Citrus Shrimp Ceviche


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This shrimp ceviche is a Mexican-inspired recipe with a California citrus flair. It’s amped up with oranges and grapefruit, along with red onion, cucumber, jalapeno, and cilantro for a bright, and delicious shrimp ceviche recipe.

Shrimp ceviche in a white bowl and topped with avocado.

In the spirit of spring, I’ve got a Mexican-inspired dish for you, but this one’s got a bit of California flair.

With all the juicy, fresh citrus at the market, I just couldn’t pass on the opportunity to toss some oranges and grapefruit into a traditional ceviche recipe with shrimp. It’s a new spin on a classic, and and I think you’re gonna love it.

Is it the best shrimp ceviche recipe? Oh yes, I sure think so!

Do You Cook Shrimp in Ceviche?

For most ceviche recipes the acidity of the lemon and lime juice “cooks” the fish or seafood by denaturing the proteins. And if you’ve ever eaten shrimp ceviche in Mexico or Ecuador (ceviche de camarone), this is the traditional method of preparation with fresh seafood caught just that day.

I love traditional ceviche and if I’m making ceviche with fresh fish, I’ll follow that method, keeping everything raw. Just as I’ll eat raw fish when making sushi.

But when it comes to shrimp, it’s quite a different story. And that’s because most shrimp available in the United States is farmed shrimp shipped in from overseas, which is known to harbor more bacteria. Unfortunately, it’s not fresh as it would be in the coastal areas of Mexico and Latin America.

So out of an abundance of caution, I parboil the shrimp in my ceviche recipe for one minute. Just enough time to kill any bacteria. This is also recommended for those who may be pregnant or have compromised immune systems.

If you’d like to learn more, make sure to read this Consumer Reports article on How Safe is Your Shrimp?

This shrimp ceviche is Mexican-inspired with a California citrus flair. It's amped up with orange and grapefruit, along with red onion, cucumber, jalapeno and cilantro for a bright, light and delicious shrimp ceviche recipe.
Two bowls of shrimp ceviche.

How to Make Shrimp Ceviche

The beauty of shrimp ceviche is that it’s ridiculously easy to make. It’s the perfect appetizer, side dish or main course – depending on what else you’re whipping up. Are you ready to see how easy it is to make shrimp ceviche? There’s just 4 steps.

  • Parboil your shrimp (as mentioned above). After your shrimp has parboiled and cooled in an ice water bath, drain the shrimp over a colander.
  • Add the lime, lemon and orange juice to a large mixing bowl and add the shrimp. Give it a stir and then place it in the fridge for 20 minutes to marinate.
  • While the shrimp is marinating, chop, slice and dice your oranges, grapefruit, cucumber, red onion, jalapeno and cilantro. By the time this is done, your shrimp should be just about ready.
  • Stir everything together. Add all the chopped and diced ingredients to the bowl of shrimp and citrus juice and stir it together. Voila -citrus shrimp ceviche.

Serve the shrimp ceviche with a few slices of avocado on top for a crowd pleasing spring, summer and Cinco de Mayo recipe.

Up close photo of shrimp ceviche recipe ingredients.

More Easy Shrimp Recipes

And for another spin on ceviche, give my mango halibut ceviche a try!

Citrus Shrimp Ceviche

5 from 14 votes
Prep: 25 minutes
Cook: 5 minutes
Total: 30 minutes
Servings: 4 servings
Author: Lisa Bryan


This shrimp ceviche is made with oranges, grapefruit, red onion, cucumber, jalapeno and cilantro for a bright, light and delicious shrimp ceviche recipe. Watch the video below to see how quickly it comes together!



  • 1 lb raw shrimp, no shells
  • 1/3 cup lime juice
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • 1 grapefruit, peeled and diced
  • 2 oranges, peeled and diced
  • 1 cucumber, sliced and diced
  • 1/2 small red onion, diced
  • 1 jalapeno pepper, seeds and pith removed, fined diced
  • 1/4 cup cilantro leaves, chopped
  • salt, to taste


  • avocado


  • Bring a pot of water to a boil. While you’re waiting for that, fill up a large bowl with ice and water and set aside.
  • Place the shrimp in the boiling water and cook for one minute. Use a skimmer to remove the shrimp to the ice water bath. Once the shrimp have fully cooled, drain the water through a colander.
  • Pour the lime juice, lemon juice and orange juice into a large bowl and add the shrimp. Give them a stir and place in the refrigerator for 20 minutes to marinate.
  • Add the remaining ingredients to the bowl of shrimp and stir everything together. Garnish with avocado before serving.

Lisa’s Tips

  • It’s best to use freshly squeezed juice for this recipe, rather than bottles of lime, lemon and orange juice. With such few ingredients, you really want the flavors to shine.
  • In the video above, you’ll see that I make supremes with the citrus slices. I do think this makes a difference in the final recipe and is worth the extra effort.
  • If you’re wondering, this is my favorite skimmer and I use it in many recipes.


Calories: 170.2kcal | Carbohydrates: 23.8g | Protein: 17.5g | Fat: 1.5g | Saturated Fat: 0.4g | Cholesterol: 142.9mg | Sodium: 646.3mg | Fiber: 3.9g | Sugar: 14.4g
Course: Appetizer, Main Meal
Cuisine: American, Mexican
Keyword: Citrus Shrimp Ceviche, How to Make Shrimp Ceviche, Shrimp Ceviche, Shrimp Ceviche Recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

This recipe was originally published April 2016, but updated to include new photos and a video. 

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. This was the best ceviche I have ever had. It was light, fresh, flavorful, and not fishy tasting at all. I have made it several times for guests and everyone has loved it! I have served it as a main dish, it is a lovely light dinner or lunch.5 stars

  2. THE BEST CEVICHE! My family and I loved this ceviche! So fresh and light with that citrus .. just makes it perfect! Thank you Lisa for yet another winner, winner shrimp ceviche dinner ☺️5 stars

  3. I have made this multiple times, both with fresh shrimp and frozen, pre-cooked. The fresh shrimp is probably slightly better tasting but honestly even with the frozen shrimp it’s quite delicious.5 stars

  4. Absolutely AMAZING!  Thank you SO much for sharing this incredible recipe!  Paired it with some coconut, ginger & cilantro infused rice which complimented this dish well. Subscribed!!!5 stars

  5. I did not have time to prepare ahead lunch today, needed quick nutritious lunch this magnificent recipe to my rescue.
    1 pound 16-20 count cooked/peeled shrimp in the freezer [ WECK JAR – no frost burn !! ]
    thank you5 stars

  6. This was wonderful but the written recipe is missing the step of removing the tails from the shrimp and chopping the shrimp. I had already combined the shrimp and then realized it didn’t look like the picture.  Still really good!  5 stars

  7. Hi! Can this be made ahead of time (eg in the afternoon or morning to serve that evening) or will it get soggy? Thanks!!

  8. This looks absolutely delicious !!  I’ll try it this week for sure.  I love that it’s with shrimps.  I’m always hesitant having ceviche with raw fish…  I think I’ll put a Peruvian twist to it by adding sweet potato and corn instead of the avocado.  But the avocado would be delicious as well. :)  

    1. Adding sweet potato and corn sounds delicious in this recipe! Would love for you to share a photo of it in the Facebook community group if you’re a part of it :)

  9. This is by far one of my favorite recipes and I don’t like shrimp or ceviche! I have made it multiple times and it is always a winner. The oranges add such a great flavor. My boyfriend and I are great fans!5 stars

    1. Is there any reason I can’t just buy cooked shrimp to save a step in the prep? Have your find that not to work well?

  10. When you make this, I suggest cutting the orange supremes over a bowl to catch that juice, then squeeze the glob of membranes before discarding. Use that juice for the marinating rather than wasting another orange. For a twist to this recipe, do the same thing to the grapefruit and use that in place of some of the lemon or lime juice.

  11. As a Mexican, you have made me proud with your delicious and fresh take on ceviche. Seems super delicious and tasty, will try it out soon enough. Thank you for your hard work Lisa. 5 stars

  12. This is one of my absolute favorite recipes I make this Almost every weekend… Being a bariatric patient ( vertical sleeve gastrectomy ) my food intake has to be clean and I’m in love with all that you do been a follower of yours for over 4 years now … Love you Lisa ❤️ keep them recipes coming
    Sincerely @yolilou on Instagram5 stars

  13. Hi ! 
    Can I substitute cod for the shrimp ? And would I do anything differently if so? 
    Also, I just discovered Downshiftology and am so happy I did! You’re making my transition to clean eating quite the pleasure, and I’m not feeling deprived at all! ?

    1. Yes, feel free to substitute the cod for the shrimp. The recipe should be fine as is. :) And thanks so much Leah! I’m happy you’re enjoying all my recipes!

  14. This is a delicious recipe. So clean and fresh and light! This is definitely in the “make it again” category.5 stars

      1. Hi there – You can simply leave it out or add more oranges into it :)

  15. I love how crisp and colorful your photos are! I also like how you explain why you do things – like par boiling the shrimp, cutting the orange, etc.5 stars

    1. Shrimp can get a little more rubbery after sitting in the acidic juices after a while. But I enjoyed the leftovers the following day and thought it was delicious! :)

  16. I just happen to have these ingredients so am going to make it tonight for dinner – – if I can wait that long!5 stars

    1. It sure is! And perfect for spring. Hope the weather is warming up in your neck of the woods soon!

  17. This ceviche looks incredible, Lisa! Love all that citrus!
    Also, fun fact, Ace of Base was the first CD I ever bought for myself. ;)

  18. I LOVE the Ace of Base reference (I’m 28 years old, but I totally remember their songs and have distinct memories of owning the CDs, hahaha). Such a refreshing summer seafood dish/recipe!

    1. So funny to have flashbacks of those songs! How powerful is music for mental memory jogging?! Happy you like the recipe Liz! :) x