Mock Shrimp Ceviche Recipe

Name: Mock Shrimp Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup lime juice fresh squeezed, plus 2 tablespoons; 1 pound shrimp small, easy peel best; 1/4 cup white onion chopped fine; 1 cup cilantro chopped; 1/2 cup ketchup; 1 tablespoon hot sauce or more to taste; 2 tablespoons extra-virgin olive oil; 1/2 cup cucumber finely diced; 1/2 cup jicama finely diced; 1 avocado peeled and cubed; salt

Servings: persons

1/2 cup lime juice fresh squeezed, plus 2 tablespoons
1 pound shrimp small, easy peel best
1/4 cup white onion chopped fine
1 cup cilantro chopped
1/2 cup ketchup
1 tablespoon hot sauce or more to taste
2 tablespoons extra-virgin olive oil
1/2 cup cucumber finely diced
1/2 cup jicama finely diced
1 avocado peeled and cubed
salt

1
In a large stockpot, bring 1 quart salted water to a boil. Add 2 tablespoons of the lime juice and then add shrimp, cover, and return to a boil. Immediately remove from heat and drain.
2
Return shrimp to hot pot, replace lid and set aside, letting shrimp steam in closed pot for 10 minutes.
3
Spread out shrimp to cool completely. When cool, peel shrimp and toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour.
4
Rinse chopped onion under cold water in a strainer and shake off excess liquid.
5
Add to shrimp in a large bowl along with chopped cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado.
6
Mix gently, taste and season with salt.
7
Cover and refrigerate up to a few hours, or serve immediately.
8
To serve, spoon the a large lettuce leaf. If desired, garnish with sprigs of cilantro and slices of lime.

242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup lime juice fresh squeezed, plus 2 tablespoons, 1 pound shrimp small, easy peel best, 1/4 cup white onion chopped fine, 1 cup cilantro chopped, and more.

Yes, Mock Shrimp Ceviche falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mock Shrimp Ceviche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions