Chilli Lime Shrimp Ceviche (Print Version)

Raw shrimp marinated in fresh lime juice with chilli, cilantro, and avocado create this zesty Latin American seafood starter.

# What You’ll Need:

→ Seafood

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

→ Citrus Marinade

02 - ½ cup freshly squeezed lime juice, approximately 4-5 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 and 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
12 - Tortilla chips or tostadas, optional

# How to Make It:

01 - In a glass or ceramic bowl, combine shrimp and lime juice, stirring to coat evenly. Cover and refrigerate for 30 minutes, stirring halfway through, until shrimp turns opaque and appears 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 incorporate avocado, tomatoes, cucumber, and cilantro into the mixture. Taste and adjust salt or chilli intensity as desired.
04 - Serve immediately while chilled, garnished with lime wedges and accompanied by tortilla chips or tostadas if desired.

# Additional Tips::

01 -
  • Raw shrimp "cooks" perfectly in lime juice while you handle everything else, making you look like you actually know what you're doing.
  • It's naturally healthy, naturally beautiful on the plate, and naturally impressive for a weeknight dinner or last-minute gathering.
  • The heat builds slowly and pleasantly, never overpowering the delicate sweetness of the seafood.
02 -
  • The lime juice is your only cooking method, so it needs to be genuinely fresh and enough of it to fully coat the shrimp, or you'll end up with an undercooked center that tastes fishy instead of pristine.
  • Once you add the avocado, the clock starts ticking because it will brown and soften quickly, so prepare everything else first and fold it in last, serving within minutes.
03 -
  • Chill your serving bowls in the freezer for at least 10 minutes before plating so the ceviche stays perfectly cold from the moment it touches the bowl.
  • If you find the flavors have mellowed by the time you serve it, a squeeze of fresh lime juice right at the table brightens everything back up instantly.
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