Chilli Lime Shrimp Ceviche (Print version)

Fresh shrimp marinated in lime with chilli, cilantro, avocado, and diced veggies for a bright, zesty start.

# What You 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

→ Serving

11 - Lime wedges for garnish
12 - Tortilla chips or tostadas, optional

# How to Make:

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 becomes opaque and cooked through.
02 - Add red onion, jalapeño, garlic, and salt to the marinated shrimp. Mix thoroughly and allow to rest for 5 minutes.
03 - Gently fold in avocado, tomatoes, cucumber, and cilantro. Taste and adjust seasoning with additional salt or chilli as needed.
04 - Transfer to chilled serving bowls or plates. Garnish with lime wedges and accompany with tortilla chips or tostadas if desired. Serve immediately while chilled.

# Expert tips:

01 -
  • The lime juice does all the cooking for you, so there's zero stress and maximum flavor with minimal effort.
  • It tastes like you spent hours in the kitchen when really you just prepped vegetables and waited, which feels like a secret superpower.
  • Those little pops of jalapeño and cilantro make every single bite feel fresh and exciting, not repetitive.
02 -
  • The shrimp must be absolutely fresh and sushi-grade raw before you start, because the lime doesn't actually cook it hot enough to kill bacteria, it just denatures the proteins so they look and feel cooked.
  • If you make this more than a few hours ahead, the texture starts deteriorating and the avocado oxidizes, so treat it as a same-day only dish and your results will sing.
03 -
  • Use a citrus juicer instead of squeezing by hand, which is faster and gets more juice while keeping your hands from getting tired.
  • If your shrimp is frozen, thaw it completely in the fridge overnight and pat it very dry before cutting, because excess water dilutes your marinade and slows the cure.
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