Shrimp Ceviche
Fresh shrimp cured in lime juice with tomato, avocado, and cilantro in classic Mexican style. Serve with tortilla chips or crackers for an elegant appetizer.
- Total time
- 30 min
- Servings
- 4
- Calories
- 198
- Protein
- 24g
Ingredients
- 1.5 lbs large shrimp, peeled and deveined
- 1 cup fresh lime juice
- 2 whole Roma tomatoes, diced
- ½ whole white onion, finely diced
- 1 whole jalapeño, minced
- ¼ cup fresh cilantro, chopped
- 1 whole ripe avocado, diced
- 1 tsp sea salt
- ¼ tsp black pepper
- 2 tbsp olive oil
Instructions
- 1
Cut shrimp in half lengthwise, then cut into smaller bite-sized pieces.
- 2
Dice tomatoes, onion, and jalapeño. Chop cilantro and set aside.
- 3
Place shrimp in a glass bowl and cover completely with fresh lime juice.
- 4
Add salt and pepper. Stir well and refrigerate for 20–25 minutes until shrimp turns opaque and firm.
- 5
Drain excess lime juice from shrimp, leaving just a light coating.
- 6
Add tomatoes, onion, jalapeño, and cilantro to the shrimp. Fold in avocado gently.
- 7
Drizzle with olive oil, taste and adjust seasoning with salt and pepper.
- 8
Serve immediately in chilled bowls with tortilla chips or crispy tostadas.
Tools you’ll need
- cutting board
- sharp chef's knife
- glass mixing bowl
- wooden spoon
- measuring cups and spoons
- microplane zester (optional)
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