Shrimp Ceviche

Jul 17, 2019 | Healthy, Quick and Simple, Salads | By Jane Majerus


No cooking required. This easy Shrimp Ceviche recipe is one of the best dishes of summer. Cool, light and refreshing; it’s on the table in minutes and perfect for parties. Made with only a few simple ingredients but packs a flavor explosion.


Cooked Peeled Tail-Off Shrimp

Cooked Peeled Tail-Off Shrimp

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  • 1lb Aqua Star Cooked, Peeled, Tail-Off shrimp, thawed & rinsed
  • 1 medium shallot, diced
  • 1 medium jalapeño, seeded & diced
  • 2 tomatoes, seeded & diced
  • 3 medium radishes, sliced thin
  • 2 Tbsp cilantro, chopped
  • 3 Tbsp lime juice
  • 1 avocado, diced
  • Salt to taste
  • Tortilla Chips

To make


Chop the shrimp into 1/2 inch pieces and transfer to a bowl. Pour the lime juice over the shrimp and allow to marinate for 15 minutes. Meanwhile, mix together the shallot, jalapeño, tomato, radish, and cilantro in a large bowl. Add to shrimp mixture and allow to marinate for an additional 10 minutes. Stir in the avocado. Season the ceviche with salt to taste. Serve immediately with tortilla chips or make ahead and chill in the fridge for up to 2 days.

Serving Suggestions

Fresh squeezed lime juice is recommended. Shrimp Ceviche is best enjoyed the same day it’s made. It can also be enjoyed with a few spoonfuls right onto a romaine leaf (taco style) for a light lunch or dinner.
If you have raw shrimp, cook per package directions and let cool before following instructions above.