Chilli Lime Shrimp Ceviche (Printable)

Raw shrimp marinated in lime with chilli, avocado, tomato, cucumber, and cilantro for a zesty starter.

# What You Need:

→ Seafood

01 - Raw shrimp, peeled, deveined, and cut into ½ inch pieces - 14 oz

→ Citrus Marinade

02 - Freshly squeezed lime juice - ½ cup
03 - Small red onion, finely diced - 1
04 - Medium jalapeño or red chilli, seeded and finely chopped - 1
05 - Garlic clove, minced - 1
06 - Sea salt - ½ tsp

→ Vegetables & Herbs

07 - Ripe avocado, diced - 1
08 - Medium tomatoes, seeded and diced - 2
09 - Small cucumber, peeled, seeded, and diced - 1
10 - Fresh cilantro, finely chopped - 3 tbsp

→ 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 is fully cooked.
02 - Add red onion, jalapeño, garlic, and salt to the marinated shrimp. Mix well and let sit for 5 minutes to allow flavors to meld.
03 - Gently fold in avocado, tomatoes, cucumber, and cilantro using a light hand to preserve avocado texture. Taste and adjust seasoning with additional salt or chilli as desired.
04 - Transfer to serving bowls and serve chilled. Garnish with lime wedges and accompany with tortilla chips or tostadas if desired.

# Expert Advice:

01 -
  • It's a showstopper appetizer that takes twenty minutes of actual work and impresses everyone at the table.
  • The lime juice does all the heavy lifting, transforming raw shrimp into tender, delicate bites that taste like the ocean.
  • It's naturally gluten-free and dairy-free, so you're not sacrificing flavor for dietary needs.
02 -
  • Use a glass or ceramic bowl, never metal—the acid in lime juice reacts with metal and can give your ceviche an off taste that you'll regret.
  • The shrimp must be impeccably fresh because it's raw; build a relationship with your fishmonger or order from a source you trust completely.
03 -
  • Chill your serving bowl in the freezer for 10 minutes before plating so the ceviche stays cold and refreshing from first spoonful to last.
  • If you find the cilantro flavor too assertive, start with 2 tablespoons and taste before adding the full amount—fresh herbs vary in intensity.
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