Chilli Lime Shrimp Ceviche (Printable Version)

Fresh shrimp tossed with lime, chilli, avocado, and herbs for a bright and spicy taste sensation.

# 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 to 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

# Steps:

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 turns opaque and is fully cooked.
02 - Add red onion, jalapeño, garlic, and sea salt to the marinated shrimp. Mix thoroughly and allow to sit for 5 minutes.
03 - Gently fold in avocado, tomatoes, cucumber, and cilantro. Taste and adjust salt or chilli intensity as needed.
04 - Serve chilled, garnished with lime wedges and accompanied by tortilla chips or tostadas if desired.

# Expert Advice:

01 -
  • It looks fancy enough to serve at dinner parties but comes together in your hands in about 20 minutes of actual work.
  • The citrus does all the heavy lifting for you—no stove needed, just good ingredients and a little patience.
  • It's naturally light and healthy, so you can eat more of it without feeling weighed down.
02 -
  • The lime juice absolutely must be fresh and freshly squeezed—bottled juice won't cure the shrimp properly and tastes noticeably flatter. Learn this lesson once and you'll never forget it.
  • Avocado is your enemy if you add it too early; it'll oxidize and turn brown, so wait until the last possible moment even if it feels impatient.
  • The shrimp needs to be genuinely raw when you start, not previously frozen and thawed—ask your fishmonger directly, and if they can't confirm, find a different fishmonger.
03 -
  • Buy your shrimp on the morning you plan to make this, talk to your fishmonger, and use it that same day for maximum freshness and food safety.
  • Make sure your avocado is perfectly ripe—not hard and not mushy—so it adds creaminess without becoming grainy or separated.
  • Serve in chilled bowls if possible; the cold temperature is part of what makes this dish so refreshing and alive.
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