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The Best Shrimp Ceviche Recipe

The Best Shrimp Ceviche

This refreshing shrimp ceviche is perfect for a light appetizer or a summer meal. The citrusy flavors combine perfectly with fresh vegetables and shrimp.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mexican
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.25 lb raw shrimp peeled and deveined
  • 1 cup tomatoes chopped
  • 0.5 cup English cucumber chopped
  • 0.25 cup red onion chopped
  • 1 jalapeno deseeded & finely chopped
  • 0.25 cup cilantro chopped, leaves and stems are ok
  • 1 cup fresh lime juice about 8-12 limes, or enough to submerge shrimp
  • 1-2 avocados diced or mashed, to serve with ceviche

Equipment

  • 9x13 inch pan

Method
 

  1. Chop the shrimp into bite-sized pieces and place them in a 9×13 inch pan. Pour your lime juice over the shrimp and cover the pan with saran wrap. Let it sit out at room temperature for 1 hour, then place the pan in the fridge to continue 'cooking' for 1-2 more hours.
  2. While the shrimp is 'cooking', cut your tomatoes, cucumber, onion, jalapeno and cilantro. Keep them stored in the fridge until the shrimp is done.
  3. Once the shrimp is done 'cooking', stir in the rest of your ingredients.
  4. Serve with avocado (if desired) and your favorite tortilla chips or spooned over tostada shells.

Notes

Feel free to adjust the spiciness by adding more or less jalapeno. The lime juice 'cooks' the shrimp, so ensure they are fully submerged. Serve immediately for the best texture, and enjoy with tortilla chips or tostadas for a crunchy contrast.