This dish looks like a shrimp ceviche/pickled-shrimp salad: juicy shrimp layered with cucumber, tomato, carrot, green pepper, red onion, cilantro, citrus and a bright seasoned marinade. For a safer home version, I recommend briefly cooking the shrimp first rather than relying on citrus juice alone. Citrus changes the shrimp’s proteins, but it does not reliably eliminate all foodborne pathogens; FDA recommends cooking seafood thoroughly, particularly for higher-risk groups.
K
Kitchn
+1
Ingredients — 4–6 servings
Shrimp
500 g / 1.1 lb peeled and deveined shrimp
1 tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp garlic powder
1 tbsp olive oil
Vegetables
½ cup finely diced red onion
½ cup diced cucumber
½ cup diced tomato
⅓ cup finely diced carrot
½ cup diced green bell pepper
1 small jalapeño or green chili, finely chopped
½ cup fresh cilantro, chopped
2 tbsp chopped spring onion
Optional: ¼ cup diced avocado
Citrus dressing
¼ cup fresh lime juice
2 tbsp fresh lemon juice
2 tbsp orange juice
2 tbsp extra-virgin olive oil
1 small garlic clove, finely grated
½ tsp ground cumin
½ tsp paprika
½ tsp salt, or to taste
¼ tsp black pepper
½ tsp honey or sugar, optional
½–1 tsp chili flakes, optional
Method
1. Cook the shrimp
Bring lightly salted water to a boil. Add the shrimp and cook just until firm, pearly and opaque, then drain and cool quickly. A brief poaching method of about 2–3 minutes is also used in tested shrimp-ceviche recipes.
K
Kitchn
+1
For maximum food-safety assurance, seafood should reach 145°F / 63°C internally.
U
U.S. Food and Drug Administration
2. Prepare the dressing
Whisk together:
lime juice + lemon juice + orange juice + olive oil + garlic + cumin + paprika + salt + pepper + optional honey.
Taste it. You want it bright, tangy, slightly salty and mildly spicy.
3. Chop the vegetables
Dice everything relatively small so you get shrimp and vegetables in every bite.
For the appearance in your photo, keep the carrot, green pepper and red onion pieces small but visible rather than finely mincing them.
4. Combine
Place cooled shrimp in a large glass or ceramic bowl. Add cucumber, tomato, carrot, bell pepper, chili, red onion, cilantro and spring onion.
Pour over the citrus dressing and gently toss.
5. Marinate
Cover and refrigerate for 30–60 minutes so the flavors mingle.
If using avocado, add it immediately before serving so it doesn’t become mushy or brown. Similar cooked-shrimp ceviche recipes recommend adding avocado at the end.
K
Kitchn
6. Make the jar presentation
For the layered look in the photo:
Add a little dressing to the bottom of a clean glass jar.
Add carrot and cucumber.
Add tomato and green pepper.
Add red onion and cilantro.
Add shrimp.
Repeat the layers.
Finish with shrimp, cilantro, chili and a sprinkle of sesame seeds if desired.
Refrigerate until serving.
Don’t tightly pack the jar—leaving some space makes it easier to mix.
Flavor variations
Mexican-style: Add jalapeño, extra lime, cilantro and a little avocado.
Tropical: Add diced mango or pineapple and replace some lemon juice with orange juice.
Spicy: Add serrano chili, chili flakes or a little hot sauce.
Garlic-herb: Increase garlic and add chopped parsley alongside the cilantro.
Mediterranean: Replace some cilantro with parsley and add a few chopped olives.
Nut & Allergy Information
Nuts
No tree nuts or peanuts are required in the basic recipe.
However, if you add toppings such as:
cashews
peanuts
almonds
walnuts
nut-based sauces
the dish will no longer be nut-free.
Other major allergens
Shellfish: Yes — shrimp is a crustacean shellfish.
Dairy: No.
Egg: No.
Gluten: Naturally gluten-free, provided all packaged ingredients are gluten-free.
Soy: None required.
Sesame: Optional; omit sesame seeds if needed.
Important: Check packaged sauces, chili sauces and seasonings for allergen statements if preparing this for someone with an allergy.
Approximate Nutrition
For 6 servings, using the cooked shrimp, vegetables, citrus and olive oil above:
Nutrient Approx. per serving
Calories 180–220 kcal
Protein 25–28 g
Carbohydrates 8–11 g
Fat 6–8 g
Fiber 2–3 g
Sugar 4–6 g
Sodium 450–650 mg*
*Highly dependent on how much salt is used and the shrimp itself.
Shrimp ceviche can be a relatively protein-rich, vegetable-heavy dish; for comparison, Mayo Clinic’s shrimp ceviche recipe provides 6.5 g protein and 98 calories per 1-cup serving, although its ingredient quantities and serving size differ substantially from this recipe.
M
Mayo Clinic
Recipe Q&A
Can I use frozen shrimp?
Yes. Thaw it safely in the refrigerator. FDA recommends refrigerator thawing for frozen seafood; alternatively, sealed seafood can be thawed in cold water.
U
U.S. Food and Drug Administration
Can I use pre-cooked shrimp?
Absolutely. Thaw, drain and pat it dry, then proceed directly to the marinating step.
Can lime juice cook raw shrimp?
Acid causes the characteristic texture and color change associated with ceviche, but citrus should not be treated as an equivalent substitute for heat-based cooking for food-safety purposes.
U
U.S. Food and Drug Administration
How long does it keep?
For the best texture, eat it the same day. If refrigerated promptly in a covered container, a cooked-shrimp ceviche recipe from The Kitchn gives up to 1 day for leftovers.
K
Kitchn
Can I prepare it the night before?
You can prepare the shrimp and vegetables ahead, but for the freshest texture, combine the dressing close to serving time. Keep avocado separate until serving.
Why use a glass bowl?
Citrus is acidic, so a glass, ceramic or stainless-steel bowl is a good choice; avoid reactive metals such as aluminum or copper.
I
Inspired Taste
Is it suitable during pregnancy?
Avoid the raw/undercooked version. FDA specifically advises pregnant people to avoid raw or undercooked fish and shellfish. Use properly cooked shrimp instead.
U
U.S. Food and Drug Administration
What should I serve with it?
Try:
Tortilla or corn chips
Toasted pita
Crackers
Lettuce cups
Avocado
Crispy tostadas
Fresh lime wedges
What makes the photo’s version look so colorful?
Use orange carrot + green pepper + red onion + red tomato + bright green cilantro + pink/white shrimp and keep the vegetables in small, distinct dice rather than mixing them into a uniform salsa.