Go Back

Shrimp Ceviche

Ceviche made with fresh shrimp, fresh vegetables, and freshly squeezed lime juice.
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: ceviche, mexican recipe, shrimp ceviche


  • 1 lb raw shrimp thawed if frozen. *See notes
  • 1 large jalapeno minced
  • 1 bell pepper chopped
  • ½ red onion chopped or thinly sliced
  • ½ cup cilantro stems removed and chopped
  • 3 large limes
  • ½ tsp salt adjust to taste


  • Peel and de-vein shrimp and chop into desired sized pieces. Place chopped shrimp in a large bowl.
  • Add the rest of the ingredients, minus the limes, to the shrimp and mix well.
  • Juice the limes into the shrimp mixture and mix well. You want enough lime to cover at least 2/3 of mixture. Add more lime juice if needed.
  • Cover bowl and place in refrigerator for at least two hours, or preferably overnight, to marinade. The acid in the lime juice cooks the shrimp.
  • Serve with tortilla chips, on top of tostadas, or with freshly slice vegetables. Top with hot sauce of choice.


* You can also use a mild fish, such as cod or halibut, in place of shrimp. Chop the fish into small pieces.