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Shrimp Ceviche

Posted in : Appetizers, Main Dish, Salads, Seafood, Side Dishes on by : asclavijo Tags: , ,

Shrimp Ceviche

Prep Time25 minutes
Cook Time2 hours
Course: Appetizer, Main Course, Side Dish
Cuisine: Mexican
Keyword: Ceviche, Shrimp
Servings: 4 people
Calories: 284kcal
Author: asclavijo


  • 1/3 c Oranges fresh squeezed
  • 3 Limes fresh squeezed
  • 1/4 c Lemon fresh squeezed
  • 1 pound shrimp Or fresh skinless snapper, bass, halibut, or other ocean fish fillets, cut into 1/2-inch dice
  • 1 med red onion chopped into 1/2-inch pieces
  • 2 med tomatoes about 1 pound, chopped into 1/2-inch pieces
  • 1 red pepper
  • 1 yellow pepper
  • 1 cucumber
  • 1-2 jalapenos seeded
  • 1/3 cup cilantro chopped
  • 1 to 2 tablespoons extra-virgin olive oil optional
  • Salt
  • 1 large avocados peeled, pitted and diced
  • Chips tortilla chips or saltine crackers, for serving


  • About 60 minutes before serving, chop shrimp/fish. Add juices, cover and refrigerate. Stirring about every 30 minutes the fish/shrimp no longer looks raw when broken open.
  • NOTE: Can be prepped ahead of time. Cover and refrigerate if not serving immediately.
    In a 1 1/2-quart glass or stainless steel bowl, mix together the veggies: onion, tomatoes, peppers, cucumber, cilantro, and optional olive oil.
  • When ready to serve, combine veggies and shrimp/juice mixture.
  • Season with salt, usually about 1/2 teaspoon.
  • Optional: add cayenne pepper and a couple dashes of chili powder


Calories: 284kcal | Carbohydrates: 19g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 286mg | Sodium: 891mg | Potassium: 747mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1446IU | Vitamin C: 145mg | Calcium: 203mg | Iron: 3mg

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