Fresh, juicy shrimp tossed with crisp cucumber, cherry tomatoes, red onion, cilantro, lime juice, garlic, and a spicy chili dressing. This recipe is inspired by the dish shown in your image and is perfect as a light lunch, appetizer, or refreshing summer meal. Traditional shrimp ceviche commonly combines shrimp with lime, cucumber, tomato, onion, cilantro, and chili.
Ingredients
Servings: 4
For the Shrimp
1 lb (450 g) large shrimp, peeled and deveined
1 tbsp olive oil
½ tsp paprika
½ tsp chili powder
¼ tsp black pepper
¼ tsp salt
½ tsp garlic powder
For the Salad
1 large cucumber, diced
1½ cups cherry tomatoes, halved
¼ red onion, finely chopped
¼ cup fresh cilantro, chopped
1 small jalapeño or serrano pepper, finely chopped
1 avocado, diced — optional
2 tbsp pumpkin seeds or chopped nuts — optional
For the Lime Dressing
¼ cup fresh lime juice
1 tbsp lemon juice
1 tbsp olive oil
1 tsp honey or maple syrup
1 garlic clove, finely minced
½ tsp chili flakes
¼ tsp cumin
Salt and black pepper, to taste
Instructions
1. Cook the Shrimp
For the safest and easiest version, cook the shrimp rather than relying on lime juice alone.
Pat shrimp dry with paper towels.
Season with paprika, chili powder, garlic powder, salt, and black pepper.
Heat olive oil in a skillet over medium-high heat.
Add shrimp and cook for about 2–3 minutes per side, until pink, opaque, and cooked through.
Remove from heat and allow to cool.
Using cooked shrimp is also a common approach for ceviche-style salads.
2. Make the Dressing
In a small bowl, whisk together:
Lime juice
Lemon juice
Olive oil
Honey
Garlic
Chili flakes
Cumin
Salt
Black pepper
Taste and adjust the lime, salt, or spice according to preference.
3. Prepare the Vegetables
Add diced cucumber, cherry tomatoes, red onion, cilantro, and jalapeño to a large bowl.
For a creamy version, gently fold in diced avocado just before serving.
4. Combine Everything
Add the cooled shrimp to the vegetables.
Pour the lime dressing over everything and gently toss until the shrimp and vegetables are evenly coated.
5. Chill
Cover and refrigerate for 15–30 minutes. This gives the flavors time to blend while keeping the vegetables crisp.
6. Serve
Spoon into individual glasses or bowls like the picture. Garnish with:
Fresh cilantro
Lime wedges
Extra chili flakes
A few pumpkin seeds
Tortilla chips or tostadas on the side
Traditional ceviche is often served chilled with lime wedges and crispy chips/tostadas.
Optional Traditional Ceviche Method
If you specifically want to make raw-shrimp ceviche, finely chop very fresh shrimp and marinate it in fresh lime juice in the refrigerator until the shrimp becomes opaque and firm. However, lime juice changes the shrimp’s proteins but does not provide the same food-safety assurance as heat cooking. For that reason, cooked shrimp is the safer choice, especially for pregnant people, children, older adults, or anyone with a weakened immune system.
Nutrition Information
Approximate per serving, without tortilla chips or optional avocado/seeds:
Calories: 250–280 kcal
Protein: 30–33 g
Carbohydrates: 12–15 g
Fat: 9–11 g
Fiber: 3–4 g
Sugar: 6–8 g
Sodium: 400–550 mg
Actual nutrition will vary depending on shrimp size, oil, dressing, and toppings. For comparison, a basic shrimp ceviche can be relatively high in protein while remaining moderate in calories.
Nutrition Highlights
High protein: Shrimp provides a substantial amount of protein.
Fresh vegetables: Cucumber and tomatoes add hydration, fiber, and micronutrients.
Healthy fats: Olive oil and optional avocado provide unsaturated fats.
Vitamin C: Lime and tomatoes contribute vitamin C.
Lower carbohydrate: Especially when served without chips or tostadas.
Frequently Asked Questions
Q: Can I use frozen shrimp?
Yes. Thaw completely, drain well, and pat dry before cooking.
Q: Can I use pre-cooked shrimp?
Absolutely. Skip the skillet step and simply thaw, drain, and add the shrimp directly to the salad.
Q: Can I make this without jalapeño?
Yes. Leave it out for a mild version or replace it with a small amount of sweet bell pepper.
Q: How can I make it extra spicy?
Add more jalapeño/serrano, chili flakes, or a few drops of your favorite hot sauce.
Q: Can I add avocado?
Yes! Avocado makes the salad creamier and balances the acidity and heat. Add it immediately before serving so it doesn’t become mushy.
Q: Can I use lemon instead of lime?
Yes, although fresh lime gives the most characteristic ceviche flavor. You can also use a combination of lemon and lime.
Q: Can I prepare it ahead of time?
Yes. The shrimp and vegetables can be prepared several hours ahead. For the freshest texture, add avocado and dressing shortly before serving.
Q: How long does it last in the refrigerator?
For the best quality, enjoy it within 1–2 days and keep it refrigerated.
Q: What can I serve with shrimp ceviche?
Try it with:
Tortilla chips
Corn tostadas
Lettuce cups
Avocado slices
Fresh lime wedges
Whole-grain crackers
A simple green salad
Q: Is this recipe good for weight management?
It can be a good option because it is protein-rich and vegetable-heavy. Keep portions of oil, avocado, nuts, and chips controlled if you’re watching calories.
Serving Idea
For a beautiful party presentation, layer cucumber → shrimp → tomatoes → cilantro → dressing → shrimp in a clear glass. Finish with a lime wedge and crispy tortilla chip, just like the style shown in your photo.
Fresh, spicy, juicy, and packed with flavor—this shrimp ceviche salad is a perfect light meal for warm days!