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Shrimp Ceviche

A close-up of vibrant shrimp ceviche with avocado, cilantro, lime, and red pepper flakes, served with tortilla chips.
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A refreshing and zesty Mexican-style shrimp ceviche, marinated in citrus with avocado and cilantro. This no-cook appetizer is perfect for parties and game day.

Ingredients

Scale
  • 1 pound raw shrimp, peeled, deveined, and cut into 1/2-inch pieces
  • 1 cup fresh lime juice (about 6–8 limes)
  • 1/2 cup fresh orange juice (about 1 orange)
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1–2 serrano peppers, finely minced (seeds removed for less heat)
  • 1 ripe avocado, diced
  • Salt to taste
  • Tortilla chips, for serving

Instructions

  1. In a non-reactive bowl (glass or ceramic), combine the shrimp with the lime juice and orange juice. Ensure the shrimp is fully submerged.
  2. Cover the bowl and refrigerate for at least 20-30 minutes, or until the shrimp turns pink and opaque. Stir halfway through to ensure even cooking.
  3. Once the shrimp is cooked, drain off about half of the citrus juice.
  4. Add the chopped red onion, cilantro, and minced serrano peppers to the bowl. Stir to combine.
  5. Gently fold in the diced avocado just before serving.
  6. Season with salt to taste.
  7. Serve immediately with tortilla chips.

Notes

  • For a spicier ceviche, leave some seeds in the serrano peppers.
  • You can substitute red onion with white onion if preferred.
  • If you don’t have fresh oranges, you can omit the orange juice, but it adds a nice touch of sweetness.
  • Ceviche is best served fresh. If making ahead, add the avocado just before serving to prevent browning.

Nutrition

Find it online: https://gourmetgaze.com/shrimp-ceviche-30-min-party-appetizer/