Shrimp Ceviche Recipe

Shrimp ceviche is extremely fresh, tasty and healthy to boot. It is quite easy to make. I use boiled shrimp in mine because I prefer not to have to deal with bacteria that might get the family sick. Unlike other ceviches, this one is ready to eat within one hour. You can boil your own shrimp or, if you prefer, buy cooked shrimp from the grocery store. Just make sure it is only boiled and has no marinades or flavorings to it. Here is what you are going to need:

2 pounds boiled shrimp – chopped
5 limes – juiced
2 medium oranges – juiced
3 TBS minced red onion
1 TBS minced green chili – serrano or jalapeno
3 TBS minced cilantro
1 1/2 cup peeled, seeded and chopped cucmber
1 cup diced avocados

Place the shrimp in a glass or ceramic bowl. Add the juices and salt to taste. Mix, cover and refrigerate for 30 minutes.

Add the onion and chili pepper to the shrimp. Mix, cover and refrigerate for another 30 minutes.

Remove shrimp from fridge and add cilantro, cucumbers and avocado. Mix well and re-season with salt if necessary. Serve on tostadas and enjoy!

Print the Shrimp Ceviche Recipe Here

Other Recipes with Shrimp & Crab:
Seafood Salad Stuffed Avocado
Seafood Salad Sandwiches
Crab Rangoon
Pasta, Shrimp & Alfredo Sauce
Garlic Shrimp Pasta
Baked Shrimp w/ Feta Cheese
Shrimp Scampi
Coconut Shrimp
Chicken & Shrimp Kabobs
Crab Cakes
Grill Shrimp Kabobs w/ Shell
Grilled Shrimp & Sausage Kabobs
Chopped Crab Salad
Chicken & Shrimp Stir-Fry
Turmeric Rice & Shrimp
Corn & Shrimp Chowder
Paella Mixta
Shrimp & Crab Salad
Grilled Pineapple Shrimp Kabobs
Cilantro Marinated Shrimp Kabobs
Bowtie Pasta & Shrimp
Garden Salad w/ Garlic Shrimp
Shrimp & Orzo
Fettuccine, Shrimp, Corn & Spinach
Green Curry Shrimp
Shrimp Linguine

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  • Looks perfect. I wish I was there to share it with you. I make mine the same way, only I add chopped tomato to it. Thanks for sharing.

  • Thank you Annette! I appreciate you coming by and commenting! Thank you for your support!
    Mary Ann

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