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Mexican Shrimp Ceviche

Mexican Shrimp Ceviche with Lime and Cilantro Recipe

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 lb raw shrimp, peeled, deveined, and cut into 1/2-inch pieces
  • 1 cup freshly squeezed lime juice
  • 1 tsp salt, plus more to taste
  • 1 small red onion, finely diced
  • 2 medium Roma tomatoes, seeded and diced
  • 1 jalapeño, seeded and minced
  • 1/2 English cucumber, diced
  • 1/2 cup chopped fresh cilantro
  • 1 large avocado, diced
  • Lime wedges and tostadas or tortilla chips, for serving

Method
 

  1. Combine the shrimp, lime juice, and 1 tsp salt in a non-reactive bowl. Cover and refrigerate for 30 minutes to 1 hour, stirring once, until the shrimp turns opaque and pink.
  2. While the shrimp cures, dice the onion, tomatoes, jalapeño, and cucumber into small, even pieces. Toss them together in a bowl with the chopped cilantro.
  3. Drain and discard about half of the lime juice from the shrimp, then add the shrimp to the vegetable mixture. Fold gently, taste, and add more salt or a squeeze of lime as needed.
  4. Right before serving, carefully fold in the diced avocado. Spoon into a chilled bowl and serve immediately with tostadas or chips.

Notes

Plan for 30 minutes to 1 hour of marinating time for the shrimp, which is not included in the hands-on prep time. The ceviche is best the moment it's assembled, so only add the avocado right before you serve. Keep leftovers chilled and eat within a few hours; the shrimp's texture will continue to firm up the longer it sits.