Shrimp Ceviche Recipe

Inspired by Zany Graze

Time1h

Serves4

Tender shrimp marinated in citrus with diced tomatoes, onion, cilantro, jalapeño, and avocado. Served chilled with crispy tortilla chips for the perfect refreshing bite.

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Ingredients

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Ceviche

1 lb raw shrimp (16-20 count, peeled, deveined, tails removed)

1 cup Fresh lime juice

1/4 cup fresh lemon juice

2 cups roma tomatoes, seeded and finely diced

1/2 cup red onion, very finely diced

1/2 cup fresh cilantro, leaves chopped

1 each jalapeño, seeds removed and finely minced

1 each avocado, ripe but firm, diced

1 tbs extra-virgin olive oil

1 1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1/8 tsp ground cumin (optional, for a subtle warmth)

To Serve

8 oz tortilla chips (thick or restaurant-style, for serving)

4 each Lime wedges

4 each additional cilantro sprigs (optional)

Method

Ceviche

Prepare shrimp

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

Cure shrimp in citrus

Pour the lime and lemon juice over the shrimp until they are fully submerged. Cover the bowl with plastic wrap and refrigerate for 20–30 minutes, stirring once halfway through. Shrimp are 'cooked' when opaque and firm; smaller shrimp may be ready at 20 minutes, larger at 30 minutes. Drain about half of the citrus, leaving enough to lightly coat the mixture (reserve drained juice if you want to adjust acidity later).

Prep vegetables and herbs

While the shrimp cures, dice the tomatoes (remove seeds if desired), finely dice the red onion and jalapeño (remove seeds for less heat), and chop the cilantro. Place the tomato, onion, jalapeño, and cilantro in a large mixing bowl. Add the drained shrimp to the bowl.

Season and combine

Drizzle the olive oil over the shrimp and vegetables. Add kosher salt, black pepper, and ground cumin (if using). Gently fold everything together until evenly mixed. Taste and adjust seasoning—add up to 1–2 tablespoons reserved citrus juice if you want more acidity, or a pinch more salt as needed.

Add avocado

Right before serving (to keep avocado from browning), gently fold in the diced avocado so it remains in reasonably large pieces and doesn't mash.

Chill briefly

Cover and refrigerate the assembled ceviche for 10–15 minutes to let flavors meld without over-softening the avocado. Ceviche is best served well-chilled.

To Serve

Spoon the chilled shrimp ceviche into a shallow bowl or individual cups. Garnish with extra cilantro sprigs and serve with lime wedges on the side for additional brightness.

Serve immediately with crispy tortilla chips for scooping. Leftover ceviche can be kept in an airtight container in the refrigerator for up to 24 hours; texture will decline as shrimp and avocado continue to soften.