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Shrimp Ceviche Recipe

Bright, refreshing, and packed with citrusy flavor, shrimp ceviche is a perfect appetizer or light meal. It’s a delightful mix of tender shrimp, vibrant vegetables, and creamy avocado, best served chilled with tostadas or tortilla chips.
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 275 kcal

Equipment

  • Large pot
  • Large mixing bowl
  • Sharp knife
  • Cutting board
  • Slotted spoon or strainer

Ingredients
  

  • 2 medium tomatoes, seeded and chopped
  • 1 lb peeled and deveined raw medium shrimp, thawed if frozen
  • ¼ cup freshly squeezed lime juice
  • ½ small red onion, finely chopped
  • 1 medium avocado
  • ½ tsp kosher salt
  • ½ cup chopped fresh cilantro leaves and tender stems
  • 1 medium jalapeño, seeded and finely chopped

Instructions
 

  • Boil a large pot of salted water over high heat, then turn off the heat.
  • Add 1 pound of peeled and deveined medium shrimp to the hot water and poach for 2 to 3 minutes until opaque and just cooked.
  • Drain the shrimp and let them cool for about 10 minutes until easy to handle
  • .Cut the shrimp into 1/2-inch pieces and transfer them to a large bowl.
  • Mix in 1/4 cup each of freshly squeezed lemon and lime juice, along with 2 chopped tomatoes, finely chopped red onion, 1 finely chopped jalapeño, 1/2 cup chopped cilantro, and 1/2 teaspoon kosher salt.
  • Toss everything together.
  • Cover the bowl and refrigerate the ceviche for at least 1 hour, allowing the flavors to meld, or up to 4 hours.
  • Dice a medium avocado, add it to the bowl just before serving, and gently mix it into the ceviche.
  • Serve the ceviche with tostadas or tortilla chips for a crunchy complement.

Notes

  • Poach the shrimp carefully to avoid overcooking, as they continue to cook slightly after removal from water.
  • Use fresh, high-quality citrus juice for the best flavor. Bottled juice can alter the taste.