Shrimp Ceviche Recipe

Name: Shrimp Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped onion; 6 cups water; 3/4 cup fresh lime juice, divided; 1 pound medium shrimp; 1 cup chopped peeled cucumber; 1/2 cup ketchup; 1/3 cup chopped fresh cilantro; 2 Tbsp Mexican hot sauce (such as Tamazula); 1 Tbsp olive oil; 1/4 tsp salt; 1 Avocado

Servings: persons

1/2 cup chopped onion
6 cups water
3/4 cup fresh lime juice, divided
1 pound medium shrimp
1 cup chopped peeled cucumber
1/2 cup ketchup
1/3 cup chopped fresh cilantro
2 Tbsp Mexican hot sauce (such as Tamazula)
1 Tbsp olive oil
1/4 tsp salt
1 Avocado

1
Place chopped onion in a colander, and rinse with cold water.
2
Drain
3
Bring 6 cups water and 1/4 cup juice to a boil in a Dutch oven.
4
Add shrimp; cook 3 minutes or until done.
5
Drain and rinse with cold water; peel shrimp.
6
Combine shrimp and 1/2 cup juice in a large bowl; cover and chill 1 hour.
7
Stir in onion, cucumber, and remaining ingredients.
8
Dice avocado into squares using the skin as a cup to dice
9
Add diced Avocado and Serve immediately or chilled.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 chopped onion, 6 cups water, 3/4 cup fresh lime juice, divided, 1 pound medium shrimp, 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.

Shrimp Ceviche

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