Easy Shrimp Ceviche: The Recipe You Never Knew You Needed – Until You Tried It
Intimidated by making shrimp ceviche at home? Don't be. This recipe is so easy and delicious that it's impossible to make just once without craving it over and over. It's so simple, you might just add it to your weekly rotation for a while!
I’ve already made this recipe four times this month alone, and we still have another week left of June!
It starts with doubling my pico de gallo recipe, adding some peaches or nectarines, lime and lemon juice, mint, cilantro, cooked shrimp, and avocado.
It’s sooooooo good. And, with summer’s fresh bounty, everything tastes that much better.
For purists, I know that “real” ceviche features shrimp (or fish) that has been cooked in lemon and lime juices, and not the way I’ve done it here, with already-cooked shrimp. But, I like this texture better, and it’s much faster to make on the fly this way.
I brought this for dinner at a friend’s house and made it three times for my family. It’s easy and tasty — just make it!
A few things I’ve learned by making this recipe so frequently:
- I sometimes add more onion. I think it’s a mood thing.
- My oldest daughter prefers when I add more lemon juice. Therefore, I serve this dish with wedges of lemon and lime. Think of it like having salt and pepper on the table … doctor the dish to your preference!
- I don’t add the avocado until the end. You see, the more you stir the avocado in, the more it breaks down. This makes the juices “cloudy.” So, I stir this in at the end and the dish looks better and presentation matters.
- This recipe calls for both cilantro and mint. But, there are those people who don’t like cilantro. In this case, use only mint.
- When you have an abundance of peaches, change the ratio to highlight the peaches even more.
Here’s how to make this delicious recipe:
Easy Shrimp Ceviche
Ingredients
Pico de Gallo recipe (this is a doubled recipe)
- 4 Roma tomatoes, diced
- 1/2 red or yellow onion (I use either)
- 1 jalapeño, without seeds, diced
- 1 lime, juiced
- 1/2 cup chopped cilantro, loosely packed
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/4 tsp black pepper
- 1/2 tsp salt (more to taste as needed)
To add to make ceviche
- 1 pound shrimp, cooked and chopped
- 2 peaches or nectarines, chopped
- 2 avocados cubed
- 1 lime, juiced
- 1/2 lemon, juiced
- 1 tsp garlic powder
- 12 mint leaves, diced
- 1/4 cup cilantro, chopped
Instructions
- Cook the shelled and deveined shrimp by boiling them for a couple of minutes or sautéeing them in olive oil (my preferred method). Cook until done, being careful not to overcook as the citrus juices will further "cook" the shrimp.
- Chop the shrimp into small chunks and let them sit to cool down while you make the pico.
- Make the pico and add the peaches (or nectarines), extra lemon and lime juice, mint leaves, and cilantro.
- Combine the pico/peach/vegetable mix with the shrimp.
- Let this sit for at least 20 minutes.
- Cube the avocado and add it to the mix, lightly stirring.
- Taste to see if you need to add any more salt or pepper.
- Serve and enjoy!
Nutrition
For variations on this recipe to make it your own, consider the following:
- Add more jalapeño
- Add a splash of orange juice
- Add a bit more lemon juice
- Cucumber adds a nice fresh crunch
- Change up the mint/cilantro ratio, or just use one of the two
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Liza Graves
As CEO of StyleBlueprint, Liza also regularly writes for SB. Most of her writing is now found in the recipe archives as cooking is her stress relief!