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This Fresh and Easy Shrimp Ceviche is made with cooked shrimp, fresh tomato, onion, cilantro, and a secret ingredient that heightens the vibrant umami flavors. This is my quick, easy, low-calorie version of a South American delicacy. Enjoy!
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Check out my Shrimp Scampi and my Coconut Shrimp for more shrimp recipes!
Growing up, ceviche over rice was a family favorite. It was such a simple meal yet also special. As an adult, I enjoy ceviche as often as possible, as it's high in several vitamins and minerals and a great source of protein. Not to mention, it's low in calories and has nearly no carbs.
Traditional ceviche recipes include fresh whitefish, octopus, crab, and my personal favorite, shrimp. This recipe is more of a nod to how we ate ceviche as a kid (with ketchup!), and it's delicious!
Ceviche, Peru's national dish, offers a unique dining experience that isn't quite like eating raw fish, but it isn't exactly like eating cooked fish either. Instead, the fish proteins react with the acid in citrus juices to firm the flesh while keeping it exceptionally tender. You can also use this no-heat technique to make shrimp ceviche.
All of that said, this shrimp ceviche is inspired by classic South American recipes, but the preparation isn't traditional. Instead of the no-heat technique, you'll cook your shrimp, then combine it with the remaining ingredients. No marinating necessary!
Why You'll Love This Recipe
- It's light, fresh, and great to enjoy during warm weather.
- Quick and easy way to use fresh or frozen shrimp.
- Perfect low-calorie and low-carb appetizer or entree.
- Made with cooked shrimp, so it's done in 15 minutes!
Ingredients You'll Need
- Shrimp: Fresh shrimp, bagged frozen shrimp, or cooked frozen shrimp. You can also throw this ceviche together with leftover shrimp cocktail.
- Tomato: I used a plump Roma tomato, but you can use any perfectly ripened tomato here.
- Onion: Yellow onion, red onion, or some of each to add a pop of purple to the dish.
- Cilantro: Enriches the fresh, citrus tastes. If you don't like cilantro, you can use flat-leaf parsley.
- Lime: Freshly squeezed lime for that distinctive ceviche tang and zing!
- Ketchup: Just a bit of sweet ketchup elevates every flavor.
- Salt: Magnify the fresh seafood flavor with sea salt or rock salt.
Step-By-Step Instructions
Step 1: Prep and cook shrimp for ceviche.
If your shrimp are frozen, let them thaw in the fridge overnight. Then, peel and devein (if they aren't already), and cook according to the package instructions. Let cool, then chop into large pieces.
Step 2: Toss everything together and serve.
Add the cooked shrimp, diced onion, tomato, chopped cilantro, lime juice, water, ketchup, and salt to a large bowl. Finally, toss the ingredients together, and serve asap. Enjoy!
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Fresh shrimp is best cooked the same day it's purchased. However, if you do not plan to make this dish right away, you can freeze fresh shrimp and thaw them in the fridge when ready.
- Frozen shrimp works just as well in this recipe. Just be sure to let it fully thaw out in the fridge.
- Be careful not to overcook your shrimp, or they become rubbery and tough.
- Chop everything the same size, so you get a bit of every flavor and texture in each bite.
- This ceviche should be served immediately as the citrus acids will continue "cooking" the shrimp once you toss everything together.
Variations
Put your spin on my childhood family favorite. See below for ways to switch up your shrimp ceviche.
- Crab ceviche - Replace cooked shrimp with cooked crab meat. Canned lump crab meat works great!
- Optional add-ins - Avocado, cucumber, jalapeno, and corn go great in this ceviche.
- Citrus - Along with fresh lime juice, you can use orange juice and lemon juice for citrusy flavor.
- Serving - Serve this quick and easy ceviche with tortillas, tostadas, and air-fried plantains. You can also make it a meal with fresh vegetables and fluffy rice.
Storing & Freezing
Storing: This ceviche is best enjoyed immediately, but the leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
Freezing: No freezing. The acidic lime juice and shrimp proteins won't hold well once frozen.
Recipe FAQ‘s
The ingredients used in authentic ceviche recipes are inherently healthy, clean, and typically gluten-free, low carb, and keto-friendly.
This shrimp ceviche with ketchup makes two 250-calorie servings. The precise calorie count will differ by recipe.
Yes and no. The acid from fresh citrus reacts with the low PH in shrimp. As the shrimp marinates, the meat firms and turns opaque through a chemical process called denaturation. For this recipe, however, the shrimp are cooked with heat beforehand.
More Shrimp & Fish Recipes You'll Love
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Fresh and Easy Shrimp Ceviche
Equipment
Ingredients
- 12 ounces large shrimp cooked and chopped
- 1 whole Roma tomato diced
- ½ cup yellow onion diced
- 3 tablespoons cilantro chopped
- 3 limes juiced
- 1 teaspoon salt
- ¼ cup water
- 1 tablespoon ketchup
Instructions
- If your shrimp are frozen, let them thaw in the fridge overnight. Then, peel and devein (if they aren't already), and cook according to the package instructions. Let cool, then chop into large pieces.
- Add the cooked shrimp, diced onion, tomato, chopped cilantro, lime juice, water, ketchup, and salt to a large bowl. Finally, toss the ingredients together, and serve asap. Enjoy!
Notes
- Fresh shrimp is best cooked the same day it's purchased. However, if you do not plan to make this dish right away, you can freeze fresh shrimp and thaw them in the fridge when ready
- Frozen shrimp works just as well in this recipe. Just be sure to let it fully thaw out in the fridge.
Be careful not to overcook your shrimp, or they become rubbery and tough. - Chop everything the same size, so you get a bit of every flavor and texture in each bite.
- This ceviche should be served immediately as the citrus acids will continue "cooking" the shrimp once you toss everything together.
- Storing: This ceviche is best enjoyed immediately, but the leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
- Freezing: No freezing. The acidic lime juice and shrimp proteins won't hold well once frozen.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Colleen | Bakes & Blunders
Ceviche used to sound gross to me... until I tried it! I went fishing when I studied abroad in Mexico. We caught some tuna and our guide brought us back to his friend's restaurant and he made each of the tuna a different way. One of them ended up being ceviche. It was AMAZING! I've never made it myself, but this recipe is tempting me!
Beth
Have always loved ceviche, not surprised it's from Ecuador. Such a lovely and simple recipe.
Michele
I've only had ceviche where the seafood is uncooked and the acid from the citrus or vinegar "cooks" it. I will have to give this method a try!
Anela Greven | Mean Green Chef
Ceviche is a such a flavor bomb, this looks bright and beautiful!
Terri
OMG we loved this - and it' s so healthy!
Cathleen @ A Taste of Madness
One of my friends introduced me to ceviche,and I am addicted!! However, I have yet to make it myself. This needs to happen in my house!!
Jeannette
I love shrimp and it looks like a tasty and refreshing way to enjoy it! Thanks for sharing!
Jo
I love ceviche and your shrimp version is super delicious. We've had it as a starter last weekend and everybody thoroughly enjoyed it! Will be making again.
Bintu | Recipes From A Pantry
I do love a ceviche, this looks delicious! I love that it is low calorie and gluten free too so my husband can enjoy it as well!