Shrimp Ceviche
A fresh, zesty, and easy-to-make Mexican shrimp ceviche! No cooking required—just juicy shrimp "cooked" in citrus and mixed with fresh veggies. Perfect for a light meal, snack, or party appetizer.
Ingredients
- 1 lb raw shrimp peeled, deveined & chopped
- ½ cup fresh lime juice about 4-5 limes
- ½ cup fresh lemon juice about 2 lemons
- 1 medium tomato diced
- ½ red onion finely chopped
- 1 jalapeño minced (remove seeds for less heat)
- 1 small cucumber diced
- ½ cup cilantro chopped
- 1 avocado diced
- Salt to taste
- black pepper to taste
- Tortilla chips or tostadas for serving
Instructions
“Cook” the Shrimp
- Place chopped shrimp in a bowl and pour in lime and lemon juice. Stir, cover, and refrigerate for 30-40 minutes, until shrimp turns pink and opaque.
Prepare the Veggies
- While shrimp marinates, chop tomato, onion, jalapeño, cucumber, and cilantro.
Mix It Up
- Drain most of the citrus juice from the shrimp, leaving a little for flavor. Stir in the chopped veggies, salt, and pepper. Let sit for 10-15 minutes.
Add Avocado & Serve
- Gently fold in diced avocado right before serving. Spoon onto tostadas or scoop with tortilla chips. Enjoy!
Notes
- Make it ahead? Prep everything except avocado a few hours in advance.
- Leftovers? Best eaten within 24 hours for the freshest taste.
- Want more spice? Add extra jalapeño or a splash of hot sauce!