Winter Citrus Pomegranate Shrimp Ceviche

ByLauren Phelps December 21, 2025December 21, 2025

Shrimp ceviche might sound like a summertime-only situation, but winter produce makes it just as good, if not better! This Winter Citrus Pomegranate Shrimp Ceviche uses bright citrus, juicy pomegranate, and tender shrimp in a way that feels fresh, vibrant, and exactly what we all crave when winter food starts feeling a little heavy.

Side view of a glass of winter citrus shrimp ceviche with more glasses around it.

What is ceviche?

Ceviche is a Latin American dish made by curing raw seafood in citrus juice, typically lime or lemon, until it becomes firm and opaque. The acidity of the citrus “cooks” the seafood without heat, giving it a fresh, bright flavor and tender texture!

It’s traditionally mixed with ingredients like onions, herbs, chiles, and fruit or vegetables, but it all depends on the region. Each country has their own special way of doing it! My winter citrus pomegranate shrimp ceviche is mostly based on Peruvian ceviche, but I have made it my own by adding the whole pieces of citrus and pomegranate arils.

Why You’ll Love This Winter Citrus Pomegranate Shrimp Ceviche Recipe

Bright and refreshing. Winter citrus keeps this ceviche lively and balanced, even in colder months!
Light but flavorful. This ceviche is a great contrast to heavier winter dishes without sacrificing taste.
Beautiful presentation. The citrus and pomegranate make this dish as stunning as it is delicious!

Citrus pomegranate shrimp ceviche served in five small glasses with gold spoons.

Ingredients You Need

Raw Shrimp: Use high-quality, fresh shrimp that’s peeled, deveined, and finely chopped. Since the shrimp is cooked with citrus juice, freshness really matters here.
Lime and Lemon Juice: The citrus juices cure the shrimp, turning it opaque and firm. Using both lime and lemon gives a more balanced acidity than using just one.
Red Onion: Finely diced red onion adds a sharp bite and a little crunch. If you prefer a milder onion flavor, you can soak it briefly in cold water.
Grapefruit: Grapefruit adds a slightly bitter, juicy contrast that keeps the ceviche from being overly sweet. Segment it carefully to avoid excess bitterness from the pith.
Orange: Oranges bring sweetness and brightness that balance the grapefruit.
Pomegranate Arils: These add pops of sweetness, crunch, and gorgeous color. They’re especially perfect for winter when pomegranates are at their best!
Cilantro: Fresh cilantro adds herbaceous brightness and ties all the flavors together.
Olive Oil: A small drizzle rounds out the acidity and adds a silky finish.
Salt, Black Pepper & Cayenne: Seasoning is key here! Salt enhances the citrus, black pepper adds depth, and cayenne gives a subtle heat that’s optional but highly recommended.

Variations & Substitutions

Seafood: You can use a white fish or even scallops if you’d like. It would also be good with a mix of any of those options!
Citrus: Blood oranges or mandarins also work beautifully if available.
Spice level: Add finely diced jalapeño or serrano for more spice.

How to Make Winter Shrimp Ceviche

Cure the Shrimp: Place chopped raw shrimp in a glass or stainless steel bowl. Pour lime and lemon juice over the shrimp, making sure it’s fully submerged.
Chill: Toss, cover, and refrigerate for 20–30 minutes, or until the shrimp turns opaque and firm.
Prep the Other Ingredients: While the shrimp is curing, segment the grapefruit and orange and cut into bite-sized pieces. Finely dice the red onion. Chop cilantro. Gather pomegranate arils.
Combine: Once shrimp is cured, add the red onion, grapefruit, oranges, pomegranate, and cilantro. Season with salt, pepper, and a pinch of cayenne. Drizzle the olive oil. Toss gently to combine. Taste and adjust seasoning.
Chill Again: Cover and let it rest in the fridge for 15 minutes to let flavors meld.
Serve & Enjoy: Serve in small glasses or bowls with tostadas, tortilla chips, or plantain chips.

Chopped shrimp in citrus juice in a glass container.

Citrus, pomegranate, and cilantro added to the shrimp in a glass container.

Tips for Success

Use very fresh shrimp. Since the shrimp is cured in citrus rather than cooked with heat, freshness is essential for both flavor and texture!
Cut the shrimp evenly. Finely chopping it ensures even curing and a better overall bite.
Don’t over-marinate. Leaving the shrimp in citrus too long can make it tough, so stick to the recommended timing.
Season after curing. Adding salt too early can draw out moisture and affect the texture.
Let it chill briefly before serving. A short rest in the fridge helps all the flavors come together!

Winter citrus pomegranate shrimp ceviche all mixed together in a glass container.

Serving Suggestions

This winter citrus shrimp ceviche is incredibly versatile and works beautifully as part of an appetizer spread. Serve it in small glasses or bowls with tostadas, tortilla chips, or crispy plantain chips for scooping. It also pairs well with other light appetizers like marinated raw beet carpaccio, salmon dip stuffed avocados, or elote en vaso. It’s perfect for winter entertaining when you want something fresh and unexpected!

Side view of citrus pomegranate shrimp ceviche in small glasses with spoons around holiday decorations.

Storage Suggestions

Citrus pomegranate shrimp ceviche is best enjoyed the day it’s made. Store leftovers in an airtight container in the refrigerator for up to 24 hours, keeping in mind that the shrimp will continue to firm up as it sits. For best texture and flavor, avoid storing it longer than one day.

Frequently Asked Questions

Is shrimp ceviche safe to eat?

Yes, when made properly with very fresh shrimp and enough citrus juice, ceviche is safe to eat. The acidity “cooks” the shrimp, turning it opaque and firm. Using fresh ingredients and proper refrigeration is key.

How do I know when the shrimp is ready?

The shrimp will turn opaque and feel firm to the touch after 20–30 minutes in the citrus juice. If it still looks translucent, give it a little more time and check again. Avoid leaving it too long, as it can become rubbery.

Can I make this less acidic?

The citrus is essential for curing the shrimp, but the olive oil helps soften the acidity. The salt also balances out the strong citrus flavor, so don’t be timid with the salt. You can also add a bit of orange juice to balance the tartness. Always taste and adjust before serving!