This Easy Shrimp Ceviche is a delicious, light, and fresh summer appetizer! It is Whole30, Paleo, and gluten free.

Shrimp Ceviche

Shrimp Ceviche is one of my favorite appetizers to order (and make). Typical ceviche is made using raw shrimp which gets “cooked” in the lime and lemon juices/acid. To make it a little faster, I decided to quickly poach the shrimp for 1-2 minutes and then chopped it up. You can do it either way- however, please note “cooking” the shrimp in the lime/lemon juices does take 2-3 hours.

What Ingredients Do I Need to Make This Easy Shrimp Ceviche?

This Easy Shrimp Ceviche is Whole30 and Paleo-friendly, depending on how you serve it. You could serve it with homemade plantain chips, tostadas, on jicama “tacos”, or just eat it straight from the bowl! Since I am not currently doing a Whole30, I like to serve ours with some Siete or Late July grain free tortilla chips.

To make this you’ll need:

  • 1 lb shrimp – either frozen (peeled and deveined) cooked shrimp OR frozen (peeled and deveined) raw shrimp. If you are going to use the lime juices to “cook” the shrimp, it’s important to look for the freshest shrimp available. I prefer to use frozen, which is why I poach the shrimp to cook it. I like to get my frozen shrimp from Costco (the 21-25 ct size)
  • Avocado
  • Tomato
  • Cucumber
  • Red Onion
  • Jalapeno
  • Chopped fresh cilantro
  • 4 Limes
  • 1 lemon
  • 1 orange
  • Salt & Pepper to taste

You can also make this using fresh fish, like mahi mahi. Again – it is important to find the freshest fish available since it will be “cooking” in the lime juice and not on the stove, oven, or grill.

This is the citrus hand juicer that I have, and we use it for so many thing! (Including my Jalapeño Margaritas)!

You could also add in some mango or pineapple to give it a touch of sweetness. I thought about this after the fact and can’t wait to try it next time! Serve it up in a martini glass for a fun and festive date night at home 🙂

If you make this Shrimp Ceviche, be sure to tag me on Instagram @maryswholelife so I can see your creations! Looking for a fun beverage to pair with this delicious appetizer? Check out my Jalapeño Margaritas or Watermelon Margarita!

*This post contains affiliate links. This means if you use one of my links to make a purchase, I will receive a small commission at no additional cost to you. Thank you for supporting Mary’s Whole Life! 

Easy Shrimp Ceviche (Whole30, Paleo)

This Easy Shrimp Ceviche is a delicious, fresh and healthy appetizer.
5 from 1 vote
Leave a Review »

Ingredients

  • 1 lb shrimp, peeled and deveined, either frozen or cooked.
  • 1/2 red onion, diced
  • 1 jalapeno, seeded and diced
  • 1 cucumber, diced
  • 4 limes, juiced
  • 1 lemon, juiced
  • 1 orange, juiced
  • 1/2 avocado, peeled, pit removed, diced
  • 1 tomato, seeded and diced
  • 1/4 cup chopped cilantro
  • salt, to taste

Instructions
 

  • Thaw your shrimp (if using frozen) under cold running water. Remove the tails. If using raw shrimp, bring a pot of water to a boil. Cook the shrimp for 1-2 minutes, then transfer to a colander and run some cold water over them and toss to cool. If you are using pre-cooked shrimp, there is no need to cook them any further after thawing.
  • Chop up the shrimp into 1/2 inch pieces. Add it to a bowl along with the diced red onion, jalapeno, cucumber, and citrus juices. Stir well, then cover and place into the refrigerator for 1 hour (minimum - you can leave it there longer if needed). 30 minutes before you are ready to serve the ceviche, add in the avocado, tomato, cilantro, and salt to taste. Toss to combine and place it back into the fridge for 30 minutes (minimum).
  • The flavors will meld the longer it sits. I would recommend eating this ceviche within 1-2 days for freshest flavor and best results. Enjoy with some paleo chips, tostadas, tostones, or homemade plantain chips!

Notes

If you prefer to use the lime juice "cooking" method with raw shrimp, simply skip the stove cooking part. Chop up the raw shrimp and add it to a bowl with the red onion, cucumber, and citrus juices. Cover and let it sit in the fridge for 2-3 hours until the shrimp is pink and no longer opaque. Toss with remaining ingredients and let it sit in the fridge for another 30 minutes or longer. Enjoy!