Shrimp Cilantro Ceviche Recipe

Trim and chop shrimp

If not already bite-sized, chop the cooked shrimp into roughly 1/2-inch pieces so they will absorb the marinade evenly. Place shrimp in a medium glass or nonreactive bowl.

Roast or pan-char tomatoes

Preheat a grill pan or cast-iron skillet over medium-high heat (or use broiler). Halve the roma tomatoes and place cut-side down on the hot surface. Cook until the skin blisters and the cut side develops char marks, about 4–6 minutes. Remove and let cool. When cool enough to handle, dice into 1/2-inch pieces. Alternatively, roast whole under a broiler for 6–8 minutes until charred and then dice.

Allow diced cooked tomatoes to drain briefly on a paper towel to avoid excess liquid in the ceviche.

Make the citrus marinade

In a separate bowl combine the fresh lime juice (1 cup) and lemon juice (2 tbsp), minced garlic, kosher salt (1 tsp), black pepper (1 tsp), and optional cumin and hot sauce if using. Whisk in the olive oil (1 tbsp) to round out flavors.

Combine shrimp and marinade

Pour about two-thirds of the citrus marinade over the chopped cooked shrimp and toss to coat. Let the shrimp marinate in the refrigerator for 15–20 minutes to allow flavors to mingle. Because the shrimp are already cooked, this step is to infuse flavor rather than 'cook' them further.

Add vegetables and herbs

After the initial marinating, add the roasted diced tomatoes, finely diced red onion, minced jalapeño (adjust amount to taste), and roughly two-thirds of the chopped cilantro to the shrimp. Gently fold to combine so shrimp stays intact. Taste and add more of the reserved marinade if needed for acidity and seasoning.

Fold in avocado

Just before serving, fold the avocado cubes into the ceviche gently to avoid mashing. Reserve some cilantro and a few avocado cubes for garnish if desired.

Adjust seasoning with additional salt, pepper, or lime juice to taste. Chill briefly (5–10 minutes) if you prefer it colder, but do not sit for more than 1 hour once avocado is added to prevent browning and textural loss.

Serve the shrimp cilantro ceviche in bowls or on tostadas/tortilla chips. Garnish with remaining cilantro and lime wedges on the side.