Seafood

Serving

Seafood Quick & easy

Ceviche-Style Marinated Shrimp

Name: Ceviche-Style Marinated Shrimp
Total time: 30 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 lb cooked shrimp, peeled, deveined, and chopped; 1/2 cup fresh lime juice; 1/4 cup fresh orange juice; 1 tomato, diced; 1/2 red onion, finely diced; 1 jalapeño, seeded and minced; 1/4 cup chopped fresh cilantro; 1 avocado, diced; 1 tbsp olive oil; salt to taste; tortilla chips or tostadas for serving

Cooked shrimp marinated in fresh lime juice with tomato, onion, and cilantro for a bright, refreshing chilled starter.

30 minutes

Serves 4

Lunch

14 min prep

23 min cook

Contains common allergens

Seafood Shellfish

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Good to know

Ready in under 30 minutes

Matched from this dish's own ingredients and timing. Browse more: 30-minute meals

Instructions

6 steps

1
Combine cooked shrimp with lime juice and orange juice in a bowl.
2
Add tomato, red onion, and jalapeño, tossing to combine.
3
Refrigerate for at least 20 minutes to let flavors meld.
4
Just before serving, fold in cilantro, avocado, and olive oil.
5
Season with salt to taste.
6
Serve chilled with tortilla chips or tostadas.

Ceviche-Style Marinated Shrimp — plated and served — Serving moment. How Ceviche-Style Marinated Shrimp looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

60/100

Works for many families

Allergen-friendly 80

Kid-friendly 35

Weeknight-easy 86

Budget-friendly 48

Great leftovers 50

Pantry-friendly 33

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

250

Calories

29 g

Protein

12 g

Carbs

11 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Ceviche is a Latin American technique of marinating seafood in citrus juice until it firms and turns opaque, traditionally done with raw fish. This version uses already-cooked shrimp, giving the same bright citrus flavor with an extra margin of food-safety comfort for home cooks.

Listahan note

This version marinates cooked shrimp rather than curing raw seafood, so it delivers the same refreshing ceviche flavor with a simpler, more forgiving process.

Technique cues

Use fully cooked, chilled shrimp — this is a marinated shrimp salad in the ceviche style, not a true raw-seafood ceviche.
Dice the vegetables to roughly match the size of the chopped shrimp so every spoonful has a balanced mix.
Fold in the avocado at the very end, right before serving, so it stays intact instead of turning mushy in the citrus juice.

Kitchen flow

Parallel prep: Dice the vegetables while the shrimp marinates in the citrus juice for its full 20 minutes.
Make-ahead: The shrimp can marinate up to a few hours ahead; add the avocado only right before serving.
Leftover move: Spoon leftovers over tostadas or into lettuce cups for a quick lunch the next day.
Cleanup rhythm: One bowl handles the whole dish, chilling right in the fridge until serving time.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Cooked shrimp

Main protein

Purpose: Already cooked, they only need to marinate briefly in the citrus to pick up flavor, unlike a true raw ceviche.

Handling: Chop into bite-sized pieces so they mix evenly with the other ingredients.

Adaptation: Cooked bay scallops or a mix of shrimp and crab both work well.

Fresh lime and orange juice

Marinade

Purpose: Their acidity is the defining flavor of any ceviche-style dish, brightening the shrimp and vegetables.

Handling: Juice fresh rather than using bottled juice for the cleanest, most vibrant flavor.

Adaptation: All lime juice works if oranges are not available, though the orange adds a rounder sweetness.

Tomato, red onion, and jalapeno

Vegetable base

Purpose: They add texture, color, and a layered heat that plays off the citrus.

Handling: Dice finely and seed the jalapeno if you want a milder result.

Adaptation: A serrano pepper can replace jalapeno for more heat.

Avocado

Richness

Purpose: Its creaminess balances the acidity of the citrus marinade.

Handling: Dice just before serving to prevent browning.

Adaptation: Omit for a lighter version, or add diced mango for a different kind of richness.

Technique notes

Chill the serving bowl in the fridge ahead of time — this dish is meant to be served cold, and a warm bowl takes the edge off it quickly.
Taste before serving and adjust with extra lime juice or salt rather than adding more of any one vegetable.
Serve within a couple hours of the avocado going in for the best texture and color.

Ingredient swaps

Shellfish-free direction: This dish is built entirely around shrimp and cannot be made shellfish-free; a similar citrus-marinated jicama and tomato salad is a reasonable separate alternative.
Milder direction: Remove the jalapeno seeds and ribs, or omit it entirely, for a version with no real heat.
Extra-hearty direction: Add diced cucumber and a can of drained corn to stretch the dish into more of a full salad.

Serve alongside

Tortilla chips
Tostadas
Simple avocado salad
Fresh limeade
Michelada or light Mexican lager
Sparkling water with lime

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate in a sealed container for up to 1 day; the citrus continues to break down the shrimp texture the longer it sits.
This dish is served cold and is not meant to be reheated.
Freezing is not recommended — both the shrimp and vegetables lose their texture on thawing.

Equipment

Mixing bowl
Sharp knife for dicing
Citrus juicer

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