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+ servings

Shrimp Ceviche

Serves: 4 people
Prep Time15 mins
Marinating Time1 hr
Total Time1 hr 15 mins


  • 1 lb shrimp, peeled, deveined and tail-off
  • 1/3 cup red onion, very finely diced
  • 1/4 cup fresh cilantro, chopped
  • 2 serranos peppers *see notes
  • 1/3 cup english cucumber, seeds removed and diced small
  • 8 tbsp fresh lime juice or 2-3 limes
  • 2 tbsp fresh lemon juice or 1 lemon
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1 avocado, diced small


  • Cut the shrimp in half lengthwise (so it makes two thin slices of shrimp) and then cut each half into 3-4 smaller pieces (depending on how chunky you want). 
  • In a food processor, add the lime juice, lemon juice and 1 serrano pepper (seeds removed). Blend until smooth. 
  • Place shrimp a large bowl. Add the serrano pepper mixture,  red onion, cilantro, the remaining serrano pepper (seeds removed and diced small) cucumber, oregano, salt and pepper. Gently toss the ceviche (I use a rubber spatula to do this). Cover and refrigerate for at least an hour to let the flavors come together and for the shrimp to cook through in the acid from the lime juice.
  • Before serving, add the avocado and adjust salt and pepper, as desired. 


*This recipe calls for 2 serranos. If you want a more mild ceviche, omit adding the second, diced serrano pepper to the ceviche.
*If you love spicy and are a freak like me, I keep the seeds in my serrano when blending it with the lime juices.... just sayin. ;)