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Shrimp Ceviche Recipe

Pasquale Sciarappa
Today I am sharing with you my delicious ceviche recipe! This is a perfect recipe for the summer months served cold. This recipe can be prepared two different ways. One way is to "cook" the raw shrimp in the acidity of the lime juice and the second way is to partially cook the shrimp in boiling water and then finish cooking it in the lime juice.
4.5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Appetizer
Cuisine Mexican


  • 12 Shrimp peeled, deveined and cubed
  • 1/2 Red Onion diced
  • 1 Small cucumber diced
  • 4 Plum tomatoes diced
  • 1 Garlic clove minced
  • 3 Limes juiced
  • 1 Avocado diced
  • Handful cilantro chopped
  • 1/2 Italian Long Hot Pepper diced, optional
  • Extra Virgin Olive Oil
  • Salt to taste
  • Black pepper to taste


  • In a large mixing bowl, combine the shrimp and lime juice.
    Add in the onion, cucumber, hot pepper, tomatoes, garlic, cilantro and a large drizzle of olive oil. Season with salt and black pepper. Mix until fully combined.
  • Cover the bowl and place the in the refrigerator for thirty minutes to an hour. The longer it remains in the refrigerator, the more "cooked" the shrimp will be.
  • Remove from the refrigerator and add in the avocado. Lightly mix the ceviche together, trying not to mash up the avocado.
  • Serve with toasted baguette slices and enjoy! Salute and cin cin!


Keyword ceviche, shrimp
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