Shrimp Ceviche

Flip it!
Processed With Darkroom

This shrimp ceviche recipe is fresh shrimp marinated with cucumber, red onions, cilantro, avocado and diced jalapenos. It takes just minutes to make and is full of bold and zesty flavors.

The shrimp was still rubbery even though I refrigerated it for 6 hours instead of 4. It was not cooked and tasted like rubbery raw stuff. The lime was waaaaaaay too overpowering, I should have substituted half the limes for lemons. This recipe lacked flavour and shrimp wasn’t even partially cooked

Looks incredible and I am making it tomorrow. The recipe says to serve immediately but it is something we are taking to a gathering. How long before it’s not considered `fresh` enough?

This is a great recipe. I always cook my shrimp. I don’t like the texture or raw shrimp cured in lemon myself. The only thing I would remove is the “1 cup diced jicama (or diced peeled apple)” there is no need for that.


1 lb shrimp, peeled, deveined, and diced (455 g)
2 teaspoons kosher salt

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