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Shrimp Ceviche

This Shrimp Ceviche is a combination of Jumbo Shrimp grilled on my Traeger Grill, then cut up and mixed with jalapeños, cucumber, tomato, onion, tomato sauce, and lime juice. Marinated in the fridge for a couple of hours, then served chilled with tortilla chips.

Grilled Shrimp Ceviche

This is my grilled version of the classic South American dish, Ceviche, which uses raw seafood or fish that is cured in citrus (usually lemon and lime juices). Ceviche is typically garnished and served as an appetizer.

Personally, I love the flavor that the Traeger Grilled Shrimp brings to this classic Latin recipe. A wonderful change to your usual run-of-the-mill appetizers.

I LOVE seafood in any way, shape, or form and am always looking for different, creative ways to serve it. This dish would be perfect for any family meal or gathering as a prelude to the main course entree or as a meal in itself.

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Shrimp Ceviche shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

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

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How to make Traeger Shrimp Ceviche

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.



We’re cooking these hot and fast! Preheat to 450°.


Season and Oil

Season the shrimp and toss with oil.



These don’t take long, about 4 minutes total. Cook right on the grill. You can use skewers for easier turning or a seafood/vegetable basket, as long as the shrimp remain in a single layer.


Cool & Prep

Let the shrimp chill after grilling. While your shrimp chills, prep the rest of the ingredients.


Combine & Chill

Combine the rest of the ingredients and chill for 2 hours before serving with chips!

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Grilled Shrimp Ceviche FAQ

What is ceviche?

Ceviche is a Latin-inspired dish traditionally served cold as an appetizer. Using raw fish or seafood, it is then marinated in citrus juice which causes a chemical process called denaturation which essentially “cooks” the meat without heat.

How do you make the best shrimp ceviche?

There are some really simple tips to follow when you are whipping up a great ceviche. 

1. Use fresh ingredients | This should go without saying, but it doesn’t always. If you can buy some fresh shrimp from the fishmonger, do it. Source the best vegetables you can, and make this when they are in season. The end result will be much better, and you can really tell a difference. 
2. Account for the marinating time | This is important! Not so much for this grilled shrimp ceviche because the shrimp is fully cooked prior to putting the ceviche together, but for other preparations, you need to leave about an hour to allow time for the fish to “cook” in the acid.

Do you eat ceviche hot or cold?

Ceviche should be served chilled, or at room temperature at the warmest. I like to do the marinating in the fridge, so once it is finished it should be served right away.

How long does this keep in the fridge?

This dish is peak served fresh the day you make it, but you can keep leftovers in the refrigerator for 2 or 3 days. I wouldn’t recommend freezing this dish for obvious reasons. Cucumber and tomato will be mushy after thawing.

What type of wine is best to serve with shrimp ceviche?

A good Sauvignon blanc, Chablis, or Chardonnay would all pair well with this.

If you want to be more festive you could serve Bloody Marys with this dish. For a fun sweet cocktail, try my Pineapple Prosecco Cocktail or for a great summer drink try my Strawberry Lemon Drop!

When you eat spicy food do you crave margaritas? I do! Make one the right way at home with my Classic Margarita or my Blackberry Margarita.

All of the above will make the gathering a festive, fun, and spicy event!

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What should I serve with this shrimp ceviche?

I like to serve this with Tortilla Chips, as you would with salsa. It’s super easy to make your own tortilla chips using corn tortillas which you can season however you wish with things like sea salt, chili, or any seasoning mix you prefer.

Otherwise, there are a ton of varieties at any stores you have nearby.  

Some other great options that would compliment this Shrimp Ceviche you can find right here!

This dish is perfect for any occasion that calls for lots of appetizers, so if you want to keep the South American theme you could serve this ceviche with other sides such as empanadas, taquitos, and of course tortilla chips.

Set out a variety of condiments and serve like a nacho bar. Your guests can load up their plates with toppings of their choice!

Another option would be to serve in a bowl with a spoon, like a cold soup.

Fresh guacamole or sliced avocado served alongside or on top of this ceviche is a wonderful, creamy addition that guests will love.

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What kind of desserts would go well with Grilled Shrimp Ceviche?

We’ve talked about savory now let’s talk about something sweet to serve with this Shrimp Ceviche!

My recipe for homemade churros with cinnamon sugar would be a perfect end to this delicious smorgasbord of flavors!

Typically anything with chocolate or caramel will compliment your spicy dishes and satisfy your sweet tooth!

Try my Chocolate Hazelnut Caramel Treasures for instance, or if you’re looking for something easy, my 3 ingredient Chocolate Cheesecake would be a perfect option.

More Easy Shrimp Recipes

More recipes to enjoy!

Yield: 12 servings

Traeger Grilled Shrimp Ceviche

Shrimp Ceviche Recipe

This fresh shrimp ceviche is grilled on the Traeger before being marinated in a classic ceviche mix with lime, onions, tomato, cucumber, and cilantro.

Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 35 minutes


  • 2 pounds raw shrimp, 16-20 count, peeled and deveined
  • 3 medium tomatoes, cored and diced
  • 1 large cucumber, skinned and diced
  • 1 medium onion, finely diced
  • 3 jalapeño peppers, seeded with membranes removed, and diced
  • 1/2 cup chopped cilantro
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons granulated garlic
  • 1/4 cup clam juice
  • 8 ounce can tomato sauce
  • 1 teaspoon hot sauce
  • 1 tablespoon olive oil
  • 1/2 cup lime juice


  1. Preheat your grill to 450°, or as close as you can get it, according to factory directions.
  2. Place the shrimp in a medium bowl and add 1 teaspoon of the salt, 1/2 teaspoon of the onion powder, 1/2 teaspoon of the granulated garlic, and 1 tablespoon olive oil and mix well.
  3. Turn your grill on high, (450 degrees Fahrenheit) and place all your shrimp directly on the grill. Let cook for 4 minutes, flipping once after the first 2 minutes.
  4. Pull the shrimp from the grill and let cool.
  5. Use the time your shrimp is cooling to prep your remaining ingredients.
  6. Use a large cutting board and a sharp knife to dice your tomatoes, onions, jalapeño peppers, and cucumbers into 1/4” pieces and place them in a large mixing bowl.
  7. Chop your shrimp into 1/4” to 1/2” pieces and place into the bowl.
  8. Add the rest of your ingredients, (lime juice, tomato sauce, clam juice, hot sauce, chopped cilantro, salt, pepper, granulated garlic, and onion powder) into the bowl and mix well.
  9. Cover the bowl with plastic wrap and let chill in the refrigerator for 1-2 hours before serving with tortilla chips or on top of a tostada.


  • You can skip the grill if you would like and let the lime juice "cook" the shrimp, but we really enjoy the flavor that the wood-fired preparation adds to the final dish!

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 88Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 95mgSodium: 1078mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 11g

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

Home Plix

Sunday 18th of August 2019

Hello, I’m going to try your recipe tomorrow , just bought a juicer today. Just wondering if your recipe made your stomach do a dance too?? Thanks

Nicole Johnson

Monday 19th of August 2019

Nope! We used pre-cooked shrimp. No dancing here.

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