Shrimp Ceviche

Brighten up your table with this refreshing Shrimp Ceviche recipe! Fresh lime juice “cooks” succulent shrimp, which are then mixed with crunchy red onion, spicy jalapeño, and creamy avocado, all tied together with a sprinkle of cilantro.

This light and zesty dish is perfect for a warm afternoon gathering or a quick snack.

Ready Time

20 mins

Yields

5 servings

Ingredients

1 pound large shrimp, peeled and deveined
1/2 cup freshly squeezed lime juice
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeño pepper, seeded and finely chopped
1 avocado, diced
1 tomato, diced
Salt and pepper to taste

Instructions

Rinse the shrimp under cold water and pat them dry with paper towels.

Place the shrimp in a large bowl.

Pour the freshly squeezed lime juice over the shrimp, making sure that each piece is coated.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the shrimp to “cook” in the lime juice.

While the shrimp is marinating, prepare the other ingredients.

In a medium bowl, combine the chopped red onion, chopped cilantro, and chopped jalapeño pepper.

Stir gently to combine.

Once the shrimp has marinated, drain the lime juice and add the shrimp to the bowl with the onion mixture.

Stir gently to combine.

Gently fold in the diced avocado and diced tomato.

Season with salt and pepper to taste.

Cover the bowl with plastic wrap and refrigerate for an additional 10-15 minutes to allow the flavors to meld together.

Serve chilled, garnished with additional cilantro if desired.

Notes

Make sure to use fresh and high-quality ingredients, especially the lime juice, as it’s essential for the “cooking” process of the shrimp. Use large shrimp for the best results, as they’ll hold up better to the acidity of the lime juice.

Don’t over-marinate the shrimp, as it can become too “cooked” and rubbery.

Aim for at least 30 minutes, but not more than 45 minutes. When chopping the onion, cilantro, and jalapeño, try to make the pieces relatively uniform so they distribute evenly throughout the dish.

Don’t overmix the ingredients, especially when adding the avocado and tomato.

You want to maintain their texture and freshness. Taste as you go and adjust the seasoning accordingly.

You may want to add more lime juice, salt, or pepper to your taste.

Chill the ceviche long enough to allow the flavors to meld together, but not so long that the avocado turns brown. This recipe makes 5 servings, perfect for a small gathering or party.

You can easily scale it up or down depending on your needs.

Garnish with additional cilantro for a pop of color and freshness, but feel free to serve as-is or with tortilla chips for a fun appetizer.