper if you like it spicy, Cilantro, sugar, and EVOO.

(If you can not find any fresh Cilantro there are cilantro pastes available that can be used as well.)

Combine all ingredients and make sure that the shrimp is completely submerged in the juices. Let this sit in the the refrigerator for at least 3-4 hours. Check after that to make sure the shrimp has turned to it's beautiful coral color. If some pieces are still raw let it sit longer. I personally like to leave it overnight so that all the juices are settled in and the flavor has completely absorbed.

Serve with Plantain chips or alone in a Martini Glass for decoration.

You can add tomatoes to the bowl as well.

I like to garnish with a few small chunks of Avocado and fresh Cilantro (A Lime or Lemon Wheel will work as well.)

Verified by stevemur
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Shrimp ceviche with added tomato & avocado



Calories Per Serving: 126 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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So good I could not find bitter orange juice so I used 100% real Orange juice.
strawberryblunt 7m ago

This is the best ceviche my husband and I had
asya.molodtsovaj4z9 11m ago

The most addicting thing ever! I add more cilantro, half the salt and on occasion I add cubed white fish like pollock or cod. Then top it with avocado and serve with tortilla chips or table crackers.
leogirl3 2y ago

Prepared it today!!! Awesome! Highly recommended!
LynettePulgar 3y ago

Solid ceviche and really easy. Tastes much better after chilling.
michellejumonvillekelley 3y ago

I loved this recipe! Great after a nice dinner. I added a couple extra tablespoons of sugar to ease the bitterness down.
Gourmet_chef 3y ago

This turned out great! I added tomatoes and some chilies.
GrillingNetwork 3y ago

Good flavor and perfect amount of heat, but will use 1/2 the salt and pepper next time. I didn't find the bitter orange, so I added fresh squeezed OJ.
Jengerhardt96 4y ago

I liked it. It was a bit sour with winter fruit in Tennessee. I added a couple teaspoons of sugar to cut the bite but after 24 hours it was still a bit sour but good.
DeCastri 4y ago

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