MexicanStarterGluten-FreeDairy-Free

Shrimp Ceviche

Name: Shrimp Ceviche
Prep time: 15 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 lb shrimp (raw or cooked), peeled, deveined, and diced; 1 cup lime juice, from about 6 limes; 1 cucumber, peeled and diced; 2 avocados, diced; 3 Roma tomatoes, diced; 1 red onion, diced; 1/4 bunch cilantro, chopped; 1 jalapeño, seeded and minced; 1 cup Clamato juice (use picante version for spicier salsa); 16 tostadas or tortilla chips, for serving; Hot sauce (Tabasco or Cholula), for serving

Tangy lime juice gently "cooks" delicate shrimp in this bright, refreshing Mexican classic that comes together in minutes. Crisp cucumber, creamy avocado, and fresh cilantro balance the heat of jalapeño and citrus bite beautifully. Perfect for summer entertaining or when you want an elegant starter that feels special without heating up the kitchen.

Prep

15 minutes

Cook

0 minutes

Total

2 hours 15 minutes

Serves

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Ingredients

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Instructions

1
Dice shrimp and place into a large glass or non-reactive bowl. Squeeze 1 to 1¼ cups lime juice from 6 limes over the shrimp. Stir to combine, then cover and marinate in the refrigerator, stirring halfway through. Marinate 1½ to 2 hours for raw shrimp (until no longer translucent) or 15 minutes for cooked shrimp.
2
While the shrimp marinates, chop the cucumber, avocado, tomatoes, red onion, jalapeño, and cilantro. A food chopper will make this process much faster.
3
When shrimp are done marinating, add the chopped vegetables to the bowl along with the Clamato juice and stir to combine.
4
Serve with hot sauce if desired, along with tortilla chips or over tostadas.

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