Foodie Friday: Shrimp Ceviche
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6
This is one of my go-to starters when I entertain. It is very simple to prepare, delicious and healthy.
  • 1 lb cooked, peeled and deveined shrimp, ends pulled off and coarsely chopped
  • 4 sprigs of cilantro, leaves pulled off and diced
  • 6-8 campari tomatoes, cut in half, seeded and diced
  • ½ red onion, diced
  • 1 jalapeƱo, seeded and minced
  • 1 lime, juiced
  • ¼ tsp cayenne pepper or hot sauce, optional
  • ⅛ tsp ground cumin, optional
  • kosher salt, to taste
  • 1 ripe avocado, halved, scooped out of skin and coarsely chopped
  • 1 lime, half to juice avocado and other half sliced for garnish
  1. Combine all ingredients except avocado and additional lime in a bowl or tupperware container and mix together
  2. Refrigerate for at least 2 hours and up to 6 to allow flavors to marry
  3. Just before serving, cut open, remove pit, scoop avocado out of its skin and chop it up
  4. Squeeze ½ of lime over avocado and add some kosher salt to it directly before mixing it in with the rest of the ingredients
  5. Taste and adjust any seasonings (salt, cayenne pepper, cumin, salt), as needed
  6. Serve with your favorite tortilla chips and enjoy!
Cook time is chill time in this recipe
Recipe by Jackie Ourman at