Go Back Email Link
A chip holding a bite of ceviche

Easy Shrimp Ceviche

Course Appetizer, lunch


  • 1 1/4 pounds Raw Pink Shrimp- peeled and deveined See cooking directions below
  • 1/3 Cup Orange Juice
  • 1/3 Cup Lime Juice
  • 1/3 Cup Lemon Juice
  • 1 Handful Cilantro- chopped
  • 2 Roma tomatoes- chopped About 1 Cup
  • 1 Small Red onion- chopped About 3/4 Cup
  • 2-3 Jalapeno Peppers- peeled and seeded Depending on your spice level
  • 1 Cucumber, peeled and seeded Chopped
  • 1 Avocado Cubed
  • 1 Pinch S & P
  • Hot Sauce or Chili Lime Crema to add spice


  • 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, Tostada, 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!