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Shrimp Ceviche

5 from 1 reviews

Easy Shrimp Ceviche with raw or cooked shrimp that is cool, zesty and refreshing. Dip into with tortilla chips, spread on a tostada or add to tacos.

  • Author: Olena of ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings 1x
  • Category: Appetizer
  • Method: No Cook + Chop
  • Cuisine: Mexican
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Ingredients

  • 1 lb raw or cooked shrimp (peeled, deveined & tails off)
  • 3/4 cup fresh lime juice (6 large limes)
  • 1 large tomato, diced
  • 1 large avocado, diced
  • 1/2 cup red onion, minced
  • 1/2 cup cilantro, minced
  • 1 jalapeno, seeded & diced
  • Salt and pepper, to taste (I added about 1/2 tsp salt)

Instructions

  1. If using frozen shrimp, add it to a medium bowl and cover with warm tap water. Let thaw for 10 minutes.
  2. In the meanwhile, squeeze juice from limes and add to a large bowl. Please do not use bottled juice.
  3. Drain shrimp and give it a gentle squeeze. Dice it and add to the bowl with lime juice.
  4. Marinate: cooked shrimp for 15 minutes; raw shrimp for 1.5 hours or until opaque and pink. Acid will “cook” the shrimp.
  5. While shrimp is marinating, dice tomato, avocado, red onion, cilantro and jalapeno and add to another bowl. Refrigerate if making ceviche with raw shrimp. I also recommend do dice avocado right before combining shrimp with veggies to avoid brown avocado.
  6. Add vegetables to the bowl with shrimp, stir and add salt and pepper to taste. Remember tortilla chips are salty. So I would salt after the taste test with a chip.
  7. Serve cold with chips, on a tostada and even in tacos.

Store: Refrigerate covered for up to 2 days. 

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