Chilli Lime Shrimp Ceviche (Print View)

A zesty mix of shrimp, lime, chili, cilantro, and creamy avocado delivers a fresh and spicy taste.

# Components:

→ Seafood

01 - 14 oz raw shrimp, peeled, deveined, and cut into ½ inch pieces

→ Citrus Marinade

02 - ½ cup freshly squeezed lime juice, approximately 4 to 5 limes
03 - 1 small red onion, finely diced
04 - 1 medium jalapeño or red chilli, seeded and finely chopped
05 - 1 garlic clove, minced
06 - ½ teaspoon sea salt

→ Vegetables & Herbs

07 - 1 ripe avocado, diced
08 - 2 medium tomatoes, seeded and diced
09 - 1 small cucumber, peeled, seeded, and diced
10 - 3 tablespoons fresh cilantro, finely chopped

→ To Serve

11 - Lime wedges for garnish
12 - Tortilla chips or tostadas, optional

# Directions:

01 - Combine shrimp and lime juice in a glass or ceramic bowl, stirring to coat evenly. Cover and refrigerate for 30 minutes, stirring halfway through, until shrimp turns opaque and becomes cooked.
02 - Add red onion, jalapeño, garlic, and salt to the marinated shrimp. Mix thoroughly and allow to sit for 5 minutes to meld flavors.
03 - Gently fold avocado, tomatoes, cucumber, and cilantro into the mixture. Taste and adjust seasoning with salt or additional chilli as needed.
04 - Transfer to chilled serving bowls or plates. Garnish with lime wedges and accompany with tortilla chips or tostadas if desired. Serve cold.

# Expert Advice:

01 -
  • No cooking required: Just lime juice and patience do all the heavy lifting while you relax.
  • Comes together in under an hour: Perfect for when guests arrive and you want to look effortlessly prepared.
  • Pure clean flavors: Every ingredient shines without any heavy cream or oil to hide behind.
02 -
  • Seeding your tomatoes is non-negotiable: I learned this the hard way when my first ceviche turned into tomato soup halfway through the meal.
  • Timing is everything: Don't make this more than a few hours ahead or the lime juice keeps cooking and the texture becomes mushy.
03 -
  • Keep everything cold: Chill your bowls and plates beforehand so the ceviche stays at its crisp, refreshing best.
  • Invest in a good citrus juicer: Hand-squeezed lime juice tastes noticeably better and you'll avoid seeds in your final dish.
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