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Mexican Shrimp Ceviche blends the tanginess of lime juice with the delicate sweetness of shrimp, the fresh flavors of cilantro and tomatoes, and a spicy kick of serrano peppers, topped off with creamy chunks of avocado.

It is the perfect refreshing and tangy appetizer or light meal to serve any time of year!

Looking for more delicious seafood appetizers? Make sure to try my recipes for Greek Seafood Nachos, Cilantro Lime Shrimp, and Crab Rangoons too!

Shrimp, tomato, avocado, and peppers in small bowls surrounded by tortilla chips.

What is Ceviche?

Ceviche or seviche (pronounced “suh-VEE-chay”) is a popular dish across Latin America. While the basic concept of using citrus juice to “cook” the raw fish or seafood remains consistent, variations in ingredients, seasoning, and presentation can make each country’s ceviche unique.

In Mexico, traditional ceviche may include a variety of raw seafood such as shrimp, octopus, or scallops that is marinated and “cooked” in fresh citrus juices, usually lime and/or lemon juice. The citric acid in the lime juice causes a chemical reaction that firms up the fish or seafood, giving it a cooked appearance and texture. It’s often served with tortilla chips or tostadas.

Peru is often considered the country most famous for ceviche. Peruvian ceviche, known as “ceviche peruano,” is renowned for its distinctive preparation and flavors. It features fresh fish marinated in lime or lemon juice, mixed with onions, chili peppers, and cilantro. Peruvian ceviche often includes unique ingredients like aji amarillo (yellow chili pepper) and is served with sweet potatoes, corn, and lettuce.

In Ecuador, ceviche is typically made with shrimp or fish and is marinated in a mixture of lime juice, orange juice, and tomato sauce, along with onions, tomatoes, and cilantro. It’s often served with popcorn or plantain chips.

A large serving bowl with shrimp ceviche mixed with tomato and avocado.

Ceviche de Camarón ingredients

Fresh raw shrimp (large or jumbo)
A combination of fresh lime juice and lemon juice
Serrano pepper(s) – One is spicy enough for me, use two for more heat.
White onion or red onion
Roma tomatoes
Fresh cilantro
Olive oil
Kosher salt and black pepper
Avocados – Mine were tiny so I used two. One large will also work.
Tortilla chips or tostada shells for serving

Check out the printable recipe card below for the complete recipe and detailed instructions.

Tools used

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Cutting Board & Chefs Knife
Glass Bowl
My curvy glass bowls are no longer available, but these stemless martini glasses would look really cute too. I use them for my Papaya Mango Parfait and Blood Orange Martinis if you would like to see them in action.

How to make Mexican shrimp ceviche with avocado

Peel, devein, and cut shrimp into smaller pieces.

Raw shrimp cut into four pieces on a cutting mat.

Mix the citrus juices, diced serrano pepper, tomato, and onion, with the chopped cilantro, olive oil, salt and pepper in a glass bowl.

Chopped cilantro, serrano pepper, tomato, and onion with lime juice in a glass bowl.

Add the shrimp and stir to combine, making sure all of the shrimp pieces are fully submerged in the lime juice. The acidity of the citrus helps “cook” the shrimp and kill potential bacteria or parasites.

Raw shrimp ceviche in a glass bowl submerged in lime juice, cilantro, and chopped vegetables.

Cover bowl and refrigerate for 30 minutes. The shrimp will turn pink and firm as they “cook” in the acidic marinade.

Gently stir in the avocado into the ceviche and serve cold.

Avocado chunks on top of the chilled shrimp ceviche in a glass bowl.

It can be plated individually or served in a large bowl for sharing, with tortilla chips, tostadas, plantain chips, or crusty bread.

Mexican shrimp ceviche in four small glass bowls surrounded by tortilla chips.

Pair with an ice cold beer or tangy margarita to compliment the ceviche’s spicy undertones!

Note: Ensure that the shrimp you’re using is fresh. Look for shrimp that have a mild odor, firm texture, and translucent flesh. Avoid shrimp that have a strong fishy smell or slimy texture, as these are signs of spoilage.

Storing leftovers

Leftover ceviche can be stored in the refrigerator to maintain its freshness and quality.
Transfer the ceviche to an airtight container with a tight fitting lid.
Store the ceviche in the refrigerator for up to 24-30 hours. While ceviche is best enjoyed fresh, it can still be safe to eat up to the next day if stored properly.

Expert tips

Feel free to use any firm, white-fleshed fish such as sea bass, sole, halibut, or red snapper if you prefer.
Scallops, squid, octopus, or a combination of fresh seafood are all delicious as well.
Substitute mango or pineapple pieces for the tomato for a tropical variation.
To save time, purchase peeled, deveined shrimp. Frozen works great, defrost in the refrigerator overnight before using.
Serrano peppers are 10 times as hot as jalapeño peppers, so keep that in mind. Removing the seeds can help reduce the spiciness. Wear gloves while handling these peppers or your fingers will be spicy for 2 days – no matter how many times you wash your hands!! Trust me.

More traditional Mexican recipes

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Enjoy!!