Easy Shrimp Ceviche Recipe (Video)

This easy shrimp ceviche recipe is easy to make and very low in carbs. This might be the best shrimp recipe I’ve ever made. Have ceviche for a summer lunch or a great appetizer any time of the year.

Pin the Shrimp Ceviche recipe to try later!

we really liked this Easy shrimp ceviche recipe This classic version of mine was also very low in carbs when we tested it! Shrimp ceviche is most refreshing and delicious when it’s hot and muggy where you live, but it’s also great to eat as an appetizer at any time of the year. And if you like shrimp, I think you should make shrimp ceviche all summer long. So let me remind you of this easy recipe as your favorite pick for this Friday.

Those unfamiliar with ceviche may question the recipe of “cooking” shrimp with lime and lemon juice, but trust me. Ceviche is a snack eaten throughout Mexico and Latin America, and is beginning to become more popular in the United States.

The flavor combination of shrimp, lime, lemon, onion, garlic, salt, hot sauce, red pepper, cucumber and coriander is so refreshing and delicious. If you have never eaten ceviche, please try it. If you like these flavors, I’m sure you’ll love this recipe too.

What ingredients do you need for this recipe?

(This is just a list of ingredients, scroll down to see the full printable recipe, or use the JUMP TO RECIPE link at the top of the page to go directly to the full recipe. )

Frozen shrimp, peeled and deveined
freshly squeezed lemon juice (I used fresh frozen lemon juice)
freshly squeezed lime juice (I used fresh frozen lime juice)
finely chopped fresh garlic
kosher salt (affiliate link)
green tabasco sauce (affiliate link), or any other hot sauce of your choice
finely chopped red onion
red bell pepper
small persian cucumber
finely chopped cilantro (you can also use thinly sliced green onions if you don’t like cilantro)

What is ceviche?

Ceviche is a Latin American dish in which raw seafood is marinated and ‘cooked’ in citrus juices to make the fish and shrimp firmer and add flavor. Learn more about ceviche here.

How to tell if shrimp ceviche is safe to eat:

One of the keys to safe consumption of ceviche is to make sure the shrimp are well chilled during thawing, marinating, preparing, and serving shrimp ceviche. I started with frozen shrimp, thawed it completely in the fridge, refrigerated for several hours “cooking” the shrimp with lime and lemon juice, and ate it as soon as it was done.

What inspired you to make shrimp ceviche?

Making ceviche was a bittersweet experience for me. Because many years ago I first tasted ceviche made by my Bolivian friend Mary McBriar. Mary died young in a car accident. Since that tragic event, I have often missed her and remembered the wonderful ceviche she made for her special day.

And last Christmas, when I went to Puerto Vallarta on my way to Oaxaca, there was a restaurant in the resort that specializes in ceviche. I thought it couldn’t be too difficult to make at home, so I tried all the varieties and ordered them many times. I’m so glad I gave it a try. I love this version of ceviche.

How can I make shrimp ceviche a low carb dish?

I did a lot of research comparing recipes online to come up with my own shrimp ceviche and decided there was no reason to add carbs to the orange juice used in many recipes. I tested the recipe and liked the more tart, citrus flavor. You can add a pinch or two of sweetener to the finished ceviche if you want a little more sweetness, but we didn’t think it was necessary. I also liked the crunchiness of the cucumber and red pepper. This made the shrimp ceviche more colorful and a little more budget friendly.

Want more low-carb dinners with shrimp?

Check out our low-carb and keto shrimp dinners for lots of delicious shrimp ideas.

How to make this easy shrimp ceviche recipe:

(This is just an overview of the recipe steps. Scroll down to see the full printable recipe, or use the JUMP TO RECIPE link at the top of the page to go directly to the full recipe. can.)

Thaw the shrimp completely in the refrigerator, then drain immediately and pat dry. Peel off the tail and check if the veins have been removed if necessary. Quickly cut the shrimp into bite-sized pieces.
While the shrimp is draining, finely chop the red onion, add freshly squeezed lime juice, freshly squeezed lemon juice, garlic puree, salt, green tabasco sauce (affiliate link) or your favorite hot sauce. (I used fresh frozen limes and lemon juice.)
Mix the minced shrimp, minced red onion, and lemon-lime mixture in a container with an airtight lid and refrigerate for 2-3 hours. (Our shrimp were probably done in 2 hours, but we left them for 3 hours, which may have intensified the flavor even more.)
When the marinated shrimp are completely firm and look like cooked shrimp, store them in the refrigerator, but start chopping the red bell pepper, cucumber, and cilantro (if you don’t like cilantro, add thinly sliced scallions. use).
Pair with chilled shrimp and see if you want a little more salt. green tabasco sauce (affiliate link) or add a few pinches of sweetener and serve immediately.
This can be an appetizer or snack. In Mexico and South America, it is often eaten with tortilla chips, but I think it is also delicious wrapped in lettuce as a light meal.

Make shrimp ceviche a low-carb meal:

This is a great low carb snack served in lettuce wraps or on top of lettuce. If you want to add something else, the avocado tomato salad, sweet and sour cucumber salad, spicy Mexican slaw, bay jicama salad, or spicy grilled eggplant would be delicious.

Other great low carb shrimp recipes:

material

1 pound frozen peeled and deveined shrimp, thawed overnight in the refrigerator (see notes)
1/3 cup freshly squeezed lemon juice (see note)
1/3 cup freshly squeezed lime juice (see note)
1 teaspoon garlic puree or finely chopped fresh garlic
1 teaspoon kosher salt
1 teaspoon green tabasco sauce (or your favorite hot sauce)
1/3 cup finely chopped red onion
1 large red bell pepper, diced about 1/2 inch square.
4 small Persian cucumbers, cut slightly larger than the red bell pepper.
1/4 cup finely chopped cilantro (if you don’t like cilantro, use thinly sliced green onions)

procedure

Thaw the shrimp in the refrigerator overnight.
Drain the shrimp immediately, peel off the tails and clean where the veins are still visible.
Cut shrimp into pieces no longer than 1 inch long.
Place the shrimp in a container with a SnapLite lid and return to the refrigerator. Meanwhile, mince the red onion, add lemon juice, lime juice, garlic, salt, salt and mix. green tabasco sauce (affiliate link).
Add the chopped red onion and lemon-lime mixture to the shrimp, stir, and return to the refrigerator.
Marinate the shrimp in this and let it ‘cook’ for 2-3 hours. Start checking after 2 hours. It’s done when the shrimp are completely hard and look like cooked shrimp.
Keep the “cooked” shrimp in the refrigerator while you chop up the red bell pepper, cucumber, and cilantro (or green onions). Then take the shrimp out of the refrigerator and add these ingredients. Taste and see if you need a little more salt or hot sauce.If you want it a little sweeter, add a pinch or two of sweetener.
Serve immediately or chill until ready to serve.
Leftover ceviche can be refrigerated overnight for a delicious snack the next day. I don’t plan on keeping it for more than a day.

Note

I used size 31-40 shrimp this time, but larger shrimp would be even more delicious. I used fresh frozen lime and lemon juice in this recipe and it was delicious. If you don’t have small Persian cucumbers, use 2-3 medium cucumbers.

Kalyn created this recipe inspired by many recipes online and the amazing shrimp ceviche made by her friend Mary and the many shrimp ceviches she had in Puerto Vallarta for Christmas 2017.

Nutrition Facts Table:

yield:

Serving size:

1

Amount Per Serving:
calorie: 126Total Fat: 2gsaturated fat: 0gUnsaturated fat: 1gcholesterol: 160mgsodium: 1131mgcarbohydrates: 8.8gfiber: 1gsugar: 4gprotein: 19g

Nutrition information is automatically calculated by the recipe plugin I use. I am not a nutritionist and cannot guarantee 100% accuracy as many variables affect the calculation.

Low Carb / Low Glycemic / South Beach Diet Suggestions:
This easy shrimp ceviche is a great recipe for any low-glycemic or low-carb diet, including the ketogenic diet, and is perfect for any stage of the original South Beach diet. Citrus juices have the most carbohydrates here. So if you want to go as low-carb as possible, don’t eat all the juice.

Find more recipes like this:
Use Seafood Recipes to find more recipes like this. Use the diet type index to find recipes that are suitable for specific meal plans. You might also want to follow Kalyn’s Kitchen on Pinterest, on facebook, on Instagram, on TikTokagain on youtube See all the great recipes I’m sharing there.

Recipe historical notes:
This recipe was first posted in 2018. He was last updated with more information in 2023.