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    Home » Fish and Seafood Recipes

    Published: Jul 6, 2014 · Modified: May 17, 2024 by Renée · This post may contain affiliate links · 19 Comments

    Shrimp Ceviche

    This shrimp ceviche dish is remarkably fresh, tasty, and loaded with healthy ingredients. You're going to love it!

    Shrimp Ceviche Recipe via kudoskitchenbyrenee.com
     

    *Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

    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.


    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 kudoskitchenbyrenee.com

    *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.

    SHRIMP CEVICHE   {PRINT THIS RECIPE}
    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
    ½ 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
    ½ 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 kudoskitchenbyrenee.com

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    1. Bobbi Burleson says

      July 11, 2014 at 11:30 pm

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

      Reply
    2. Christy @ Confessions of a Culinary Diva says

      July 12, 2014 at 12:36 am

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

      Reply
    3. The Ninja Baker says

      July 10, 2014 at 8:07 am

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

      Reply
    4. Pam says

      July 08, 2014 at 8:50 pm

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

      Reply
    5. Dorothy at Shockingly Delicious says

      July 07, 2014 at 4:32 pm

      how refreshing!

      Reply
    6. Cheryl King says

      July 07, 2014 at 4:13 am

      All I can say is YUM! I can't wait to give this a try! HUGS

      Reply
    7. Tara Noland says

      July 07, 2014 at 1:55 am

      I love cerviche, so lively tasting, perfect for Summer Chillin'

      Reply
    8. Sherron Watson says

      July 06, 2014 at 9:46 pm

      Fabulous recipe! I can't wait to make this.

      Reply
    9. Julie @ Texan New Yorker says

      July 06, 2014 at 7:51 pm

      I love ceviche so much! Yours sounds so fantastic!

      Reply
    10. Marlene Baird says

      July 06, 2014 at 5:59 pm

      This is going to be my next ceviche for sure.

      Reply
    11. Life Tastes Good says

      July 06, 2014 at 5:53 pm

      Beautiful! What a great idea on the corn tortillas! So easy and perfect for summer!

      Reply
    12. Peaceful Cooking Danielle Nichols says

      July 06, 2014 at 5:45 pm

      beautiful! a love how you served it on a tortilla 🙂

      Reply
    13. Shannon @VillageGirlBlog says

      July 06, 2014 at 5:42 pm

      Love Ceviche! I have to make this soon...and try it on the corn tortillas. Great tip! Yum!!

      Reply
    14. Sarah Reid says

      July 06, 2014 at 5:19 pm

      mmm, I'm a ceviche fan too!

      Reply
    15. Shaina Wizov says

      July 06, 2014 at 4:46 pm

      What a perfect recipe for this week's theme. I absolutely LOVE ceviche. It amazes me that you can actually use citrus to cook the seafood. I haven't made my own before, but now I'm inspired!

      Reply
    16. Liz Berg says

      July 06, 2014 at 4:39 pm

      What a gorgeous ceviche!!! Perfect, cool summer dish...I love everything about it!!!

      Reply
    17. Lea Ann (Cooking On The Ranch) says

      July 06, 2014 at 4:27 pm

      Years and years ago, when I first heard of and tried ceviche at home, I was sure the recipe was leading me astray and I went ahead and gently cooked the seafood. 🙂 There is simply nothing better than a good ceviche. And with those big chunks of avocado, and my sinful burger/hotdog ways of this past weekend, this will be on my dinner table tonight. Perfect to wind down the holiday weekend.

      Reply
    18. Alaiyo Kiasi-Barnes says

      July 06, 2014 at 1:02 pm

      Beautifully done! I'm a fan of shrimp ceviche dishes, and yours is very attractive!

      Alaiyo

      Reply
    19. Manu says

      July 06, 2014 at 10:51 am

      Oh yum! Great summer recipe Renee! I love how refreshing it sounds!

      Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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