Shrimp Ceviche with Cooked Shrimp is a 20-minute, no-cook, summer-friendly dish that's perfect for warm weather meals or easy appetizers. This shrimp ceviche recipe uses lime juice, tomato, jalapeño, and pre-cooked shrimp for a fast marinated option.
If you love fresh dips like these, try our Pineapple Habanero Salsa or this Chipotle Corn Salsa.
Shrimp Ceviche at a Glance 🔎
- 🕒 Prep Time: 20 minutes
- 🧊 Optional Chill: 30 minutes for best flavor
- 👥 Servings: 10
- 🔥 Cook Method: No-Cook (Marinated)
- 🌮 Mexican Cuisine
- 👩🍳 Pair With: Elote Corn Dip, Chipotle Pinto Beans, or Easy Cheese Quesadillas
- ⭐ Difficulty Level: Easy
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We like to use pre-cooked shrimp for food safety and peace of mind. It chills well and looks great in lettuce cups, on tostadas, or mini shot glasses for party-style serving. ~Jami
Why We Love This Recipe
- Quick and No-Cook: Just chop, mix, and chill. No stove or oven needed.
- Fresh and Filling: Packed with lean protein, citrus juice, and crisp veggies.
- Customizable Heat: Easily adjust spice level with jalapeños or habaneros.
- Perfect for Entertaining: Always a hit at cookouts, pool parties, or family gatherings. Just like this Cowboy Caviar Dip!
Easy Shrimp Ceviche Ingredients
We love how fresh and minimal this ceviche is. You may already have many of these ingredients in your refrigerator.
- Cooked Frozen Shrimp: We use small, pre-cooked frozen shrimp with tails off. Let it thaw just enough to chop cleanly. Partially thawed shrimp are easier to dice. Have leftovers? Try our Old Bay Shrimp Salad Recipe!
- Limes: Fresh-squeezed only for the best acid-to-shrimp ratio.
- Red Onion: Finely diced for a bit of sharp bite.
- Roma Tomato: Adds just enough sweetness without excess juice.
- Red, Orange, and Yellow Bell Peppers: Chopped in a food processor for quick texture.
- Jalapeños: Provide mild to moderate heat. Be sure to remove seeds to keep it balanced.
- Habanero Peppers: Very spicy. Be sure to wear gloves when handling.
- Cilantro: Roughly chopped and added at the end for a hit of freshness.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Shrimp: Use raw shrimp if preferred. Marinate in lime juice for several hours, or until opaque.
- Lime: Swap lime juice for a mix of lime and orange juice for less acidity.
- Flavor: Add avocado just before serving for creaminess.
- Spice: Omit habaneros for a milder version or replace with serrano for medium heat.
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How To Make Shrimp Ceviche with Cooked Shrimp
STEP ONE: Prepare the Shrimp
Chop partially thawed cooked shrimp into small bite-sized pieces and transfer to a large bowl. Let drain if there's any extra moisture.
STEP TWO: Juice the Limes
Squeeze the juice from 10-12 limes and pour over the chopped shrimp. Stir and set aside to marinate while preparing the vegetables.
STEP THREE: Process the Bell Peppers
Seed the red, orange, and yellow bell peppers. Roughly chop and pulse in a food processor until finely minced. Do not puree. Add to shrimp.
STEP FOUR: Chop Remaining Ingredients and Combine
Finely dice the red onion, tomato, jalapeños, and habaneros by hand. Chop cilantro. Add to the bowl with salt and mix well. Chill for 30 minutes before serving.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Wear gloves when handling habanero peppers, especially when seeding them.
✔️ DO Chill the ceviche for at least 30 minutes to blend flavors.
❌ DO NOT Use bottled lime juice. It can taste flat and overly sour.
❌ DO NOT Skip draining thawed shrimp or it will water down the final dish.
Storage
Store leftover shrimp ceviche in an airtight container in the fridge for up to 24 hours. Because it contains citrus and delicate herbs, it's best enjoyed the same day. Do not freeze. Serve cold straight from the fridge.
Recipe FAQs
There's no single secret, but ultra-fresh lime juice and a balance of acid, salt, and heat are what make ceviche shine. Some add orange juice or a splash of Clamato for a twist.
Shrimp, citrus juice (usually lime), tomato, red onion, cilantro, and peppers are the classics. You can also add avocado, cucumber, or other fresh vegetables.
For cooked shrimp, 15-30 minutes is plenty to absorb flavor. If using raw shrimp, marinate for several hours until fully opaque and firm.
Shrimp is chopped and marinated in fresh lime juice, then mixed with finely diced vegetables and herbs. It's chilled and served cold, often with chips or on tostadas.
Yes, but it's best eaten within 24 hours. Add ingredients like avocado just before serving to keep them fresh.
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📖 Recipe
Shrimp Ceviche with Cooked Shrimp (Easy Recipe)
Equipment
- Large Mixing Bowl
- Citrus juicer or reamer
- Food processor (for bell peppers)
- Cutting board
- Disposable gloves (for handling hot peppers)
Ingredients
- 2 pounds medium frozen shrimp, cooked tails removed (50-70 count per pound)
- 10 to 12 limes, juice of
- ½ red bell pepper seeded
- ½ yellow bell pepper seeded
- ½ orange bell pepper seeded
- 2 jalapeños seeded and finely chopped
- 2 habanero peppers seeded and finely chopped
- 1 roma tomato diced
- ½ medium red onion finely diced
- 1 small bunch cilantro chopped
- 1 teaspoon kosher salt
Instructions
- Begin with partially thawed shrimp. Chop into small, uniform pieces and place in a large mixing bowl. Let drain to remove excess liquid.
- Squeeze the juice from all limes and pour over the chopped shrimp. Stir well and set aside to marinate while prepping vegetables.
- Seed the red, yellow, and orange bell peppers. Roughly chop, then pulse in a food processor until finely minced. Do not puree. Add processed bell peppers to the shrimp and lime mixture.
- Finely dice the seeded jalapeños and habaneros, wearing gloves to prevent skin irritation. Be sure to wash your hands and any surfaces thoroughly after handling.
- Dice the tomato and red onion, then chop the cilantro. Add all of the chopped ingredients to the bowl with the shrimp and lime juice, then stir in the kosher salt and toss until well combined.
- Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Serve cold.
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Notes
- Shrimp: Use raw shrimp if preferred. Marinate in lime juice for several hours, or until opaque.
- Lime: Swap lime juice for a mix of lime and orange juice for less acidity.
Jami Powell says
One of our family favorite summer recipes! We make it every year.