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5.0 from 36 votes

Shrimp Ceviche

This simple Shrimp Ceviche is incredibly refreshing all summer long! Sweet and spicy, it comes together with minimal ingredients. A deliciously addictive appetizer for cookouts, picnics, and more! 

Prep Time
20 mins
Cook Time
20 mins
Total Time
21 mins
Servings: 6
Calories: 150 kcal
Course: Salad , Appetizer
Cuisine: Spanish

Ingredients

  • ½ cup + 2 TB freshly squeezed lime juice
  • 1 small red onion chopped
  • 1 lb raw shrimp 41/50 count peeled and deveined
  • ⅓ cup chopped fresh cilantro
  • 1 cup Grape or Cherry Tomatoes quartered
  • 1 cup peeled/diced jicama cucumber or sweet bell peppers can be subbed
  • 1 Jalapeño seeded and chopped
  • 1 semi-firm avocado
  • ½ tsp kosher salt
  • Optional: 1-2 TB ketchup to taste
  • Other: Tortilla chips street taco corn tortillas, or lime slices for serving

Instructions

    Cup of Yum
  1. Mix and Chill: In a medium bowl, combine 1/2 cup fresh lime juice with the red onions. Mix well, cover, and chill at least 1 hour.
  2. Cook Shrimp: In a large pot, bring well salted water to a boil. Add 2 TB lime juice. Cook shrimp for a few seconds only – just until they start turning opaque. Immediately remove with a slotted spoon and transfer to a colander. Rinse with cool water and drain well. Once drained shrimp is cool, use paper towels to pat-dry excess water from shrimp and cut into bite-size pieces. Set aside.
  3. Combine: To the bowl with red onion/lime mixture, add cilantro, tomatoes, jicama or other veggies, and kosher salt. Toss gently to coat, and cover/chill until ready to serve.
  4. Toss and Serve: When ready to serve, dice the avocado and sprinkle with fresh lime juice to coat. Toss avocado and shrimp into the red onion mixture. Toss gently to coat well. If needed, add kosher salt to taste. Add ketchup, if desired, for a bit of “cocktail shrimp” flavor. Serve immediately with lime slices and tortilla chips.

Notes

  • *If you’d like to use precooked frozen shrimp, thaw the shrimp and drain fully. Remove tail and slice shrimp into halves or thirds (depending on their size.) Add shrimp in at the end, so it doesn’t get too “overcooked” in the lime juice.
  • *Grape/cherry tomatoes tend to be sweeter than the larger tomatoes found at grocery stores.
  • *Jicama lends an extra crispy, slightly sweet balance to this ceviche.
  • *If you enjoyed this dish, please come back and give it a rating :)

Nutrition Information

Calories 150kcal (8%) Carbohydrates 8.6g (3%) Protein 16.6g (33%) Fat 6.4g (10%) Cholesterol 121.6mg (41%) Sodium 96.5mg (4%) Fiber 3.7g (15%) Sugar 2.7g (5%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 150

% Daily Value*

Calories 150kcal 8%
Carbohydrates 8.6g 3%
Protein 16.6g 33%
Fat 6.4g 10%
Cholesterol 121.6mg 41%
Sodium 96.5mg 4%
Fiber 3.7g 15%
Sugar 2.7g 5%

* Percent Daily Values are based on a 2,000 calorie diet.