Chilli Lime Shrimp Ceviche (Printable)

Raw shrimp marinated in lime with chilli, avocado, and cilantro for a fresh, zesty 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 & 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. Stir to coat evenly. Cover and refrigerate for 30 minutes, stirring halfway through, until shrimp turns opaque and cooked through.
02 - Add red onion, jalapeño, garlic, and salt to the marinated shrimp. Mix well and allow to sit for 5 minutes.
03 - Gently fold in avocado, tomatoes, cucumber, and cilantro. Taste and adjust seasoning with salt or additional chilli as needed.
04 - Transfer ceviche to chilled serving bowls. Garnish with lime wedges and serve immediately with tortilla chips or tostadas if desired.

# Expert Suggestions:

01 -
  • It tastes like a beach vacation in a bowl, bright and zingy and impossibly refreshing on hot days.
  • No cooking required means you can pull this together faster than ordering takeout, perfect for those moments when you want something impressive but aren't in the mood to hover over a stove.
  • The balance of heat, chill, and creaminess makes it feel elegant enough for guests but casual enough to eat by yourself straight from the bowl.
02 -
  • The lime juice is doing the cooking, but it needs time—don't rush the 30-minute marinade or you'll end up with a bowl of raw shrimp that tastes like disappointment.
  • Avocado oxidizes faster than you'd think, so seriously add it right before serving; I once prepared a batch early and watched the green turn gray, and it haunts me still.
  • Make sure your shrimp is impeccably fresh from a trusted source—ceviche puts raw seafood center stage, so there's nowhere to hide if the quality isn't there.
03 -
  • Buy your shrimp from a fishmonger you trust and ask them to confirm it's sushi-grade or safe for raw consumption—this matters more than any cooking technique.
  • If you want to experiment with heat without committing fully, keep jalapeño and hot sauce separate so guests can add their own level of spice.
  • A squeeze of lime juice right before serving makes everything taste like you just made it, even if you assembled it a few minutes earlier.
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