Shrimp Ceviche Recipe

Name: Shrimp Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb medium-small shrimp, peeled and deveined; 2 tablespoons salt; ¾ cup lime juice (juice from 4-6 limes); ¾ cup lemon juice (juice from 2-3 lemons); 1 cup finely chopped red onion; 1 serrano chili, ribs and seeds removed, minced; 1 cup chopped cilantro; 1 small cucumber, peeled diced into 1/2-inch pieces; 1 avocado, peeled, seed removed, cut into 1/2-inch chunks; 4 small lettuce leaves; corn tortillas or tortilla chips

Servings: persons

1 lb medium-small shrimp, peeled and deveined
2 tablespoons salt
¾ cup lime juice (juice from 4-6 limes)
¾ cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chili, ribs and seeds removed, minced
1 cup chopped cilantro
1 small cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks
4 small lettuce leaves
corn tortillas or tortilla chips

1
Boil shrimp in salted water 1 minute to 2 minutes max, depending on size of shrimp.
2
(Over-cooking the shrimp will turn it rubbery.)
3
Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
4
Drain the shrimp.
5
Cut each piece of shrimp in half, or into inch-long pieces.
6
Place shrimp in a glass or ceramic bowl.
7
Mix in the lime and lemon juice.
8
Cover and refrigerate for a half hour.
9
Mix in the chopped red onion and serrano chile.
10
Refrigerate an additional half hour.
11
Right before serving, add the cilantro, cucumber, and avocado.
12
Using lettuce leaves as a garnish, serve with chips or wratpped in warm tortillas.

188

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

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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 lb medium-small shrimp, peeled and deveined, 2 tablespoons salt, ¾ cup lime juice (juice from 4-6 limes), ¾ cup lemon juice (juice from 2-3 lemons), and more.

Yes, 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!

Shrimp Ceviche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions