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–+ servings
Linda S. Smith

Shrimp Ceviche

This shrimp ceviche is bright, refreshing, and easy to make, featuring cooked shrimp tossed with crisp cucumber, tomatoes, and plenty of citrus for a flavorful summer dish.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Light Meal
Cuisine: Mexican, Seafood
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound cooked shrimp (medium-sized), tails removed and halved if large Use good-quality frozen, peeled, and thawed shrimp.
  • 1/2 medium red onion, diced
  • 1 cup cucumber, seeded and diced (English or Persian cucumbers work well) Seeding prevents excess water.
  • 2 medium Roma tomatoes, seeded and diced Seeding prevents excess water.
  • 1/3 cup cilantro, chopped
  • 1/4 cup lime juice (fresh is best)
  • 1/4 cup lemon juice (fresh is best)
  • 2 tablespoons salsa (mild or medium, depending on heat preference)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 Jalapeño finely chopped (optional, for heat)
  • 1 Avocado diced (optional, add just before serving to avoid browning)
  • to taste amount Tortilla chips or crackers for dipping (optional)

Method
 

Preparation
  1. Dice the red onion, seed and dice the cucumber and tomatoes, chop the cilantro, and slice the jalapeño if using.
  2. In a large mixing bowl, add the cooked shrimp, red onion, cucumber, tomatoes, and cilantro.
Mixing
  1. Pour the lime and lemon juice over the mixture. Add the salsa, garlic powder, salt, and pepper. Stir gently until everything is evenly coated.
  2. Check seasoning and add more salt, pepper, or a squeeze of lime if needed. If you want more heat, stir in the jalapeño.
Chill
  1. Cover with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld, though it is ready to eat immediately if preferred.
Serving
  1. If using avocado, fold it in just before serving to keep it fresh.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 10gProtein: 25gFat: 5gSaturated Fat: 1gSodium: 600mgFiber: 2gSugar: 2g

Notes

Ceviche can be served with tortilla chips for dipping, in lettuce wraps, or over quinoa for a light meal. Store in an airtight container for up to 48 hours, but avoid freezing with fresh vegetables.

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