Gluten-Free Shrimp Ceviche
By the Gluten Free Recipes team ·
Bright and zesty, this gluten-free shrimp ceviche bursts with fresh citrus and vibrant vegetables. Tender shrimp is 'cooked' in lime juice, creating a refreshing and light dish perfect for a quick lunch.
At a glance: This medium lunch recipe yields 4 servings in about 25 minutes (15 min prep, 10 min cook). It uses 10 ingredients — including raw shrimp, fresh lime juice, red onion — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Shrimp Ceviche: When preparing this lunch recipe, ensure all ingredients, especially any pre-seasoned items or sauces, are certified gluten-free to prevent cross-contamination. Be mindful of shared cutting boards and utensils if preparing other meals containing gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Shrimp Ceviche: This recipe is naturally gluten-free, relying on fresh ingredients and citrus for its preparation. It avoids all gluten-containing grains and ingredients.
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1 cup fresh lime juice (about 6-8 limes)
- 1/2 cup red onion, finely diced
- 1 jalapeño, seeded and finely minced
- 1 cup tomatoes, diced
- 1/2 cup fresh cilantro, chopped
- 1 tbsp olive oil
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1 medium avocado, diced (for serving)
Instructions
- 1
In a non-reactive bowl (glass or ceramic), combine the raw shrimp with the fresh lime juice. Ensure the shrimp is fully submerged in the lime juice, which will 'cook' it. Cover the bowl and refrigerate for at least 10 minutes, or until the shrimp turns opaque and pink, indicating it's ready.
- 2
While the shrimp is marinating, prepare the other ingredients. Finely dice the red onion and mince the jalapeño, removing the seeds for less heat if desired. Dice the tomatoes and chop the fresh cilantro. These fresh components will add texture and flavor to the ceviche.
- 3
Once the shrimp is opaque, drain off about half of the lime juice, leaving enough to keep the ceviche moist. Add the diced red onion, minced jalapeño, diced tomatoes, and chopped cilantro to the bowl with the shrimp. Gently stir to combine all the ingredients.
- 4
Drizzle in the olive oil and season with salt and black pepper to taste. Stir everything together gently to ensure the flavors meld. Allow the ceviche to sit for another 5 minutes at room temperature to let the flavors develop further.
- 5
Just before serving, gently fold in the diced avocado. Serve the gluten-free shrimp ceviche immediately with gluten-free tortilla chips or in lettuce cups for a light and refreshing meal.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
- Devein shrimp for a cleaner presentation, though the vein is harmless.
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