I made Puerto Rican shrimp ceviche at home, and it was so fresh and full of flavor that I could’ve eaten the whole bowl myself.
The shrimp soak up the citrus perfectly, while the onions, peppers, and cilantro add that crisp, vibrant bite I love. What makes this version special is the Puerto Rican touch—the flavors feel bright and bold, but still comforting in a way that reminds me of island cooking.
For me, it’s the kind of dish that’s perfect for hot days, family gatherings, or just when I’m craving something light and refreshing that doesn’t take long to prepare.
Why You’ll Love This Recipe
This shrimp ceviche is bright, tangy, and super fresh — perfect for hot days or when you need something that feels light but satisfying.
It’s also incredibly easy to make: no stove, no oven, and only about 20 minutes of active prep.
Even better, the flavors get deeper and better the longer it sits. You can prep it in the morning and serve it later for a party, potluck, or family dinner. And yes — kids often love this if you dial back the spice a bit.
What You’ll Need
For the Ceviche
- 1 pound cooked medium shrimp, peeled and deveined
- ½ cup freshly squeezed lime juice (about 4–5 limes)
- ¼ cup white vinegar
- 2 tablespoons olive oil
- 1 small red onion, finely diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small cucumber, peeled, seeded, and diced
- 1 small avocado, diced
- 1–2 tablespoons chopped fresh cilantro
- 1 garlic clove, minced
- Salt and pepper, to taste
- Optional: 1 finely chopped jalapeño or a dash of hot sauce
For Serving
- Plantain chips, saltines, or tostadas
- Extra lime wedges
Pro Tips
- Use cooked shrimp for safety and ease — this also gives you more control over texture.
- Chop ingredients evenly so every bite has a little of everything.
- Let it chill for at least 30–60 minutes so the flavors fully develop.
- Add avocado just before serving to keep it from browning.
- Taste as you go — lime juice can vary, so adjust to your preference.
Tools You’ll Need
- Large glass or stainless steel mixing bowl
- Citrus juicer
- Cutting board and sharp knife
- Spoon or spatula
- Measuring cups and spoons
Substitutions and Variations
- Seafood mix: Try a combo of shrimp, scallops, and white fish.
- Coconut touch: Add a splash of coconut milk for a creamy, tropical variation.
- No cilantro? Sub fresh parsley or leave it out entirely.
- No vinegar? Add a splash more lime or a bit of orange juice.
- More heat: Stir in chopped habanero or use your favorite hot sauce.
Make Ahead Tips
This ceviche gets better as it sits. You can make it up to 1 day ahead, just leave out the avocado until right before serving.
Keep tightly covered in the refrigerator. It’s best enjoyed cold within 24–36 hours for peak freshness.
Instructions
1. Chop the Ingredients
Dice red onion, bell peppers, cucumber, garlic, and cilantro. If using jalapeño, remove seeds for less heat and mince finely. Dice avocado last and set it aside until serving.
2. Prepare the Shrimp
If using frozen cooked shrimp, thaw fully and pat dry. Cut into bite-sized pieces if needed. Place in a large mixing bowl.
3. Mix and Marinate
Add the diced veggies, cilantro, garlic, lime juice, vinegar, olive oil, salt, pepper, and optional jalapeño to the shrimp. Stir gently to combine. Cover and refrigerate for 30 minutes to 1 hour to chill and allow flavors to meld.
4. Add Avocado and Serve
Right before serving, gently fold in diced avocado. Taste and adjust salt, lime juice, or spice if needed. Serve cold with plantain chips, crackers, or tostadas.
Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Keep in mind that the texture of the shrimp and avocado will soften over time. Best eaten within 24 hours for the freshest taste and appearance.
Recipe FAQs
Can I use raw shrimp instead of cooked?
Yes, but make sure to marinate them in lime juice for at least 2–3 hours to “cook” them with acid. For food safety and ease, we recommend pre-cooked shrimp.
Can I make it spicier?
Absolutely. Add more jalapeño, a pinch of crushed red pepper, or a few dashes of hot sauce to taste.
Is this safe for kids?
Yes — just keep it mild, and make sure to chop ingredients small for easier eating. Many kids enjoy the tangy flavor.
What’s the best way to serve it?
With crispy plantain chips, on tostadas, or even in lettuce cups. It’s also great spooned over rice for a light meal.
Light, Bright, and Packed with Island Vibes
This Puerto Rican shrimp ceviche is sunshine in a bowl — tangy, fresh, and layered with textures and bold flavors.
Whether you’re serving it poolside, at a cookout, or just need a light and satisfying meal, this recipe delivers every time.