Shrimp Ceviche

Ceviche is a mexican dish very common of the coast. You can make it with any kind of fish or seafood. The fish/seafood is cooked in lime juice, but I prepare it with fully cooked shrimp. It is very refreshing as it is served cold. Perfect for a hot summer day! I love it, it is so light and flavorful. Very easy to make, just let it time to marinade and the flavors combine.

It makes a great appetizer or main dish. Serve it with come crackers or corn tostadas; over avocado, the creaminess of the avocado pairs excellent with the bold flavors.



16 Cooked Large shelled shrimp

1   Medium tomato

1   Jalapeño Pepper

2   Limes (juice)

1/4 Onion

Ice cubes

Salt and pepper

Avocado to serve (optional)

Corn crackers to serve (optional)



  • Chop onion put it in a small bowl and cover with ice cubes and cold water. This will take away the sharp flavor

  • While the onion is submerged in the cold water:
  • Chop tomato
  • Chop jalapeño, if you don’t like it hot, cut out the veins and seeds
  • Chop shrimp
  • Combine tomato, jalapeño and shrimp
  • Add lime juice

  • Drain the onion and add it the rest of the ingredients
  • Season with salt and pepper

  • Stir, cover and let it sit in the refrigerator for at least 1 hour
  • Enjoy over avocado with corn crackers


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