This Shrimp Ceviche is one of those recipes that makes people think you’re way fancier than you are — and I am completely here for it.
Fresh shrimp, bright lime and lemon juice, crisp cucumber, ripe tomatoes, creamy avocado, and just enough jalapeño to wake everything up. The magic of ceviche is that the citrus juice does all the cooking for you — no heat required. You just chop, mix, and let the lime work its magic for an hour while you go about your day. Then you serve it up on tostadas or with chips and watch it disappear.
It’s light, refreshing, low in carbs, and packed with fresh flavor. Perfect for summer, perfect for entertaining, and honestly perfect for a Tuesday when you want something a little special without a lot of effort. Let’s make it!
Traditional recipes usually pair with tostadas:
Also, can be eaten as a snack with chips:
I hope you decide to give this a try and feel free to leave a comment to let me know what your thoughts are on fresh made Shrimp Ceviche.
Written instructions are provided below for your convenience:
Shrimp Ceviche
Ingredients
- 1 lb raw shrimp chopped in chunks
- 3 limes juice
- 1 lemon juice
- 1 English cucumber chopped
- 1 cup tomatoes chopped
- 1 cup cilantro (half bunch) chopped
- 1 avocado chopped
- ½ red onion chopped
- 2 small jalapenos or 1 large minced
- 1 tbsp tabasco adjust to taste
- Pinch of salt and pepper adjust to taste
Instructions
- In a medium size bowl, mix raw chunks of shrimp, lime juice and a pinch of salt. Cover and marinate for at least 1 hour in the refrigerator.
- In a separate large bowl, mix the rest of the ingredients. Add the raw shrimp and lime juice to the large mixing bowl. Continue to fold until well mixed.
- Serve immediately and enjoy!
Recommend pairing with tostadas, chips, crackers or salad.
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