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


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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


  • 1Bring 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.
  • 2Rinse onion in a colander and drain off any excess water. Mix all of the ingredients together and add the shrimp.
  • 3Serve 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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