Fresh, colorful, and zesty Shrimp Ceviche in a Jar made with cooked shrimp, lime juice, tomatoes, cucumber, red onion, avocado, cilantro, and a bright citrus dressing. It’s perfect for a light lunch, appetizer, picnic, or make-ahead meal.

Food-safety note: This version uses fully cooked shrimp rather than raw shrimp “cooked” only by citrus juice.

 Ingredients

For the Ceviche

• 1 lb (450 g) fully cooked shrimp, peeled, deveined, and chopped
• ½ cup red onion, finely diced
• 1 cup cherry tomatoes, quartered
• ½ cup cucumber, diced
• 1 small avocado, diced
• ¼ cup fresh cilantro, chopped
• 1 small jalapeño, finely minced, optional
• ½ cup fresh lime juice
• 2 tbsp fresh orange juice
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp ground cumin
• 1 small garlic clove, finely minced

Optional

• ½ cup diced mango
• ¼ cup finely diced bell pepper
• Extra lime wedges
• A pinch of chili flakes

 Instructions

1. Prepare the shrimp

Use fully cooked shrimp that has been properly chilled.

If the shrimp are large, cut them into bite-sized pieces.

Pat them gently with paper towels to remove excess moisture.

Place the shrimp in a mixing bowl.

2. Make the citrus dressing

In a separate bowl, whisk together:

• Lime juice
• Orange juice
• Olive oil
• Garlic
• Salt
• Black pepper
• Cumin

Whisk until well combined.

The lime provides the bright, tangy flavor while the orange juice adds a little natural sweetness.

3. Combine the shrimp

Pour the citrus dressing over the cooked shrimp.

Add the red onion and jalapeño.

Gently toss everything together.

Cover and refrigerate for approximately 15–20 minutes so the flavors can blend.

4. Prepare the vegetables

While the shrimp chills, prepare:

• Cherry tomatoes
• Cucumber
• Cilantro
• Bell pepper, if using
• Mango, if using

Keep the avocado separate for now so it doesn’t become mashed during mixing.

 5. Layer the jars

Use clean, food-safe jars with lids.

For a beautiful layered presentation, add the ingredients in this order:

Bottom layer:

• A little cucumber

Second layer:

• Red onion

Third layer:

• Cherry tomatoes

Fourth layer:

• Dressed shrimp

Fifth layer:

• Mango or bell pepper, if using

Top layer:

• Avocado
• Fresh cilantro

Don’t pack the ingredients too tightly. Leave a little room at the top.

6. Add the remaining dressing

Spoon a little of the citrus dressing over the top.

Alternatively, keep extra dressing in a small container and add it immediately before serving.

Keeping the dressing separate helps the vegetables stay crisp.

7. Chill

Secure the jar lids and refrigerate.

For the best texture and food safety, keep the prepared jars properly chilled and serve them promptly rather than leaving them at room temperature.

How to Serve

When ready to eat, gently shake the jar if there’s enough room for the ingredients to move.

Or, for a prettier presentation, empty the entire jar onto a serving plate or bowl.

Finish with:

• Fresh lime juice
• Cilantro
• Avocado
• A few jalapeño slices
• Lime wedge

Serve with tortilla chips, baked tortilla chips, or toasted bread.

 Easy Variations

 Mango Shrimp Ceviche

Add ½ cup diced ripe mango for a sweet and tangy combination.

 Creamy Avocado Version

Add extra avocado immediately before serving.

 Spicy Version

Add jalapeño, serrano pepper, or a small pinch of chili flakes.

 Citrus Version

Use a mixture of lime, lemon, and orange juice.

 Extra Crunchy

Add additional cucumber and diced bell pepper.

 Storage & Food Safety

Because this recipe contains cooked seafood and fresh vegetables, keep it refrigerated at 40°F/4°C or below.

• Keep the jars chilled until serving.
• Don’t leave shrimp ceviche sitting at room temperature for extended periods.
• For best quality, prepare it close to when you plan to eat it.
• If the shrimp or vegetables have been held improperly or smell/look questionable, discard them rather than tasting them to check.

For meal prep, keeping the dressing and avocado separate until serving gives you better texture.

 Q&A

Can I use raw shrimp?

For a safer home preparation, I recommend using fully cooked shrimp. Citrus juice changes the texture of raw seafood but shouldn’t be relied upon as a substitute for proper cooking.

Can I use frozen shrimp?

Yes. Use fully cooked frozen shrimp, thaw them safely in the refrigerator, drain well, and then use them in the recipe.

Can I make this without avocado?

Absolutely. Cucumber, tomato, onion, and mango are delicious without avocado.

Can I make it spicy?

Yes. Add finely chopped jalapeño or serrano pepper according to your preferred level of heat.

Why use orange juice?

Orange juice balances the sharp acidity of the lime and adds a subtle sweetness.

Can I prepare the jars ahead?

Yes, but for the freshest texture, keep the dressing and avocado separate until close to serving.

What size jars should I use?

16-ounce (475 ml) jars work well for a generous individual portion, while smaller jars are convenient for appetizers.

Can I serve it as an appetizer?

Yes. Use smaller jars or small glasses and serve with tortilla chips.

Quick Recipe Card

Prep: 20 minutes
Chill: 15–20 minutes
Total: About 40 minutes
Servings: 4

Cooked shrimp + lime + orange + tomato + cucumber + red onion + avocado + cilantro = a fresh, colorful shrimp ceviche in a jar.