Real Recipes From Real Home Cooks ®


Recipe by
Heidi Edwards
Longview, WA

My Son's Father who is Originally from Mexico once showed me how to make this. I really love it. I feel it's pretty healthy as well. You can serve it with Chips, Tostadas or just as a side dish. It's really just up to you there is no wrong way of eating it :) We tend to enjoy making this if we are having a BBQ, making Carne Asada or just because. I know there are many different ways you can make Ceviche. Some use Fish, Raw uncooked shrimp etc... but this was the way I was taught to make it & love it like this. You can skip the Tortilla chips for a healthier alternative as well.

yield serving(s)
prep time 30 Min
method No-Cook or Other

Ingredients For ceviche

  • 1 lb
    cooked plain shrimp ( i like using the bigger ones and cutting them up in 1/2)
  • 1/2 pkg
    imitation crabmeat (the kind you can shred, makes it much easier)
  • 5-6
    limes, juiced (fresh is best)
  • 1/2
    white onion, minced
  • 2-3
    roma tomatoes, chopped
  • 1
    cucumber, chopped (you can either peel it prior or leave skin on. i personally prefer to peel cucumber)
  • cilantro, fresh chopped fine. (i tend to use about 1/2 a bushel. i don't like using most the stem/only use the top part.)
  • 1 or more
    jalapeno peppers, (seeded or not seeded) it's your choice depending on how much heat you want. chop fine.
  • 1
    avocado (optional) i normally don't add them to mine.
  • tapatio & ketchup (optional, makes more of a shrimp cocktail taste) i normally will only do this in my own serving & add a tiny bit at a time till i get the desired taste.
  • 1-2 bag
    tortilla chips

How To Make ceviche

  • 1
    I like to get fresh (from deli) cooked shrimp, the larger ones. I tend to cut them in 1/2 easier to dip them later with chips and more bit size. You could leave them whole OR use baby cooked shrimp as well. Shred crab meat and mix together in a LARGE mixing type bowl.
  • 2
    Roll your limes on counter in the palm of your hand to make it easier to juice. I like to get the limes w/ thinner skin and are a bit shiny, I try to avoid the ones that are really green and harder skin. Squeeze juice over the shrimp/crab. Depending on the how juicy the limes are I use approx 5-6. I like to have at least about 1/4 of the shrimp/crab to have about that much juice covering them. The more juice the more juice you will have in the mix, you can always use less if you prefer. It's a personal choice, but that is how I was taught to make it. Optional Ingredients, Advocado & Jalapeno (I seed and chop them up)
  • 3
    Add remaining ingredients toss good. Cover & chill in fridge till time to serve. Give it at least a good hour or so to chill. The longer you let it chill the better so the flavors have time to mingle :)
  • 4
    OPTIONAL: If you would like it to be more like a Shrimp Cocktail. Add Tapatio & Ketchup to the mix it gives it a nice spicy & tangy flavor. I will just add a little at a time and taste before adding more. It's easier to use a little and be able to add more than adding too much.
  • 5
    ALSO: Goes well with dipping with Tortilla chips, On top of a Tostada. I love making this when we grill Carne Asada. Makes a great side dish as well for it. I also take this to parties and have always got a lot of compliments.