HomeAppetizers Shrimp Ceviche

Shrimp Ceviche

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

Shrimp Ceviche

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


  • 1 pound shrimp Or fresh skinless snapper, bass, halibut, or other ocean fish fillets, cut into 1/2-inch dice
  • 1 1/2 cups lime juice fresh squeezed
  • 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
  • 1/3 cup cilantro chopped
  • 1 to 2 tablespoons extra-virgin olive oil optional
  • Salt
  • 3 tablespoons orange juice or 1/2 teaspoon sugar
  • 1 large avocados peeled, pitted and diced
  • Chips tortilla chips or saltine crackers, for serving


  • In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 2 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.
  • In a large bowl, mix together the tomatoes, peppers, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.


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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