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.

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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