Name: Spicy Shrimp Ceviche Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 1/2 lbs. raw 21-25ct shrimp, peeled, deveined, and cut into bite-sized pieces; 3/4 cup freshly squeezed lime juice (divided); 1 beefsteak tomato, finely diced; 2 Persian cucumbers, finely diced; 1/2 red onion, finely diced; 1 avocado, diced; 2 habañero peppers, seeds removed and minced; 1/3 cup minced cilantro leaves; 2 tablespoons olive oil; Salt and pepper to taste; Tortilla chips (for serving)

Jump to Recipe· 4.2 from 70 reviews

If you’re craving a dish that bursts with vibrant flavors and a touch of heat, you are going to love this Spicy Shrimp Ceviche Recipe. It’s a refreshing, zesty delight where tender shrimp are “cooked” in tangy lime juice and mixed with crisp, colorful veggies and fiery habañero peppers. This dish is not only a feast for your taste buds but also an eye-catching appetizer that’s perfect for warm afternoons or lively gatherings with friends. Let me take you through every step of making this crowd-pleaser that’s as simple as it is sensational.

Ingredients You’ll Need

A clear glass bowl in the center holds a pile of peeled shrimp, mostly white with light pink and orange accents, showing a delicate texture and slight curves. Around the bowl is a white marbled surface with fresh vegetables and herbs: two bright red tomatoes with green stems at the bottom left, vibrant green cilantro leaves on the bottom right, two green limes near the top left, a deep purple onion near the top right, an orange pepper under the lime, and two long green cucumbers extending from the middle right. The arrangement is natural and fresh, with bright, natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Every great recipe starts with the right ingredients, and this Spicy Shrimp Ceviche Recipe is no exception. Each element plays a crucial role, from the freshness of the shrimp to the brightness of the lime juice and the heat from the habañeros. These components come together to deliver a balanced dish full of texture, color, and unforgettable flavor.

1 1/2 lbs. raw 21-25ct shrimp (peeled, deveined, and cut into bite-sized pieces): The star protein that soaks up all the bright citrus and spice for that signature ceviche texture.
3/4 cup freshly squeezed lime juice (divided): Essential for “cooking” the shrimp naturally and adding a tangy zing that wakes up every bite.
1 beefsteak tomato (finely diced): Adds juicy sweetness and vibrant red color to the mix.
2 Persian cucumbers (finely diced): Provide a cool crunch that balances the heat and acidity wonderfully.
1/2 red onion (finely diced): Brings a sharp, slightly sweet bite that boosts the dish’s overall flavor complexity.
1 avocado (diced): Contributes creamy richness to soften the spicy edge beautifully.
2 habañero peppers (seeds removed and minced): The key to delivering that unforgettable spicy kick—handle with care!
1/3 cup minced cilantro leaves: Adds a fresh, herbal brightness that elevates the entire dish.
2 tablespoons olive oil: Helps meld the flavors together and adds a touch of luscious mouthfeel.
Salt and pepper to taste: Essential for seasoning and making every flavor pop.
Tortilla chips (for serving): Perfect for scooping up this vibrant ceviche with satisfying crunch.

How to Make Spicy Shrimp Ceviche Recipe

Step 1: Prepare the Shrimp

First things first, get your shrimp ready by peeling, deveining, and cutting them into bite-sized pieces if they’re not already prepped. The magic of ceviche lies in the shrimp marinating in lime juice, which “cooks” it without heat. Place the shrimp in a glass bowl, pour over half the lime juice, then cover and chill. After 20 minutes, check that the shrimp have turned opaque, signaling they’re perfectly ready.

Step 2: Combine Fresh Ingredients

Once the shrimp has marinated, drain off the juice and start combining the colorful veggies and herbs. Add the finely diced beefsteak tomato, Persian cucumbers, red onion, creamy avocado, minced habañero peppers, and cilantro to the bowl. Each ingredient should be roughly the same size to ensure a harmonious mix with every bite.

Step 3: Dress and Season

Add the remaining lime juice along with olive oil, salt, and pepper, then gently toss everything until well combined. The lime and olive oil balance the habañeros’ heat and bring all the layers of flavor together beautifully. Taste and adjust seasoning as you like—don’t be shy here!

Step 4: Chill or Serve Immediately

This Spicy Shrimp Ceviche Recipe can be served straight away to enjoy the freshest flavors, or chilled a little longer for a deeper melding of the ingredients. Either way, it’s brilliant and eagerly devoured.

How to Serve Spicy Shrimp Ceviche Recipe

Garnishes

Adding simple garnishes can turn your ceviche from delightful to dazzling. A few extra sprigs of fresh cilantro, thin slices of lime, or even some diced avocado on top create a visually appealing, flavorful finish. These touches invite your guests to dive right in!

Side Dishes

Pairing this ceviche with light sides enhances the entire meal experience. Crunchy tortilla chips are the classic choice, but you could also serve it alongside grilled corn, a fresh green salad, or even crispy plantain chips to add texture and variety.

Creative Ways to Present

For a fun twist, try presenting your Spicy Shrimp Ceviche Recipe in individual glasses or small bowls. Layer the ceviche with diced avocado or a drizzle of avocado crema for an elegant appetizer. You can also stuff it into halved mini bell peppers for a colorful finger food option perfect for parties.

Make Ahead and Storage

Storing Leftovers

If by any chance you have leftovers (though that’s rare!), store the ceviche in an airtight container in the refrigerator. It’s best enjoyed within 24 hours to maintain freshness and texture. Over time, the shrimp and veggies may release more liquid, so stir gently before serving again.

Freezing

Freezing ceviche is not recommended because the fresh ingredients—especially avocado and cucumber—can become mushy and watery after thawing. The bright, crisp texture that makes this Spicy Shrimp Ceviche Recipe so special will be lost.

Reheating

Ceviche is meant to be eaten cold or at room temperature. Reheating is unnecessary and will spoil the delicate balance of textures and flavors. Just give it a gentle stir and serve chilled for the best experience.

FAQs

Can I use cooked shrimp instead of raw?

For true ceviche, raw shrimp should be marinated in lime juice to “cook” it naturally. Using cooked shrimp changes the texture and flavor. However, if you prefer cooked shrimp, toss them with lime juice and other ingredients just before serving to keep things fresh.

How spicy is the habañero in this recipe?

Habañero peppers are quite hot, but since their seeds are removed and they’re finely minced, the heat is intense but manageable. You can adjust the amount or substitute with a milder pepper if you want less spice.

What if I can’t find Persian cucumbers?

Any small, crisp cucumber will work well. English cucumbers are a great substitute as they have fewer seeds and a milder flavor, which keeps the ceviche refreshing.

Can I make this ceviche vegan or vegetarian?

While shrimp is the centerpiece, you could swap in hearts of palm, mushrooms, or even firm tofu if you want to create a plant-based version that captures some similar textures and absorbs the flavors.

What’s the best way to serve ceviche at a party?

Serve the Spicy Shrimp Ceviche Recipe in small portions with plenty of tortilla chips or on tostadas. Individual cups or spoons make for easy, mess-free bites that guests can enjoy while mingling.

Final Thoughts

Making this Spicy Shrimp Ceviche Recipe is like inviting a burst of sunshine to your table. With its perfect balance of heat, acidity, and freshness, it’s a dish that invites second helpings and compliments all around. I can’t wait for you to try it and discover how such simple ingredients can create one spectacular flavor experience. Trust me, once you make it, it’ll quickly become a favorite go-to for warm days and friendly gatherings!