Ingredients
Scale
- 1½ pounds cooked shrimp, peeled and deveined, chopped into ½-inch pieces
- ¾ cup fresh lime juice (from about 8-10 limes)
- 3 Roma tomatoes, diced (about 1½ cups)
- 1 English cucumber, diced (about 1½ cups)
- ½ red onion, finely diced (about ¾ cup)
- 1-2 jalapeños, seeded and minced (adjust to taste)
- ½ cup fresh cilantro, chopped
- 2 ripe avocados, diced
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 tablespoon olive oil (optional, for richness)
- Hot sauce, to taste (optional)
- Tortilla chips, tostadas, or crackers for serving
Instructions
- Prepare the Shrimp: If using frozen cooked shrimp, thaw completely by placing in a colander under cold running water for about 5 minutes, or thaw overnight in the refrigerator. Pat the shrimp completely dry with paper towels. Chop the shrimp into ½-inch pieces – you want them bite-sized but not too small. Place the chopped shrimp in a large glass or stainless steel mixing bowl.
- Add the Lime Juice: Pour the fresh lime juice over the shrimp, making sure all pieces are submerged or coated. The lime juice will help “marinate” the shrimp and infuse them with flavor. Stir gently to combine. If you want extra citrus flavor, you can let the shrimp sit in the lime juice for 15-20 minutes, stirring occasionally.
- Prep the Vegetables: While the shrimp marinates, dice the tomatoes, cucumber, and red onion into small, uniform pieces (about ¼-inch dice). Seed and mince the jalapeño, removing all seeds and membranes for mild heat, or leaving some for extra spice. Roughly chop the fresh cilantro.
- Combine Everything: Add the diced tomatoes, cucumber, red onion, minced jalapeño, and chopped cilantro to the bowl with the shrimp and lime juice. Season with salt and pepper. If using, drizzle in the olive oil and add a few dashes of hot sauce to taste.
- Mix and Taste: Gently fold all ingredients together until everything is well combined and evenly distributed. Taste and adjust seasonings – you may want more salt, lime juice, or jalapeño depending on your preference. The flavors should be bright, tangy, and well-balanced.
- Chill (Optional but Recommended): Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to 1 hour. This resting time allows all the flavors to meld together beautifully. You can also serve it immediately if you’re short on time.
- Add Avocado and Serve: Just before serving, gently fold in the diced avocado. This prevents the avocado from turning brown during storage. Transfer to a serving bowl and serve immediately with tortilla chips, tostadas, or saltine crackers. Garnish with extra cilantro leaves if desired.
Notes
- Shrimp Size: Medium to large shrimp (31-40 count) work best. Avoid using tiny salad shrimp as they can get lost in the mix.
- Fresh Lime Juice is Essential: Don’t use bottled lime juice – it lacks the bright, fresh flavor that makes ceviche special.
- Adjusting Consistency: If your ceviche seems too liquidy, simply drain off some of the excess liquid before serving. If it’s too dry, add more lime juice or a splash of tomato juice.
- Food Safety: Since we’re using pre-cooked shrimp, there’s no food safety concern. If using raw shrimp, make sure to let it marinate in lime juice for at least 2 hours until completely opaque.
- Spice Level: Start with one jalapeño and add more to taste. You can always add heat but can’t take it away!
- Make it a Meal: Serve over tostadas, in lettuce cups, or with rice for a more substantial meal.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup (about ⅙ of recipe)
- Calories: 215
- Sugar: 3g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 190mg