This Easy Shrimp Ceviche uses fresh ingredients, including avocado, and is loaded with flavor! It’s an easy appetizer that’s light and is delicious on its own or with chips.
SHRIMP CEVICHE WITH AVOCADO
The inspiration for this recipe 100 percent comes from my love of ceviche, and because it’s been awhile since I’ve shared a ceviche recipe. I realized I’ve made mango ceviche and stone fruit ceviche, but I’ve never shared a recipe for classic shrimp ceviche.
I first fell in love with ceviche in college, when I tried it at a Peruvian restaurant in Pittsburgh, and I was amazed at all the flavors! Since then, I make a point to order it when a restaurant has it on the menu.
As classic as this recipe is, I thought I’d give it a little more pizazz by adding avocado, because adding avocado is ALWAYS a good idea. Plus, avocado pairs perfectly with ceviche ingredients.
WHAT IS CEVICHE?
Ceviche is a seafood dish made with raw fish and citrus. The type of seafood varies—this recipe uses shrimp—and the citrus is generally lime juice or lemon juice, and sometimes both. If you use raw shrimp, the citrus “cooks” the shrimp within 5 minutes. Alternatively, you can use pre-cooked shrimp, which is what I did here. It can be eaten as-is, or served with tortilla and/or plantain chips.
EASY SHRIMP CEVICHE INGREDIENTS
- shrimp, raw or cooked
- red onion
- lime juice
HOW TO MAKE MEXICAN SHRIMP CEVICHE
Use cooked OR raw shrimp: If you use cooked shrimp, thaw the shrimp according to the package instructions (when I’m in a hurry, I like to pour shrimp into a strainer and then run water over it). If you use raw shrimp, thaw the shrimp, then add it to a bowl with the citrus and allow 5-10 minutes for the citrus to "cook" the shrimp, or until it changes colors.
Add citrus and remaining ingredients, then stir everything together.
Allow time for everything to marinate: You'll notice the entire dish will have more flavors once it's marinated for a few hours.
TIPS FOR MAKING CEVICHE
- This recipe can be made a few hours in advance. If you prep it ahead of time, omit the avocado and add it in before serving.
- The longer the ceviche marinates, the better the flavor will be.
- Use small-medium shrimp so that it’s easier to eat. Alternatively, you can use large shrimp and cut them into bite-size pieces.
Peppers: Jalapeño peppers are the popular choice because they’re easy to find and they add a mild amount of spice. If you want the ceviche to be spicier, try adding serene or habanero peppers.
Add more citrus: I like keeping it simple with lime juice, but you could also add lemon or orange juice to add a more citrus-y flavor to the dish.
Change up the seafood: Not a fan of shrimp? No problem! Try using halibut, sea bass or cod instead. If you do use fish instead of shrimp, you’ll need to marinate it in the citrus juice for at least 4 hours.
Easy Shrimp Ceviche
- 1 lb. shrimp cooked* with tails removed
- 1 cup grape tomatoes sliced
- ½ cup red onion sliced
- ½ cup cilantro chopped
- 1 avocado diced
- 1 jalapeño pepper diced with seeds removed
- Juice from 2 limes
- Salt and pepper to taste
- Add shrimp to a bowl, along with the lime juice and stir.
- Then, add remaining ingredients and stir to combine. Eat right away, or place in the refrigerator for an hour or two, allowing time for everything to marinate before serving.
- If you're making it way in advance, omit the avocado until it's ready to be served.
- Enjoy ceviche as-is, or with tortilla or plantain chips!
Pamela Abell says
These are wonderful recipes for heart patients! I like the simplicity.