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Fresh Classic Peruvian Shrimp Ceviche Recipe Easy Homemade with Lime and Red Onion

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A quick and easy Peruvian shrimp ceviche featuring fresh lime juice and red onion, delivering a bright, tangy, and refreshing flavor perfect for summer or light meals.

Ingredients

Scale
  • 1 pound (450 grams) raw shrimp, peeled and deveined, medium or large size
  • 6–8 fresh limes, juiced (about 1/2 cup or 120 ml lime juice)
  • 1 medium red onion, thinly sliced
  • 1/4 cup (15 grams) fresh cilantro, chopped
  • 1 fresh chili pepper (aji amarillo or jalapeño), thinly sliced (optional)
  • Sea salt, to taste
  • Freshly ground black pepper, a dash
  • 1 clove garlic, minced (optional)
  • 1 tablespoon extra virgin olive oil (optional)

Instructions

  1. Rinse 1 pound (450 grams) of raw, peeled, and deveined shrimp under cold running water. Pat dry with paper towels. Cut shrimp into bite-sized pieces if large (about 1-inch chunks).
  2. Squeeze 6 to 8 fresh limes to yield approximately 1/2 cup (120 ml) of juice. Remove any seeds and set aside.
  3. Thinly slice 1 medium red onion. Soak the slices in cold water for about 10 minutes to mellow sharpness, then drain well.
  4. In a glass or stainless steel bowl, combine shrimp pieces with fresh lime juice. Add a pinch of sea salt and freshly ground black pepper. Stir gently to coat shrimp completely. Let marinate for 15-20 minutes until shrimp turns opaque and firm.
  5. Drain off about half the lime juice to prevent overwhelming sourness. Add drained red onions, chopped cilantro, minced garlic (if using), and thinly sliced fresh chili pepper (if using). Drizzle with 1 tablespoon extra virgin olive oil and mix gently.
  6. Taste and adjust seasoning with more salt or pepper as needed. Let ceviche rest for another 5 minutes to let flavors meld.
  7. Spoon ceviche into shallow bowls or small glasses. Garnish with extra cilantro or a thin lime wedge. Serve immediately, chilled.

Notes

Do not over-marinate shrimp to avoid rubbery texture; 15-20 minutes is ideal. Use fresh, high-quality shrimp for best flavor. Soaking red onions in cold water mellows sharpness. Keep ceviche chilled and serve within 2 hours for best freshness. Use non-reactive bowls to avoid metallic taste. Optional ingredients like garlic, chili, and olive oil add depth but keep balanced.

Nutrition

Keywords: shrimp ceviche, Peruvian ceviche, lime shrimp recipe, fresh ceviche, easy ceviche, seafood appetizer, summer recipe, gluten-free, paleo

Find it online: https://tomyumy.com/fresh-classic-peruvian-shrimp-ceviche-recipe-easy-homemade-with-lime-and-red-onion/