Shrimp Ceviche Recipe

Today's shrimp ceviche recipe is a 35-minute guide to a crowd-pleasing dish that's packed with vibrant and zesty flavors. It's a beautiful medley of succulent poached shrimp, colorful fresh vegetables, and a fresh citrus marinade.

Prep Time30 mins

Cook Time5 mins

Total Time35 mins

Course: Side Dish

Cuisine: Mexican

Keyword: how to make shrimp ceviche, shrimp ceviche, shrimp ceviche recipe

Servings: servings

Calories: 253kcal

Author: Luna Regina

Ingredients

5 oz raw shrimp peeled, deveined, tails off, equals 10 oz whole
2 cup water
2 oz yellow onion largely chopped
4 oz cucumber diced
4 oz tomatoes diced
1 oz red onion diced
0.5 oz jalapeño diced
1 tsp garlic minced
2 tbsp lime juice
2 tbsp lemon juice
1 tsp Tabasco
1 tsp Sriracha
1/4 cup coriander chopped
2 oz avocado cubed
4 oz tortilla chips

Instructions

Bring a pot of 2 cup water to a boil with 2 oz diced yellow onion.
When the water is boiling, add 5 oz raw shrimp to poach very quickly (for about 1 minute).
Remove the poached shrimps with a mesh sieve or a slotted spoon to drain water. Discard the yellow onion. Place the shrimps into a bowl of ice water to stop them from cooking.
Chop the shrimps into 1/2-inch pieces and add them to a mixing bowl.
Add 4 oz diced cucumber, 4 oz diced tomatoes, 1 oz diced red onion, 0.5 oz diced jalapeño, and 1 tsp minced garlic to the mixing bowl with the shrimps.
Pour 2 tbsp lime juice, 2 tbsp lemon juice, 1 tsp Tabasco, 1 tsp Sriracha, and 2 oz cubed avocado into the mixing bowl. Toss everything up to combine. Refrigerate for 10 minutes.
Remove shrimp ceviche from the fridge and continue to add 1/4 cup chopped coriander. Toss gently.
Portion out the shrimp ceviche and enjoy with 4 oz tortilla chips on the side.

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