This shrimp ceviche is made with raw shrimp, lime juice, veggies, and avocados. It’s delicious, low-carb, and super easy to make!
Serve it with tortilla chips, sweet potatoes, or tostadas!
WHAT IS CEVICHE?
Ceviche is a dish originating from Latin America. It typically consists of raw seafood, such as fish or shrimp, that is marinated and “cooked” in citrus juices, usually lemon or lime.
Although I made this ceviche with shrimp, feel free to use fish, calamari, or lobster. For more of my favorite shrimp recipes, check out these Southern fried shrimp, shrimp quesadillas, and baked shrimp and asparagus.
INGREDIENT NOTES
- Shrimp – I highly recommend using raw shrimp. If using jumbo or medium shrimp, chop it into small pieces.
- Onions – Red onion is most commonly used for ceviche. Feel free to slice or finely dice them.
- Limes – If you don’t have limes, feel free to use lemons. I don’t recommend using bottled citrus juice.
- Cilantro – Use fresh for best results.
- Hot Sauce – Completely optional, but adds great flavor!
- Green Chili – Any type of spicy green chili will work such as jalapenos or serranos. If you don’t like it spicy, simply omit it. Red crushed pepper flakes work too.
TOP TIPS
- For the best ceviche, you will need high-quality ingredients. You’ll want the shrimp and veggies to be fresh and the avocado to be ripe.
- Refrigerate the shrimp ceviche for at least 1 hour to allow it to cook. Because we’re using raw shrimp, it’s crucial to ensure they are fully cooked. You’ll know when the shrimp is cooked when they turn pink and are no longer opaque.
- Make sure to cover the shrimp in lime juice so it cooks evenly.
- Serve cold for best results.
- Feel free to use any type of white fish instead of shrimp such as cod, halibut, or mahi-mahi.
STORAGE
This shrimp ceviche will stay fresh in the fresh for 1 day. Make sure to cover it.
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Shrimp Ceviche
Ingredients
- 1 lb shrimp raw
- 1 red onion finely diced
- 8 limes juiced
- 1 green chili finely diced
- ¼ cup hot sauce
- ½ cucumber diced
- 1 large tomato diced
- 1 ripe avocado diced
- ¼ cup cilantro fresh
- salt to taste
Instructions
- Cut the raw shrimp into small pieces and add them to a large bowl. Pour the lime juice over the shrimp, cover, and refrigerate for a minimum of 1 hour. The lime juice will cook the shrimp.
- After one hour, make sure the shrimp are pink and fully cooked. Fold in the remaining ingredients, season with salt, and enjoy!
Notes
- For the best ceviche, you will need high-quality ingredients. You’ll want the shrimp and veggies to be fresh and the avocado to be ripe.
- Refrigerate the shrimp ceviche for at least 1 hour to allow it to cook. Because we’re using raw shrimp, it’s crucial to ensure they are fully cooked. You’ll know when the shrimp is cooked when they turn pink and are no longer opaque.
- Make sure to cover the shrimp in lime juice so it cooks evenly.
- Serve cold for best results.
- Feel free to use any type of white fish instead of shrimp such as cod, halibut, or mahi-mahi.
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