appetizers and snacks, salsa, sides

Shrimp Ceviche

Shrimp Ceviche
I didn’t always love seafood (gasp). Growing up, my mom would try to get me to eat salmon, fish n’ chips, shrimp dipped in “that red sauce…” I remember being horrified at the thought of actually putting those little pink creatures in my mouth and eating them. I’m not sure when this all changed – maybe it was the persistent encouragement of my sweet mom to try new things – but now, I’m a loyal lover and supporter of seafood. So glad I saw the light eventually.

Traditional, authentic ceviche is made with raw shrimp. The acidity from the lime and lemon “cures” the shrimp, making it safe to eat. If this makes you nervous, feel free to cook the shrimp before you use it…just make sure you don’t overcook it or it will become tough and rubbery.

Shrimp Ceviche
This shrimp ceviche is a crowd pleaser. It’s a simple recipe that requires minimal effort on your part, and can be thrown together quickly for that last-minute family dinner. It’s also easy to make in bulk…all you need are some deliciously crunchy, perfectly salted tortilla chips to dip in it!

Shrimp Ceviche

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 6-8 servings


  • 1 lb. medium/large shrimp, raw (see notes)
  • 2 avocados
  • 3 medium tomatoes
  • 1 large cucumber
  • 1/2 red onion
  • 1-2 jalapenos (depending on how spicy you like it)
  • Juice from 1-2 limes (more or less to taste)
  • Juice from 1-2 lemons (more or less to taste)
  • 1/2 cup cilantro
  • Salt (to taste)
  • Tortilla chips for dipping


  1. If using frozen shrimp, allow to thaw in refrigerator. Cook over medium heat 2-3 minutes (until barely pink) or use raw. (See notes).
  2. Cut up the avocados, tomatoes and cucumber in small bite-sized pieces.
  3. Dice the red onion and jalapeños and chop up the cilantro.
  4. In a large bowl, combine all the ingredients. Add salt, lime and lemon juice to taste and mix well.
  5. Serve chilled with tortilla chips.


*Traditional, authentic ceviche is made with raw shrimp. The acidity from the lime and lemon "cures" the shrimp, making it safe to eat. If this makes you uncomfortable, feel free to cook the shrimp before or use already-cooked frozen shrimp. If cooking the shrimp, heat a pan to medium heat and only cook the shrimp for 2-3 minutes total, or they will become tough and rubbery.

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  • Reply Katie Crenshaw October 19, 2015 at 8:16 am

    I am drooling over this right now!! I think I might make this for lunch today! Love the ingredients, colors, and look of the whole recipe!!

    • Reply Sarah October 19, 2015 at 9:19 am

      Thanks Katie! If you’re a seafood lover, you’ve got to try it out. It’s really fresh and flavorful! I like eating it plain with chips, but it’s also really good on tacos and quesadillas!

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