Easy Shrimp Ceviche

Easy Shrimp Ceviche is fresh, bright, and full of crisp, colorful texture. It has tender cooked shrimp, juicy citrus, cool cucumber, sweet tomatoes, creamy avocado, and just enough jalapeño to wake everything up. Best of all, it comes together without turning on the stove.

This version keeps the classic ceviche feeling but makes it extra simple for home cooks by using cooked shrimp. So, there is no guesswork with raw seafood. The citrus still gives every bite that sunny, zesty flavor, while a little olive oil softens the acidity beautifully.

Serve it chilled with tortilla chips, spoon it over tostadas, or tuck it into lettuce cups for something light and fresh. It is the kind of recipe that disappears faster than expected, especially when the chips are nearby.

Recipe Yield: 4 servings

INGREDIENTS

1 lb cooked shrimp, peeled, deveined, patted dry, and chopped into bite-sized pieces
1/2 cup fresh lime juice, about 4 limes
1/4 cup fresh lemon juice, about 1 large lemon
1/4 cup fresh orange juice, about 1/2 large orange
1/2 cup red onion, finely diced
1 small jalapeño, finely diced, seeds removed for less heat
3/4 cup cherry tomatoes, diced
3/4 cup cucumber, peeled and diced
1/4 cup fresh cilantro, chopped
1 avocado, diced
1 tbsp extra virgin olive oil
1/4 tsp garlic powder
1/2 tsp salt, plus more to taste
1/4 tsp black pepper
1/2 tsp honey or agave, optional
Tortilla chips or tostadas, for serving

INSTRUCTIONS

1. Prep the shrimp:
Pat the cooked shrimp dry, then chop it into bite-sized pieces. Add it to a glass or non-reactive bowl.

2. Add the citrus:
Pour the lime juice, lemon juice, and orange juice over the shrimp. Then add the red onion and jalapeño.

3. Chill briefly:
Cover and refrigerate for 15 to 20 minutes, so the shrimp absorbs the citrus flavor and the onion softens slightly.

4. Mix in the vegetables:
Add the tomatoes, cucumber, cilantro, olive oil, garlic powder, salt, black pepper, and honey, if using. Stir gently until combined.

5. Finish and serve:
Fold in the avocado just before serving. Serve chilled with tortilla chips or tostadas.

Helpful Tips to Perfect This Recipe

• Pat the shrimp dry first: This small step keeps the ceviche fresh and bright instead of watery. It also helps the citrus cling better to every bite.
• Use fresh citrus juice: Bottled juice can taste flat or sharp here. Fresh lime, lemon, and orange juice give this Easy Shrimp Ceviche its clean, zesty flavor.
• Add avocado last: Avocado is best folded in right before serving, so it stays creamy, pretty, and intact.
• Keep it chilled: Since this recipe uses cooked shrimp and fresh vegetables, serve it cold and refrigerate leftovers promptly.