This shrimp and crab ceviche is a vibrant, citrus-packed dish with bold, refreshing flavors. This easy-to-make seafood classic combines tender shrimp, sweet crab, crisp vegetables, and fresh lime juice, creating the perfect balance of texture and taste. Each bite is a perfect balance of tangy citrus, fresh herbs, and subtle sweetness—ideal as an appetizer or light meal. Whether served with tortilla chips, tostadas, or straight from the bowl, this ceviche is a crowd-pleaser packed with protein and fresh ingredients. The best part? No cooking required! Just chop, marinate, and enjoy a dish that’s both effortless and full of flavor.
Table of contents
Ingredient lineup
To create the perfect shrimp and crab ceviche, gather these fresh, vibrant ingredients along with optional add-ins to customize the flavor.
The essentials
- Shrimp: peeled, deveined, and chopped into small pieces.
(Substitute: cooked bay scallops or white fish for a different seafood twist.) - Crab meat: lump or imitation crab, finely chopped.
(Substitute: cooked lobster for a richer variation.) - Lime juice: the primary citrus that “cooks” the shrimp and brightens the dish.
- Lemon juice: complements the lime with a mellow citrus balance.
- Olive oil: a drizzle adds richness and rounds out the flavors.
(Substitute: avocado oil for a milder alternative.) - Salt: brings out the natural sweetness of the shrimp and crab.
Fresh vegetables
- Red onion: finely diced for sharpness and crunch.
(Substitute: shallots for a milder taste.) - Tomato: adds juiciness and a slightly sweet balance.
(Substitute: cherry tomatoes for a burst of flavor.) - Cucumber: provides a cool, refreshing crunch.
(Substitute: jicama for a crisp, slightly sweet alternative.) - Jalapeño: finely diced for a mild heat.
(Substitute: serrano peppers for extra spice.) - Garlic: minced for depth and aroma.
(Substitute: garlic powder if fresh isn’t available.)
Herbs and seasonings
- Cilantro: chopped for freshness and a signature ceviche taste.
(Substitute: parsley for a milder herb flavor.) - Black pepper: a light touch enhances the overall seasoning.
Optional flavor boosters
- Orange juice: balances acidity with a hint of sweetness.
(Substitute: pineapple juice for a tropical note.) - Avocado: diced and mixed in or served on top for creaminess.
(Substitute: diced mango for a fruity twist.) - Hot sauce: a splash adds heat and extra depth.
(Substitute: chili flakes for a milder kick.) - Serrano peppers: thinly sliced for extra heat and garnish.
(Substitute: red pepper flakes for a subtler spice.)
Crunchy add-ons
- Tostadas: for a classic way to scoop up the ceviche.
(Substitute: tortilla chips for a more casual snack-style serving.) - Tortilla chips: great for a crunchy, shareable serving.
(Substitute: pita chips for a thicker, heartier option.) - Plantain chips: add a slightly sweet contrast.
(Substitute: cassava chips for another crisp, starchy option.)
Step-by-step directions
This shrimp and crab ceviche comes together quickly with fresh ingredients and bright citrus flavors. Follow these steps for a perfectly balanced, refreshing dish.
Prepare the seafood
If using raw shrimp, bring a pot of water to a boil and blanch the shrimp for 1–2 minutes until just opaque. Immediately transfer to an ice bath to stop cooking—this keeps the shrimp tender and prevents overcooking. Drain well and chop into bite-sized pieces. If using pre-cooked shrimp, simply chop and set aside. Flake the crab meat, ensuring there are no pieces of cartilage or shell.
Marinate in citrus
In a large bowl, combine the shrimp and crab with freshly squeezed lime and lemon juice. Stir to coat evenly, ensuring all the seafood is submerged in the citrus. Let it marinate in the refrigerator for 30–45 minutes, allowing the acid to “cook” the shrimp while enhancing the flavor of the crab. Stir occasionally for even marination. The longer it sits, the more the flavors meld, but avoid over-marinating as shrimp can become tough.
Chop the vegetables
While the seafood marinates, finely dice the cucumber, tomatoes, red onion, and jalapeño. For less heat, remove the jalapeño seeds before chopping. Mince the garlic and chop the cilantro. If using avocado, dice it and set it aside to add later to prevent browning. For a sweeter contrast, consider adding finely diced mango or pineapple.
Combine and season
Once the seafood is fully marinated, drain off excess citrus juice, leaving just enough to keep the mixture moist without overpowering the flavors. Add the chopped vegetables, cilantro, and a drizzle of olive oil for richness. Season with salt and freshly ground black pepper to taste. Stir gently to avoid breaking up the delicate crab meat. If adding avocado, fold it in last to maintain its texture. Taste and adjust the seasoning or acidity if needed.
Serve and enjoy
Spoon the ceviche into a serving dish and top with extra cilantro, fresh lime, and thinly sliced serrano peppers for a vibrant finish. Pair with tostadas, tortilla chips, or crispy plantain chips for the perfect crunch. For a restaurant-style touch, plate in a chilled glass or avocado half. Enjoy immediately for the freshest taste!
Pro oh là là tips
Take your shrimp and crab ceviche to the next level with these expert customizations and perfect pairings.
Customization and variations
- Switch it up: use bay scallops, mahi-mahi, or snapper for a fresh take on ceviche.
- Spice it up: add extra serrano, habanero, or a splash of hot sauce for a fiery kick.
- Tropical twist: toss in diced mango, pineapple, or papaya for a sweet contrast.
- Make it creamy: mix in Greek yogurt or a spoonful of sour cream for extra tang.
- Crunchy boost: add toasted pepitas (pumpkin seeds) or thinly sliced radishes for an extra bite.
- Umami depth: stir in a teaspoon of soy sauce or fish sauce to enhance the seafood’s natural flavor.
- Herb infusion: replace cilantro with fresh basil, mint, or parsley for a new flavor profile.
- Citrus remix: swap lemon for grapefruit juice or add a splash of orange juice for a subtle sweetness.
Servings and pairings
- Crunch factor: pair with tostadas, plantain chips, or crispy tortilla chips for the best texture.
- Avocado harmony: spoon ceviche into avocado halves for a creamy, elegant presentation.
- Tropical refreshment: pair with a coconut water lemonade or an iced matcha latte for a cooling contrast.
- Elegant appetizer: plate in martini glasses with a drizzle of olive oil and microgreens for a restaurant-worthy touch.
- Coastal combo: pair with a seaweed salad with ahi tuna for a fresh, ocean-inspired meal.
Frequently asked questions
Is ceviche healthy or unhealthy?
Ceviche is generally healthy, as it’s rich in lean protein, healthy fats (if avocado is added), and vitamin-packed vegetables. However, high sodium content from seasonings and added oils can make it less ideal for some diets. Serving it with fried chips or creamy sauces can also add extra calories.
What is the difference between ceviche and aguachile?
Both dishes feature seafood cured in citrus, but aguachile is spicier and has a thinner marinade. Aguachile, meaning “chile water,” typically uses lime juice blended with fresh chiles and is served immediately, while ceviche marinates longer and includes more vegetables.
Is it better to let ceviche sit overnight?
No, ceviche is best eaten fresh. Letting it sit overnight can over-marinate the seafood, making shrimp tough and crab mushy. If needed, store it for a few hours in the fridge, but avoid keeping it for more than 24 hours for the best taste and texture.
Why is my ceviche dry?
Ceviche can turn out dry if there isn’t enough citrus juice to properly marinate the seafood. The acid not only “cooks” the shrimp but also helps keep it tender and juicy. If too much of the marinade is drained before serving, the ceviche may lose moisture. To fix this, add a bit more fresh lime juice before serving or drizzle with a touch of olive oil for extra richness. Over-marinating can also make the seafood tough and dry, so be sure to follow recommended marination times.
This shrimp and crab ceviche is an easy, flavor-packed seafood dish with vibrant citrus and fresh herbs in every bite. The combination of citrus-marinated seafood, crunchy veggies, and fresh herbs makes it a refreshing yet satisfying option for any occasion. Whether you enjoy it as a light lunch, a party appetizer, or a flavorful side dish, this ceviche is guaranteed to impress. Try it with avocado, serve it on tostadas, or enjoy it with a crisp, cold beverage.
Have a favorite way to enjoy ceviche? Share your go-to add-ins and serving ideas in the comments below. Bon appétit!
Recipe card
Print
Shrimp and crab ceviche
- Total Time: 50–65 minutes
- Yield: 4 servings 1x
Ingredients
- ½ lb shrimp, peeled, deveined, and chopped
- ½ lb lump crab meat, flaked
- ½ cup lime juice, freshly squeezed
- ¼ cup lemon juice, freshly squeezed
- ½ cup cucumber, finely diced
- ½ cup tomatoes, finely diced
- ⅓ cup red onion, finely diced
- 1 jalapeño, finely diced (seeds removed for less heat)
- 1 serrano pepper, thinly sliced (for extra spice)
- 1 garlic clove, minced
- ¼ cup cilantro, chopped
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 1 avocado, diced (optional)
- Tostadas, tortilla chips, or plantain chips, for serving
Instructions
1️⃣ Prepare the seafood
If using raw shrimp, blanch in boiling water for 1–2 minutes until opaque, then transfer to an ice bath. Drain and chop. If using pre-cooked shrimp, simply chop. Flake the crab meat and remove any shell pieces.
2️⃣ Marinate in citrus
Combine shrimp and crab with lime and lemon juice in a bowl. Ensure all seafood is coated and marinate in the fridge for 30–45 minutes, stirring occasionally.
3️⃣ Chop the vegetables
Finely dice cucumber, tomatoes, red onion, and jalapeño. Mince garlic and chop cilantro. Dice avocado if using, but set aside to prevent browning.
4️⃣ Combine and season
Drain excess citrus juice, leaving enough to keep the ceviche moist. Stir in vegetables, cilantro, olive oil, and sliced serrano. Season with salt and black pepper. Gently fold in avocado if using.
5️⃣ Serve and enjoy
Spoon into a dish, garnish with cilantro, lime, or serrano slices. Serve chilled with tostadas, tortilla chips, or plantain chips. Enjoy immediately!
Notes
Pro oh là là tip: for a deeper flavor, let the ceviche rest 10 more minutes after mixing in the vegetables—this helps the flavors meld beautifully.
- Prep Time: 20 minutes
- Chill Time: 30–45 minutes
- Cook Time: 2 minutes