Mexican Shrimp Ceviche

Mexican Shrimp Ceviche is a cool, fresh, and delicious meal for the dog days of summer.  Lightly poached shrimp takes the worry out of eating raw seafood and the citrus juices, fresh veggies, and punch of cilantro and jalapeno make this dish a family favorite.

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Glass bowl of colorful Mexican Shrimp Ceviche garnished with lime wedges and tortilla chips.

Here in Florida when July temperatures are well above 90-degrees, the thought of cooking and adding even more heat to the house feels stifling.  I really don’t want to grill much outside when it’s 90 degrees at 7 pm.  Plus, I want to eat cool things because they feel so nice when I’m hot.  Salads, sandwiches, chilled noodles are all in my summer rotation.

Mexican Shrimp Ceviche

Mexican Shrimp Ceviche is the perfect summer meal.  It’s healthy, deliciously fresh-tasting, and light.  It’s satisfying but won’t feel like the food is weighing you down.  Perfect for summer.

Ceviche originated in Peru, but most countries in Central, North, and South America, as well as the Philippines, have their own versions – each one slightly different. 

In Mexico, especially in the coastal regions, shrimp, tuna, crab, nopales, and chiles make up the base for ceviche.

I obtained this recipe while visiting Mazatlan, Mexico on vacation.  I ate this gorgeous ceviche at a beach bar after biking around the city.  To say that it was heaven in my mouth is a vast understatement.  I think I went back at least three times during my trip.  Luckily, the sweet owner was gracious enough to give me her recipe.  

Is Ceviche Safe?

Ceviche, by definition, is seafood that is ‘cooked’ by marinating it in citrus juice.  The acid in the lemon, lime, or orange juices reacts with the proteins in the seafood causing it to become firm and opaque while absorbing the flavor of the fruit.

Because the seafood isn’t cooked with heat, buying very fresh fish or shellfish is important.  If you question the quality of the shrimp that you’re using or you have small children, an elderly or pregnant person eating the ceviche, opt to quickly poach the seafood in boiling water to kill as much bacteria as possible.  It can’t hurt and the flavor and texture are just as delicious.

Glass bowl of colorful Mexican Shrimp Ceviche garnished with lime wedges and tortilla chips.

What Ingredients Are Needed?

The Sinaloa region of Mexico is known for ceviche using shrimp, tomatoes, cucumbers, and lots of lime.  So here is what you need to duplicate this type of Nirvana:

  • Shrimp – doesn’t matter what size.  They need to be peeled and deveined.
  • Red onion – you could use any type of onion, but the red onion looks pretty.
  • English cucumber – this cuke doesn’t need to be peeled or seeded, but if you use a Persian cucumber, be sure to peel and remove the seeds before chopping it.
  • Plum tomatoes – I use plum tomatoes because they are so meaty.  If you have other tomatoes or grow a different type, by all means, use those!
  • Fresh pineapple – this adds a beautiful sweetness that enhances the flavors of the shrimp and fruit juices.  It’s optional, but I highly suggest it.
  • Lime juice, lemon juice, and orange juice – you could use all lime juice, but the lemon and orange juices add a touch of sweetness and depth of flavor.
  • Jalapeno – for texture and heat
  • Cilantro
  • Salt and pepper 
  • Hot sauce – I used Frank’s, but any will work.  If you don’t like heat, just omit this ingredient.

How Do I Make Shrimp Ceviche?

Ceviche is one of those recipes that is deceptively easy.  The most labor-intensive part is chopping the vegetables.

  1.  Poach the shrimp in boiling water, cool, and chop.
  2. Chop up all of the vegetables and pineapple, then toss them into the bowl with the shrimp.
  3. Pour in the citrus juice, salt, pepper, and hot sauce.  Mix everything together.
  4. Cover the bowl and chill.
  5. Serve with tortilla chips.


  • Try some steamed crab with the shrimp for another level of flavor and texture
  • Chopped nopales (cactus leaves), which have a grassy flavor similar to green beans, adds a freshness and interesting texture to the ceviche.
  • Vary the chiles that you use.  Jalapenos are great, but try a roasted poblano, habanero, or even a ghost chile for those that love spicy food.
  • Different fruit adds flavor and texture.  Orange or grapefruit segments, watermelon, mango, or papaya would all be delicious.
  • You can change the flavor profile by adding different herbs.  Cilantro is my favorite, but green onion, thyme, dill, or lemongrass would all be wonderful.
  • Chili powder, cumin, and Mexican oregano add Mexican flair and even more flavor to the ceviche.
  • If you like texture in your food, you could add black beans or white beans, something crunchy like celery, radish, or even crunchy tortilla strips.

Glass bowl of colorful Mexican Shrimp Ceviche garnished with lime wedges and tortilla chips.

More Shrimp Recipes To Try

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Glass bowl of colorful Mexican Shrimp Ceviche garnished with lime wedges and tortilla chips.



Mexican Shrimp Ceviche makes a great summertime appetizer or meal.  With poached shrimp, fresh vegetables, fruit, citrus juice, and herbs, this dish is satisfying and healthy.



1 pound raw medium or large shrimp, peeled, deveined, tails removed

½ medium red onion, diced

1 small English cucumber, diced

3 plum tomatoes, seeded and diced

1 large jalapeno, veins and seeds removed, finely diced

½ cup minced fresh pineapple

½ bunch fresh cilantro, minced

1 ¼ cup fresh lime juice

Juice of 1 lemon

Juice of 1 large orange

Salt and Pepper to taste

Hot sauce to taste


Bring a large pot of salted water to a boil over high heat.

Remove the pot from the heat and add the shrimp.

Allow the shrimp to poach until they are just turning opaque – about 2 minutes.

Drain the shrimp and run under cold water to halt the cooking process.  Set aside to drain and cool completely.

Dice the shrimp into small pieces.  Add to a large bowl.

Pour in the lemon juice, lime juice, orange juice, tomatoes, red onion, jalapeno, pineapple, cilantro, and hot sauce.  Toss to combine.

Taste and adjust for salt and pepper.  Toss again.

Cover the bowl tightly and chill for at least one hour or up to 4 hours.

Serve cold with tortilla chips, if desired.

  • Prep Time: 20 minutes
  • Cook Time: 2 minutes
  • Category: Main Course
  • Method: Poach
  • Cuisine: Mexican

Keywords: Mexican shrimp ceviche, ceviche, shrimp recipes, no-cook dinners, summer dinners, seafood, citrus recipes, Mexican food

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