Go Back
–+ servings

Shrimp Ceviche Recipe

Created by: Sarah Mock
A close-up of a plate of ceviche with diced avocado, cucumber, and tomatoes, garnished with cucumber ribbons, and a shrimp on the side.
prep time15 minutes
cook time25 minutes
total time40 minutes
Makes 4 servings

Ingredients

  • 1 Pound large shrimp (peeled, deveined, and tails removed)
  • 2 Limes (juiced)
  • 2 whole Lemons (juiced)
  • ½ Red Onion (finely chopped)
  • 1-2 jalapeños (veins and seeds removed, minced (adjust to taste))
  • 2 medium tomatoes (seeds removed and diced)
  • 1 Cup Cucumber (diced, peeled and seeds removed)
  • ½ Cup Cilantro (chopped, leaves and tender stems)
  • Salt (to taste)
  • Avocado (diced (for serving))

Instructions
 

  • Prep the Shrimp: Chop the shrimp into half-inch pieces for even marination. Place them in a non-reactive bowl.
    1 Pound large shrimp
  • Marinate: Mix lime and lemon juices in a bowl. Pour over the shrimp, ensuring they're fully submerged. Cover and refrigerate for about 20-30 minutes until the shrimp turn opaque and pink.
    2 Limes, 2 whole Lemons
  • Prepare Vegetables: While the shrimp marinate, combine red onion, jalapeños, tomatoes, cucumber, and cilantro in another bowl. Season with salt to taste.
    ½ Red Onion, 1-2 jalapeños, 2 medium tomatoes, 1 Cup Cucumber, Salt, ½ Cup Cilantro
  • Combine: Mix the marinated shrimp with the vegetable mixture. Adjust seasoning with additional salt or citrus juice as needed.
  • Chill: Refrigerate the ceviche for at least 30 minutes to allow flavors to meld.
  • Serve: Serve chilled, garnished with diced avocado.
    Avocado

Copy/Paste and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright-protected. SavoringTheGood®