Shrimp Ceviche Recipe

Prepare the shrimp

Rinse the shrimp under cold water, pat dry with paper towels, then cut into 1/2-inch pieces. If using small shrimp you may leave them whole or halve them. Place the cut shrimp in a non-reactive (glass or stainless) bowl.

Cook with citrus (marinate)

Pour the fresh lime juice and lemon juice over the shrimp until fully submerged. Stir gently to make sure all pieces are coated. Cover and refrigerate for 20–30 minutes, stirring once halfway, until shrimp turn opaque and firm (shrimp should be fully 'cooked' by the acid). If shrimp are very large, allow up to 45 minutes but check texture so they don’t become rubbery.

Add aromatics

Once shrimp are opaque and firm, drain off about half of the citrus juice (leave enough to keep it juicy — about 1–2 tablespoons). Add the finely minced jalapeño, diced red onion, diced tomato, chopped cilantro, kosher salt, and black pepper. Stir gently to combine. Taste and adjust salt, pepper or a squeeze of extra lime as desired.

Fold in avocado gently: Add the diced avocado to the ceviche and fold carefully so cubes remain intact. If you prefer, toss avocado with a small squeeze of lime first to prevent browning.

Plate and serve: Spoon ceviche into individual bowls or on tostadas. Drizzle a teaspoon of olive oil over each serving if desired and garnish with extra cilantro sprigs and lime wedges on the side. Serve immediately with tortilla chips or tostadas to preserve avocado texture.

Storage note: Ceviche is best eaten the day it’s made. Leftovers can be stored covered in the refrigerator for up to 24 hours; avocado may brown and texture will soften.