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• My Shrimp Ceviche Recipe Is Bright, Colorful, And Simple
• Ingredients & Substitutions
• How To Make Shrimp Ceviche
• My Recipe Tips
• Shrimp Ceviche Recipe card
• Serving Ideas
• Recipe Reviews

My Shrimp Ceviche Recipe Is Bright, Colorful, And Simple

This shrimp ceviche always seems to impress people, but it’s actually so simple! Although this dish originates in Peru, it’s popular throughout Latin America and my first experience with it was at a friend’s wedding in Mexico. At that point, I was aprehensive about both shrimp and any kind of ceviche , but I’m so glad I went for it — it was so fresh and bright! Here’s why I recreated it years later:

• Tangy, juicy shrimp in a rainbow of veggies – The colors you see here very much reflect the flavor and texture variety you’ll taste! The tender shrimp, crisp cucumbers, juicy tomatoes, and sweet mango (something different in my shrimp ceviche recipe that I haven’t seen in others!) all compliment each other against a burst of citrus and kick of jalapeno.
• Works with raw or cooked shrimp – I know this can be a heated debate! I’ve got both options so you can decide how to make shrimp ceviche your way.
• Fresh, simple ingredients – Just grab some shrimp and hit up your local grocery produce section.
• Easy to make – Basically just chopping and waiting. Simple.

If you love shrimp and need a light, fresh, and healthy appetizer to share with family and friends, this is the one. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my Mexican shrimp ceviche recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Shrimp – I recommend peeled, deveined shrimp with the tails removed, so you’re not fishing tails out of the chopped mixture. My other tips for selecting the shrimp: Size – Any size is fine for this shrimp ceviche recipe! I got medium shrimp and cut it into small pieces, or you can get very small shrimp to skip chopping it. Wait until after cooking to chop. Raw vs. cooked – Sarting with raw shrimp is ideal, but you can use cooked if that’s all you’ve got. Fresh vs. frozen – Either is fine. Let it thaw if it’s frozen, either in the fridge overnight or in a bowl of cold water the day-of.
• Lemon Juice – Lime juice works, too. I recommend freshly squeezed citrus juice, especially if you’ll be using my no-cook method below. Bottled juices are not acidic enough.
• Tomatoes – I used Roma tomatoes because don’t have many seeds. Other small to medium tomatoes that don’t have too many seeds, such as San Marzano or Campari (the same kinds I use for making sun-dried tomatoes ), also work well.
• Cucumber – I like Persian or English cucumbers over American. I explain more on this in my cucumber onion salad post.
• Mango – My unique spin on this shrimp ceviche recipe! I don’t see this added often, but I think the sweetness works so well here with the savory ingredients. Pineapple would be great, too.
• Flavor Boosters – A jalapeno for some heat, shallots for delicate onion flavor, fresh cilantro for an herby touch, and of course, salt & pepper . You can also try diced bell peppers, red onions, or even radishes instead of the shallots.

How To Make Shrimp Ceviche

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

Cook Or Marinate The Shrimp

You have 3 options here, and the first is my favorite:

• Marinate the shrimp – This is the method traditional ceviche recipes use. Combine the raw shrimp in a bowl with lemon juice, cover, and refrigerate until the shrimp turns pink and opaque. The acidic marinade will “cook” the shrimp without any heat!
• Cook the shrimp – This option is safer if your shrimp is less fresh or lower quality. You can cook it any way you like, but I highly recommend poaching because it’s less prone to overcooking. To do this, add the shrimp to boiling water, turn off the heat, and leave the shrimp in the water until it’s pink and opaque. Transfer to an ice bath to stop cooking.
• Use precooked shrimp – If you have leftover baked shrimp or simply buy it already cooked, that’ll work fine. Just proceed to the next step.

Combine The Ingredients & Chill

• Combine the shrimp, tomatoes, cucumber, mango, shallots, jalapeno, and cilantro in a large bowl. Make sure to chop the shrimp first if it’s too big — I do 1/2-inch pieces. Add lemon juice (if not already added in the previous step). Season with salt and pepper, and mix well.
• Cover and refrigerate the shrimp ceviche to let the flavors develop. Add more salt and pepper to taste if needed. Serve cold or at room temperature. And yes to extra lemon wedges!

My Recipe Tips

• Chop the jalapeno and shallots more finely than the other vegetables. Since they’re more intense, small pieces distribute their spice and bite more evenly.
• Use a flat-bottomed bowl for marinating. It helps the shrimp absorb the marinade better.
• I usually chop the vegetables while the shrimp marinates. You can prep them in advance too if you like, though.
• Don’t marinate shrimp ceviche for too long. The sweet spot is 30 minutes to marinate the shrimp itself (if choosing that option instead of cooking it) and 30 minutes to marinate the entire dish, so around 1 hour total. Much longer than that can make the shrimp taste overcooked.
• Look for signs of doneness. Whether you’re pre-cooking or counting on the marinade to cure the shrimp, they’re fully cooked when they appear opaque and pink.
• Want more or less heat? My shrimp ceviche is just mildly spicy as written. If you want more heat, add an extra jalapeno, or swap in serrano chilies, which are spicier. If you want it extra mild with no heat, remove the seeds and ribs from your hot pepper.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 lb Medium shrimp (cooked or raw) ▢
• 1/4 cup Lemon juice (juice from 2 lemons; or 1/2 cup juice from 4 lemons if using raw shrimp) ▢
• 2 medium Roma tomatoes (diced) ▢
• 2 medium Persian cucumbers (diced) ▢
• 1 medium Mango (diced) ▢
• 1 medium Avocado (diced) ▢
• 2 medium Shallots (minced) ▢
• 1 medium Jalapeno pepper (minced; removed seeds if you want less heat) ▢
• 3/4 cup Fresh cilantro (chopped) ▢
• 1/2 tsp Sea salt (to taste) ▢
• 1/4 tsp Black pepper (to taste) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Raw shrimp method: If using raw shrimp, place it into a bowl and add 1/4 cup lemon juice. Cover and refrigerate for 15-20 minutes , until the shrimp turns pink and opaque. Cooked shrimp method: Alternatively, you can poach the shrimp. Bring a pot of salt water to a boil. Turn off the heat and add the shrimp. Cook for 1-3 minutes , until the shrimp turns pink and opaque.
2. Pat the shrimp dry and chop into bite-sized pieces, similar in size to the vegetables.
3. In a large bowl, combine the diced shrimp, tomatoes, cucumber, mango, avocado, shallots, jalapeno, and cilantro.
4. Add 1/4 cup lemon juice. Season with salt and pepper. Mix well.
5. Cover the shrimp ceviche and refrigerate for 30 minutes to allow the flavors to develop.
6. Adjust salt and pepper to taste if needed. Serve cold or at room temperature.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you get the best texture in your shrimp ceviche, plus my quickest method to make this dish.
• Serving ideas: See my serving suggestions below for ways to serve this dish.
• Storage: The texture degrades after 1-2 hours, so I recommend eating this dish right away. If you really need to store leftovers, you can keep them in the fridge for a day or two.
• Meal prep: While it’s best to marinate the shrimp fresh, you can absolutely chop the veggies a couple days before.

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Shrimp Ceviche

Serving Ideas

I’ve totally enjoyed this shrimp ceviche by itself with a spoon, but usually serve it with:

• Tortilla chips – Even better with homemade tortilla chips if you can! Feel free to make my guacamole and fresh salsa on the side, too.
• Tostadas – Just fry your favorite corn tortillas until crispy, then top with this shrimp ceviche. This is how they served them in Mexico.
• Latin dinner – If you’re looking for some Latin-inspired recipes to serve after this appetizer, try my chili verde (another one inspired by my Mexico travels), peri peri chicken (also from Peru), pollo asado , or my reader-favorite taco salad .

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Shrimp Ceviche

My shrimp ceviche recipe features juicy shrimp and a rainbow of veggies in a bright citrus marinade. It’s light, fresh, and easy to make.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/shrimp-ceviche/

Ingredients

• 1 lb Medium shrimp (cooked or raw)
• 1/4 cup Lemon juice (juice from 2 lemons; or 1/2 cup juice from 4 lemons if using raw shrimp)
• 2 medium Roma tomatoes (diced)
• 2 medium Persian cucumbers (diced)
• 1 medium Mango (diced)
• 1 medium Avocado (diced)
• 2 medium Shallots (minced)
• 1 medium Jalapeno pepper (minced; removed seeds if you want less heat)
• 3/4 cup Fresh cilantro (chopped)
• 1/2 tsp Sea salt (to taste)
• 1/4 tsp Black pepper (to taste)

Instructions

1. Raw shrimp method: If using raw shrimp, place it into a bowl and add 1/4 cup lemon juice. Cover and refrigerate for 15-20 minutes , until the shrimp turns pink and opaque. Cooked shrimp method: Alternatively, you can poach the shrimp. Bring a pot of salt water to a boil. Turn off the heat and add the shrimp. Cook for 1-3 minutes , until the shrimp turns pink and opaque.
2. Pat the shrimp dry and chop into bite-sized pieces, similar in size to the vegetables.
3. In a large bowl, combine the diced shrimp, tomatoes, cucumber, mango, avocado, shallots, jalapeno, and cilantro.
4. Add 1/4 cup lemon juice. Season with salt and pepper. Mix well.
5. Cover the shrimp ceviche and refrigerate for 30 minutes to allow the flavors to develop.
6. Adjust salt and pepper to taste if needed. Serve cold or at room temperature.

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you get the best texture in your shrimp ceviche, plus my quickest method to make this dish.
• Serving ideas: See my serving suggestions below for ways to serve this dish.
• Storage: The texture degrades after 1-2 hours, so I recommend eating this dish right away. If you really need to store leftovers, you can keep them in the fridge for a day or two.
• Meal prep: While it’s best to marinate the shrimp fresh, you can absolutely chop the veggies a couple days before.

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)