This light and refreshing authentic Mexican shrimp ceviche recipe is made with lime juice, avocado and jalapeno.
One of my favorite recipes that I learned from my photographer’s mother Gloria is this authentic Mexican shrimp ceviche recipe.
Originally featured in my Ultimate Mexican Sunday Dinner Cookbook, I’m thrilled to share it with all of you here.
Made with creamy avocado, tangy lime juice, fresh cilantro and spicy Serranos (or jalapeño), this is one of my favorite shrimp ceviche recipes of all time.
To serve I love to offer tostadas which add crunch and texture. You can also use good old fashioned saltine crackers.
Before serving, check for seasoning and add more salt or lime juice if needed.
For more authentic Mexican recipes, be sure to check out my cookbook for just $3.99.
Shrimp Ceviche Questions
Can you make ceviche with any type of fish?
Absolutely! The key is to use the freshest fish you can source whether that’s tuna, yellowtail, salmon or shrimp.
How does the seafood cook?
The seafood cooks in the citrus (in this case: lime juice) which breaks down the protein in the seafood over time.
Do you recommend freezing leftovers?
No
How long does Shrimp Ceviche keep in the refrigerator?
24 hours or less
How long does shrimp require to cook?
I recommend letting the shrimp sit in the citrus juice at least 2 hours, stirring when you can to ensure evenly cooked.
Can shrimp ceviche be overcooked?
Technically yes. Leaving shrimp in lime juice for an extended about of time will make the shrimp tough and dry.
Your fork is waiting.
Authentic Shrimp Ceviche
This light and refreshing authentic Mexican shrimp ceviche recipe is made with lime juice, avocado and jalapeno.
Ingredients
- 1 pound shrimp raw, peeled, deveined
- 1 cup lime juice
- 1 cup cilantro minced
- 1 1/2 cups red onion diced
- 2 medium tomatoes diced
- 1 medium cucumber diced
- 3 serrano chilis, seeded and minced optional
- 2 avocados diced
- 1 cup tomato puree optional
- 1 teaspoon salt
- saltines or tostadas to serve
Instructions
Pat the shrimp dry and mince into small pieces. Place in a large bowl and toss with lime juice. Refrigerate for 2-3 hours.
Meanwhile, stir together cilantro, onion, tomato, cucumber, serranos and oregano in a medium bowl. Once the shrimp has marinaded, remove any excess moisture that has accumulated into a small bowl. Reserve in case you need to add liquid at the end.
Add the cilantro onion mixture to the large bowl of shrimp along with the tomato puree. Season with salt and pepper to taste. Serve with avocado slices and saltine crackers or tostadas.
Recipe by The Lemon Bowl // Photography by Alejandro Photography
Want more delicious, Mexican inspired dishes? Check out my Pinterest board!
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