Shrimp Ceviche Recipe

Name: Shrimp Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs shrimp; 6 limes; 1 small shallot, minced; 4 small ripe tomatoes, diced; 4 serrano chilies, en escabeche chopped (canned); 1 jalapeno chile, seeded & minced; 1/3 cup olive oil; 1/2 teaspoon dried oregano; 3/4 teaspoon kosher salt; 1/4 teaspoon fresh ground black pepper; 1/2 cup fresh cilantro leaves; 2 avocados, diced

Servings: persons

1 1/2 lbs shrimp
6 limes
1 small shallot, minced
4 small ripe tomatoes, diced
4 serrano chilies, en escabeche chopped (canned)
1 jalapeno chile, seeded & minced
1/3 cup olive oil
1/2 teaspoon dried oregano
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 cup fresh cilantro leaves
2 avocados, diced

1
Cook shrimp in boiling, salted water 3 minutes or just until cooked.
2
Cool, peel, devein, and roughly chop shrimp.
3
Squeeze limes into a medium bowl.
4
Add shrimp, shallot, and next 7 ingredients, stirring until well blended.
5
Chill at least 1 hour and up to 6.
6
Stir cilantro and diced avocados into chilled shrimp mixture.
7
Serve with a slotted spoon.

410

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 12 ingredients. The key ingredients include: 1 1/2 lbs shrimp, 6 limes, 1 small shallot, minced, 4 small ripe tomatoes, diced, 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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