This easy shrimp ceviche combines tender shrimp marinated in bright lime juice with sweet mango, crisp cucumber, red onion, fresh cilantro, and spicy serrano peppers for the perfect balance of sweet, tangy, and heat.
This no-cook shrimp ceviche is ideal for warm days when you don’t want to turn on the stove. It uses just a handful of fresh ingredients and comes together quickly, making it a great light lunch, appetizer, or party dish.
This recipe is a favorite from our friend Cici — we always look forward to her ceviche nights. Once we started making it at home, it quickly became a go-to recipe for gatherings and weeknight meals.
Types of Shrimp to Use
- You can use cooked shrimp for the quickest version.
- If you prefer to start with raw shrimp, “cook” it by marinating longer in the lime juice until the flesh turns pink and opaque — about 2 hours, stirring once halfway through.
- Smaller, bite-sized shrimp work especially well in ceviche because they absorb the citrus and are easy to eat on tostadas or with chips.
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 for at least 30 minutes; if using raw shrimp, marinate until the shrimp are pink and opaque (about 2 hours).
- Serve chilled on its own or with chips, tostadas, or fresh avocado slices.
Simple, fresh, and satisfying — you’ll be surprised how quickly the flavors come together.
Ways to Serve Shrimp Ceviche
- Serve on tostadas topped with avocado slices.
- Enjoy with tortilla chips as a refreshing dip.
- Add a spoonful to lettuce cups for a low-carb option.
- Garnish with extra cilantro, a drizzle of olive oil, or a squeeze more lime to brighten flavors.
Storing Shrimp Ceviche
Leftovers keep well in the refrigerator for 3–4 days, though ceviche is often at its peak the first day or the next day after marinating. Store in an airtight container and stir before serving. Note that textures may soften slightly over time.
Make this easy shrimp ceviche when you want a fresh, lighter, low-carb meal or for a no-fuss summer dish that pairs well with cold beverages.
Enjoy!
Easy Shrimp Ceviche (with Mango and Cucumbers)
A bright, low-carb shrimp ceviche with lime juice, mango, cucumber, red onion, cilantro, and serrano peppers. Quick to assemble and full of fresh flavor.
Prep Time: 15 minutes • Marinating Time: 30 minutes (or up to 2 hours for raw shrimp) • Total Time: 45 minutes • Servings: 8 • Calories: 104 kcal
Ingredients
- 2 lbs cooked shrimp (mini or bite-sized; if using raw, see notes)
- 1 mango, peeled and diced
- 1 cucumber, peeled and diced (if using regular cucumber, remove seeds first)
- ½ cup red onion, finely diced
- ½ cup fresh cilantro, chopped
- 3 serrano peppers, finely diced (adjust to preferred spiciness)
- 1 cup lime juice (about 5–6 large limes)
Instructions
- In a large bowl, combine the shrimp, mango, cucumber, red onion, cilantro, and serrano peppers.
- Pour the lime juice over the mixture and toss gently to coat all ingredients evenly.
- Cover and refrigerate. If using pre-cooked shrimp, marinate at least 30 minutes to let flavors meld. If using raw shrimp, marinate about 2 hours or until the shrimp turn pink and opaque, stirring once halfway through.
- Serve chilled on its own, with tortilla chips, or on tostadas topped with avocado slices.
Notes
- If using raw shrimp, make sure the shrimp are completely opaque and pink before serving. This typically takes about 2 hours in the refrigerator, depending on shrimp size.
- To remove seeds from a regular cucumber, cut it in half lengthwise and use a spoon to scrape out the center before dicing.
- Recommended equipment: a citrus juicer can make extracting lime juice faster and easier.
- Nutrition facts are approximate and based on dividing the recipe into eight servings.
Nutrition Facts (per serving)
Calories: 104 kcal • Carbohydrates: 5.9 g • Protein: 17.8 g • Fat: 0.1 g • Cholesterol: 153.4 mg • Sodium: 696.8 mg • Potassium: 105.5 mg • Fiber: 0.8 g • Sugar: 3.4 g • Vitamin C: 44.5 mg
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