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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

*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

*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

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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

Dorothy at Shockingly Delicious

Monday 7th of July 2014

how refreshing!