This easy shrimp ceviche combines shrimp marinated in fresh lime juice, sweet mango, crisp cucumber, and a touch of Serrano heat — a bright, balanced dish perfect for warm days.
Ceviche is a great no-cook option when you want something fresh and flavorful without turning on the stove. With just a few simple ingredients, it comes together quickly and makes a light, low-carb meal or appetizer.
This version is a favorite from our friend Cici — we always look forward to ceviche nights at her house. We started making it at home and keep coming back to this easy, reliable recipe.
Types of Shrimp to Use
- You can use cooked shrimp for convenience or raw shrimp if you prefer the traditional method.
- If using raw shrimp, “cook” it in the lime juice by refrigerating longer (about 2 hours) and stirring halfway through, until the shrimp turns pink and opaque.
- Pre-cooked, wild-caught baby shrimp work well if you want a quick prep.
How to Make Easy Shrimp Ceviche
- Combine all ingredients in a large bowl and toss gently to mix.
- Cover and refrigerate. Let the ceviche marinate at least 30 minutes to 1 hour (longer if using raw shrimp).
- Serve chilled — it’s delicious on its own or with chips and tostadas.
Simple, refreshing, and ready in minutes.
Ways to Serve Shrimp Ceviche
- Spoon onto tostadas and top with avocado slices or a creamy avocado sauce for richness.
- Enjoy with tortilla chips alongside guacamole for a crowd-pleasing snack.
- Serve in bowls topped with extra cilantro, lime wedges, or your favorite hot sauce.
Storing Shrimp Ceviche
Leftovers keep well in the refrigerator for 3–4 days, though the texture of some ingredients can soften over time. Many people find the flavors mellow and improve after a day.
Make this shrimp ceviche when you want a light, fresh meal — ideal for hot weather — and pair it with a cold beverage for extra refreshment.
Enjoy!
Easy Shrimp Ceviche {with Mango and Cucumbers}
Ingredients
- 2 lbs cooked shrimp (mini cooked shrimp work well; if using raw see notes)
- 1 mango, peeled & diced
- 1 cucumber, peeled & diced (remove seeds if using a regular cucumber)
- ½ cup red onion, finely diced
- ½ cup fresh cilantro, chopped
- 3 Serrano peppers, finely diced (adjust to taste)
- 1 cup fresh lime juice (about 5–6 large limes)
Instructions
- Combine all ingredients in a large bowl and toss gently to mix.
- Cover and refrigerate. Let the ceviche marinate at least 30 minutes to 1 hour. If using raw shrimp, marinate about 2 hours or until shrimp are pink and opaque, stirring once halfway through.
- Serve chilled on tostadas, with chips, or in bowls topped with avocado and extra cilantro.
Video
Notes
- If using raw shrimp, allow about 2 hours in the refrigerator and stir halfway through, until shrimp are pink and opaque.
- For regular cucumbers, slice lengthwise and scrape out the seeds with a spoon before dicing.
Nutrition Facts
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