Shrimp Ceviche

One of my favorite things on earth is a big bowl of cool, spicy, and refreshing shrimp ceviche, served with tortilla chips or warm tortillas. Ceviche really helps me realize my best beach daydreams, even on the dreariest of days. We haven’t had any of those lately, but you get my point.

The plump sweet shrimp bathing in lime juice and surrounded by an entourage of fresh tomatoes, avocado, shallots, cilantro and serrano peppers is full-stop amazing and 100 percent healthy too. Shrimp ceviche is also insanely easy to make and requires absolutely NO cooking, which is pretty exciting when cooking is the last thing you want to do. 

This shrimp ceviche is great for a healthy lunch, dinner, or as an appetizer for a get-together. If you choose to serve it at a get-together, you better make double because I promise everyone will love it.


1 lb. raw or cooked shrimp – peeled, deveined, tails removed

Juice from 6 limes

2 roma tomatoes, diced

1 large avocado, diced

1 large shallot, diced

½ c. cilantro, chopped

1 jalapeno or serrano pepper, seeded and diced

Salt and pepper to taste

Squeeze the juice from the limes into a large bowl. Roughly chop the shrimp and add it to the bowl of lime juice. 

If you’re using raw shrimp, let it marinade (the acid in the lime juice will “cook” it) for 1-2 hours or until the shrimp is pink. If you’re using cooked shrimp, let it marinade for 15-20 minutes. 

When the shrimp is finished marinating, add all of the other ingredients to the bowl and stir to combine. Season with salt and pepper to taste.

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