Fresh and Easy Shrimp Ceviche

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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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Why You'll Love This Recipe
Ingredients You'll Need
Step-By-Step Instructions
Expert Tips
Variations
Storing & Freezing
Recipe FAQ‘s
More Shrimp & Fish Recipes You'll Love
Fresh and Easy Shrimp Ceviche

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!

What is Shrimp Ceviche?

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

two image process making shrimp ceviche.

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

Is ceviche healthy?

The ingredients used in authentic ceviche recipes are inherently healthy, clean, and typically gluten-free, low carb, and keto-friendly.

How many calories are in shrimp ceviche?

This shrimp ceviche with ketchup makes two 250-calorie servings. The precise calorie count will differ by recipe.

Is shrimp ceviche cooked?

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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Yield: 2 Servings