Gordon’s Easy Ceviche Recipe with Shrimp

Meet Gordon. He’s my cousin, is certified to fly drones, learned how to make superb ceviche recipe with shrimp by Googling how to make it, and is in a law school. He lives in Charleston, WV and is here on vacation with us in Hilton Head.

This shrimp ceviche with a smooth sauvignon blanc like Stag’s Leap Wine Cellars Aveta is the best vacation happy hour I can imagine.

The quick version uses cooked shrimp. The longer version takes about 3 hours and uses raw fish – we choose whatever is local and fresh since we’re on the South Carolina coast!


Easy Ceviche Shrimp Recipe


  • 2 limes
  • 1 lemon
  • ½ orange (dealer's choice - not essential)
  • jalepeno - the more the better, in my opinion!
  • red onion - about 1/4 cup
  • cooked shrimp (for a longer version, you can also use a raw tough fish, like shark or red snapper)
  • tomato - about 1/2 cup
  • cilantro - to taste


  1. Chop up the jalepegno, onion, tomato and fish, cooked shrimp, and cilantro - obviously, add lots of jalapeño if you love spicy ceviche!
  2. Juice the lemon, lime, and orange and let marinate.
  3. If using raw fish: Marinate at least 3 hours, the citrus cooks the fish.
  4. Serve with a good California Sauvignon Blanc and tortilla chips!

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 61Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 45mgSodium: 205mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 6g

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more shrimp recipes: easy buffalo shrimp tacos, butter garlic shrimp, and spicy shrimp street tacos + sparkling wine

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