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Easy Shrimp Ceviche

Course Appetizer, Seafood
Cuisine Mexican



  • 1 pound large shrimp peeled and cleaned
  • 1 cup white onion finely diced
  • 1 cucumber seeds removed, finely dice
  • 2 large Roma tomatoes seeded and diced
  • 2 serrano peppers minced
  • Handful of chopped cilantro
  • Juice of 2 limes
  • Salt and pepper to taste
  • 1 avocado diced for garnish
  • Hot Sauce for garnish. I like Valentina or Tapatio but Goya makes a tasty chile de arbol flavor too.



  • Poach the cleaned shrimp in 4 cups of salted boiling water for just 1 to 2 minutes. Drain and transfer to a bowl of ice water.
  • In a bowl, combine all of the ingredients in the order listed. Drain the shrimp and add to bowl. Stir well to combine, taste for salt and let sit for 20 minutes. Garnish with avocado and hot sauce.  Serve with tostadas, chips or as a topping for a fresh salad. Yields up to 6  appetizer servings.


Tips~ Whenever preparing ceviches or guacamole that calls for tomato or cucumbers, I like to remove the seeds. You will have less water b Tips~ The updated version has 13/15 count jumbo shrimp, a dash of Maggi sauce/seasoning mixed in, 1 1/2 tablespoons of grapeseed oil, 1 small clove of minced garlic, red onion(instead of white) and English cucumbers, deseeded.