Fresh Shrimp Ceviche with Lime and Cilantro

Grilled Shrimp Ceviche

Ceviche is a classic Latin American preparation that traditionally cures raw seafood in citrus. In this version, the shrimp are quickly grilled first to add a smoky, wood-fired note before they are combined with bright citrus and crisp vegetables. The result is a lively, tangy appetizer that pairs perfectly with chips, tostadas, or a chilled glass of white wine.

Using a Traeger or other pellet grill gives the shrimp a subtle smokiness that contrasts nicely with the acidity of lime juice and the cool crunch of cucumber and tomato. It’s an easy way to elevate a familiar recipe while keeping the preparation simple and fresh.

I love seafood in all its forms, and this ceviche makes a great option for family meals, potlucks, or casual gatherings. Serve it as a starter, a tasty snack, or a light main dish that celebrates fresh, seasonal ingredients.

Recipe Shopping List

Before you start, check your pantry and fridge. Here’s what you’ll need for this ceviche. For exact quantities and the full printable recipe, refer to the recipe card below.

• Raw shrimp (peeled and deveined)
• Tomatoes
• Cucumber
• Onion
• Jalapeño peppers
• Cilantro
• Salt
• Pepper
• Onion powder
• Granulated garlic
• Clam juice
• Tomato sauce
• Hot sauce
• Olive oil
• Lime juice

How To Make This Recipe

Below is a concise overview of the process so you can see the workflow. Use the full recipe at the bottom of the post for exact measurements.

1. Preheat: Heat your grill to about 450°F so the shrimp cook quickly and get a touch of char.
2. Season and oil: Toss the shrimp with oil and a simple seasoning of salt, onion powder, and granulated garlic.
3. Grill: Cook the shrimp for approximately 4 minutes total, flipping once midway. Keep them in a single layer on the grill or use skewers or a grill basket.
4. Cool and prep: Allow the shrimp to cool, then chop. While they cool, dice the vegetables and chop the cilantro.
5. Combine and chill: Mix shrimp with the vegetables, lime juice, tomato sauce, clam juice, and seasonings. Refrigerate for at least one hour so flavors blend. Serve chilled with tortilla chips or on tostadas.

Serve This With

Serve the ceviche with crisp tortilla chips, as you would salsa, or pile it on tostadas for a heartier bite. Homemade tortilla chips are easy: lightly brush corn tortillas with oil, season with sea salt or chili powder, and bake or fry until crisp.

If you prefer store-bought chips, choose a sturdy variety that will hold up to scooping. For a larger spread, offer a few complementing dishes like smoked salmon, a simple rice salad, or Mexican-style rice to round out the table.

• Smoked salmon or other cold seafood preparations
• Orzo or pasta salads for a chilled side
• Mexican-style rice or one-pot spicy rice
• Fun picks like taco-style flatbreads or small empanadas

This ceviche is ideal for parties focused on small plates. Set up a self-serve station with chips, tostadas, sliced avocado or guacamole, and a variety of garnishes so guests can build their own plates. You can also serve the ceviche in bowls with spoons for a chilled, spoonable appetizer.

Dessert Recipes To Try

After a bright, savory ceviche, offer a sweet finish that complements the meal. Classic churros with cinnamon sugar are an excellent choice for a festive ending, especially with a rich dipping sauce.

Desserts that pair well with spicy or citrus-forward starters include chocolate, caramel, or fruity options. Simple treats like a three-ingredient chocolate cheesecake or chocolate-hazelnut caramel bites make for an easy, crowd-pleasing finale.

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