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Shrimp ceviche in a bowl with avocado, tomatoes, red onion, cilantro and jalapeño.
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Easy Shrimp Ceviche

This shrimp ceviche is fresh, citrusy, and loaded with lime-marinated shrimp, tomatoes, avocado, peppers, onion, and cilantro.
Prep Time15 minutes
Cook Time3 hours
Course: Appetizer, Lunch
Cuisine: Mexican
Keyword: Seafood
Servings: 4 servings
Author: August DeWindt

Ingredients

  • 1 lb raw shrimp peeled, deveined and tail off
  • ¾ cup lime juice about 8 limes
  • 2 roma tomatoes diced or 1 regular tomato
  • 1 avocado diced
  • ½ red onion diced - about ½ a cup
  • ¼ cup cilantro chopped
  • 1 jalapeno pepper diced
  • 1 serrano pepper diced
  • ½ teaspoon salt
  • Pepper to taste
  • Tostadas or tortilla chips or plantain chips

Instructions

  • Chop up the shrimp into small pieces and place in a large mixing bowl.
    Shrimp chopped up on a cutting board and placed in a mixing bowl.
  • Pour the lime juice over the shrimp and give it a stir. Make sure the shrimp is fully submerged. Cover the bowl and put it in the fridge. The lime juice will “cook” the shrimp. Let it sit for at least 3 hours but I like to do it overnight. I stir the shrimp halfway through just to make sure everything is getting properly covered.
    Shrimp in a bowl with lime juice.
  • The shrimp should be pink when ready. Add all the diced & chopped vegetables, salt and pepper. Mix together well.
    Shrimp cooked in lime juice with tomatoes, onion, avocado and cilantro.
  • Serve with tortilla chips or tostadas. Eat and enjoy!
    Shrimp ceviche in a bowl with avocado, tomatoes, red onion, cilantro and jalapeño.

Video

Nutrition

Calories: 185kcal | Carbohydrates: 12g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 940mg | Potassium: 537mg | Fiber: 4g | Sugar: 3g | Vitamin A: 678IU | Vitamin C: 29mg | Calcium: 81mg | Iron: 1mg