The Best Ceviche Swap For Folks Who Don't Like Raw Fish

Ceviche is one of those dishes that's an acquired taste, and not everyone really rocks with the raw fish. It gets tons of love as a summer dish (depending on your audience), and it feels kind of fancy, to be honest. It packs a cool bite, it's citrusy and full of fresh ingredients, and you don't even need a stove to prepare it. Again, perfect for the summer. But we come back to the same issue ... what about the folks who don't like the idea or taste of raw fish? What if you have an allergy? What if you're just not into letting lime juice "cook" your dinner? One response could just be, "Eat another dish then," but people use substitute ingredients all the time — and that's exactly what we should entertain for all those who aren't really feeling this Latin American delicacy.

If raw fish isn't your vibe, that doesn't mean you have to miss out on ceviche altogether. Instead of skipping the dish entirely, just swap in something a little more approachable, like cooked cocktail shrimp. They're the same ones you might find on a party tray with a side of cocktail sauce. With a quick dice and a little citrus marinade, they take on the same vibrant personality as the traditional version of ceviche.

Cocktail shrimp are a natural stand-in for raw fish in ceviche because they're already cooked, peeled, and often deveined, which makes your prep work that much easier. All you need to do is dice them into small, uniform pieces that can soak up all that citrus and seasoning. Raw fish develops texture as it cures in lime juice, but shrimp are already firm and flavorful, so they don't need much time to transform.

Another element that makes cooked shrimp a solid substitute is how adaptable they are. Their mild flavor doesn't compete with the tangy, herby ingredients that define ceviche — it actually complements them. Whether you go heavy on the lime juice, spice things up with chiles, or add juicy tomatoes for some sweetness, the shrimp hold their own. They absorb flavor fast and blend right in with the rest of the ingredients.

Because you're not relying on acid to do all the "cooking," there's also less margin for error with shrimp; no need to worry about marinating too long or too short. You're just combining, chilling, and serving, so it's an easy win, especially if you're short on time or serving guests who might be wary of raw fish dishes.

If you're worried that using cooked shrimp feels too much like a shortcut, don't be. Your best bet will be to look for quality shrimp if at all possible (larger ones have a meatier bite), and pair them with ingredients to keep things bright and bold. We're talking lime juice, red onion, tomato, and cilantro, which are classics, but you can also toss in avocado or mango for a little extra oomph.

Texture is a big part of the appeal of traditional ceviche, so think about what you're mixing in and take care to avoid any common ceviche mistakes. Tomatoes add juiciness, cucumbers bring crunch, and jalapeños give you that slow-building heat. A pinch of salt and maybe a splash of clamato or hot sauce can round out the flavor and give the dish more depth.

Once made, you can treat shrimp ceviche no different than you would treat a more traditional ceviche made with fish. Place it in the fridge for a minimum of 20 minutes, allowing the flavor to marinate to the point that everything feels cohesive. Then serve it up with tortilla chips, scoop it onto tostadas, or tuck it into lettuce cups for a lighter option.