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Shrimp Ceviche – #SundaySupper

Shrimp Ceviche Recipe via

If you’re wondering what ceviche means, it means seafood that is “cooked” (marinated) in citrus juice. It’s mostly served as a salad and is always served cold. This shrimp ceviche dish is remarkably fresh, tasty and loaded with healthy ingredients. I just knew it would be the perfect recipe for this weeks #sundaysupper theme of Summer Chillin’ and make up for all the fried foods I seem to have shared with you lately 😉
You can serve this as a main course over top of corn tostadas (as shown here), or as a dip served with tortilla chips as you would a salsa, or what about over some romaine lettuce (or your other favorite lettuce) as a salad with an additional squeeze of lemon or lime juice, and a drizzle of olive oil. The choice is yours. I just urge you to try it. I know you’ll enjoy it!

Shrimp Ceviche Recipe via

*Note – this dish requires refrigeration time of approximately 2 hours in advance of serving in order to “cook” the shrimp in the citrus juice so please plan accordingly.

Makes: 6 cups       Prep Time: 2 hours 15 minutes (includes “cook” time)

1 pound peeled and deveined shrimp, cut into bite sized pieces
1 cup fresh lime juice (squeezed from approximately 6-7 large limes)
5-6 plum tomatoes, seeded and diced
1/2 medium red onion, diced
1 medium jalapeno pepper, seeded and minced
2 avocados, diced
2 ribs celery, diced
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh cilantro, chopped

-In a large glass or ceramic bowl, pour the lime juice over the shrimp and stir to coat all the shrimp in the juice.
-Place the shrimp in the fridge and allow the shrimp to “cook” in the citrus juice and become opaque in color for approximately 2 hours.
-Add the remaining ingredients into the now cooked shrimp bowl, and stir well to combine.
-Serve cold.

Shrimp Ceviche Recipe via

Click on the links below for other cool and refreshing foods for Summer Chillin’ from the #SundaySupper family of cooks and bakers. But before you go please help me give Alaiyo, of The Pescetarian Journal a big THANK YOU for hosting this weeks cool theme!
Brisk Beverages

Chilled Starters

Snappy Salads and Sides

Refreshing Main Dishes

Cool Confections

Until we eat again,

Grilled Rosemary Potatoes
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Saturday 3rd of September 2016

[…] Shrimp Ceviche from Kudos Kitchen by Renee […]

Christy @ Confessions of a Culinary Diva

Saturday 12th of July 2014

Excellent entrée for summer heat! Sous Chef loves ceviche - love the idea of putting this on the crispy tortilla!

Bobbi Burleson

Friday 11th of July 2014

Oh how lovely!! This would make an amazing summer meal!

The Ninja Baker

Thursday 10th of July 2014

Mmmm. Colorful, cheery ceviche with the corn tortilla crunch has got to be perfection!


Tuesday 8th of July 2014

I have always wanted to try shrimp ceviche and this looks amazing