Shrimp Ceviche Recipe

Trim and chop

Rinse the shrimp under cold water; pat dry. If shrimp are large, chop into 1/2-inch pieces so they 'cook' evenly in the citrus. Place chopped shrimp in a glass or nonreactive bowl.

Add citrus

Pour the lime juice and lemon juice over the shrimp ensuring the shrimp are fully submerged. Cover and refrigerate.

Allow shrimp to marinate in the citrus until opaque and firm, about 20–30 minutes for 16/20 shrimp cut into 1/2-inch pieces. Stir once or twice during marination to ensure even 'cooking'. If using whole small shrimp, check at 15–20 minutes. Do not over-macerate—shrimp should be fully opaque but still tender.

While the shrimp marinates, combine diced tomatoes, chopped onion, minced jalapeño, and cilantro in a medium bowl. Add 1 tablespoon lime juice and 1/4 teaspoon salt. Stir, taste, and adjust seasoning. Refrigerate until serving.

Preheat oven to 400°F (200°C). Stack tortillas and brush both sides lightly with neutral oil. Sprinkle a little salt over each. Cut each tortilla into 6–8 wedges.

Arrange wedges in a single layer on a baking sheet. Bake 8–12 minutes, flipping once halfway, until golden and crisp. Remove and cool on a rack — they will crisp further as they cool. Alternatively, fry wedges in 325°F (160°C) oil in batches for 1–2 minutes until golden; drain on paper towels and salt immediately.

When the shrimp are opaque and 'cooked' through, drain roughly half of the citrus juice from the bowl (leave enough to keep the mixture moist and flavorful).

Add the finely chopped red onion, diced tomato, minced jalapeño, diced cucumber, and chopped cilantro to the shrimp. Gently fold to combine.

Season with 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 teaspoon olive oil (if using). Taste and adjust salt, pepper, or lime as needed. Refrigerate for an additional 5–10 minutes to let flavors meld, but do not exceed 30 minutes total after shrimp has turned opaque to preserve texture.

Just before serving, gently fold in the diced avocado so it stays fresh and doesn't discolor.

Spoon the shrimp ceviche into a shallow bowl or individual serving glasses. Serve pico de gallo on the side or spoon a small amount on top for extra tomato brightness.

Serve immediately with warm, freshly baked or fried flour tortilla chips and lime wedges. Garnish with microgreens or extra cilantro if desired.

Leftovers: store ceviche (without chips) in an airtight container in the refrigerator and consume within 24 hours for best texture and safety.