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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22 Responses to “Shrimp Ceviche”

  1. 1
    Joyce — February 11, 2011 @ 7:33 pm

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

  2. 2
    sweetlife — February 11, 2011 @ 7:40 pm

    love love ceviche!!

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

    • muybuenocookbook replied: — February 13th, 2011 @ 11:18 am

      Thanks sweetlife! Your blog is awesome and lovin’ your new design! Best of luck to you!!!

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  4. 3
    Amy Lucille — February 12, 2011 @ 9:57 am

    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!

    • muybuenocookbook replied: — February 13th, 2011 @ 11:24 am

      Amy: I love ceviche in the summer!!! Especially on the beach with a nice cold Mexican beer! YUM!

  5. 4
    Donna Vasquez — May 4, 2011 @ 10:02 am

    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.

    • muybuenocookbook replied: — May 6th, 2011 @ 2:27 pm

      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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  7. 5
    susan — April 28, 2012 @ 4:11 pm

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

  8. 6
    Kristi — August 19, 2012 @ 7:42 pm

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

    • Muy Bueno replied: — August 20th, 2012 @ 1:36 pm

      Hola Kristi! It makes about 10 cups so my guess is this could feed 5-10 people depending how you plan to serve it. YUM!

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  10. 7
    Rachel — May 4, 2013 @ 12:56 pm

    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!

    • Muy Bueno replied: — May 6th, 2013 @ 12:16 pm

      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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  12. 8
    Theresa — June 19, 2013 @ 4:37 pm

    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!

    • Muy Bueno replied: — June 20th, 2013 @ 11:00 am

      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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  14. 9
    Mia — October 8, 2014 @ 12:44 pm

    About much total do the ingredients cost for this recipe?

  15. 10
    healthy life — May 21, 2015 @ 6:58 am

    I sure am preparing this for my Madre…fingers crossed

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