Chilli Lime Shrimp Ceviche

By Tyla | Last modified on Feb 24, 2026

Featured in: Seafood

Embrace the vibrant flavors of summer with this Chilli Lime Shrimp Ceviche, a dish that bursts with zesty lime, fiery chilli, and fresh, crisp vegetables. Perfect for warm days, it combines the refreshing tang of lime-marinated shrimp with the creamy touch of avocado for a delightful balance of textures and tastes.

This no-cook appetizer is not only quick to prepare but also brings a bright, colorful presentation that’s sure to impress your guests. Whether you’re lounging by the pool or hosting a casual gathering, this ceviche delivers a delicious, healthy burst of Mexican flavors in every bite.

Why You’ll Love This Recipe

Quick and easy no-cook preparation perfect for warm weather.
Bright, fresh ingredients bursting with zesty and spicy flavors.
Healthy, gluten-free, and packed with protein from fresh shrimp.
Versatile to serve as snack, appetizer, or light meal with chips or tostadas.

Ingredients

Raw shrimp (14 oz): Fresh, peeled, deveined, and cut into ½ inch pieces for quick and even marination.
Freshly squeezed lime juice (½ cup): Uses about 4–5 limes to provide the essential acidic marinade that ‘cooks’ the shrimp.
Small red onion: Finely diced to add a mild sharpness and crunch to the ceviche.
Medium jalapeño or red chilli: Seeded and finely chopped for adjustable heat and vibrant color.
Garlic clove: Minced to infuse a subtle pungent aroma without overpowering the dish.
Sea salt (½ teaspoon): Enhances the natural flavors and balances acidity and heat.
Ripe avocado: Diced to add rich creaminess that complements the tangy shrimp mixture.
Medium tomatoes (2): Seeded and diced to introduce freshness and a slight sweetness.
Small cucumber: Peeled, seeded, and diced for refreshing crunch and cool contrast.
Fresh cilantro (3 tablespoons): Finely chopped for an herby, citrusy lift that brightens the ceviche.
Lime wedges: For serving, adding an extra zesty garnish to each portion.
Tortilla chips or tostadas (optional): Crisp accompaniment to scoop and enjoy the ceviche.

Instructions

Marinate Shrimp in Lime Juice: Combine the raw shrimp and lime juice in a glass or ceramic bowl, stirring to coat evenly. Refrigerate for 30 minutes, stirring halfway through. The acid in the lime juice ‘cooks’ the shrimp, turning it opaque and firm without heat.
Add Aromatics and Seasoning: Mix in the diced red onion, jalapeño, minced garlic, and sea salt to the shrimp. Let the mixture rest for 5 minutes, allowing the flavors to meld while gently softening the onion and chilli.
Incorporate Fresh Vegetables and Herbs: Carefully fold in the avocado, tomatoes, cucumber, and cilantro to maintain their textures. This balance of creamy and crunchy elements adds depth and freshness to the dish.
Adjust Flavor and Serve: Taste the ceviche and adjust seasoning with additional salt or chilli if needed. Serve chilled with lime wedges alongside optional tortilla chips or tostadas for a satisfying presentation and crunch.

You Must Know

Using fresh shrimp is key to a bright, clean flavor and safe ceviche preparation.
Customize the heat by including more or fewer jalapeño seeds or switching to a milder chilli.
Marinating longer intensifies the flavor but can make shrimp firmer; try to balance time to preference.

Storage Tips

Store leftover ceviche in an airtight container in the refrigerator for up to 24 hours. Beyond this, the avocado may brown and shrimp texture can degrade, so it’s best enjoyed fresh.

Serving Suggestions

Serve your ceviche with crisp tortilla chips or over crunchy tostadas for added texture. Pair with a light Mexican beer or a refreshing citrusy cocktail to complement the zesty notes.

Professional Tips

Use a glass or ceramic bowl to avoid reactions with the acidic lime juice that metal bowls can cause.
Seed your tomatoes and cucumber to prevent excess liquid, keeping ceviche crisp and fresh.
Chop cilantro finely to evenly distribute its bright herbal notes without overpowering the dish.
For a colorful presentation, garnish with finely sliced red chilli rings or additional cilantro sprigs.

FAQs

Is the shrimp cooked even though it is marinated in lime juice?: Yes, the acid in the lime juice denatures the proteins in the shrimp, turning it opaque and firm, similar to cooking with heat.
Can I use pre-cooked shrimp for this ceviche?: While you can, pre-cooked shrimp won’t absorb the lime marinade properly and might result in a less flavorful ceviche.
What can I use instead of jalapeño if I want less heat?: Try using a milder pepper like poblano or omit the seeds from the jalapeño to reduce spiciness.
How long can I store ceviche in the fridge?: It’s best within 24 hours, as avocado browns and shrimp texture can become mushy if stored longer.
Can I substitute lime juice with lemon juice?: Lime juice provides the authentic citrus brightness typical for ceviche, but lemon juice can be used in a pinch with slightly less zest.
Is this dish gluten free?: Yes, the ceviche is naturally gluten free. Just ensure that any chips or tostadas served are also gluten free.
Can I make ceviche ahead of time?: You can prepare the shrimp marinade and vegetables separately but add avocado just before serving to prevent browning.