Shrimp Ceviche Recipe

Inspired by Sharky's Beachfront Restaurant

Time1h

Serves4

Shrimp Marinated in Lime Juice with Diced Tomatoes, Cilantro, Cucumbers, Onions, Jalapenos, Salt and Pepper. This Appetizer is served Cold with Tortilla Chips.

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Ingredients

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Ceviche Base

1 lbs raw shrimp (peeled, deveined, tails removed, 1/2" pieces or chopped)

1 cups fresh lime juice (about 4–6 limes)

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

Vegetables & Herbs

2 cups ripe tomatoes (seeded and diced, medium)

1 cup English cucumber (seeded and diced)

1/2 cup red onion (finely diced)

1/2 cup fresh cilantro (finely chopped)

1 each jalapeño (seeded and minced; adjust for heat)

Finish & Serving

2 tbs extra-virgin olive oil

1/4 tsp ground cumin (optional, for a warm note)

1 each avocado (diced, optional)

8 oz tortilla chips (for serving)

4 each lime wedges (for garnish)

Method

Prep & Cure Shrimp

Prepare shrimp

Rinse the shrimp and pat dry. If larger shrimp are used, chop into roughly 1/2-inch pieces so they 'cook' evenly in the lime juice. Place the shrimp in a nonreactive bowl (glass or stainless steel).

Add lime and season

Pour the fresh lime juice over the shrimp ensuring they are fully submerged. Add 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir gently to combine.

Marinate until opaque

Cover the bowl and refrigerate for 20–30 minutes, stirring once or twice. The shrimp are 'cooked' when opaque and firm throughout (time will vary by shrimp size; medium shrimp may take 20 minutes, larger up to 45). Do not over-marinate or shrimp will become tough.

Prepare Vegetables & Combine

Dice vegetables

While shrimp marinates, dice tomatoes (remove seeds if very watery), seed and dice cucumber, finely dice red onion, mince jalapeño (remove seeds for milder heat) and chop cilantro. If using avocado, dice and keep aside to add last.

Drain shrimp

When shrimp are opaque and firm, use a slotted spoon to transfer them to a mixing bowl, leaving most of the lime juice behind. Reserve about 2–4 tablespoons of the lime juice to mix in later for flavor if desired.

Combine ingredients

Add the diced tomatoes, cucumber, red onion, jalapeño, and cilantro to the bowl with shrimp. Drizzle the reserved lime juice and 2 tablespoons extra-virgin olive oil over the mixture. Add remaining 1/2 teaspoon kosher salt, remaining 1/4 teaspoon black pepper and the optional 1/4 teaspoon ground cumin if using. Gently toss to combine.

Adjust seasoning

Taste and adjust salt, pepper, or jalapeño heat as needed. If mixture tastes too sharp, stir in diced avocado gently to mellow flavors and add richness.

Chill & Serve

Cover the ceviche and refrigerate at least 10–15 minutes to let flavors meld (can be chilled up to 2 hours before serving). For best texture, do not refrigerate too long after adding avocado.

Serve cold in a bowl or on individual spoons/cups with tortilla chips on the side and lime wedges for squeezing. Garnish with a few cilantro leaves and a light drizzle of remaining olive oil if desired.