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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