This Stone Fruit Ceviche puts a summer twist on the traditional recipe by featuring peaches, plums and nectarines, along with the shrimp and lime juice. ​

While I love all ceviche — including traditional ceviche and mango ceviche — this stone fruit ceviche is a summery take on the classic recipe. I feel like it’s the perfect thing to make this time of year, especially since it’s so easy to find stone fruit at the grocery store and farmer’s markets. 

Recipe features

• A great way to utilize all the stone fruits!
• A light and fresh appetizer, and a delicious way to eat shrimp.
• The shrimp “cooks” in the citrus juices, so there’s zero cooking involved. 

Ingredients

Shrimp – Any size, peeled and deveined. Chop large shrimp into bite-size pieces, and small shrimp is ok to leave whole. Make sure to buy raw shrimp, not pre-cooked and frozen, and buy it fresh from the seafood counter if possible. 

Lime juice – Fresh lime juice is almost always the way to go, and that holds especially true with ceviche.

Stone fruit – I used a mix of fresh peaches, nectarine and a plum. Feel free to use any variety you’d like and/or include apricots or cherries if you prefer. 

Red onion – An absolute must-have for this recipe. 

Jalapeño – Optional; if you want this to be spicy, leave the seeds in. If you want to omit the spice, remove the seeds before dicing. 

Cilantro – Stems removed; add more to taste depending on your personal preference. 

Avocado – Avocado makes everything better, and adds a nice texture to this dish. 

Instructions

Step 1: Marinate shrimp. Start by placing the thawed shrimp into a large bowl, then squeeze the lime juice overtop. Give everything a good stir, then place the bowl in the refrigerator and allow the shrimp to marinate in the lime juice for at least 1 hour until the shrimp have turned pink. 

Step 2: Add remaining ingredients. Next, add the peaches, nectarine, plum, red onion, jalapeño, cilantro, diced avocado, and salt to the bowl and stir to combine. Give it a quick taste and add more salt/lime juice/cilantro if you’d like. 

Step 3: Serve. Serve with tortilla chips as a side dish or appetizer and enjoy! 

Tips and FAQs

• Fresh is best! If possible, use fresh shrimp or fresh fish, rather than frozen.
• Chop everything up really small so it’s easy to eat with tortilla chips.
• If you run out of lime juice, lemon juice will work in a pinch.
• If you are worried about eating raw fish at all, I recommend using cooked shrimp instead of raw to be on the safe side.
• Make ahead: Ceviche can be enjoyed as leftovers; however, I recommend making it the same day you plan on eating or serving it. That way, it tastes extra fresh and the stone fruit and avocado won’t get too mushy.
• Serve it alongside pineapple salsa and bacon guacamole for a full spread. 

Can I use cooked shrimp instead of raw?

Yep! You have two options: You can buy pre-cooked shrimp and simply thaw it. Or, use raw shrimp and then cook it in a skillet until it turns pink. If you go that route, allow the shrimp to cool completely (preferably in the refrigerator) before adding it in with the other ceviche ingredients. 

Can I use fish instead of shrimp?

Sure can! Though I tend to make ceviche with shrimp, it can also be made with fresh white fish, like halibut or or sea bass. If you want to use fish, make sure you buy it fresh, not frozen. 

Storage 

Refrigerator: While ceviche is typically best fresh, leftovers can be stored in an airtight container in the fridge for up to 2 days. 

Other tasty shrimp recipes

• Air Fryer Shrimp
• Shrimp and Sausage Gumbo
• Honey Garlic Shrimp Stir Fry
• Shrimp Cobb Salad 

If you made this recipe, be sure to leave a comment and star rating below. Thanks!