The Ultimate 15-Minute Shrimp Ceviche: A Taste of Coastal Mexico at Your Table

Even though ceviche is originally considered one of the Peruvian cuisine’s highlights, some other Latin American countries developed their own versions of the famous appetizer.

For instance, Mexico came up with its own shrimp ceviche that became a global sensation — mostly thanks to the contrast of its ingredients’ taste. In case you’ve been looking for something extraordinary to serve for dinner, consider using this recipe next time.

Ingredients (for 3-4 portions): 400 g of peeled shrimp, 3 limes, 1 lemon, 1 small red onion, 2 tomatoes, 1 small cucumber, 1 avocado, ½ of a chili pepper, 2 tbsp of fresh cilantro, 1 tbsp of olive oil, salt and black pepper to taste.

If the shrimp are raw, boil them briefly in salted water for 2–3 minutes, then cool them immediately. After that, cut the shrimp into large pieces.

Squeeze the lime and lemon juice into a deep bowl and add the shrimp. Toss to coat and let marinate for about 15–20 minutes.

Cut the red onion into very thin half-rings. Remove the seeds from the tomatoes and dice them. Cut the cucumber into small pieces and the avocado into neat cubes. Chop the chili pepper as finely as possible and mince the cilantro with a knife.

Add the chopped vegetables, chili, and herbs to the marinated shrimp. Drizzle with a small amount of olive oil, and season with salt and pepper to taste. Gently toss to keep the avocado pieces intact.