Shrimp Ceviche

stephanie tate


My mom grew up in Acapulco and she just loves this dish. We also have a friend that currently lives in Spain who emails regularly to tell me how other ceviches are not nearly as good.

Sometimes we eat this as a main dish and have a salad on the side for a light summer meal.


★★★★★ 1 vote

6 to 8
30 Min
20 Min


  • 1 lb
    medium shrimp peeled and deveined
  • 1/2 c
    lime juice plus an extra 2 tbsps for the shrimp water
  • 1/2 c
  • 2 Tbsp
    vinegarry hot sauce such as buffalo (you can find this in any mexican market or section of your grocery store). also, feel free to add more to taste.
  • 1 Tbsp
    olive oil
  • 1 bunch
    cilantro, fresh and finely chopped
  • 1 medium
    onion chopped
  • 1 medium
    cucumber chopped
  • ·
    salt and pepper to taste
  • ·
    1 to 2 avacadoes cubed

How to Make Shrimp Ceviche


  1. Bring a 2 quart pot of water to boil. Add shrimp and 2 Tbsp. of lime juice. Bring back to boil and immediately drain. Put shrimp back in the pot and allow to sit for 10 minutes.
  2. Rinse onion in a colander and drain off any excess water. Mix all of the ingredients together and add the shrimp.
  3. Serve with tortilla chips or saltine crackers. Slices of lime or lemon and additional hot sauce.

    I like to serve these in Martini or sundae glasses for.

Printable Recipe Card

About Shrimp Ceviche

Course/Dish: Seafood Appetizers
Other Tag: Healthy

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