Quick And Easy Shrimp Ceviche Recipe

If you're looking for an appetizer that strikes the perfect balance between freshness and easiness to prepare, then shrimp ceviche is definitely the way to go. An abundance of vegetables (and fruits, technically), including cucumber, onion, tomato, and avocado, come together with juicy shrimp, creating a fresh and protein-packed dip. Recipe developer Erin Johnson has crafted this quick and easy shrimp ceviche recipe, one that she says is "a great way to jazz up leftover shrimp." 

"Traditional ceviche is made with raw shrimp or fish that is "cooked" by the acidity in [the] juice," Johnson explains. "This version uses cooked shrimp instead, making it easily accessible." While this recipe does feature acidic juice — from a lime, to be exact — you don't have to worry about waiting for the shrimp to "cook" in said juice. Instead, you'll just dive right into mixing, a feature that truly allows this quick and easy recipe to live up to its name. Johnson also notes that "Ceviche is typically served with tortilla chips or tostadas," but who's stopping you from dolloping some right onto your taco? Or, why not add some pizzazz to a platter of nachos? Not only will this ceviche add fresh flavor to your dish, but it will also add a vibrant pop of color.

We've already covered some of the ingredients in this ceviche, including the cooked shrimp, an English cucumber, red onion, tomato, avocado, and fresh lime juice. You'll also need cilantro, Serrano chiles ("You can substitute jalapeños," Johnson notes), and salt and pepper to taste. Now, keep in mind that you'll want everything adequately sliced and diced before jumping into the recipe. So, make sure that the Serrano chiles are thinly sliced, the cucumber, tomato, and avocado are diced, and the cilantro is finely chopped. 

"Feel free to add more or less of any ingredient to suit your tastes," Johnson says. "I love cilantro and lime, and typically add more than the recipe states." It's easy to customize here — if you don't like cilantro, cut back or cut it out altogether. Go heavy on the onion if you like that flavor and crunch, and depending on how much spice you like, you can adjust the amount of Serrano (or jalapeño) that you add accordingly.

Grab a large bowl, and add in the shrimp, sliced onion, diced cucumber, and diced tomatoes. Mix well, ensuring that all ingredients are evenly incorporated. 

Grab a large bowl, and add in the chopped shrimp, sliced onion, diced cucumber, and diced tomatoes. Mix well, ensuring that all ingredients are evenly incorporated. Next up, stir in the chopped cilantro and sliced chiles. Using a citrus squeezer, or just your hand, squeeze in the lime juice. Fold in the avocado, and be gentle with it — we don't want this turning into guacamole. Finally, give the ceviche a taste, and add a little bit of salt and pepper to taste.

Because the shrimp is already cooked through, the only thing left to do here is serve the ceviche. This dish is like a very chunky salsa, so naturally, tortilla chips are a great pairing. But really, any Mexican fare pairs well with this fresh dish, so get creative with your dipping, scooping, and enjoying of this ceviche. 

While Johnson does note that "This is best eaten right away," there is a little wiggle room for making the dish ahead of time. "If you want to make it [in advance], prep everything ahead of time, but wait to combine until you're ready to serve," she explains. That being said, don't try to mix everything together, and then store it in the fridge for 1 or 2 days. You'll just have a wet, mushy, unappetizing mess, and no one wants to dip a tortilla chip into that.