Shrimp Ceviche

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Prep Time: 10 mins | Cook Time: 45 mins | Serves: 6

Ingredients

• 1 lb fresh shrimp, peeled and de-veined, diced 

• ¾ c fresh-squeezed lime juice (4-6 limes) 

• ½ red onion, thinly sliced with the grain 

• 1 tsp Kosher salt 

• ¼ tsp black pepper 

• 2 cloves garlic, minced 

• ½-1 whole jalapeño, ribs and seeds removed, finely chopped 

• ½ c cherry tomatoes, roughly chopped 

• ½ red bell pepper, ribs and seeds removed, roughly chopped 

• 1 c English cucumber, seeds removed, diced 

• ½ bunch fresh cilantro, chopped 

• ½ Tbsp olive oil 

• 1 avocado, cubed or sliced 

Directions

1. Slice onion (with the grain) and place in a medium bowl. Toss onions with salt, black pepper, and lime juice.  

2. Rinse shrimp under cool water, pat dry, then cut into ½ inch pieces before adding to bowl. Add garlic and jalapeño and gently fold into onion and lime mixture.  

3. Add bell pepper, cucumber, and cilantro and gently mix until combined. Drizzle with olive oil, cover, and refrigerate for 60-90 minutes (stirring halfway through) or until shrimp are pink and opaque.  

4. Remove ceviche from fridge. Add additional salt or jalapeno to taste and gently mix. Fold in cubed avocado or top with sliced avocado just before serving. 

5. Serve with tortilla chips or tostadas and enjoy! 

Notes

• If you are pregnant, immune compromised, or want to avoid eating raw seafood, simply parboil the whole shrimp for 2-3 minutes until shrimp are pink and opaque (avoid overcooking as shrimp will get tough and rubbery). Strain shrimp, then add immediately to an ice bath until cooled. Remove cooked shrimp from ice bath, pat dry, and cut into ½” pieces. 

• Replace the shrimp with fresh white fish such as sea bass, red snapper, halibut, dorado, or mahi mahi. If using frozen shrimp, make sure to thaw completely before using in this recipe.  

• Up the spice by using a serrano pepper or even a habanero. If you prefer very mild flavor, skip the jalapeño and just use the bell pepper.  

• Use chopped Roma tomatoes in place of the cherry tomatoes, just be sure to remove the seed portion and use only the flesh of the tomato.   

• Mix up the flavors by adding some minced ginger or cubed mango. Or use more Peruvian-inspired ingredients such as boiled sweet potatoes and choclo, then serving with plantain chips. 

• I highly recommend using fresh-squeezed lime juice instead of bottled for best flavor. Add a splash of lemon or orange juice for a touch of sweetness or try a splash of Clamato juice for added depth.  

• Store leftovers in the fridge for up to 48 hours.  

Nutrition: (per ½ cup serving) 169 calories | 7.5 g fat | 1 g sat fat | 434 mg sodium | 10 g carb | 3 g fiber | 16 g protein. 

In the Kitchen | June 2026
Basecamp Prevention + Wellness, Providence | providencebasecamp.org