Ceviche Recipe
An easy ceviche recipe with fully cooked shrimp, fresh citrus, crisp vegetables, cilantro and avocado.
Contains: Shellfish
This recipe contains crustacean shellfish. If cross-contact is a concern, use clean utensils, cutting boards and servingware.
WHY IT WORKS
Why This Recipe Works
01
Fully Cooked First
The shrimp is briefly cooked in boiling water before it meets the citrus, giving home cooks a clear, predictable doneness step.
02
Bright Citrus Marinade
Fresh lime and lemon juice give the shrimp a clean, sharp flavor while a short rest mellows the red onion and jalapeño.
03
Fresh Texture
Tomato, cucumber, cilantro and avocado add color and contrast without overwhelming the citrus-marinated shrimp.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Method
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Bring a medium saucepan of water to a boil. Set a large bowl of ice water beside the stove.
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Add the shrimp to the boiling water. Cook for 2 to 3 minutes, until opaque and the thickest pieces reach 145°F. Drain immediately and transfer the shrimp to the ice water for about 2 minutes.
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Drain the shrimp well, pat dry and cut into roughly 1/2-inch pieces.
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In a large mixing bowl, combine the lime juice, lemon juice, red onion and jalapeño. Let the mixture stand for 10 minutes to soften the sharpness of the onion.
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Add the shrimp, tomato, cucumber, cilantro, salt and black pepper. Toss well, cover and refrigerate for 15 minutes so the flavors combine.
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Fold in the avocado gently and serve the ceviche chilled.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
145°F / 63°C
Cook the shrimp until opaque and until the thickest pieces reach 145°F. Transfer them straight to ice water so they stop cooking and stay tender.
Make Ahead
Cook and chill the shrimp up to 1 day ahead and refrigerate it in a covered container. Chop the tomato, cucumber, onion, jalapeño and cilantro separately. Combine everything with the citrus shortly before serving and add the avocado at the end.
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Recipe Notes
Ingredient Notes
Use raw peeled and deveined large shrimp and fresh citrus for the cleanest flavor. A ripe but still firm avocado will hold its shape better when folded in. This version cooks the shrimp with heat before marinating it in citrus.
Useful Substitutions
You can use all lime juice instead of the lime-and-lemon blend, or swap the jalapeño for a serrano if you want more heat. Fully cooked ready-to-eat shrimp can also be used; thaw and pat it dry, then begin with the chopping step.
INGREDIENT QUALITY
Quality Note
Keep the shrimp cold and cook it before adding the citrus. The lime and lemon change the texture and add the ceviche flavor, but they are not used as a substitute for heat cooking in this recipe.
SPEND LESS
Cost-Saving Tip
Frozen peeled and deveined shrimp can be a practical lower-cost choice and helps avoid waste. Thaw it overnight in the refrigerator, drain well and pat dry before cooking.
COOKING TIPS
Tips
Do Not Overcook the Shrimp
Shrimp cooks quickly. Move it to the ice water as soon as it turns opaque and reaches the target temperature so it stays tender.
Cool It Quickly
The ice-water bath stops residual cooking and cools the shrimp before it is mixed with the fresh vegetables and citrus.
Dice Evenly
Keep the shrimp and vegetables in similarly sized bite-size pieces so each spoonful has a balanced mix of seafood, crunch and citrus.
Add Avocado Last
Fold in the avocado immediately before serving so the pieces stay intact instead of becoming mashed into the dressing.
MAKE IT LAST
Storing & Make Ahead
Storing
Refrigerate the finished ceviche promptly in a covered container. For the best texture, eat it within 1 day and discard any leftovers after 2 days.
Make Ahead
Cook and chill the shrimp up to 1 day ahead. Keep the chopped vegetables, citrus mixture and avocado separate, then combine everything shortly before serving.
Freezing
Freezing the finished ceviche is not recommended. Tomato, cucumber and avocado soften after thawing, and the citrus can make the shrimp texture firmer.
Serving Leftovers
Serve leftovers cold rather than reheating them. If the ceviche has been left at room temperature for more than 2 hours, discard it.
ESTIMATED PER SERVING
Nutrition
1 of 4 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Ceviche FAQs
Is the shrimp raw in this ceviche?
No. This recipe cooks the shrimp in boiling water first, then chills it and marinates it in lime and lemon juice. The citrus provides the characteristic flavor rather than acting as the only cooking step.
How long should shrimp ceviche marinate?
Because the shrimp is already cooked, about 15 minutes in the citrus mixture is enough for the flavors to combine. Much longer marinating can make the shrimp firmer and the vegetables softer.
Can I use pre-cooked shrimp?
Yes. Use fully cooked ready-to-eat shrimp that has been thawed and patted dry. Skip the boiling and ice-water steps, cut the shrimp into bite-size pieces and continue with the citrus mixture.
Can I make ceviche ahead of time?
You can prepare the components ahead, but the finished ceviche is best assembled close to serving. Keep the cooked shrimp and chopped vegetables chilled separately and add the avocado at the end.
Why does this recipe cook the shrimp before adding citrus?
Citrus acid changes the texture of seafood, but this recipe uses heat to cook the shrimp to a clear doneness target first. That makes the method more predictable for everyday home cooking.
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