Peach, Jalapeno & Shrimp Ceviche
This Peach, Jalapeno, and Shrimp Ceviche is full of bright flavors. It’s refreshing and packed with with fresh ingredients that are sweet, spicy, and zesty from the chunks of shrimp, creamy avocado, diced jalapeno, cilantro, juicy peaches, and lots of fresh lime juice.
While most ceviche has a base of tomatoes, for this ceviche recipe, I have used one of my favorite combinations of peaches, avocado, and jalapenos. I love the mix of creamy, sweet, juicy, and spicy, which really compliments the fresh shrimp. You can serve this on a bed of lettuce as a salad or in lettuce cups as a light main dish as just a couple of options. This is so amazing as an easy appetizer, scooped with fresh vegetables like sliced cucumber and daikon radish, or with your favorite chips or crackers, or simply eat it plain because it’s just that good. I don’t think you’ll be able to stop at just one bite. It really is the perfect seafood dish because it’s sugar-free, dairy-free, and grain-free and ticks the boxes for all dietary restrictions. You can’t get better than that!
Why You Will Love This Peach, Jalapeno, and Shrimp Ceviche
- For those of you who don’t like raw fish, simply cook the shrimp, and it will be amazing!
- Need a light meal or the perfect appetizer? Look no further! This bright and flavorful recipe is the best choice for both.
- From start to finish, this great recipe is ready in 20 minutes!
- This easy Shrimp Ceviche recipe can be a couple hours in advance and the flavors will only improve as they meld together.
- With tender shrimp, creamy avocado, and spicy jalapenos, this recipe meets all the taste bud cravings.
Ingredients You Will Need For This Peach, Jalapeno and Shrimp Ceviche
- Shrimp: You can use frozen deveined and shelled shrimp, fresh raw shrimp or even cooked shrimp.
- Red onion: The crunch and the zest of red onion are a must, in my opinion. I like to finely dice it so it’s easy to scoop in every bite. You can also use shallots for a slightly sweeter option or green onions.
- Fresh cilantro: A must in any Mexican ceviche. Add as much or as little as you like, according to your preference and be sure to finely chop it.
- Lime: You will be using both the zest and the juice from fresh likes. The acidity of the lime juice goes perfectly with the classic Mexican seasonings and the sweetness of the peach.
- Jalapeno pepper: You will want to finely dice the jalapenos into small pieces similar in size to the onion, shrimp, and peaches. If you want it less spicy, be sure to scoop out the seeds. You can also use serrano peppers or habanero peppers, depending on how brave you are.
- Seasonings: Salt, black pepper, and ground cumin are a simple and classic spice combination for shrimp ceviche. Adjust spices according to taste.
- Peach: Be sure to remove the skin and dice into small cubes for the perfect sweetness to blend into every bite of this delicious shrimp ceviche! Try mango or nectarines as a delicious swap.
- Avocado: I absolutely love what a buttery avocado adds to this incredible recipe. It is so creamy and delicious! Again, be sure you dice into small cubes for even distribution.
Kitchen Tools You Will Need
- Cutting Board
- Sharp Knife
- Large Skillet (if you’re cooking the shrimp yourself)
- Medium Bowl
- Spoon
- Spatula
How To Make This Peach, Jalapeno, and Shrimp Ceviche Recipe
- Devein shrimp, remove the shells and cut the shrimp into 1/4 inch bite- sized pieces. Transfer to a medium bowl. Alternatively, if you prefer to cook the shrimp first, place the chopped shrimp in a skillet on medium heat with 1/2 cup of water. Cook the shrimp for 4 minutes until pink and cooked through, and then remove the shrimp from the pan and run under ice water to prevent them from overcooking. Once the shrimp is cold, place it in a large bowl.
- To the bowl with the shrimp, add the sliced red onion, cilantro, lime juice, lime zest, diced jalapeno, salt, cumin, and black pepper, and gently stir.
- Transfer to the fridge for 20 minutes to marinate (you can skip this step if using cooked shrimp).
- Before serving, use a spatula to gently fold in the diced peach and avocado.
How To Serve This Peach, Jalapeno, and Shrimp Ceviche
- Scoop it up with tortilla chips, plantain chips or your favorite crackers
- Enjoy this easy recipe it as a light lunch or dinner over a bed of lettuce, in lettuce cups or on a tostada shell
- Serve with crisp veggies to scoop or to eat on the side.
Ways To Modify This Peach, Jalapeno, and Shrimp Ceviche
- If you aren’t a fan of spicy, you can remove the seeds of the jalapeno or even use a green bell pepper or red bell pepper in its place so you still get the peppery crunch.
- On the flip side, if you want it even spicier, leave the seeds in the jalapeno or substitute with habanero pepper, Fresno pepper, or serrano pepper.
- Want to use a different fish? Try fresh white fish like halibut, cod, mahi-mahi, sea bass, or tilapia. Just be sure it’s nice and firm so it doesn’t disintegrate in the process.
- Add in chopped tomatoes, I prefer Roma tomatoes, Cherry Tomatoes, or Beefsteak Tomatoes for the best flavor
- Swap out the lime juice for lemon juice if you aren’t a fan of lime.
- The peaches add a wonderful sweet flavor: I used white peaches in this recipe, but regular peaches work well, too; just be sure to use peaches that are ripe. If peaches aren’t in season, nectarines and mangoes are good options for this healthy dish.
Dietary Customizations
- If you have an intolerance to onion, feel free to leave it out.
- Can’t do spicy? Leave out the jalapenos entirely, or swap them out for green bell peppers.
- For pregnant women who are avoiding raw seafood, be sure to follow the extra step of cooking the shrimp first.
Can I Make This Shrimp Ceviche Recipe in Advance
Yes, you can make shrimp ceviche in advance, but there are a few things to consider in order to maintain the best texture and flavor. If the shrimp is not cooked, it will continue to marinate and get strong in flavor. Store the ceviche in an airtight container and keep it in the fridge. The acidity from the citrus juice will “cook” the shrimp, so it’s best to let it sit in the fridge for about 30 minutes to 1 hour for the flavors to meld, but not too long. Fresh shrimp ceviche should ideally be eaten within 1-2 days. If left for longer, the shrimp can become too soft or mushy due to the continued effect of the citrus juice. If you need to make ceviche a little ahead of time, 1-2 hours works best to allow the shrimp to marinate while keeping a crisp and crunchy texture. If you plan to make it a day ahead, store the shrimp and vegetables separately and combine them just before serving. This ensures the shrimp won’t become over-marinated and mushy.
What About Leftovers
Leftover shrimp ceviche will typically last for 1-2 days in the refrigerator. Be sure to store it in an airtight container and refrigerate it as soon as possible after serving (preferably within 2 hours).
Tips For Making This Ceviche
- Raw or cooked shrimp: While traditional ceviche uses raw shrimp (or fish), which is “cooked” in citrus juice, I’ve also included instructions for those who prefer to eat pre-cooked shrimp.
- Make it your own: this shrimp ceviche recipe can easily be adjusted to suit your taste. Feel free to add in more lime if you like it more acidic or another jalapeno for extra spice. I also recommend tasting and adjusting the salt, pepper, and cumin amounts before serving.
- Don’t add the fruits until the very end: hold off adding the peach and diced avocado until right before serving, this will prevent the avocado from turning brown and will also ensure the cubed peaches remain in chunks and don’t become mushy.
Here are a few shrimp recipes you will enjoy:
- Sweet and Spicy Gochujang Shrimp
- Lemon Orzo with Shrimp, Feta and Spinach
- Crab and Shrimp Dip
- Honey Walnut Shrimp
- Spicy Honey Glazed Bacon Wrapped Shrimp
If you make this shrimp ceviche recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Peach, Jalapeno & Shrimp Ceviche
Ingredients
- 1/2 pound shrimp deveined and shelled
- 1/2 medium red onion finely diced
- 1/4 cup cilantro chopped
- 1 tsp lime zest
- 3 tbsp lime juice
- 1 jalapeno pepper finely diced
- 1/2 tsp salt
- 1/4 ttsp cumin
- 1/4 tsp pepper
- 1 peach skin removed and diced into small cubes
- 1 avocado diced into small cubes
Instructions
- To prepare the shrimp, cut each shrimp into small 1/4 inch sized pieces. Transfer to a bowl. Alternatively if you prefer to cook the shrimp first, place the chopped shrimp in a skillet on medium heat with 1/2 cup of water. Cook the shrimp for 4 minutes until pink and cooked through and then remove the shrimp from the pan and run under cold water to prevent them for overcooking. Once the shrimp is cold, place it in a bowl.
- To the bowl with the shrimp add the sliced red onion, cilantro, lime juice, lime zest, diced jalapeno, salt, cumin and pepper. Transfer to the fridge for 20 minutes to marinate (you can skip this step if using cooked shrimp).
- Before serving, use a spatula to gently fold in the diced peach and avocado.
Nutrition
The post was originally published on July 10, 2020 and was updated with new copy on June 3, 2025.
Absolutely Deelish!!!!