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Shrimp Ceviche

Prep Time:

5 minutes

Cook Time:

2 minutes


4 servings



Dietary Restrictions:



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  • 1 lb raw or cooked shrimp that are peeled and deveined

  • 2 large tomatoes cut into small cubes

  • ½ red onion, cut into small pieces

  • 1 large avocado cut into small cubes

  • (Optional) ½ large cucumber cut into small cubes

  • 1 tablespoon of oil

  • ¼ cup fresh cilantro leaves, diced

  • ½ cup lemon juice

  • ½ teaspoon salt

  • (Optional) To make it spicy add your desired amount of jalapeño pepper.

  • Bag of tortilla chips for serving


  1. For raw shrimp only: Place water in a large pot and bring to a boil over medium-high heat. Add a pinch of salt and add the raw shrimp. Let them cook on medium-high heat for 2 to 3 minutes, until they are opaque and pinkened. Remove from heat and let cool.

  2. Cut the shrimp into smaller pieces

  3. In a place bowl add everything: the tomato cubes, avocado cubes, cucumber cubes and jalapeño (if using), onion, cilantro, olive oil salt, shrimp, and lemon juice.

  4. Mix well until everything is spread around and coated in some lemon juice.

  5. Enjoy! Eat with tortilla chips.

Suggestion: Use the tortilla chips as spoons to scoop up some ceviche. Instead of shrimp you can also use sushi grade tuna, cut into small cubes, or another fresh fish that is sushi grade.

Storage Indications: You can store the ceviche in a tupperware in the fridge.

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