Shrimp Ceviche

4.41 from 5 votes

A fresh and vibrant shrimp ceviche made with citrus, tender shrimp, and crisp ingredients. Light, flavorful, and incredibly easy with no cooking needed.

Prep Time15

Marinating Time1 15

Total Time1 30

Course: Appetizer, Side Dish

Cuisine: Mexican, Peruvian

Keyword: Avocado Shrimp Ceviche, Ceviche recipe

Servings:

Author: Alyssa Rivers

Ingredients

1 pound chopped uncooked shrimp
½ cup fresh lime juice about 6 limes
2 chopped Roma tomatoes
¼ cup diced red onion
1 diced jalapeno pepper
¼ cup chopped cilantro
3 small diced avocados
salt and pepper to taste

Instructions

In a large bowl, add 1 pound chopped uncooked shrimp and ½ cup fresh lime juice. Let it stand for 15 minutes until the shrimp turns opaque; the lime juice will cook the shrimp.
Add the 2 chopped Roma tomatoes, ¼ cup diced red onion, 1 diced jalapeno pepper, and ¼ cup chopped cilantro, and toss with the shrimp and lime juice. Cover and refrigerate for an hour.
Add the 3 small diced avocadosand toss right before serving. Add salt and pepper to taste.

Video

Notes

Leftover and Make Ahead Instructions

Fridge: Refrigerate in an airtight container for up to 2 days. The texture is best the first day.
Make Ahead: Best made same day. Prep the lime juice, shrimp, and veggies ahead and store separately, then mix a few hours before serving so the shrimp doesn’t get chewy.

Nutrition

QR code

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