A refreshing, zesty seafood recipe featuring tender shrimp, fresh lime, lemon, orange juice, tomatoes, cucumber, red onion, bell peppers, and cilantro. Perfect as a healthy appetizer, light lunch, or summer meal.
1. Recipe Information
Prep time: 20 minutes
Cooking time: 5–8 minutes
Chilling time: 20–30 minutes
Total time: 45–60 minutes
Servings: 4
Difficulty: Easy
Cuisine: Mexican-inspired
Diet: Gluten-free, dairy-free, nut-free
2. Ingredients
For the shrimp
500 g (1 lb) medium or large shrimp, peeled and deveined
Water for boiling
Ice water for cooling
For the vegetables
1 cup fresh tomatoes, finely diced
½ cup cucumber, finely diced
½ cup red onion, finely chopped
½ cup red or green bell pepper, diced
1 small jalapeño, finely chopped (optional)
½ cup fresh cilantro, chopped
1 small avocado, diced (optional)
For the citrus marinade
½ cup fresh lime juice
¼ cup fresh lemon juice
¼ cup fresh orange juice
1 tablespoon orange zest
1 tablespoon olive oil
1 teaspoon honey (optional)
1 garlic clove, minced
½ teaspoon salt, or to taste
¼ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon ground cumin
3. Instructions
Step 1: Cook the shrimp
Bring a pot of water to a gentle boil.
Add peeled and deveined shrimp.
Cook for approximately 2–4 minutes, depending on size, until opaque and fully cooked (145°F/63°C internally).
Transfer immediately into ice water.
Drain and pat dry.
Cut shrimp into bite-sized pieces if desired.
Step 2: Prepare the vegetables
Wash all vegetables thoroughly.
Dice tomatoes and cucumber.
Finely chop red onion and bell pepper.
Mince jalapeño and garlic.
Chop cilantro.
Dice avocado just before serving.
Step 3: Prepare the citrus dressing
In a mixing bowl, combine:
Lime juice
Lemon juice
Orange juice
Orange zest
Olive oil
Honey
Minced garlic
Salt and black pepper
Paprika and cumin
Whisk everything until well combined.
Step 4: Combine the ingredients
Place the cooled shrimp in a large bowl.
Add tomatoes, cucumber, onion, bell pepper, and cilantro.
Pour the citrus dressing over the shrimp mixture.
Gently toss to combine.
Taste and adjust seasoning.
Refrigerate for 20–30 minutes to develop the flavors.
Step 5: Assemble the ceviche jars
Take four clean, food-safe glass jars.
Add a little citrus dressing to the bottom.
Add a layer of chopped vegetables.
Add a layer of shrimp.
Repeat the layers.
Spoon remaining dressing over the ingredients.
Garnish with cilantro and lime wedges.
Add avocado just before serving.
Serve chilled.
4. Nutrition Information
Approximate nutrition per serving (4 servings, without optional avocado):
Nutrient
Amount
Calories
220 kcal
Protein
29 g
Carbohydrates
15 g
Dietary fiber
2 g
Total sugars
7 g
Total fat
6 g
Saturated fat
1 g
Cholesterol
215 mg
Sodium
650 mg
Potassium
500 mg
Vitamin C
45 mg
Values are estimates and vary with ingredient quantities and shrimp size.
5. Health Benefits
High protein: Shrimp provides protein for muscle maintenance and repair.
Vitamin C: Citrus fruits and vegetables support normal immune function.
Vitamin B12: Supports healthy nerve function and red blood cell production.
Selenium: Helps support normal thyroid and antioxidant functions.
Fiber: Vegetables contribute dietary fiber for digestive health.
Healthy fats: Olive oil and avocado provide unsaturated fats.
6. Nut Information and Allergens
Allergen
Status
Peanuts
Not included
Tree nuts
Not included
Almonds
Not included
Walnuts
Not included
Milk
Not included
Eggs
Not included
Soy
Not included
Gluten
Not included
Shellfish
Contains shrimp
Important: This recipe is naturally nut-free based on the listed ingredients. However, check packaged seasonings and ingredient labels for possible cross-contact.
People with shrimp or shellfish allergies should avoid this recipe.
7. Storage Instructions
Store in airtight, food-safe glass containers.
Refrigerate at 40°F (4°C) or below.
Best consumed within 1–2 days.
Do not leave seafood at room temperature for more than 2 hours (1 hour above 90°F/32°C).
Do not freeze assembled ceviche because the vegetables may become watery and lose their texture.
8. Frequently Asked Questions (Q&A)
Q1: Can I use frozen shrimp?
Yes. Thaw completely in the refrigerator or under cold running water in a sealed bag. Cook thoroughly before preparing the ceviche.
Q2: Can I use raw shrimp?
For food safety, cooking the shrimp first is recommended. Citrus juice does not reliably kill harmful bacteria or parasites.
Q3: Can I prepare this recipe one day ahead?
Yes. Cook the shrimp and prepare the vegetables ahead of time. Combine and refrigerate in a sealed container. Add avocado just before serving.
Q4: Can I replace lime juice with lemon juice?
Yes. Lemon juice works well, although lime gives ceviche its characteristic flavor.
Q5: Why does my ceviche taste too sour?
Add a little orange juice or honey to balance the acidity. Adjust gradually until the flavor is balanced.
Q6: Can I make it spicy?
Yes. Add jalapeño, cayenne pepper, chili flakes, or your favorite hot sauce.
Q7: Can I make it without cilantro?
Yes. Substitute fresh parsley or simply omit the herbs.
Q8: What can I serve with shrimp ceviche?
Tortilla chips
Crackers
Toasted bread
Lettuce cups
Avocado slices
Fresh green salad
Grilled corn
Q9: Is this recipe suitable for weight management?
It can be a relatively low-calorie, protein-rich meal. Be mindful of additional toppings and serving portions.
Q10: Can I use other seafood?
Yes. Fully cooked scallops, crab meat, or firm white fish can be used, provided they are safely prepared and handled.
9. Chef’s Tips
Use fresh citrus juice rather than bottled juice for better flavor.
Cut vegetables into evenly sized small pieces.
Do not overcook shrimp, as it can become rubbery.
Drain shrimp thoroughly before mixing.
Add avocado at the last minute.
Chill before serving for the best flavor.
Balance lime, lemon, and orange to achieve a sweet, tangy taste.