Easy Shrimp Ceviche (Mexican Style): The Ultimate Summer Appetizer

There is a specific feeling that comes with the first bite of a truly great ceviche. It is an explosion of brightness. The sharp acidity of the lime wakes you up, the crunch of the cucumber cools you down, and the heat of the jalapeño leaves a pleasant tingle on your tongue. It is, in my humble opinion, the perfect food.

Welcome back to Recipes Nora! Today, we are taking a trip south of the border to explore one of my all-time favorite dishes: Easy Shrimp Ceviche (Mexican Style).

If you have ever been to a coastal town in Mexico, like Puerto Vallarta or Mazatlán, you know that ceviche is a way of life. It’s served on the beach, in high-end restaurants, and at family gatherings. But for many home cooks, the idea of making ceviche feels intimidating. Is the shrimp raw? Is it safe? How do I get that perfect balance of flavors?

I am here to tell you that making restaurant-quality ceviche at home is not only possible, it is incredibly easy. In fact, it requires absolutely no stove-top cooking (unless you want to use a little shortcut I’ll teach you later). It is a dish of assembly, patience, and fresh ingredients.

In this guide, I am going to walk you through the science of “cooking” with lime juice, how to select the safest shrimp, and how to chop your vegetables for the perfect textural bite. Whether you serve this on a crispy tostada or scoop it up with tortilla chips, this dish is guaranteed to be the star of your next gathering.

Let’s get chopping!

What is Mexican Style Ceviche?

Ceviche exists in many forms across Latin America. Peruvian ceviche, for example, is often served with corn and sweet potato in a milky “leche de tigre” sauce. Ecuadorian ceviche is soupy and tomato-based.

Mexican Style Ceviche, however, is typically a “dry” ceviche (meaning not submerged in soup, though still juicy). It is almost like a salsa or a salad. The core components are chopped shrimp, lime juice, tomatoes, onions, cilantro, jalapeños (or serranos), and cucumber. It is usually served on a crispy corn tostada with slices of avocado and a dash of hot sauce like Huichol or Valentina.

The beauty of the Mexican style is its crunch. We add cucumber and raw onion for texture, contrasting the tenderness of the shrimp. It is light, healthy, and completely gluten-free.

The Science: “Cooking” Without Heat

The most common question I get as a chef regarding ceviche is: “Is the shrimp raw?”

The answer is yes… and no.

Traditional ceviche relies on a chemical process called denaturation. Shrimp is made of protein strands. When you apply heat (like boiling), those strands unravel and firm up, turning the shrimp from translucent gray to opaque pink.

Acid (like lime juice) does the exact same thing! When you soak raw shrimp in strong lime juice, the citric acid changes the structure of the proteins. The shrimp will turn pink and firm up just as if you had boiled it. However, while acid changes the texture, it does not kill bacteria the same way heat does.

Chef Noah’s Safety Note: Because we are dealing with seafood, freshness is paramount. If you are immunocompromised or pregnant, I recommend using the Poaching Method (which I will detail below) where we quickly boil the shrimp before marinating. For everyone else, “cooking” in lime juice is traditional and delicious, provided you use high-quality shrimp.

Ingredient Deep Dive

Since this recipe requires zero heat, there is no place for low-quality ingredients to hide. Everything must be crisp and fresh.

The Shrimp

• Size: I recommend buying Small or Medium shrimp. Since we are chopping them anyway, you don’t need to pay extra for Jumbo shrimp.
• Fresh vs. Frozen: Ironically, frozen shrimp is often safer for ceviche than “fresh” shrimp at the counter (which has often been thawed for days). Buy a bag of IQF (Individually Quick Frozen) raw shrimp and thaw them yourself in cold water.
• Prep: You must peel and devein them. I also remove the tails.

The Lime Juice

• Fresh Only: Do not, under any circumstances, use bottled lime juice. It has a metallic, preservative taste that will ruin the delicate shrimp. You need about 10-15 juicy limes.
• The Key Lime: If you can find Key Limes (or Mexican limes), use them! They are more aromatic and acidic than standard Persian limes.

The Vegetables (The “Pico de Gallo” Base)

• Tomatoes: Roma tomatoes are best because they are firm and have fewer seeds. I highly recommend scraping out the watery seeds before chopping, or your ceviche will turn into soup.
• Onion: Red onion is the classic choice for ceviche. It adds a pop of purple color and a sharp bite. White onion is also acceptable for a sharper flavor.
• Cucumber: This is essential for the Mexican crunch. Peel the cucumber and—this is important—scoop out the seeds with a spoon before dicing. Cucumber seeds release a lot of water.
• Chilies: Jalapeño is standard. For more heat, use Serrano. For less heat, remove the seeds and ribs.

The Finisher

• Avocado: Always add the avocado at the very last second before serving. If you mix it in too early, it will get mushy and turn the whole bowl brown.

Step-by-Step Instructions

This recipe is all about timing. We want the shrimp to cure while we chop the veggies.

Step 1: The Chop and Cure

First, peel and devein your shrimp. Cut them into small, bite-sized pieces (about 1/2 inch). Place the chopped shrimp in a glass or ceramic bowl (avoid metal, which can react with the acid). Squeeze enough lime juice to completely submerge the shrimp.

• Chef Noah’s Tip: Toss in a little salt now. The salt helps draw moisture out of the shrimp, allowing the lime juice to penetrate faster. Cover and place in the fridge for 20 to 30 minutes.
• Visual Cue: The shrimp is done when it is opaque and pink/white throughout. If it’s still gray in the middle, give it another 10 minutes.

Step 2: The Veggie Prep

While the shrimp is “cooking,” get to work on your knife skills.

• Dice the tomatoes (seeds removed).
• Finely dice the red onion.
• Dice the cucumber (seeds removed).
• Mince the jalapeño and cilantro. Try to cut the cucumber, onion, and tomato into pieces that are roughly the same size as your shrimp chunks. Uniformity makes for the perfect bite.

Step 3: The Assembly

Remove the shrimp from the fridge.

• To Drain or Not to Drain? This is a personal preference. Some people like a very juicy ceviche (keeping the lime juice). I prefer to drain about half of the lime juice so the flavor isn’t too sour. Add all your chopped vegetables to the bowl with the shrimp. Toss gently to combine.

Step 4: Season and Rest

Add a splash of olive oil (optional, but adds richness) and salt and pepper.

• Chef Noah’s Secret Ingredient: A splash of Clamato (tomato clam cocktail) or a tiny dash of ketchup is very common in Mexico. It adds a savory sweetness that balances the intense lime. This is optional but recommended! Let the mixture sit for another 10 minutes in the fridge to let the flavors meld.

Step 5: Serve

Right before serving, gently fold in your diced avocado. Serve with tostadas, saltine crackers, or tortilla chips.

The Poaching Shortcut (The “Safe” Method)

If you are in a rush or worried about raw fish, here is how to cheat without losing flavor.

1. Bring a pot of salted water to a boil.
2. Drop your raw chopped shrimp in.
3. Boil for exactly 1 minute.
4. Immediately drain and plunge the shrimp into an ice bath to stop the cooking.
5. Once cold, drain and toss with lime juice. Since the shrimp is already cooked, you don’t need to wait 20 minutes. You can mix it with the veggies immediately!

• Note: This results in a slightly different texture (firmer, less tender) but is still delicious and 100% safe for everyone.

5 Tips for the Best Ceviche

1. Don’t Over-Marinate If you leave the shrimp in the lime juice for hours (like overnight), the acid will break down the protein too much, and the shrimp will become tough, rubbery, and chalky. 30 minutes is the sweet spot.

2. Seed Your Tomatoes and Cucumbers I cannot stress this enough. If you leave the seeds in, your ceviche will be watery and diluted. We want a fresh, chunky salad, not a gazpacho.

3. Use Cold Ingredients Ceviche should be served ice cold. Keep your shrimp in the fridge until the moment you cut them, and chill your veggies before chopping.

4. Sharp Knives Matter When dicing tomatoes and cilantro, a dull knife will bruise the herbs and squash the tomatoes. Use a sharp knife for clean, crisp cuts.

5. The “Tostada” Technique To eat this like a local: Spread a thin layer of mayonnaise on a corn tostada. Top with the ceviche. Add sliced avocado on top. Drizzle with hot sauce (Cholula or Huichol). The mayo creates a barrier that keeps the tostada crunchy and adds a creamy fat to cut the acid.

Variations to Try

• Mango Shrimp Ceviche: Add 1 cup of diced ripe mango. The sweetness of the mango pairs perfectly with the spicy jalapeño and sour lime.
• Ceviche Verde (Green Ceviche): Blend the lime juice with fresh cilantro, a tomatillo, and a jalapeño before pouring it over the shrimp. This gives you a bright green, herbaceous sauce.
• Coconut Ceviche: Add a splash of coconut milk and some diced fresh coconut meat for a tropical, creamy twist.
• Spicy “Aguachile” Style: Blend the lime juice with 2-3 Serrano peppers and pour it over the shrimp. Garnish with red onion slices. This is for heat lovers only!

Serving Suggestions

Ceviche is typically an appetizer, but in my house, we eat it as a main course on hot summer days.

• Drink Pairings: Serve this with a cold glass of Horchata (sweet rice milk) or Agua de Jamaica (hibiscus tea). The sweetness of these drinks balances the acidity of the ceviche perfectly.
• Sides: A side of Mexican white rice or a simple green salad works well.

Storage Guidelines

Ceviche is a dish of the moment. It does not keep well.

• Fridge: You can store leftovers in an airtight container for up to 24 hours. After that, the shrimp will become rubbery and the vegetables will get soggy and release water.
• Freezing: Do NOT freeze prepared ceviche. The vegetables will turn to mush and the shrimp texture will be ruined.

Final Thoughts

There is something magical about taking a few simple, raw ingredients and transforming them into a dish that tastes so complex. Easy Shrimp Ceviche is a celebration of freshness. It forces you to slow down, chop with care, and appreciate the produce.

Next time it’s too hot to turn on the oven, or you just want a light, healthy meal that tastes like a vacation, grab a bag of limes and some shrimp. I promise, once you master this recipe, you will be making it all summer long.

Let me know in the comments if you prefer the “raw cure” or the “poached” method!

Happy Cooking! Chef Noah

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