Shrimp Ceviche

I love me some seafood, especially shrimp! I grew up eating ceviche at home and I still enjoy it to this day. However, back then I would pick out all the vegetables and only eat the shrimp and avocado. I was missing out big time. Haha! My kids are a little less adventurous, so I tried this recipe during a dinner we had for church friends. My pastor had challenged us to host a dinner for 8 to socialize outside of a church setting with other couples our age. It was a big hit among our guests. This does make a big batch, so you will have leftovers. I however, felt the taste the next day was even better. Enjoy making this recipe for your family and friends.


1 bag of shrimp- around 4 lbs
Juice of 6 large limes
Juice of 1 large lemon
1 white onion, chopped
1 cucumber, peeled and chopped
1 large tomato, chopped
2 jalapeƱo peppers, chopped
1 bunch of cilantro
1 tablespoon olive oil
1 tablespoon of salt
1 avocado, diced
black pepper to taste


In a large glass bowl, gently toss the shrimp with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp has a light pink color to it. Serve with crackers, or chips. I like to use plantain chips!

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