Gluten Free Shrimp Ceviche

Ceviche is a favorite at our house!  Check out this super easy shrimp ceviche that’s also gluten free!

​This easy shrimp ceviche is quick to make and is a fantastic appetizer or lunch! It has a yummy citrus flavor with a kick of spice to even things out! You won’t regret making this!

What Is Ceviche?

Ceviche is a delicious shrimp or fish and vegetable dish that originated in Peru! You can use raw fish or shrimp that is cured with citrus juice or cooked shrimp or fish as I did in this recipe. I decided to make this cooked shrimp ceviche for the pure ease and convenience of not having to take the time to cure the fish. lol

Here is the Wikipedia definition of Ceviche in case you want to know more. 

What Do I Put in Easy Shrimp Ceviche?

The best thing about ceviche is that you can add or remove ingredients based on your preference! Here’s what I used in my easy shrimp ceviche:

Shrimp- I like medium peeled and deveined with the tails removed. I always check them as I rinse the shrimp to make sure all the poo has been removed. If it hasn’t I remove it.

Lime Juice

Lemon Juice

Orange Juice

Roma Tomatoes

Red Onion

Cilantro

Jalapeno- Depending on the spice level of your jalapeño you can add more or less depending on your spice desire.

Cucumber- I remove the peel and seeds from the cucumber then chop it up. I find that a teaspoon slid down the cucumber seeds are the easiest way to remove them. 

Avocado

Directions:

First, we need to cook the shrimp, since this is a cooked shrimp ceviche.

Fill a pot with water and bring it to a boil. Have a bowl with ice water standing by to put the shrimp in once it’s cooked.

Put the shrimp in the boiling water until it turns pink- only about a minute- you don’t want to overcook it as it turns rubbery.

Once it turns pink, scoop it out with a slotted spoon and put it in the ice water to stop the cooking.

Drain the shrimp from the ice water and dry it off with a paper towel.

Chop the shrimp into small bite-size pieces. Place into a glass bowl large enough to hold all of the ingredients.

Add the juices to the mix and stir to combine.

Chop up all remaining items and add to the bowl if you are serving immediately.

If you want to let the flavors marry do not add the avocado right away as it can turn brown. Add the avocado just before serving.

Serve immediately or put in the fridge for about an hour.

Serve it with tortilla chips, Cucumber Slices, Tostada, and Mini peppers that have been cut in half with seeds removed to scoop it with, or whatever your favorite scoopers are.

I also like to serve it with Hot sauce or Chili Lime Creamá in case you want it even spicier!

Enjoy!

​

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Here’s The RECIPE:

Gluten Free Shrimp Ceviche

Recipe by Goodness Gracious Gluten FreeCourse: Appetizers, LunchDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

5

minutes

Ingredients

• Shrimp- I like medium peeled and deveined with the tails removed. I always check them as I rinse the shrimp to make sure all the poo has been removed. If it hasn’t I remove it.
  Lime Juice
  Lemon Juice
  Orange Juice
  Roma Tomatoes
  Red Onion
  Cilantro
  Jalapeno- Depending on the spice level of your jalapeño you can add more or less depending on your spice desire.
  Cucumber- I remove the peel and seeds from the cucumber then chop it up. I find that a teaspoon slid down the cucumber seeds are the easiest way to remove them. 
  Avocado

Directions

• First, we need to cook the shrimp, since this is a cooked shrimp ceviche.
  Fill a pot with water and bring it to a boil. Have a bowl with ice water standing by to put the shrimp in once it’s cooked.
  Put the shrimp in the boiling water until it turns pink- only about a minute- you don’t want to overcook it as it turns rubbery.
  Once it turns pink, scoop it out with a slotted spoon and put it in the ice water to stop the cooking.
  Drain the shrimp from the ice water and dry it off with a paper towel.
  Chop the shrimp into small bite-size pieces. Place into a glass bowl large enough to hold all of the ingredients.
  Add the juices to the mix and stir to combine.
  Chop up all remaining items and add to the bowl if you are serving immediately.
  If you want to let the flavors marry do not add the avocado right away as it can turn brown. Add the avocado just before serving.
  Serve immediately or put in the fridge for about an hour.
  Serve it with tortilla chips, Cucumber Slices, Tostada, and Mini peppers that have been cut in half with seeds removed to scoop it with, or whatever your favorite scoopers are.
  I also like to serve it with Hot sauce or Chili Lime Creamá in case you want it even spicier!
  Enjoy!

I hope you love this easy shrimp ceviche as much as we do!

As Always,

Best Wishes for Gluten Free Dishes!

XO,

Michelle