I’m sharing my Easy Shrimp Ceviche, poached shrimp marinated in citrus with tomato, avocado, and cilantro, along with one surprising pantry trick that makes it swift when the kitchen is too hot.

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I make this Easy Shrimp Ceviche whenever it’s too hot to cook. It starts with poached shrimp and ripe avocado, but that description doesnt do it justice.

On paper it seems simple, but the first bite slaps you awake with coolness and a flash of flavor, and then you keep finding little surprises. People think ceviche means raw, but this one lives somewhere in between, bright and effortless, messy in the best way.

I bring it to backyard hangs, eat it for lunch, and still, every time, someone’s face changes when they try it.

Ingredients

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Shrimp: lean protein, low carbs, slightly sweet and briny, firm when poached.
Lime juice: bright citrus, provides the sour “cooking” acid, it’s packed with vitamin C.
Red onion: crisp, sharp bite, adds crunch and mild sweetness, contains fiber and antioxidants.
Tomato: juicy, slightly acidic, adds moisture and color, provides vitamins A and C.
Avocado: creamy texture, healthy monounsaturated fats and fiber, mellows the lime, makes it richer.
Jalapeño: peppery heat, bright spice, adds vitamin C, remove seeds for milder flavor.
Cilantro: fresh herb, citrusy and slightly soapy to some, adds fragrant green lift and aroma.

Ingredient Quantities

1 lb (450 g) medium shrimp, peeled, deveined, poached and cooled

3/4 cup (180 ml) freshly squeezed lime juice (about 5 to 6 limes)

1 small red onion, finely chopped (about 1/2 cup)

2 medium Roma tomatoes, seeded and diced (about 1 1/2 cups)

1 to 2 ripe avocados, diced

1 jalapeño, seeded and finely chopped, or serrano if you like it hotter

1/2 cup fresh cilantro leaves, roughly chopped

1 tablespoon extra virgin olive oil

1 teaspoon kosher salt, more to taste

1/4 teaspoon freshly ground black pepper

How to Make this

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1. Bring a pot of water to a gentle simmer, add a pinch of salt, drop in the 1 lb shrimp and cook just until opaque and firm, about 2 to 3 minutes; transfer immediately to an ice bath to stop cooking, then drain and pat dry, chop into bite sized pieces.

2. In a nonreactive bowl pour the 3/4 cup fresh lime juice and add the finely chopped red onion, let it sit 8 to 10 minutes so the onion mellows and softens a bit.

3. Stir in the chopped jalapeño, 1 teaspoon kosher salt, 1/4 teaspoon black pepper and 1 tablespoon olive oil into the lime-onion mixture.

4. Add the cooled chopped shrimp to the lime mixture and toss to coat evenly; because the shrimp are already cooked the lime is mostly for flavor so dont marinate forever, about 15 to 20 minutes in the fridge is perfect.

5. While shrimp is marinating, seed and dice the Roma tomatoes so the ceviche wont be too watery, roughly chop the cilantro and dice the avocado but keep avocado separate until almost ready to serve.

6. After the brief chill, gently fold the tomatoes and cilantro into the shrimp mixture, then add the diced avocado last and fold carefully so it doesnt turn to mush.

7. Taste and adjust seasoning with more salt, pepper or a squeeze more lime if needed.

8. Chill another 5 to 10 minutes if you want it colder, then serve with tortilla chips, tostadas or on lettuce leaves.

9. Store leftovers covered in the fridge and eat within 24 hours; add a little extra lime right before serving next time to freshen it up and slow avocado browning.

Equipment Needed

1. Large pot for simmering the shrimp
2. Large bowl (glass or stainless) for the ice bath and chilling
3. Nonreactive mixing bowl for the lime, onion and to toss the shrimp in
4. Slotted spoon or spider to lift the shrimp out quick
5. Fine mesh strainer or colander plus paper towels to drain and pat shrimp dry
6. Sharp chef knife and cutting board for chopping and dicing everything
7. 1 cup measuring cup and measuring spoons for the lime, salt, pepper and oil
8. Citrus juicer or hand reamer to squeeze about 5 to 6 limes fast
9. Silicone spatula or wooden spoon to gently fold in tomatoes, cilantro and avocado

FAQ

Q: How long should I let the ceviche sit before serving? A: Since the shrimp are already poached, 10 to 15 minutes is enough for the flavors to mingle, but if you want stronger lime flavor chill it 30 to 60 minutes. Don’t leave it more than 3 to 4 hours or the shrimp will get mushy and the avocado will brown.

Q: Can I use raw shrimp and let the lime "cook" it? A: You can, but it’s riskier. Raw shrimp must be super fresh and cured in citrus for at least 2 to 3 hours to change texture, and even then some food safety experts recommend cooking seafood to 145 F. Safer option is to poach first like the recipe says.

Q: How do I poach the shrimp so they’re perfect for ceviche? A: Bring salted water to a gentle simmer, add peeled shrimp and cook 1 to 3 minutes until pink and opaque, then plunge into ice water to stop cooking. Dry and chill before cutting for the ceviche.

Q: How do I keep the avocado from turning brown? A: Toss the diced avocado with a little extra lime juice and add it right before serving. You can also slice and place plastic wrap directly on the surface if you need to prep a bit early, but it’s best added last.

Q: How long will leftovers last and can I freeze ceviche? A: Store in an airtight container in the fridge and eat within 1 to 2 days. Don’t freeze ceviche, freezing ruins the texture of the shrimp and avocado.

Q: Can I swap or omit ingredients if I don’t like something? A: Yes, totally. Use serrano for more heat or skip the jalapeño for mild flavor, swap cilantro for parsley if you hate cilantro, add cucumber or mango for crunch or sweetness. Adjust salt and lime to taste.

I Make This Easy Shrimp Ceviche Whenever It’s Too Hot To Cook Recipe Substitutions and Variations

Shrimp: swap for cooked lump crab meat, bay scallops, or cubed firm white fish (cod or tilapia) cured in citrus, if you want a different texture.
Lime juice: use freshly squeezed lemon juice, or a 50/50 mix of lime and orange juice for a sweeter, less sharp ceviche.
Avocado: replace with diced ripe mango for creaminess and sweet contrast, or use cucumber or jicama for crunch instead of richness.
Cilantro: sub with flat leaf parsley for a milder green note, or try basil or thinly sliced green onions if you dont like cilantro.

Pro Tips

1) Don’t over-marinate the shrimp, theyre already cooked so 15 to 20 minutes in the lime is enough — any longer and they get rubbery. If youre worried about texture, undercook the poach by 20 to 30 seconds then ice bath, then finish in the lime for a little extra bite.

2) Stop watery ceviche before it starts, seed the tomatoes and lay them on paper towels for a few minutes or sprinkle with a pinch of salt and let them drain. Cherry tomatoes work great too cuz they hold less liquid.

3) If the red onion tastes too sharp rinse it briefly under cold water after the 8 to 10 minute sit in lime, or soak in plain cold water first to mellow it. Also, if you want less heat, keep jalapeño seeds out or add half first and taste.

4) Add avocado at the last second, and either keep the pit in the storage container or toss the diced avocado lightly in a little extra lime to slow browning. For leftovers store shrimp and avocado separate and squeeze fresh lime before serving to revive flavors.