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Overhead photo of shrimp ceviche in a bowl with a lime, tortilla chips and cilantro in the background.

Shrimp Ceviche

Shrimp Ceviche is light, fresh and full of flavor. Poached shrimp marinated with cucumber, avocado, tomatoes, onion, lemon and lime.
Prep Time 5 mins
Cook Time 3 mins
Chill time 1 hr
Total Time 1 hr 8 mins
Course Appetizer
Cuisine Mexican
Servings 4
Calories 172 kcal


  • 12 ounces shrimp peeled and deveined
  • 1/2 cup diced cucumber
  • 1/2 cup diced tomatoes
  • 1/4 cup diced red onion
  • 1 jalapeno
  • 1 avocado
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1/4 cup cilantro
  • salt


  • Heat a pot of water to a boil. Turn off heat and add shrimp. Allow to poach in the water 3 - 5 minutes or until the shrimp are opaque. Allow to cool then cut into small pieces.
  • Combine shrimp and remaining ingredients together in a bowl. Mix well. Cover and refrigerate for at least 1 hour but not more than 24. Season to taste with salt. Serve with chips.


Ceviche is best served a couple of hours after making it. I don't recommend eating this after 24 hours. The shrimp will "cook" in the lime juice so it will become tough if you wait too long. 
If you're feeing a crowd this recipe can easily be doubled. 
Nutrition information for estimation purposes only. 


Calories: 172kcalCarbohydrates: 9gProtein: 19gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 137mgSodium: 109mgPotassium: 609mgFiber: 4gSugar: 2gVitamin A: 234IUVitamin C: 24mgCalcium: 79mgIron: 1mg
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Keywords: bay shrimp, seafood