Ingredients

  • 1 lb (450 g) raw shrimp, peeled, deveined, and tails removed
  • ¾ cup freshly squeezed lime juice, about 6–8 limes
  • ½ cup finely diced red onion
  • 1 cup diced tomatoes, seeds removed
  • ½ cup finely diced cucumber
  • 1 small jalapeño, finely minced
  • ¼ cup fresh cilantro, chopped
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper
  • ½ teaspoon ground cumin
  • 1–2 tablespoons hot sauce, such as Tapatío, optional
  • 1 tablespoon fresh lemon juice
  • 1 medium avocado, diced
  • 1 tablespoon extra-virgin olive oil, optional
  • Lime wedges, for serving
  • Additional cilantro, for garnish

Instructions

1. Cook the shrimp

For the safest and most reliable method, bring a pot of lightly salted water to a gentle boil. Add the shrimp and cook for approximately 2–3 minutes, just until they turn pink and opaque.

Immediately transfer the shrimp to a bowl of ice water to stop the cooking process. Drain thoroughly and pat dry.

Traditional ceviche can use raw shrimp “cooked” by citrus acid, but cooking the shrimp first is the safer approach, especially for home preparation.

2. Chop the shrimp

Cut the cooled shrimp into small bite-size pieces. For smaller serving cups, aim for pieces around ½ inch.

Place the shrimp in a large mixing bowl.

3. Add the lime juice

Pour the freshly squeezed lime juice over the shrimp. Add the lemon juice and gently toss.

Let the shrimp sit in the citrus mixture for about 10–15 minutes in the refrigerator so the flavors can develop.

4. Prepare the vegetables

While the shrimp marinates, finely dice the red onion, tomatoes, cucumber, and jalapeño.

Chop the cilantro and dice the avocado.

5. Combine everything

Add the red onion, tomatoes, cucumber, jalapeño, and cilantro to the shrimp.

Season with salt, black pepper, and cumin. Add hot sauce if you want a little extra heat.

Gently mix everything together so the shrimp and vegetables stay chunky rather than becoming mushy.

6. Add the avocado

Fold the diced avocado into the ceviche very gently. If desired, add 1 tablespoon of olive oil for a slightly richer texture.

Taste and adjust the lime juice, salt, and hot sauce according to your preference.

7. Chill

Cover the bowl and refrigerate for another 10–15 minutes before serving. This gives the flavors time to blend.

8. Make the ceviche cups

Spoon the shrimp ceviche into individual small cups or serving glasses.

Top each cup with a slice of avocado and a little fresh cilantro. Add a lime wedge on the side and a few drops of hot sauce if desired.