I've looked all over the net and haven't found a shrimp ceviche quite like this one! My friends absolutely love it and beg me for the recipe! You can always double it for larger parties--it goes FAST! Serve as a dip with tortilla chips or as a topping on a tostada spread with mayo. The fearless palate might like this with hot sauce.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place shrimp in a glass bowl and cover with lime juice to marinate (or 'cook') for about 10 minutes, or until they turn pink and opaque. Meanwhile, place the plum tomatoes, onion and jalapeno (and avocados and celery, if using) in a large, non-reactive (stainless steel, glass or plastic) bowl.

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  • Remove shrimp from lime juice, reserving juice. Dice shrimp and add to the bowl of vegetables. Pour in the remaining lime juice marinade. Add cilantro and salt and pepper to taste. Toss gently to mix.

Nutrition Facts

72.9 calories; 5.6 g protein; 5.8 g carbohydrates; 34.5 mg cholesterol; 61.2 mg sodium. Full Nutrition

Reviews (89)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/19/2008
I used this recipe in conjunction with a ceviche I had at a restaurant so I ommitted the celery and avacado and used a red onion instead and added mango. I let the shrimp soak in the lime juice for about 4 hours, put everything together and put it on ice to get it really chilled. I quartered flour tortillas, sprayed them with cooking spray and baked them @375 for 10 minutes and served them with the ceviche - they were perfect together. Read More
(207)

Most helpful critical review

Rating: 3 stars
08/28/2007
The flavors for this recipe worked really well together and the final product tasted great. The marinating time for the shrimp was way too short. After an hour I cut into a n ice pink shrimp to find it completely raw in the middle. I cut the shrimp up into little pieces and let it marinate for another 3 hours until it was pink all the way through. The recipe is worth making but I recommend cutting the shrimp up and then letting it marinate all day. Read More
(212)
113 Ratings
  • 5 star values: 76
  • 4 star values: 34
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
08/28/2007
The flavors for this recipe worked really well together and the final product tasted great. The marinating time for the shrimp was way too short. After an hour I cut into a n ice pink shrimp to find it completely raw in the middle. I cut the shrimp up into little pieces and let it marinate for another 3 hours until it was pink all the way through. The recipe is worth making but I recommend cutting the shrimp up and then letting it marinate all day. Read More
(212)
Rating: 4 stars
11/18/2008
I used this recipe in conjunction with a ceviche I had at a restaurant so I ommitted the celery and avacado and used a red onion instead and added mango. I let the shrimp soak in the lime juice for about 4 hours, put everything together and put it on ice to get it really chilled. I quartered flour tortillas, sprayed them with cooking spray and baked them @375 for 10 minutes and served them with the ceviche - they were perfect together. Read More
(206)
Rating: 4 stars
03/08/2010
Yum! I was craving ceviche and this was perfect! I tweaked it slightly though by adding diced cucumbers instead of celery the juice of one lemon and some lemon and lime zest. I also used frozen cooked shrimp and canned diced tomatoes and was amazed at how fresh it still tasted. This is a great basic ceviche recipe! Read More
(141)
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Rating: 4 stars
06/14/2008
My taste buds are dancing this is a great dip.I used stewed tomatos instead.I reccomend Marvin Gaye as your fixing this. Read More
(47)
Rating: 4 stars
03/23/2011
This recipe was very similar to one that I had in a little mexican place in the middle of Nevada. It needed more than one jalapeno though. I was a bit wary of "cooking" the shrimp with the juice. I only had cooked shrimp the first time around and it was bland from not absorbing the juice. It was much better the second day though. Read More
(22)
Rating: 5 stars
04/12/2010
Made it last night for a big group of friends & they all loved it! The celery really did add a nice little touch. Since I didn't have a lot of time I used already cooked shrimp - only marinated for about 2 hours before I served it. Fabulous! Read More
(21)
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Rating: 4 stars
05/05/2009
This is quick! If you want to "kick it up a few notches use green jalepeno's chopped fine. It gives a sweet starting taste and a little "afterburner"... Sweet and sassy. Read More
(17)
Rating: 5 stars
02/04/2012
Wow! This was so tasty and simple to prepare. My boyfriends mom is an excellent Hispanic cook and he said these were pretty darn close to hers which are fantastic! We were a little leary about just using the lime juice to cook so I added the shrimp to boiling water for about 2 min then put them in an ice bath before chopping up and adding it to the lime juice. I then let it 'cook' in the lime juice for about 30 min. I followed the recipe as written from there. I served the ceviche on fresh corn tortillas That were baked till crunchy in the oven. Excellent recipe I know this will become a fresh healthy staple in our house! Read More
(15)
Rating: 5 stars
02/19/2010
Loved this! I didn't change a thing. Great balance of flavors - I am a huge fan of ceviche and am thrilled to have a new "go to" recipe that is so simple. Read More
(13)