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Beautiful plated shrimp ceviche in a modern kitchen with bright natural lighting
Taha Ayad

Shrimp Ceviche

A fresh, citrusy shrimp ceviche made with lime-marinated shrimp, crisp vegetables, and bright herbs for a refreshing, vibrant meal.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Seafood
Cuisine: Latin American
Ingredients Method Notes

Ingredients
  

  • 1 pound shrimp peeled, deveined, chopped
  • 1 cup of fresh lime juice
  • 2 medium tomatoes diced
  • ½ cup-sized red onion finely chopped
  • 1 cup cucumber diced
  • 1 jalapeño seeded and minced
  • ½ cup cilantro chopped
  • 1 large avocado diced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

  1. Chop the shrimp into bite-sized pieces and place in a glass bowl.
  2. Pour fresh lime juice over the shrimp and mix to coat evenly.
  3. Let the shrimp marinate until opaque and firm.
  4. Chop tomatoes, red onion, cucumber, jalapeño, and cilantro.
  5. Fold the vegetables into the marinated shrimp.
  6. Add diced avocado and season with salt and pepper.
  7. Chill and serve with chips, tostadas, or lettuce cups.

Notes

  1. Best served fresh the same day.
  2. Store in an airtight container up to 2 days.
  3. Shrimp continues to firm as it sits.
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