Easy Shrimp Ceviche Recipe
The popular shrimp ceviche made with a combination of shrimp, lime juice, and fresh, crisp vegetables served as a side or appetizer or as a dip!
Ingredients
- 1/2 lb cooked shrimp
- 1 1/2 cups tomatoes diced
- 1 cup cucumber cubed
- 1/3 cup chopped red onion
- 2 garlic cloves minced
- 1 medium avocado cubed
- 1/4 cup chopped cilantro
- 1/2 cup freshly squeezed lime juice
- ¼ tsp ground black pepper
- ⅛ tsp salt
Instructions
- Prepare half a portion of this cooked shrimp recipe (or, skip this step and use pre-cooked shrimp).
- Once the shrimp is baked and cooled, chop the shrimp into small cubes.
- Finely chop all the vegetables into uniform pieces.
- In a large bowl, add the cubed shrimp, diced tomatoes, cubed cucumbers, finely chopped onions, minced garlic, cubed avocado, chopped cilantro, lime juice, salt, and pepper. Mix gently until well combined.
- Serve and enjoy, friends!
Notes
Storage: The recipe is best enjoyed fresh, but can be stored in an airtight container for 2 days in the fridge, if you used cooked shrimp. Ceviche with raw shrimp will last for one day in the fridge.
Substitutes: Scallops or white fish can be used in the place of shrimp in this recipe.
Cooking shrimp: Shrimp can be boiled, air fried, sauteed, or baked to be prepared for this recipe.
Substitutes: Scallops or white fish can be used in the place of shrimp in this recipe.
Cooking shrimp: Shrimp can be boiled, air fried, sauteed, or baked to be prepared for this recipe.