Shrimp Ceviche

This exotic dish often served at restaurants in Mexico or Peru, is easy to make at home using cooked shrimp, tomatoes, red onion, jalapeño, and spices tossed in fresh lime juice and served with tortilla chips. No cooking required. Ready in just 10 minutes!

Course Appetizers

Cuisine American, Mexican

Diet Vegetarian

Recipe Type Cinco de Mayo, Dips, Garden Harvest, Jalapeño, No-Cook, Party, Picnic, Seafood, Served Cold, Shrimp, Spicy, Summer, Summer Snacks

Skill Level Easy

Prep Time 10

Total Time 10

Servings

Calories 251kcal

Author Angela G.

Equipment

lemon-lime juicer

Ingredients

1 lb cooked shrimp diced (peeled and deveined)
1 jalapeño cored and diced
¼ cup diced red onion
2 roma tomatoes diced
¼ cup fresh cilantro chopped
1 teaspoon sea salt more or less to taste
½ teaspoon black pepper
1 teaspoon ground cumin
½ cup lime juice (about 4 limes)

Serve with

12 oz tortilla chips

Instructions

Combine ingredients. In a medium mixing bowl, add diced shrimp, jalapeño, onion, tomato and cilantro. Add dry seasonings.
Add lime juice. Add lime juice into the mixture. Gently toss to combine.
Serve immediately. Serve immediately with tortilla chips.

Notes

If using raw shrimp you poach it in boiling water first.
Leave seeds in the jalapeño if you prefer extra spicy ceviche.

Nutrition