Shrimp Ceviche Recipe

Name: Shrimp Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Small Shrimp, Cooked; 1/2 cups Fresh Lime Juice Or Up To 3/4 Cup; 1/2 cups Fresh Lemon Juice; 1 teaspoon White Vinegar; 1 cup Red Or Purple Onion, Chopped; 1 whole Serrano Pepper Or 2 Jalapeno Peppers, Membranes And Seeds Removed, Chopped; 3 whole Roma Tomatoes, Diced; 1 whole Cucumber, Chopped; 1 cup Cilantro, Chopped; 1 Tablespoon Olive Oil; 1- 1/2 teaspoon Mexican Oregano Or To Your Taste; Salt And Pepper, to taste; 1 whole Avocado, diced

Servings: persons

2 pounds Small Shrimp, Cooked
1/2 cups Fresh Lime Juice Or Up To 3/4 Cup
1/2 cups Fresh Lemon Juice
1 teaspoon White Vinegar
1 cup Red Or Purple Onion, Chopped
1 whole Serrano Pepper Or 2 Jalapeno Peppers, Membranes And Seeds Removed, Chopped
3 whole Roma Tomatoes, Diced
1 whole Cucumber, Chopped
1 cup Cilantro, Chopped
1 Tablespoon Olive Oil
1- 1/2 teaspoon Mexican Oregano Or To Your Taste
Salt And Pepper, to taste
1 whole Avocado, diced

1
Cut each shrimp in half or at least one-inch long pieces.
2
Place shrimp in a glass or ceramic bowl.
3
Mix in the lime juice, lemon juice and vinegar.
4
Cover and refrigerate for one hour.
5
Mix in the chopped onion and serrano or jalapeno peppers and refrigerate an addional hour.
6
If you find the ceviche a little too acidic, drain out some of the juices after the marinating process.
7
Add the remaining ingredients except the chopped avocado and lightly toss.
8
Add salt and pepper to taste and then serve with the avocado.
9
Add the avocado as you serve the ceviche.
10
There is usually left over ceviche and avocado does not keep well and will start to brown in the refrigerator.
11
That is why I add the avocado to each serving rather than to the whole dish.

405

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 13 ingredients. The key ingredients include: 2 pounds Small Shrimp, Cooked, 1/2 cups Fresh Lime Juice Or Up To 3/4 Cup, 1/2 cups Fresh Lemon Juice, 1 teaspoon White Vinegar, 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