If you love shrimp with bright, fresh flavors, this chilled shrimp ceviche cocktail is an easy seafood appetizer that’s especially good when you want something light, zesty, and refreshing. Since it starts with cooked shrimp, this version comes together fast with no curing time needed.
Why You’ll Love This Recipe
- No stove needed. Starting with cooked shrimp makes this a true no-cook dish.
- Bright, fresh flavor. Lime, tomato juice, and hot sauce keep every bite lively.
- Creamy avocado balance. It rounds out the acidity and adds a rich texture.
- Perfect for warm days. Light, refreshing, and easy to serve chilled in individual cups.
Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 3 Roma tomatoes, diced
- ½ red onion, finely diced
- 1 to 2 jalapeños, thinly sliced
- ½ cup fresh cilantro, chopped
- ½ cup fresh lime juice
- ¼ cup tomato or Clamato juice
- 1 tbsp hot sauce
- ½ cucumber, diced
- 1 avocado, diced
- Salt and black pepper, to taste
- Lime wedges, for serving
How to Make Shrimp Ceviche Cocktail
1. Prep the shrimp. Chop the cooked shrimp into bite-sized pieces, leaving a few whole shrimp aside for topping the ceviche cocktail.
2. Combine the fresh ingredients. In a large bowl, combine the tomatoes, red onion, jalapeños, cucumber, cilantro, and avocado.
3. Add the shrimp. Add the chopped shrimp and gently toss everything together, being careful not to mash the avocado.
4. Add the lime mixture. Pour in the fresh lime juice, tomato or Clamato juice, and hot sauce. Gently stir until the shrimp and vegetables are evenly coated.
5. Season the ceviche. Add salt and black pepper to taste. Adjust the hot sauce if you prefer a little more heat.
6. Chill. Cover and refrigerate the shrimp ceviche for at least 30 minutes so the fresh flavors have time to blend.
7. Serve chilled. Spoon the shrimp ceviche cocktail into individual cups or bowls. Top with the reserved whole shrimp, fresh cilantro, and lime wedges, then serve chilled.
Tips for the Best Shrimp Ceviche Cocktail
- Toss gently throughout. This keeps the avocado from getting mashed into the mix.
- Chill for the full 30 minutes, if not longer. This gives the flavors time to meld together nicely.
- Adjust the heat to taste. Use fewer jalapeño slices or less hot sauce for a milder version, or add extra for more kick.
- Save some whole shrimp for the top. This makes for an appealing presentation when serving.
What to Serve with Shrimp Ceviche Cocktail
Tortilla chips or saltine crackers are great for scooping, and lime wedges on the side let everyone add extra brightness to taste.
Frequently Asked Questions
Can I make this ahead of time?
Yes, this is a great make-ahead dish. Just add the avocado closer to serving time to keep it from browning.
Can I use raw shrimp instead of cooked?
This recipe is designed for cooked shrimp for a quick, no-cook dish. If using raw shrimp, cook and cool it completely before mixing with the other ingredients.
How long will this ceviche keep?
Store covered in the refrigerator for up to 2 days for the best texture and flavor.
Shrimp Ceviche Cocktail
Ingredients
Equipment
Method
- Chop the cooked shrimp into bite sized pieces, leaving a few whole shrimp aside for topping the ceviche cocktail.
- In a large bowl, combine the tomatoes, red onion, jalapeños, cucumber, cilantro, and avocado.
- Add the chopped shrimp and gently toss everything together, being careful not to mash the avocado.
- Pour in the fresh lime juice, tomato or Clamato juice, and hot sauce. Gently stir until the shrimp and vegetables are evenly coated.
- Add salt and black pepper to taste. Adjust the hot sauce if you prefer a little more heat.
- Cover and refrigerate the shrimp ceviche for at least 30 minutes so the fresh flavors have time to blend.
- Spoon the shrimp ceviche cocktail into individual cups or bowls. Top with the reserved whole shrimp, fresh cilantro, and lime wedges, then serve chilled.