Quick Shrimp Ceviche

This quick shrimp ceviche is the perfect marriage of healthy and delicious. It’s a truly perfect summer meal. It’s great for get togethers or just a casual family lunch. It’s fresh and super easy and quick to put together too! Oh! And it has shrimp! Did I mention the shrimp? It’s my favorite part. And unlike traditional ceviche, it’s pre-cooked shrimp as opposed to raw. In traditional ceviche you start with raw shrimp or fish and the acid from the lime juice serves to “cook” the meat. It doesn’t really cook it, since technically heat is required for that, but it does chemically alter the fish/shrimp so that the meat takes on an opaque color and a firmer texture (like cooked fish). But, since no heat is used, there is a giant risk for bacterial contamination, which, frankly, is fine if you use very clean fish sourced from a reliable place, but beside that, the texture is also very different when you start with raw fish. I prefer the texture of the entire ceviche that results from using pre-cooked shrimp that’s just marinated in lime juice for flavor as opposed to as a “cooking” mechanism.


But aside from the texture and flavor, this meal is also very high protein and high fiber. Plus, if you’re into clean eating, this fits the bill too (just swap out the garlic salt for some minced garlic and extra sea salt and serve on little boats of romaine instead of corn tortilla chips).

It keeps for a couple of days too, and makes for a really delicious and easy take to work lunch. And the absolute best part of this recipe is that it’s totally customizable depending on your preference; Feel free to use this recipe as a blueprint for your future ceviche. This is based on my mom’s delicious recipe and I’ve made the switches according to how I like it. For instance, my mom loves white onions, but I’m giant fan of red onions. If you have that weird gene that makes cilantro taste like soap, I’m so sorry for you, but you can remove that as well. If you like more or less heat, adjust the amount of jalapeños, or totally remove them all together. Salt it to taste and add lime juice according to your taste.

But with no further ado, here’s your Quick Shrimp Ceviche Recipe:

Quick Shrimp Ceviche

  • Servings: 6
  • Difficulty: can you chop and mix things?
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3 limes, halved
2 avocados, cubed
2 roma tomatoes, diced
1.5 lbs. of pre-cooked medium deveined shrimp (bought “fresh” as the seafood counter)
1 jalapeño, deveined, seeds removed, and diced
1/2 a red onion, finely diced
1/2 a tsp of garlic salt (or more depending on taste)
sea salt to taste
Cilantro, finely chopped

tortilla chips to serve

1. Remove tails from shrimp and dice each shrimp into three smaller pieces. Toss in a bowll
2. Mix in the avocados, onion, tomatoes, jalapeños, and cilantro. Gently toss to mix with shrimp.
3. Juice two of the limes into the mix and toss to coat. Add salt and taste. I typically like mine very juicy and citrusy, so I like to add the third lime, but you might be fine with just the two.
4.Salt to taste and serve with chips.

Keeps for a couple of days, although the lime starts to take center stage the longer it sits. Not in a bad way, I personally like it. Salud!