Shrimp Ceviche

Would also be good with some added chili sauce or cubed avocado!


  • ½ a red onion, minced
  • 1– 1 ½ teaspoon kosher salt, start with 1, add more to taste
  • ¼ teaspoon black pepper
  • ¾ cup fresh lime juice (4–6 limes) freshly squeezed
  • 1–2 garlic cloves very finely minced (or use a garlic press)
  • 1 fresh jalapeño chili pepper seeded and diced
  • 1 pound cooked shrimp (I like to cut them into chunks. Frozen, cooked shrimp works well)
  • Bunch of fresh cilantro, chopped
  • 1 cup grape or cherry tomatoes, cut into chunks
  • 1 cup diced cucumber
  • 1 tablespoon olive oil
  • Cubed avocado (if you can find a good one)


  1. Slice the red onion thinly with the grain, and toss in a bowl with 1 teaspoon salt and the lime juice, coating well.
  2. Add the cooked shrimp, garlic and fresh chilies, and gently mix.
  3. Add the tomatoes, cucumber, cilantro and olive oil, and give a stir. Marinate in the refrigerator for 30 minutes to make the flavors meld. But, I usually eat a bowl right away.
  4. Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.

NOTE: You can also use 1 pound fresh fish (sea bass, red snapper, corvina, halibut, dorado, escolar, mahi-mahi, tilapia, or hamachi) diced into 1/2 inch cubes. Marinate for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more “cooked” the fish will become.

Posted in , , on October 2, 2022
Recipe entered by: Lena

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