Print

Shrimp Ceviche

  • Author: Christine Pittman
  • Prep Time: 35 minutes
  • Refrigerate: 1 hour
  • Cook Time: 0 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 6-8 servings (about 5 cups) 1x
  • Category: Appetizer
  • Method: Mix
  • Cuisine: Peruvian

DESCRIPTION

Fresh, lively, and flavorful, my shrimp ceviche is jam-packed with tomato, cucumber, avocado, onion, cilantro, and jalapeño—plus, of course, tons of citrusy shrimp!

Listen to me briefly explain how this ceviche is made, with great tips along the way, by clicking the play button below:

[sc name="shrimpcevicherotd"][/sc]

Ingredients

Scale
  • 1 lb. raw shrimp (here’s how to thaw it if you bought it frozen), peeled and deveined, or shrimp that has been poached until it’s barely cooked, about 3 minutes (here’s how to poach shrimp)
  • 1 cup diced cucumber
  • 1 cup diced tomato
  • ¼ red onion, thinly sliced
  • 1 jalapeno, halved, seeded, and finely diced
  • ¼ tsp. salt, or more to taste
  • ½ cup fresh lime juice
  • ¼ cup fresh lemon juice
  • 1 avocado, diced
  • ¼ cup chopped fresh cilantro

Instructions

  1. Cut the shrimp into rough ½-inch pieces and put it in a large non-reactive bowl (glass or stainless steel, for example).
  2. Add the cucumber, tomato, onion, jalapeno, and salt. Stir in the lime juice and lemon juice.
  3. Set aside in the refrigerator until the shrimp is opaque and firm, about 1 hour (but if you’re not going to serve it right away, it’s okay to leave it there for up to a few hours).
  4. Stir in the avocado, cilantro, and more salt to taste and serve.