Traditional Shrimp Ceviche is cooked by an acidic marinade, this Simple Shrimp Ceviche uses pre-cooked shrimp. Shrimp, lime-juice, avocado, cilantro pair together to create the perfect fresh appetizer or side dish.
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Ok, let's get the obvious out of the way. This is not "real" ceviche. I used pre-cooked frozen shrimp. I know, I know, very "un-iron-chef" of me. But seriously, let's keep things real around here... cooking shrimp/seafood by letting it marinate in citrus juice, well.. I'm just too big of a weanie.
Real talk... I've had traditional ceviche many times and have not died yet. I'm sure that science doesn't lie and that lime juice is fully capable of cooking my dinner, that said.. why bother?? This Simple Shrimp Ceviche tastes every bit as authentic as ceviche cooked with citrus acid AND thanks to the miracle that is pre-cooked shrimp, you still don't have to do any cooking!
Semantics aside, this shrimp ceviche is delicious, fresh and so easy to put together. It's the perfect Summer appetizer. Simple and impressive. In case you haven't caught on, those 2 things are kinda a big deal to me.
The combination of zesty lime juice, fresh cilantro, crunchy veggies, and tender shrimp come together to make a dish that is bursting with flavor. Best part, it's SOOOO healthy!!!! I skipped the chips and ate it straight from the bowl. I have also been known to enjoy it in a lettuce wrap type situation. I think it would also be great in a corn tortilla atop a bed of cilantro-lime rice. The possibilities are really endless.
Seafood haters- I know who you are. Give this a chance. You won't be sorry.. I promise.
In case I haven't given you enough reason to give this dish a shot, has I mentioned that it's good for you. I mean like REALLY REALLY healthy. Whole30, Keto, low-carb, low-fat, well.. you get the idea. This one checks all the boxes!
Time Saving Tips and Tricks
Prep: Simple Shrimp Ceviche is definitely prep-ahead friendly. To get a jump start on this recipe you can thaw and chop shrimp the night before. You can also pre-chop onions, cucumber, tomato and jalapeño. I recommend waiting to chop the cilantro and avocado until right before you add it. Juicing the lime ahead will also save you some time when pulling this recipe together.
Make-Ahead: Well, sort of. Simple Shrimp Ceviche will keep it's pretty colors in the refrigerator for a couple of hours. The taste will be delicious as leftovers the next day, but the avocados will turn brown. If preparing for company I recommend serving it fairly quickly after assembly.
Freezer: Sorry guys, not this time.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 16 servings 1x
- Category: Side Dishes
- Method: No Cooking
- Cuisine: Seafood
- 1 pound frozen peeled cooked shrimp (16-to-20-count), defrosted tails removed, cut into ¼-inch pieces.
- 1 cup lime juice
- 1 medium white onion, chopped
- 1 cucumber, chopped
- 2 avocados, chopped
- 1 tomato, chopped
- 1 jalepeno, diced (optional)
- ¼ cup cilantro
- In a shallow baking dish combine shrimp, lime juice and onions. Allow to marinade in the refrigerator for a minimum of 20 minutes.
- Reserve ¼ cup of marinade and discard the rest using a strainer. In a clean bowl combine marinated onions and shrimp, cucumber, avocado, tomato, jalepeno, and cilantro. Stir to combine. Allow flavors to meld for 10 minutes prior to serving. If the mixture seems dry, add a TBS at a time of the reserved marinade.
- Serve as a lettuce wrap, with corn chips or plantains (like salsa), or wrapped in a corn tortilla with rice.
- I haven't tried it but I suspect 10-12 dashes of hot sauce would take this recipe to the next level.
Keywords: ceviche, no bake, easy, summer, kept, whole30
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