The Ultimate Easy Cooked Shrimp Ceviche Recipe: A Zesty & Refreshing Appetizer for Any Occasion

Get ready to delight your taste buds with this incredible easy shrimp ceviche recipe! This is more than just a dish; it’s a cherished family tradition, passed down from my mom who has perfected it over two decades. While many traditional ceviche recipes call for raw fish “cooked” by citrus, my mom’s unique version uses pre-cooked shrimp, making it an ideal choice for anyone hesitant about raw seafood. This approach ensures a perfectly safe and wonderfully tender bite every time, without sacrificing any of the vibrant, tangy flavors ceviche is known for.

This cooked shrimp ceviche transcends being just a simple appetizer; its elegant presentation and bright flavors make it suitable for a wide array of special occasions. From festive Christmas gatherings and romantic Valentine’s Day dinners to charming baby showers, engagement parties, or even wedding rehearsals, this dish brings a touch of sophistication and fresh appeal. Its refreshing quality also makes it a fantastic option for warm weather entertaining, perfect for summer barbecues, pool parties, or light lunches. Prepare to impress your guests with a truly memorable and utterly delicious starter!

You might be wondering, “What do I serve with such a delightful dish?” Given ceviche’s origins, typically traced back to Peru, embracing South American or Mexican-inspired accompaniments is always a fantastic idea. Imagine pairing this zesty shrimp ceviche with the creamy, savory notes of Mexican Street Corn Casserole, or the rich, comforting flavors of Honey Lime Chicken Enchiladas or Chicken Fajitas. The bright acidity of the ceviche cuts through richer dishes beautifully. Alternatively, I find its light and tangy profile complements creamy pasta dishes surprisingly well, offering a delightful contrast. Consider serving it alongside a luxurious Boursin Pasta or a classic Fettuccine Alfredo for an unexpected yet harmonious culinary experience. Don’t forget simple tortilla chips or tostadas for scooping up every last drop of that flavorful sauce!

Why This Cooked Shrimp Ceviche Recipe is a Must-Try

• Easy and Elegant Appetizer: While the full flavor development of this ceviche requires a few hours of marinating in the refrigerator, the active preparation time is remarkably minimal. This makes it an ideal make-ahead dish for entertaining, allowing you to focus on your guests rather than being stuck in the kitchen. The end result is a vibrant, colorful, and refreshing appetizer that looks and tastes incredibly sophisticated, perfect for any occasion that calls for a touch of elegance, from a cozy romantic dinner to a grand family Christmas feast or even a sophisticated wedding event.
• The Best Shrimp Ceviche Recipe (Cooked Version): I might be a little biased because this recipe comes straight from my mom’s kitchen, perfected over two decades, but I truly believe this is the ultimate recipe for cooked shrimp ceviche! What sets it apart is the thoughtful combination of ingredients and, crucially, the use of cooked shrimp. While traditional ceviche relies on the acidity of citrus to “cook” the seafood, our method ensures the shrimp is perfectly cooked through, offering a tender texture and peace of mind for those who prefer to avoid raw seafood. This unique approach results in a ceviche that’s bursting with flavor, incredibly refreshing, and universally appealing.
• Simple Ingredients, Fantastic Flavor: Don’t let the simplicity of the ingredient list fool you. The magic of this easy shrimp ceviche recipe lies in how these basic components transform into something extraordinary. The main flavor powerhouses are the bright, tangy notes from fresh lime juice and lemon juice, which beautifully “pickle” the thinly sliced red onions. A hint of sweetness from ketchup, a touch of heat from Tabasco (or your favorite hot sauce), and a foundational seasoning of salt bring everything into perfect balance. It may seem like an unconventional mix, but I promise, one bite will leave you completely wowed by the depth and freshness of flavor!

Ingredient Notes: Secrets to the Best Shrimp Ceviche

• Red Onion: We kick off this ceviche by lightly pickling thinly sliced red onions, forming a crucial flavorful base. These onions mellow considerably in the citrus bath, becoming sweet and tangy rather than sharp. If you’re not a huge fan of raw onions, I still highly recommend including them for their essential flavor contribution. You can always slice them extra thin, or simply enjoy the dish and eat around them if their texture isn’t for you. The beautiful purple hue also adds visual appeal!
• Fresh Lemon Juice and Lime Juice: This is perhaps the most critical component. The bulk of the prep work in this recipe comes from squeezing all those lemons and limes, but it’s absolutely worth it. I highly recommend investing in a good juicer for efficiency; I particularly like this electric one for saving time and effort. Please, do not cut corners by using bottled lemon or lime juice. The difference in taste and acidity is palpable, and fresh citrus juice is non-negotiable for achieving the best, most authentic ceviche flavor.
• Salt: Salt plays a dual role here: it’s a critical component for the initial pickling of the onions, helping to draw out moisture and soften their bite. Later, it’s used to adjust the final taste of the ceviche to your exact liking. Feel free to add a pinch of freshly ground black pepper at the end for an extra layer of flavor if desired. Kosher salt is generally preferred for its clean taste and coarser texture.
• Raw Shrimp: While traditional ceviche relies on citrus juice to chemically “cook” raw fish, our recipe takes a different, safer approach. We explicitly boil the shrimp (with tails on for flavor during cooking) until perfectly pink and opaque. This ensures the shrimp is thoroughly cooked before marinating, providing peace of mind and a consistently tender texture. Choose large, high-quality shrimp for the best results.
• Shrimp Water: This is a secret ingredient that adds incredible depth! After boiling the shrimp, don’t discard all that flavorful water. Reserving 2 cups of this “shrimp water” infuses the ceviche sauce with a subtle, savory umami that truly elevates the dish and balances the strong citrus notes. It’s a small step that makes a big difference in the overall flavor profile.
• Ketchup: Perhaps the least traditional ingredient in this shrimp ceviche recipe, but it’s an ingredient my mom swears by! Ketchup adds a crucial hint of sweetness, a touch of tangy tomato flavor, and a beautiful reddish hue to the marinade. It cleverly complements the sharp citrus and spicy Tabasco, creating a more rounded, complex, and incredibly appealing flavor profile that even skeptics will love.
• Vegetable Oil: A half cup of vegetable or canola oil is added to the marinade. This might seem unusual for ceviche, but it serves to mellow the intense acidity of the citrus, adding a pleasant richness and a silky mouthfeel to the sauce. It helps to emulsify the flavors and distribute them evenly throughout the dish.
• Tabasco: For those who love a little kick, Tabasco hot sauce is your friend! Add this classic hot sauce, or your favorite brand, to taste. It provides just the right amount of heat to awaken the palate without overpowering the fresh flavors of the shrimp and citrus. You can easily adjust the quantity to suit your preferred spice level.

Step-by-Step Instructions: Crafting Your Perfect Cooked Shrimp Ceviche

1. Juice Lemons and Limes: Begin by extracting the juice from enough lemons and limes to yield 2½ cups of fresh citrus juice. I’ve found that typically, 10 limes and 6 lemons will provide this amount, but always have a few extra on hand just in case. For ease and efficiency, a good citrus juicer is highly recommended. Make sure to roll your fruit on the counter before cutting and juicing to maximize the yield.
2. Thinly Slice Onion: Take 1 large red onion and slice it as thinly as possible into elegant half-moons. The thinner the slices, the more effectively they will pickle and meld with the other flavors, and the more pleasant the texture will be in the final dish.
3. Lightly Pickle Onions: In a large, non-reactive bowl (glass, ceramic, or stainless steel are perfect), combine the freshly squeezed lemon and lime juice with 1 teaspoon of salt. Add your thinly sliced red onions to this vibrant citrus mixture and stir gently to ensure all the onion slices are submerged. Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 2 hours, or ideally, overnight. This step is crucial for mellowing the onion’s bite and infusing it with tangy flavor.
4. Cook and Peel Shrimp: Bring a generous pot of water to a rolling boil. Once boiling, add 2 teaspoons of kosher salt to the water, then carefully add 1½ pounds of large, raw, tail-on shrimp. Cook the shrimp just until they turn pink and are fully opaque, which usually takes about 3-4 minutes. Be careful not to overcook them, or they will become tough. Immediately after cooking, reserve exactly 2 cups of this flavorful “shrimp water” before draining the remaining water. Rinse the cooked shrimp with cool water to halt the cooking process, then remove the tails and shells. If your shrimp are particularly large, cut them into smaller, bite-sized pieces for easier eating.
5. Prepare the Flavorful Sauce: Retrieve your bowl of pickled onions and citrus juice from the refrigerator. Using a slotted spoon, carefully remove the pickled onions from the juice mixture and set them aside in a separate medium-sized bowl. To the reserved citrus juice mixture, whisk in the 2 cups of the special “shrimp water,” ½ cup of vegetable oil, ½ cup of ketchup, and a dash of Tabasco sauce, along with additional salt and pepper to taste. Whisk vigorously until all ingredients are well combined and the sauce has a uniform consistency. This creates the unique, balanced base of your ceviche.

6. Combine Onions and Shrimp with Sauce: Now, add the reserved pickled onions and the cooked, peeled shrimp into the bowl with the prepared sauce. Stir gently but thoroughly to ensure every piece of shrimp and onion is coated in the flavorful marinade. This is where all the components start to truly come together.
7. Marinate for Maximum Flavor: Cover the bowl of shrimp ceviche tightly with plastic wrap and return it to the fridge. Allow it to marinate for several hours, or even better, overnight. This extended marinating period is essential for the flavors to fully meld and deepen, transforming the individual ingredients into a harmonious and incredibly delicious dish.

8. Serve Cold: When you’re ready to serve, remove the vibrant shrimp ceviche from the fridge. It’s best served chilled, enhancing its refreshing qualities. Traditionally, we enjoy this as an appetizer. For individual servings, portion a small amount into separate bowls, ensuring each guest gets plenty of that incredible sauce. Alternatively, place the large bowl out and allow people to serve themselves. If you’re serving it on plates and prefer less liquid, a slotted spoon can be used to serve the shrimp and onions, minimizing any potential mess.
9. Enjoy! Dig in with a fork or spoon, savoring the burst of fresh, tangy, and slightly spicy flavors. For an extra delightful experience, scoop up bites of ceviche with crispy tortilla chips, plantain chips, or tostadas. However you choose to enjoy it, this cooked shrimp ceviche is guaranteed to be a hit!

Recipe Tips for Perfect Shrimp Ceviche Every Time

This cooked shrimp ceviche is fantastic as is, but don’t be afraid to customize it and make it your own with a few tasty additions or adjustments. Here are some ideas to enhance your ceviche experience:

• Creative Additions: Elevate the flavor and texture by stirring in some freshly chopped cilantro for a herbaceous note, creamy diced avocado for richness, chopped ripe tomatoes for sweetness and color, or thinly sliced cucumber for a cool crunch. For those who crave more heat, finely minced jalapeño or a touch of minced garlic can add an extra kick. For a sweet and tropical twist, consider adding diced mango or pineapple. Some even like to experiment by replacing some of the lemon/lime juice with fresh orange juice for a milder citrus profile.
• Using Frozen Shrimp: Frozen shrimp works beautifully for this recipe! Just ensure it’s completely thawed before cooking. You can thaw it overnight in the refrigerator or more quickly by placing it in a colander under cold running water for about 15-20 minutes. Cook it according to the package directions or our instructions once thawed.
• Adjusting the Heat: If Tabasco isn’t your preferred hot sauce, feel free to substitute it with your favorite alternative. Sriracha, a dash of cayenne pepper, or finely diced fresh chilies like serrano or jalapeño can all bring a different dimension of spice. Start with a small amount and add more to taste.
• Serving Beyond Appetizer: While traditionally enjoyed as an appetizer or side dish, this shrimp ceviche can easily be transformed into a light and satisfying meal. Spoon it into crisp taco shells, wrap it in fresh lettuce cups for a low-carb option, or serve it over a bed of fluffy white rice. It makes an absolutely perfect light lunch on a hot summer day, offering refreshing flavor without being too heavy.
• Prevent Overcooking Shrimp: To ensure your shrimp remains tender and succulent, it’s crucial to drain and rinse it immediately under cold water after boiling. This rapidly stops the cooking process, preventing the shrimp from becoming tough and rubbery.
• Choose the Right Bowl: Always use a glass, ceramic, stainless steel, or even a sturdy plastic bowl for marinating your onions and shrimp. Aluminum and copper bowls can react with the high acidity of citrus juices, potentially imparting an unpleasant metallic taste to your delicious ceviche. You’ll notice in my photos, I often use beautiful glass or wooden bowls, which are both excellent non-reactive choices.

Make Ahead, Storing, and Freezing

Make Ahead: This cooked shrimp ceviche is truly at its best when prepared the night before you plan to serve it. This allows ample time for all the vibrant flavors to meld and deepen, creating a truly harmonious and delicious dish. However, due to the fresh ingredients, it only keeps well for a couple of days, so I wouldn’t recommend making it much further in advance than that.

Storing: Any leftover ceviche should be transferred to an airtight container and stored in the refrigerator. It will remain fresh and delicious for up to 2 days after initial preparation.

Freezing: Unfortunately, this dish is not suitable for freezing. The delicate texture of the shrimp and especially the pickled onions, along with any other fresh vegetables you might add, will become soggy and unappetizing once thawed, compromising the refreshing quality of the ceviche.

Shrimp Ceviche Recipe FAQs

More Delicious Shrimp Recipes to Explore

If you loved this cooked shrimp ceviche recipe, you’ll surely enjoy these other fantastic shrimp dishes from our collection:

• Restaurant-Style Coconut Shrimp
• Classic Shrimp Scampi with Linguini
• Spicy Blackened Shrimp
• Effortless Sheet Pan Shrimp Fajitas