This delicious Mexican Shrimp Ceviche is easy to throw together, super refreshing and perfect for a summer pool party. All you need is shrimp, tomatoes, onions, cucumbers, cilantro, and fresh citrus juices to make the perfect appetizer or light meal. Just make sure you let it marinate for at least an hour before serving – that’s when the magic happens. Serve with your favorite tortilla chips or crunchy tostada, and enjoy!

Watch my drool-worthy video here to see just how easy it is to throw together.

The secret to fresh ceviche is fresh ingredients. I always to try to buy organic produce from my local market because I find it’s often fresher than what you can find at big name supermarkets. Plus, I like to support local businesses. But if you do not have access to locally grown fresh produce, buy what’s available to you.

Raw or cooked shrimp?

It’s up to you. If you are pregnant, have young children, or a compromised immune system then it’s recommend to avoid eating raw shrimp. If you are a purest, then the traditional method is to use the raw shrimp and marinate it in the citrus juices until it turns opaque and slightly firm. If the thought of raw shrimp makes you squeamish, then fresh or frozen fully cooked, peeled and deveined shrimp will do just fine. I have directions in my recipe below for either preparation. I chose to go with the cooked shrimp preparation because it’s what I had on hand at my local market.

Ceviche is a super-healthy dish and a great way to pack in a ton of veggies. It’s low in calories, sugar-free, gluten-free, dairy-free, low carb and Pescatarian. Don’t wait for Cinco De Mayo! You’ll want to enjoy this bright and zesty dish with your friends and family all summer long. I hope you enjoy it as much as I do. And now, without further ado…

Mexican Shrimp Ceviche Recipe:

1 pound of cooked or raw diced shrimp

4 ripe tomatoes diced

1 English cucumber diced

1/2 a large red onion finely diced

2 jalapeños diced (seeds optional if you want turn up the spice)

1 bunch Cilantro 

2 oranges juiced

2 lemons juiced 

5 limes juiced

1 avocado diced (optional)

Salt & pepper to taste

Step 1.

Chop the shrimp and place in a bowl. Cover the shrimp completely in the mixture of orange, lemon and lime juice. Cover and marinate for 30 minutes in the refrigerator. If you are using raw shrimp wait until they are opaque and slightly firm. 

Step 2.

Dice tomatoes, cucumbers, red onion, jalapeño and cilantro and combine with marinated shrimp and juices. Add salt and pepper to taste. Cover and refrigerate for at least 1 hour. After 1 hour, dice your avocado (if using), top with extra cilantro and avocado for garnish and serve with chips.