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Shrimp Ceviche

Shrimp ceviche with pink, tender shrimp cured in fresh lime and lemon juice, then tossed with bright red onion, jalapeños, cilantro, tomato, and avocado. This Peruvian-Mexican style appetizer keeps the citrus cure time short for a clean, vibrant bite.
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Prep Time 20 minutes
Cook Time 5 minutes
cure time 20 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Peruvian-Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Shrimp Ceviche
  • 2 lb large shrimp peeled and deveined
  • 1 cup fresh lime juice
  • 0.5 cup fresh lemon juice
  • 0.5 red onion thinly sliced
  • 2 jalapeños minced (use 2 to 3)
  • 0.5 cup fresh cilantro chopped
  • 1 tomato diced
  • 0.5 avocado diced
  • 0.5 cup cucumber diced
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tortilla chips for serving

Equipment

  • 1 Dutch oven

Method
 

Cook and cool the shrimp
  1. Bring a Dutch oven of salted water to a boil over high heat, then cook the large shrimp for 2-3 minutes until pink and cooked through. Drain and immediately cool the shrimp in ice water so they stop cooking.
Cure in citrus
  1. Cut the shrimp in half lengthwise, then place them in a non-reactive bowl and pour the fresh lime juice and fresh lemon juice over top. Cover and refrigerate for 20 minutes.
Combine and serve
  1. Add the red onion, jalapeños, fresh cilantro, tomato, avocado, and cucumber to the bowl, then season with salt and black pepper. Gently toss until evenly mixed.
Finish for serving
  1. Serve the shrimp ceviche chilled with tortilla chips or tostadas on the side. Photograph-ready: garnish is visibly flecked with cilantro and lime juices.

Notes

Pro tip: keep the shrimp well chilled during the cure so the citrus flavor stays bright without getting harsh. Store covered in the refrigerator up to 2 days; the cucumber and avocado may soften. Freezing is not recommended. For a lighter option, use half the avocado and add extra diced cucumber for crunch (still citrus-cured).