18 Delicious Shrimp Ceviche Recipes Spicy

Just when you thought shrimp ceviche couldn’t get any better, we’ve rounded up 18 spicy twists on this classic dish that’ll have your taste buds dancing! Perfect for those warm evenings when you crave something light yet bursting with flavor, these recipes are a must-try for any home cook looking to spice up their meal rotation. Dive in and discover your next favorite dish!

Classic Lime Marinated Shrimp Ceviche

Kick off your sandals and pretend you’re beachside with this zesty, no-cook wonder that’s as refreshing as a dip in the ocean. Classic Lime Marinated Shrimp Ceviche is your ticket to a flavor fiesta, blending the tang of citrus with the sweet, succulent bite of shrimp—no passport required.

Ingredients

• 1 lb fresh, plump shrimp, peeled and deveined
• 3/4 cup freshly squeezed lime juice (about 6-8 juicy limes)
• 1/2 cup finely diced red onion, for a sharp crunch
• 1 cup ripe, diced tomatoes, bursting with sweetness
• 1/2 cup chopped fresh cilantro, for a herby punch
• 1 jalapeño, seeds removed and finely diced, for a gentle kick
• 1 avocado, diced, for creamy richness
• 1 tsp sea salt, to enhance all the flavors
• Tortilla chips, for that essential crunch

Instructions

1. In a large glass bowl, combine the shrimp and lime juice, ensuring the shrimp are fully submerged. Let marinate in the fridge for 15 minutes, or until the shrimp are opaque and ‘cooked’ by the lime’s acidity.
2. Drain the shrimp, reserving 2 tbsp of the lime juice for extra zing.
3. Add the red onion, tomatoes, cilantro, jalapeño, and sea salt to the shrimp. Gently toss to combine.
4. Fold in the diced avocado last to keep it from getting mushy.
5. Chill the ceviche for an additional 10 minutes to let the flavors marry.
6. Serve with a side of tortilla chips for scooping up every last bite.

Silky avocado meets the bright, citrusy shrimp in a dance of textures and tastes that’ll have you coming back for more. Perfect for a sunny afternoon or when you’re craving a quick, no-heat-needed dish that packs a punch.

Spicy Mango Shrimp Ceviche

Feeling adventurous? Let’s dive into a dish that’s as vibrant as your summer playlist—Spicy Mango Shrimp Ceviche. This zesty, refreshing delight is the perfect way to beat the heat with a kick that’ll make your taste buds dance.

Ingredients

• 1 lb fresh, plump shrimp, peeled and deveined
• 1 cup freshly squeezed lime juice, tangy and bright
• 1 ripe mango, diced into juicy, sweet cubes
• 1/2 red onion, thinly sliced for a sharp crunch
• 1 jalapeño, seeds removed and finely chopped for a spicy punch
• 1/4 cup chopped cilantro, fresh and fragrant
• 1 avocado, creamy and diced
• Salt, to season perfectly

Instructions

1. In a large bowl, combine the shrimp with the lime juice, ensuring each piece is fully submerged. Let it marinate in the fridge for 20 minutes, or until the shrimp turns opaque and firm.
2. Drain the shrimp, reserving 2 tablespoons of the lime juice for extra zing in your ceviche.
3. Gently fold in the mango, red onion, jalapeño, and cilantro with the shrimp, mixing carefully to keep the mango cubes intact.
4. Season with salt, then chill the mixture for another 10 minutes to let the flavors marry beautifully.
5. Right before serving, add the diced avocado, tossing lightly to avoid mashing it.

Voilà! This Spicy Mango Shrimp Ceviche is a symphony of textures—creamy avocado, crunchy onion, and tender shrimp—all harmonized by the sweet heat of mango and jalapeño. Serve it in a hollowed-out pineapple for an Instagram-worthy presentation that screams summer.

Avocado and Shrimp Ceviche

So, you’re here because you’ve decided to elevate your snack game from ‘meh’ to ‘marvelous’ with a dish that’s as vibrant as your personality—Avocado and Shrimp Ceviche. This no-cook wonder is your ticket to impressing your friends without breaking a sweat, because let’s face it, we’re all about that effortless chic.

Ingredients

• 1 lb fresh, juicy shrimp, peeled and deveined
• 3 ripe avocados, diced into perfect little cubes
• 1/2 cup freshly squeezed lime juice (because bottled is a no-go)
• 1/4 cup finely chopped red onion, for that sharp bite
• 1/4 cup chopped cilantro, because freshness is key
• 1 jalapeño, seeds removed and finely diced, for a gentle kick
• 1 tsp sea salt, to make all those flavors pop
• 1/2 tsp finely ground black pepper, for a whisper of warmth

Instructions

1. In a large bowl, combine the shrimp with the lime juice, ensuring each piece is fully submerged. Let it sit for 15 minutes, or until the shrimp turns opaque and ‘cooked’ by the lime’s acidity.
2. Gently fold in the diced avocados, red onion, cilantro, and jalapeño, being careful not to mush the avocados into guacamole.
3. Sprinkle the sea salt and black pepper over the mixture, then give it one final, gentle toss to combine all the flavors.
4. Cover the bowl with plastic wrap and let it chill in the fridge for at least 30 minutes. This step is non-negotiable—it’s where the magic happens.
5. Before serving, give the ceviche a quick taste and adjust the seasoning if necessary, because perfection is a journey, not a destination.

Unbelievably fresh and bursting with zesty flavors, this ceviche is a textural dream—creamy avocados meet snappy shrimp in a limey embrace. Serve it in fancy glasses for a touch of elegance, or straight from the bowl if you’re feeling rebellious. Either way, it’s a guaranteed crowd-pleaser.

Coconut Milk Shrimp Ceviche

Howdy, seafood lovers! If you’re ready to dive fork-first into a dish that’s as refreshing as a dip in the ocean, you’ve hit the jackpot. This Coconut Milk Shrimp Ceviche is your ticket to a tropical flavor getaway, no passport required.

Ingredients

• 1 lb fresh, plump shrimp, peeled and deveined
• 1 cup creamy, luscious coconut milk
• 1/2 cup zesty lime juice, freshly squeezed
• 1/4 cup finely chopped red onion
• 1/2 cup diced, juicy tomatoes
• 1/4 cup chopped, vibrant cilantro
• 1 finely minced jalapeño, seeds removed for less heat
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper
• 1 ripe avocado, diced for garnish

Instructions

1. In a large bowl, combine the shrimp with lime juice, ensuring each piece is fully submerged. Let it marinate in the fridge for 20 minutes until the shrimp turns opaque.
2. Drain the lime juice from the shrimp, reserving 2 tablespoons for later use.
3. In the same bowl, mix the shrimp with coconut milk, red onion, tomatoes, cilantro, jalapeño, sea salt, and black pepper. Gently toss to combine.
4. Add the reserved lime juice to the mixture for an extra zing, stirring lightly.
5. Cover and refrigerate for 30 minutes to allow the flavors to meld together beautifully.
6. Before serving, gently fold in the diced avocado for a creamy texture contrast.

Wow, this ceviche is a symphony of textures and tastes—creamy from the avocado, tangy from the lime, and with just the right kick from the jalapeño. Serve it in hollowed-out coconut halves for an Instagram-worthy presentation that screams beach vibes.

Pineapple Shrimp Ceviche

Ready to dive into a dish that’s as vibrant as your summer playlist? This Pineapple Shrimp Ceviche is a tropical twist on the classic, blending juicy sweetness with a zesty kick that’ll have your taste buds dancing.

Ingredients

• 1 lb fresh, plump shrimp, peeled and deveined
• 1 cup freshly squeezed lime juice, tangy and bright
• 1 cup ripe pineapple, diced into bite-sized chunks
• 1/2 cup crisp red onion, finely chopped
• 1/4 cup fresh cilantro, roughly chopped for a herby punch
• 1 jalapeño, seeds removed and finely diced for a subtle heat
• 1 tsp coarse sea salt, for that perfect seasoning
• 1 avocado, creamy and diced, for garnish
• Tortilla chips, sturdy and salty, for serving

Instructions

1. In a large glass bowl, combine the shrimp with the lime juice, ensuring each piece is fully submerged. Let it marinate in the fridge for exactly 20 minutes, or until the shrimp turns opaque and ‘cooked’ by the acid.
2. Drain the shrimp, reserving 2 tbsp of the lime juice for extra zing in the mix.
3. Gently fold in the pineapple, red onion, cilantro, jalapeño, and sea salt with the shrimp, mixing carefully to keep those pineapple chunks intact.
4. Chill the mixture for another 10 minutes to let the flavors mingle like old friends at a reunion.
5. Right before serving, add the diced avocado on top for a creamy contrast that’s as smooth as your moves.
6. Serve with a side of tortilla chips for that satisfying crunch, or get fancy with cucumber slices for a low-carb option.

Yum! This ceviche is a symphony of textures—creamy avocado, crunchy chips, and tender shrimp—all harmonizing with the sweet and spicy notes. Perfect for picnics or when you’re pretending your backyard is a beach.

Tomato Basil Shrimp Ceviche

Let’s dive into a dish that’s as refreshing as a summer breeze and as vibrant as a sunset – a Tomato Basil Shrimp Ceviche that’ll have your taste buds doing the cha-cha. Perfect for those scorching days when the thought of turning on the stove feels like a cruel joke.

Ingredients

• 1 lb of succulent, fresh shrimp, peeled and deveined
• 1 cup of juicy, ripe cherry tomatoes, halved
• 1/2 cup of crisp, finely diced red onion
• 1/4 cup of fragrant, fresh basil leaves, thinly sliced
• 1/3 cup of zesty lime juice (about 3-4 limes)
• 2 tbsp of smooth, extra virgin olive oil
• 1 tsp of coarse, sea salt
• 1/2 tsp of fiery, crushed red pepper flakes

Instructions

1. In a large bowl, combine the shrimp with lime juice, ensuring each piece is fully submerged. Let it marinate in the fridge for 15 minutes, or until the shrimp turns opaque and pink.
2. Drain the shrimp, reserving 2 tbsp of the lime juice marinade for extra flavor.
3. In the same bowl, toss the shrimp with cherry tomatoes, red onion, basil, olive oil, reserved lime juice, sea salt, and red pepper flakes until well combined.
4. Chill the ceviche for an additional 10 minutes to let the flavors meld together beautifully.
5. Serve chilled, garnished with extra basil leaves for a pop of color and freshness.

Picture this: each bite is a burst of tangy lime, sweet tomatoes, and the subtle kick of red pepper, all cradled by the tender shrimp. Serve it atop crispy tostadas or with a side of creamy avocado for a match made in heaven.

Cucumber Mint Shrimp Ceviche

Let’s dive into a dish that’s as refreshing as a dip in the pool on a scorching summer day—Cucumber Mint Shrimp Ceviche. This zesty, vibrant concoction is your ticket to flavor town, with a side of cool crunch and a sprinkle of seaside vibes.

Ingredients

• 1 lb fresh, plump shrimp, peeled and deveined
• 2 crisp cucumbers, diced into bite-sized pieces
• 1/4 cup freshly squeezed lime juice (about 3 juicy limes)
• 1/4 cup finely chopped mint leaves, plus extra for garnish
• 1/2 cup diced red onion, for a sharp bite
• 1 jalapeño, seeds removed and finely diced, for a gentle kick
• 1 tsp sea salt, for that perfect seasoning
• 1 tbsp rich extra virgin olive oil, to bring it all together

Instructions

1. Bring a medium pot of water to a rolling boil. Add the shrimp and cook for exactly 2 minutes, until they’re just pink and opaque. Tip: Overcooking shrimp turns them rubbery, so keep an eye on the clock!
2. Immediately transfer the shrimp to a bowl of ice water to stop the cooking process. Let them chill for 5 minutes, then drain and pat dry.
3. In a large mixing bowl, combine the cooled shrimp, diced cucumbers, lime juice, mint, red onion, jalapeño, and sea salt. Gently toss to coat everything evenly. Tip: Letting the mixture sit for 10 minutes before serving allows the flavors to meld beautifully.
4. Drizzle with extra virgin olive oil and give it one final gentle toss. Garnish with additional mint leaves for a pop of color.

Get ready to serve this ceviche with a side of tortilla chips for scooping, or spoon it over a bed of buttery avocado slices for an extra layer of creaminess. The crunch of the cucumbers, the tang of the lime, and the freshness of the mint make every bite a mini vacation for your taste buds.

Orange Ginger Shrimp Ceviche

Yowza! If you’re looking to zing up your summer with a dish that’s as vibrant as your personality, this Orange Ginger Shrimp Ceviche is your ticket to flavor town. It’s a refreshing, citrusy delight that packs a punch with every bite, perfect for those days when you want to feel fancy without the fuss.

Ingredients

• 1 lb fresh, plump shrimp, peeled and deveined
• 1 cup freshly squeezed orange juice, bursting with sunshine
• 1/4 cup lime juice, for that tangy kick
• 2 tbsp finely grated ginger, adding a warm, spicy note
• 1/2 cup diced red onion, for a crisp bite
• 1/4 cup chopped cilantro, fresh and fragrant
• 1 avocado, diced, for creamy luxury
• 1 tsp sea salt, to enhance all the flavors
• 1/2 tsp finely ground black pepper, for a subtle heat

Instructions

1. In a large bowl, combine the shrimp, orange juice, and lime juice, ensuring the shrimp are fully submerged. Let it marinate in the fridge for 20 minutes, or until the shrimp are opaque and ‘cooked’ by the citrus acids.
2. Drain the shrimp, reserving 2 tbsp of the marinade for extra flavor.
3. In the same bowl, mix the shrimp with ginger, red onion, cilantro, avocado, salt, and pepper. Gently toss to combine, drizzling with the reserved marinade for that extra zing.
4. Chill the ceviche for an additional 10 minutes to let the flavors marry, because good things come to those who wait.
5. Serve chilled, preferably with crispy tortilla chips or atop a bed of butter lettuce for a light, refreshing meal.

Zesty, zingy, and downright addictive, this ceviche is a symphony of textures and flavors. The creamy avocado plays backup to the star shrimp, while the ginger and citrus keep your taste buds dancing. Try serving it in martini glasses for an extra touch of elegance that’ll make your guests think you’re a culinary wizard.

Jalapeno Cilantro Shrimp Ceviche

Dive into a dish that’s as vibrant as your summer playlist—this Jalapeno Cilantro Shrimp Ceviche is the no-cook, all-flavor hero your picnic table deserves. Packed with zesty lime, spicy jalapenos, and succulent shrimp, it’s a refreshing escape from the usual BBQ fare.

Ingredients

• 1 lb fresh, plump shrimp, peeled and deveined
• 1 cup freshly squeezed lime juice (about 8-10 juicy limes)
• 1/2 cup finely chopped red onion, for a sharp crunch
• 2 jalapenos, seeds removed and finely diced, for a spicy kick
• 1/2 cup chopped fresh cilantro, for a herby freshness
• 1 ripe avocado, diced, for creamy texture
• 1 tsp sea salt, for that perfect seasoning
• 1/2 tsp freshly ground black pepper, for a subtle heat

Instructions

1. In a large glass bowl, combine the shrimp and lime juice, ensuring the shrimp are fully submerged. Cover and refrigerate for 30 minutes, or until the shrimp are opaque and ‘cooked’ by the lime juice’s acidity.
2. Drain the shrimp, reserving 2 tbsp of the lime juice for extra zing in the final dish.
3. In the same bowl, mix the shrimp with red onion, jalapenos, cilantro, and the reserved lime juice. Gently fold in the avocado to avoid mashing it.
4. Season with sea salt and black pepper, then give it one final gentle toss to combine all the flavors.
5. Chill for an additional 10 minutes to let the flavors marry, then serve immediately for the best texture and taste.

Get ready to scoop up this ceviche with crispy tortilla chips or serve it over a bed of buttery lettuce for a lighter option. The contrast of the creamy avocado against the tangy, spicy shrimp is a dance of flavors you won’t want to miss.

Sweet Corn and Shrimp Ceviche

Who knew that the secret to beating the summer heat could be found in a bowl of Sweet Corn and Shrimp Ceviche? This dish is like a fiesta in your mouth, where the sweet corn and succulent shrimp dance together in a zesty lime marinade, promising to cool you down and spice up your day at the same time.

Ingredients

• 1 pound of fresh, juicy shrimp, peeled and deveined
• 2 cups of sweet, crisp corn kernels, cut straight from the cob
• 1/2 cup of freshly squeezed lime juice, with its tangy punch
• 1/4 cup of finely chopped red onion, for a sharp bite
• 1/4 cup of chopped, vibrant cilantro
• 1 jalapeño, seeds removed and finely diced, for a gentle kick
• 1 ripe avocado, diced, adding creamy luxury
• 1 teaspoon of coarse sea salt, to elevate the flavors
• 1/2 teaspoon of freshly ground black pepper, for a subtle warmth

Instructions

1. In a large bowl, combine the shrimp with the lime juice, ensuring each piece is fully submerged. Let it marinate in the fridge for exactly 15 minutes, or until the shrimp turns opaque and ‘cooks’ in the lime juice.
2. Meanwhile, in a separate bowl, toss together the sweet corn kernels, red onion, cilantro, and jalapeño. Tip: For an extra crunch, you can lightly char the corn in a dry skillet before adding it to the mix.
3. Once the shrimp is ready, drain off the excess lime juice and gently fold the shrimp into the corn mixture.
4. Add the diced avocado, sea salt, and black pepper, mixing carefully to keep the avocado pieces intact. Tip: Adding the avocado last prevents it from becoming mushy.
5. Let the ceviche sit for 5 minutes before serving to allow the flavors to meld together beautifully. Tip: Serve on a bed of crispy tortilla chips for an added texture contrast.

Mmm, the final dish is a vibrant medley of textures and flavors—creamy avocado, crunchy corn, and tender shrimp, all brought together by the bright acidity of lime. Perfect for scooping up with chips or savoring straight from the bowl, this ceviche is a summer staple that’s as fun to eat as it is to make.

Pomegranate Shrimp Ceviche

So, you’re looking to dazzle your taste buds with something that’s equal parts refreshing and fancy? Let’s dive into the world of Pomegranate Shrimp Ceviche, where the ocean meets the orchard in a dance of flavors so vibrant, your palate will throw a party.

Ingredients

• 1 lb fresh, plump shrimp, peeled and deveined
• 1 cup freshly squeezed lime juice, zesty and bright
• 1/2 cup pomegranate seeds, juicy and bursting with sweetness
• 1/4 cup finely chopped red onion, sharp and crisp
• 1/4 cup chopped cilantro, fresh and fragrant
• 1 avocado, creamy and perfectly ripe, diced
• 1 jalapeño, seeds removed for a mild kick, finely chopped
• 1 tsp sea salt, flaky and mineral-rich
• 1/2 tsp finely ground black pepper, aromatic and pungent

Instructions

1. In a large glass bowl, combine the shrimp and lime juice, ensuring the shrimp are fully submerged. Let marinate in the refrigerator for 15 minutes, or until the shrimp are opaque and ‘cooked’ by the lime juice’s acidity.
2. Drain the shrimp, reserving 2 tablespoons of the lime juice for later. Tip: The marinating time is crucial for the perfect texture—don’t rush it!
3. In the same bowl, gently fold in the pomegranate seeds, red onion, cilantro, avocado, and jalapeño with the shrimp.
4. Drizzle the reserved lime juice over the mixture, then sprinkle with sea salt and black pepper. Tip: Folding gently keeps the avocado from turning to mush.
5. Toss everything together until just combined. Taste and adjust seasoning if necessary, but remember, the flavors will meld and intensify as it sits. Tip: Letting the ceviche sit for 10 minutes before serving enhances the harmony of flavors.

Unbelievable how this dish balances the sweetness of pomegranate with the tang of lime and the heat of jalapeño, isn’t it? Serve it atop crispy tostadas or with a side of buttery crackers for a textural contrast that’ll make every bite a discovery.

Watermelon Radish Shrimp Ceviche

Kick off your summer with a dish that’s as vibrant as your personality—Watermelon Radish Shrimp Ceviche! This refreshing, zesty delight is the perfect way to beat the heat, with a playful crunch and a burst of citrus that’ll have your taste buds dancing.

Ingredients

• 1 pound fresh, succulent shrimp, peeled and deveined
• 1 cup freshly squeezed lime juice, tangy and bright
• 1 large watermelon radish, crisp and strikingly pink
• 1/2 cup finely diced red onion, sharp and colorful
• 1/4 cup chopped cilantro, fresh and fragrant
• 1 jalapeño, seeds removed and finely diced, for a gentle kick
• 1 avocado, creamy and perfectly ripe
• 1 tsp sea salt, coarse and mineral-rich
• 1/2 tsp finely ground black pepper, aromatic and pungent

Instructions

1. In a large glass bowl, combine the shrimp and lime juice, ensuring the shrimp is fully submerged. Let it marinate in the refrigerator for 15 minutes, or until the shrimp turns opaque and pink.
2. While the shrimp marinates, peel and thinly slice the watermelon radish into half-moons for a stunning presentation.
3. Drain the shrimp, reserving 2 tablespoons of the lime juice for extra zing.
4. In the same bowl, gently toss the shrimp with the watermelon radish, red onion, cilantro, and jalapeño.
5. Dice the avocado and carefully fold it into the mixture to maintain its creamy texture.
6. Season with sea salt and black pepper, then drizzle with the reserved lime juice for an added burst of flavor.
7. Chill the ceviche for an additional 10 minutes to let the flavors meld beautifully.

Lusciously creamy with a crisp, refreshing bite, this ceviche is a symphony of textures and flavors. Serve it in hollowed-out watermelon radish shells for an Instagram-worthy presentation that’s as fun to look at as it is to eat!

Thai Style Shrimp Ceviche

Alright, let’s dive into a dish that’s as vibrant as a Miami sunset and packs a punch like a stand-up comedian at happy hour—Thai Style Shrimp Ceviche. This zesty, refreshing marvel is your ticket to flavor town, with a tropical twist that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 lb fresh, plump shrimp, peeled and deveined
• 1 cup freshly squeezed lime juice, tangy and bright
• 1/2 cup finely chopped red onion, crisp and pungent
• 1/2 cup diced ripe mango, sweet and juicy
• 1/4 cup chopped fresh cilantro, aromatic and leafy
• 1 tbsp minced Thai chili, fiery and bold
• 1 tsp finely grated ginger, spicy and warm
• 1 tbsp rich fish sauce, umami-packed
• 1 tsp granulated sugar, for a hint of sweetness
• 1/2 tsp finely ground black pepper, for a subtle kick

Instructions

1. In a large bowl, combine the shrimp with the lime juice, ensuring each piece is fully submerged. Let it marinate in the fridge for exactly 15 minutes, or until the shrimp turns opaque and pink.
2. Drain the shrimp, reserving 2 tbsp of the lime juice for extra zing in the dressing.
3. In a separate bowl, whisk together the reserved lime juice, fish sauce, sugar, and black pepper until the sugar dissolves completely.
4. Gently fold in the marinated shrimp, red onion, mango, cilantro, Thai chili, and ginger until everything is beautifully coated in the dressing.
5. Chill the ceviche for another 10 minutes to let the flavors mingle and get to know each other.
6. Serve immediately in chilled glasses or over a bed of crisp lettuce for an extra crunch.

Ready to wow? This Thai Style Shrimp Ceviche is a symphony of textures—creamy mango, crunchy onion, and tender shrimp—all dancing in a tangy, spicy dressing. Perfect for spicing up your next patio party or as a bold starter that promises no leftovers.

Grapefruit and Shrimp Ceviche

Now, let’s dive into a dish that’s as vibrant as your summer playlist—grapefruit and shrimp ceviche. It’s the perfect blend of zesty, sweet, and a little bit sassy, just like your favorite brunch companion.

Ingredients

• 1 lb fresh, plump shrimp, peeled and deveined
• 2 large, juicy grapefruits, segmented
• 1/2 cup finely diced red onion
• 1/4 cup freshly squeezed lime juice
• 1/4 cup chopped, vibrant cilantro
• 1 tbsp smooth, golden honey
• 1/2 tsp finely ground sea salt
• 1/4 tsp fiery cayenne pepper
• 1 ripe avocado, diced

Instructions

1. Bring a medium pot of water to a rolling boil and blanch the shrimp for exactly 2 minutes until they’re just pink and opaque.
2. Immediately transfer the shrimp to an ice bath to stop the cooking process, ensuring they stay perfectly tender.
3. Once cooled, chop the shrimp into bite-sized pieces and place them in a large mixing bowl.
4. Add the grapefruit segments, red onion, lime juice, cilantro, honey, sea salt, and cayenne pepper to the bowl with the shrimp.
5. Gently toss all the ingredients together until well combined, being careful not to mash the grapefruit segments.
6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld together beautifully.
7. Right before serving, fold in the diced avocado for a creamy contrast to the bright, citrusy flavors.

Just imagine the crunch of the red onion against the buttery avocado, all swimming in a tangy, sweet, and slightly spicy marinade. Serve this ceviche in hollowed-out grapefruit halves for a show-stopping presentation that’ll have your guests snapping pics before they take a bite.

Chipotle Lime Shrimp Ceviche

Vibrant, zesty, and bursting with flavor, this Chipotle Lime Shrimp Ceviche is your ticket to a tropical getaway without leaving your kitchen. Perfect for those scorching summer days when the oven is your enemy and your taste buds crave something refreshingly bold.

Ingredients

• 1 lb fresh, succulent shrimp, peeled and deveined
• 1/2 cup freshly squeezed lime juice, tangy and vibrant
• 1/4 cup finely chopped red onion, for a sharp crunch
• 1/2 cup diced ripe avocado, creamy and buttery
• 1/4 cup chopped cilantro, fresh and aromatic
• 1 tbsp chipotle peppers in adobo sauce, smoky and spicy
• 1 tsp sea salt, for that perfect seasoning
• 1/2 tsp finely ground black pepper, for a subtle kick

Instructions

1. In a large bowl, combine the shrimp with the lime juice, ensuring each piece is fully submerged. Let it marinate in the fridge for 15 minutes, or until the shrimp turns opaque and ‘cooked’ by the lime’s acidity.
2. Drain the excess lime juice, leaving just enough to keep the shrimp moist.
3. Gently fold in the red onion, avocado, cilantro, and chipotle peppers, mixing carefully to avoid mashing the avocado.
4. Season with sea salt and black pepper, adjusting to your liking but remember, the chipotle brings its own heat.
5. Chill the ceviche for an additional 10 minutes before serving to let the flavors meld beautifully.

Light, refreshing, and with a smoky depth from the chipotle, this ceviche is a symphony of textures and tastes. Serve it atop crispy tostadas or with a side of crunchy plantain chips for an extra layer of delight.

Black Bean and Shrimp Ceviche

Craving something that’s a splash of summer in every bite? Let’s dive into a dish that’s as vibrant as your favorite beach towel and twice as refreshing—Black Bean and Shrimp Ceviche. It’s the culinary equivalent of a pool party for your palate, no sunscreen required.

Ingredients

• 1 lb fresh, plump shrimp, peeled and deveined
• 1 cup juicy lime juice (about 8-10 limes)
• 1/2 cup crisp, finely diced red onion
• 1 cup ripe, diced avocado
• 1 cup sweet, crunchy corn kernels
• 1/2 cup vibrant, chopped cilantro
• 1 can (15 oz) hearty black beans, rinsed and drained
• 1 tsp fiery, finely minced jalapeño
• 1/2 tsp coarse sea salt
• 1/4 tsp freshly ground, aromatic black pepper

Instructions

1. In a large, non-reactive bowl, combine the shrimp with the lime juice, ensuring each piece is fully submerged. Let it marinate in the fridge for 20 minutes, or until the shrimp turns opaque and pink—no longer, or it’ll get tough.
2. Drain the shrimp, reserving 2 tbsp of the lime juice for extra zing in your ceviche.
3. Gently fold in the red onion, avocado, corn, cilantro, black beans, and jalapeño with the shrimp. Tip: Add the avocado last to keep it from turning mushy.
4. Sprinkle with sea salt and black pepper, then drizzle with the reserved lime juice. Give it one final, gentle toss to combine all the flavors without squashing the avocado.
5. Chill for 10 minutes before serving to let the flavors mingle like guests at a good party. Tip: Serve it in a clear glass bowl to show off the colorful layers, or in individual martini glasses for a fancy touch.

Vivid and vibrant, this ceviche is a textural dream—creamy avocado, crunchy corn, and tender shrimp all dancing in a tangy lime dressing. Serve it with crispy tortilla chips for scooping, or spoon it over a bed of greens for a light, refreshing meal that screams summer.

Herbed Shrimp Ceviche with Fennel

Craving something that dances on the palate with zest and zing? Dive into this herbed shrimp ceviche with fennel, where the ocean meets the garden in a tangy, crunchy symphony that’s as refreshing as a dip in the pool on a scorching summer day.

Ingredients

• 1 pound fresh, succulent shrimp, peeled and deveined
• 1 cup freshly squeezed lime juice, vibrant and tangy
• 1 medium fennel bulb, crisp and thinly sliced
• 1/2 cup finely chopped red onion, sharp and colorful
• 1/4 cup chopped cilantro, fresh and fragrant
• 1 jalapeño, seeds removed and finely diced, for a gentle kick
• 1 teaspoon sea salt, coarse and flaky
• 1/2 teaspoon finely ground black pepper, aromatic and bold
• 1 avocado, creamy and diced, for garnish

Instructions

1. In a large glass bowl, combine the shrimp and lime juice, ensuring the shrimp are fully submerged. Let marinate in the refrigerator for 15 minutes, or until the shrimp are opaque and cooked through.
2. Drain the shrimp, reserving 2 tablespoons of the lime juice. Tip: The acidity of the lime juice cooks the shrimp, so no heat is needed!
3. In the same bowl, mix the cooked shrimp with the sliced fennel, red onion, cilantro, jalapeño, sea salt, and black pepper. Drizzle with the reserved lime juice and toss gently to combine.
4. Chill the ceviche for an additional 10 minutes to allow the flavors to meld. Tip: This resting period is crucial for the flavors to get to know each other.
5. Just before serving, gently fold in the diced avocado. Tip: Adding the avocado last keeps it from becoming mushy.

Light, bright, and bursting with freshness, this ceviche is a textural dream with the crunch of fennel against the tender shrimp. Serve it in martini glasses for a fancy twist or straight out of the bowl with a side of salty tortilla chips for scooping up every last bite.

Tropical Shrimp Ceviche with Passion Fruit

Alright, let’s dive into a dish that’s as vibrant as a summer sunset and as refreshing as a dip in the ocean—Tropical Shrimp Ceviche with Passion Fruit. This zesty, tangy, and slightly sweet delight is your ticket to a flavor-packed getaway, no passport required.

Ingredients

– 1 lb fresh, plump shrimp, peeled and deveined
– 1 cup freshly squeezed lime juice, zesty and bright
– 1/2 cup passion fruit pulp, tropical and fragrant
– 1/2 cup diced red onion, crisp and sharp
– 1/2 cup diced cucumber, cool and crunchy
– 1/4 cup chopped cilantro, fresh and aromatic
– 1 jalapeño, finely minced (seeds removed for less heat)
– 1 tsp sea salt, fine and flaky
– 1 tbsp extra virgin olive oil, rich and smooth

Instructions

1. In a large glass bowl, combine the shrimp and lime juice, ensuring the shrimp are fully submerged. Let marinate in the refrigerator for 20 minutes, or until the shrimp are opaque and ‘cooked’ by the lime juice’s acidity.
2. Drain the shrimp, reserving 2 tablespoons of the lime juice for extra zing.
3. Gently fold in the passion fruit pulp, red onion, cucumber, cilantro, jalapeño, and sea salt with the shrimp.
4. Drizzle the olive oil over the mixture and toss lightly to combine all the flavors harmoniously.
5. Chill the ceviche for an additional 10 minutes to let the flavors meld together beautifully.
6. Serve the ceviche in chilled glasses or on a bed of crisp lettuce for an elegant presentation.

Now, this ceviche is a symphony of textures—creamy shrimp, crunchy veggies, and that irresistible pop of passion fruit. Not only does it taste like a tropical vacation, but it also looks stunning served in hollowed-out passion fruit shells for an extra wow factor.

Conclusion

Vibrant and full of flavor, our roundup of 18 Spicy Shrimp Ceviche Recipes offers something for every palate. Whether you’re craving something tangy, sweet, or fiery, these dishes promise to delight. We’d love for you to dive in, try these recipes, and share which ones stole your heart in the comments below. Don’t forget to spread the love by pinning your favorites on Pinterest!