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Shrimp Ceviche

Easy and fresh made shrimp ceviche for all of your summertime fun!
Course Appetizer
Cuisine Mexican
Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 8 Servings


  • 2 pounds large uncooked shrimp
  • 2 cups fresh lime juice
  • 1 cup red or white Onion finely diced
  • 3-4 Serrano Peppers finely minced
  • 3-4 Mini Cucumbers diced
  • 3 Roma Tomatoes diced
  • Maggi seasoning or salsa negra hot sauce to taste
  • Cilantro to taste
  • Salt and Pepper to taste
  • 2 Avocados diced
  • Tostadas or saltines
  • Hot Sauce valentina, tapatio


  • Peel, clean, devein the shrimp. Rinse shrimp under cold water. Drain well and pat dry with paper towels.
  • Chop each shrimp into 3-4 pieces. Transfer to a glass bowl. Cover with 2 cups of fresh lime juice. Cover and chill for 30 minutes to one hour. Stir shrimp halfway through. Some people prefer to cook the shrimp in lime juice for only 15 minutes. This is totally up to you.
  • While shrimp cooks in the lime juice, prep all the vegetables.
  • When ready, add the vegetables to the shrimp. Stir well to combine. Season, to taste, with salsa negra, salt and pepper. Cover and chill for until ready to serve.
  • When ready to serve, serve the ceviche in glass cups or glasses. Add some diced avocado, hot sauce and lime wedge. Serve with tostadas or saltine crackers.


When I remember, I like to add some gently boiled or grilled shrimp to my ceviche recipes. I enjoy the texture and flavor difference when it's all combined. I do this with some of my aguachile recipes as well.