Shrimp Ceviche

Impress your sweetheart with simple and fresh ceviche! The best part of this recipe is there is no cooking involved. Even though your madre told you, “You’ll never find an hombre unless you learn to cook”, it’s not true. This recipe will prove your mamá wrong. This ceviche is a wonderful appetizer with tortilla chips or a light meal served on tostadas.

Shrimp Ceviche

Yield: 10 cups


3 pounds large raw tiger shrimp, peeled and deveined
4 large tomatoes, seeded and diced
1 small red onion, diced
2 serrano peppers, seeded and finely chopped
1 cucumber, peeled and diced
Handful cilantro, chopped plus several sprigs for garnish
2 avocados, peeled, pitted and cubed
1 teaspoon olive oil
Salt to taste
Pepper to taste
6 limes, juiced
4 lemons juiced
1 bag of tortilla chips or tostadas


Peel, devein and cut shrimp into 1/4-inch pieces.

Lay out shrimp in the bottom of glass baking dish. Pour lemon and lime juice over them and refrigerate for 2 hours. The acid from the lemons and limes will "cook" the shrimp.

Toss prepared shrimp with the remaining ingredients and refrigerate for one more hour or longer. You can even prepare this overnight allowing all the flavors to fuse together.

Photography by Jeanine Thurston

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  1. This sounds wonderful!! Have a golden weekend my friend! xo

  2. love love ceviche!!

    have a great weekend!!
    congrats on IMUSA!!! you deserve it mi amigas!!

  3. All I can say is YUM! I love to tuck these types of recipes away and save them when it is just to hot to turn the stove on. Thanks!

  4. I love this recipe. My family loves ceviche and I have never really tried to make it. This recipe was so easy and is a refreshing meal during our hot California days.

    • Hola Donna! I’m so glad to hear you loved this recipe!!! Next time you make one of our recipes we’d LOVE for you to photograph it and put it on our Muy Bueno Facebook page to share.

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  6. yum..this is my kind of food – love everything about it!

  7. I can’t wait to make this recipe! How many people does it serve? Thanks

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  9. Recipe looks amazing but one question — I’m wondering if I should mix in all the lemon and lime juice with the rest of the ingredients after the shrimp cooks in it or if I should discard the extra juice and just use the cooked shrimp. Please let me know!

    I’m making this recipe right now in prep for Cinco de Mayo! So excited to try out more recipes from your site!

    • So sorry for my delay Rachel. I had a busy weekend. Toss prepared shrimp with juices with the remaining ingredients (except tortilla chips) and refrigerate for 1 hour or longer. You can even prepare this the night before, allowing all the flavors to fuse together overnight.

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  11. I will be trying this recipe this weekend. My sister is coming into town and this recipe will save us some money as we eat ALOT of ceviche! Living in San Diego you would be amazed how many ways you can find this made! I like it simple with the best ingredients as the headliners (all being the ones in this recipe). It will save me loads of money! I spend $50-$75 each time a guest comes to town!

    • Now you have me craving it! I think I’ll be making it soon too. Keep us posted on the recipe and share a photo with us on our facebook page 😉

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  13. About much total do the ingredients cost for this recipe?

  14. I sure am preparing this for my Madre…fingers crossed

  15. Looking at the photo, I’m wondering if I’m supposed to cut up the shrimp?

    • Hi Haley,

      Yes, as the recipe says — Peel, devein and cut shrimp into 1/4-inch pieces.

      Buen provecho!

  16. I’ve eat a lot of ceviche being from Southern California. But I’ve never made it. I noticed you don’t have a tomato base. Is it not traditional?

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