Shrimp Ceviche

Name: Shrimp Ceviche
Prep time: 30 min
Yield: 4 serving
Ingredients: 2 lbs Shrimp; 1/4 teaspoon each salt and pepper; 1/2 cup lime juice; 1 cup tomatoes; 1 Jalapeño; 1 1/2 cup cucumbers; 2 avocados; 1/2 cup Red Onions; 1/2 cup cilantro

User Reviews

5.0

18 reviews

Excellent

Prep Time
30 mins
Servings
4
Calories
322 kcal
Course
Side Dish, Main Course, Appetizer
Cuisine
South American

Shrimp Ceviche

Quade Maldonado

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Shrimp Ceviche is a perfect seafood appetizer that's fresh and bursting with zesty lemon flavors. It starts with a marinade of lime juice, shrimp, cucumbers, tomatoes, red onions, jalapenos, avocados, and cilantro for 30 minutes and it's ready to devour! Shrimp Ceviche is a classic, you MUST try!

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Ingredients

Servings

Shrimp

2 lbs Shrimp cooked and diced into nearly 1 inch pieces
1/4 teaspoon each salt and pepper
1/2 cup lime juice or lemon, or a combo, or any citrus

Ceviche Ingredients

1 cup tomatoes diced
1 Jalapeño minced
1 1/2 cup cucumbers diced
2 avocados diced
1/2 cup Red Onions minced
1/2 cup cilantro minced

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Notes

We opt for using cooked shrimp for this recipe, always as it packs more flavor and it's more kid friendly since this is a family recipe we ALL love.
Make sure the ingredients are all diced to approximately the same size for easy serving.
You can use lemon juice if you can't find lime, either way the acid is what you need to marinate and cook the seafood with.
Always allow for the 30 mins of marinade time when making this recipe. See more for make ahead below.
Serve these with our famous Pita Chips
You can make this recipe up to 12 hours in advance and store in the fridge until ready to serve. For last minute prep, always allow at least 30 mins for the lime to infuse the dish.
You can make the classic recipe as we did above, or try adding sweet mangoes, some corn, bell peppers, green onions, and your favorite variations!
Try changing the lime and lemon juice by adding an orange or grapefruit twist, any citrus combo works beautifully here!
You can also change the type of fish, instead of Grilled Octopus, make octopus ceviche! Also tuna ceviche, scallops and more!
Because of it's high acidity, it's best to eat the dish within 1-2 days. We absolutely prefer eating it the day of, but if you must store it, then make sure it lasts no more than 1-2 days in the fridge.