Shrimp Ceviche Recipe

Another one of my husband's "GREATS", you need to try this Shrimp Ceviche Recipe.

shrimp ceviche

Those of you who follow me, know I love to post my husband's recipes from Mexico...I'm thinking he could do his own website...or I could just continue to "steal" his goodies and post them on here for ya'll to use too. On to how to make shrimp ceviche, via my hubby's way.


  • 2 pounds raw shrimp, deveined, and shelled
  • 4 limes
  • 1 lemon
  • 1/2 medium onion, chopped fine
  • 3 Roma tomatoes, chopped
  • 1 jalapeno, chopped, don't de-seed
  • heavy handful of chopped cilantro
  • 10 oz. ketchup
  • salt to taste


Boil water in a dutch oven or small stockpot, then turn it off and put your shrimp in the pot for only one minute (they should not be completely cooked!) and remove from water to a strainer.  Okay, typically ceviche is not cooked, other than in the citrus juice.  If this makes you nervous or squeamish, that's why we added this step.

Put shrimp and chopped onion in a medium/large bowl and squeeze the juice of limes and lemon over the top. Salt a bit, stir, and cover with plastic wrap and refrigerate at least 1 hour. (It's important that you put onion in with shrimp in this step - if you wait and add it later it won't be the same - the onion "cooks" with the shrimp in the citrus juice.)

Remove from fridge (that's obvious, right?), stir, and add your chopped tomatoes, jalapeno, cilantro, ketchup, and a bit more salt to taste.

We like to serve it on crackers. Saltines work great, but any cracker will be fine.

I'm not sure how many servings this is, but it's a lot!

We usually eat this for a couple of days. I think it's even better after it's "rested" for a while.

Note: This is wonderful when you add some chopped avocado to it as well, but the avocado won't keep in the fridge for days like the ceviche will, so only add it to what you'll be eating in the very near future.


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