Refreshing Shrimp Ceviche

Refreshing Shrimp Ceviche

All the ingredients in this ceviche can be diced and refrigerated overnight. It’s a refreshing appetizer with tortilla chips or a light meal served on tostadas. We like to serve it in Martini or Margarita glasses.

Read Related: Camarones Aquachile (Shrimp in “Fire Water”)

Makes: 8 to 10 servings

3 pounds large shrimp, peeled, deveined and cut into ¼-inch pieces.
4 large tomatoes, seeded and diced
1 small red onion, diced
2 Serrano chiles, seeded and finely chopped
1 cucumber, peeled and diced
Handful of cilantro, chopped
2 avocados, peeled, pitted and cubed
1 TSP olive oil
Salt and pepper to taste
Juice of 6 limes
Juice of 4 lemons
1 bag tortilla chips or tostadas


  1. Arrange shrimp in single layer in glass baking dish.  Combine lemon and lime juices and pour over shrimp.
  2. Cover and refrigerate for 2 hours.
  3. Toss prepared shrimp with remaining ingredients and refrigerate for 1 additional hour or overnight.
  4. Garnish with some chopped cilantro and serve with chips or tostadas.


This recipe was first published in Muy Bueno Cookbook and is available for purchase here.









To learn more about Yvette Marquez Sharpnack click here.



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