20-Min Shrimp Ceviche Cocktail
Raw shrimp cured in lime juice with jalapeño, red onion, and cilantro — served ice-cold with tortilla chips and crackers. A vibrant, zesty Mexican classic that feels fancy but takes 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 185
- Protein
- 28g
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Ingredients
- 1 lb large shrimp, peeled and deveined
- ¾ cup fresh lime juice
- ½ medium red onion, finely diced
- 1 whole jalapeño, minced
- ¼ cup fresh cilantro, chopped
- 2 cups tortilla chips or saltine crackers
Instructions
- 1
Dice shrimp into 0.5-inch pieces. Place in a bowl with lime juice, salt, and pepper.
- 2
Stir in red onion, jalapeño, and cilantro. Cover and refrigerate 15–18 minutes.
- 3
Shrimp will turn opaque and firm — the lime juice cooks it. Taste and adjust salt.
- 4
Spoon ceviche into bowls with a little of the citrus liquid. Serve with chips and crackers.
Tools you’ll need
- cutting board
- sharp knife
- medium bowl
- spoon
- serving bowls
- optional: chilled glasses or cocktail bowls
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