Shrimp Ceviche

A refreshing blend of citrus, peppers and raw shrimp.

Course Appetizer, Snack
Cuisine Hawaiian, Mexican
Keyword Ceviche
Prep Time 10 minutes
Refridgerate 4 hours
Servings 2
Author Abba Lee


  • 1 lb shrimp peeled, deveined, and diced
  • 2 tspn kosher salt
  • 2 jalapenos seeded and minced
  • 1 small red onion diced
  • 2 cups cherry tomato chopped
  • fresh cilantro for garnish
  • tortilla chips for serving


  1. Halve the limes, then juice using a citrus press or a pair of kitchen tongs. You should have about 1 cup total.

  2. In a medium bowl, combine the shrimp, lime juice, salt, jalapenos, onion, and tomatoes. Mix well.

  3. Cover and refrigerate for about 4 hours, until the shrimp is opaque and firm.

  4. Serve the ceviche chilled. Garnish with cilantro, if desired, and serve with tortilla chips.