Homemade Shrimp Ceviche

This is one of the best things I’ve ever made! The full recipe and nutrition information at the bottom of this post. For now, I hope you enjoy the photos. πŸ™‚

The Cast of Characters…tomatoes, cilantro, serrano chilies, avocado, onion, frozen fully-cooked shrimp, lemon and lime juice, salt, and Mrs Dash Caribbean Citrus.Photobucket

Prepare the salted hot water to boil the shrimp. A bowl of ice water is next to the boiling water to catch the shrimp and stop the cooking process after two quick minutes in the boiling water.Photobucket

Keeping the water boiling on high heat, drop in the shrimp for two minutes of quick boiling. Then toss them immediately into a bowl of ice water.Β Photobucket

Drain them completely once they cool down.Β Photobucket

Cut the tails off of all the shrimp, and chop them into bite-size pieces if necessary.Β Photobucket

They go into a citrus bath made of a half cup each of lemon and lime juice. Cover and refrigerate for 30-40 minutes.Photobucket

Then go back to the ceviche. Chop up half a large (or one small) onion and a serrano chili. Remove the pulp and seeds from the chili if you prefer. (I did.)Photobucket

After 30-40 minutes, take the shrimp out of the fridge and sprinkle on some Mrs Dash Caribbean Citrus seasoning. Toss in the onion and serrano chili. Cover it up and put it back in the fridge for another 30-40 minutes.Β Photobucket

Meanwhile, put a bunch (a cup or more) of cilantro into the food processor. Add in three quartered tomatoes and the fruit of two avocados.Photobucket

Process the cilantro, tomato, and avocado to your liking. I let me husband do the processing and he really hates vegetables so it came out a little more pureed than I would’ve liked, but it was perfectly fine.Β Photobucket

After 30-40 minutes have passed, take the shrimp back out and add in the tomato and avocado mixture. Stir it in completely, and VOILA, you’re all done!Β Photobucket

Serve chilled with whatever tortilla chips you like! πŸ™‚Photobucket

Makes 6 servings.
60-90 minutes preparation time.Β 


  • 1 16-oz bag of frozen shrimp; peeled, deveined, and fully cooked
  • 3 medium to large tomatoes
  • 2 serrano chilis; seeded and diced
  • 2 avocados
  • 1 cup (or a bit more) fresh cilantro
  • 1 small or 1/2 large brown, red, or yellow onion
  • 1/2 cup of lime juice
  • 1/2 cup of lemon juice
  • Sprinkle of Mrs Dash Caribbean Citrus seasoning
  • 1 tbsp salt for boiling water


1. Bring several cups of salted water to a boil. Add entire 16oz package of frozen shrimp to boiling water for just about two minutes. Try not to go any longer than that or the shrimp turn kind of rubbery. Remove from the water with a slotted spoon into an ice bath to stop the cooking. Drain the shrimp completely and put into a non-reactive bowl with a half cup each of lime juice and lemon juice. Cover and rRefrigerate for 30-40 minutes.

2. Dice the onion. Remove the seeds and pulp from the chilis. Dice the chilis. Once the shrimp have been in the refrigerator for 30-40 minutes, add the onion, chilis, and a sprinkle of Mrs Dash seasoning to the shrimp. Cover and refrigerate for another 30-40 minutes.

3. Chop up about a cup (or a little more) cilantro and put it into a food processor. Add in three quartered tomatoes, 2 avocados, and the juice of one or two limes. Process to your own tastes and liking. Anything from a decent chop to a coarse puree will work perfectly.

4. After the 30-40 minutes have passed, add the tomato/avocado/cilantro mixture to the marinated shrimp. Mix together well and enjoy! Serve chilled with tortilla chips or tostada shells.

Nutrition Facts Per Serving:
Calories: Β  169
Fat: 9.2 grams
Saturated Fat: 1.3 grams
Polyunsaturated Fat: 1.2 grams
Monounsaturated Fat: 5.7 grams
Cholesterol: 83 milligrams
Sodium: 249 milligrams
Potassium: 528 milligrams
Carbs: 13 grams
Fiber: 5 grams
Sugars: 0.5 grams
Protein: 5 grams

Vitamin A: 10.6%
Vitamin B-6: 13.2%
Vitamin C: 50.5%
Vitamin E: 5.9%
Calcium: 2.3%
Copper: 9.2%
Folate: 18.1%
Iron: 4.5%
Magnesium: 7.4%
Manganese: 10.3%
Niacin: 8.2%
Pantothenic Acid: 11.0%
Phosphorus: 5.9%
Riboflavin: 7.7%
Selenium: 1.0%
Thiamine: 7.1%
Zinc: 3.8%



Β© Danielle Hewitt (of Loving A Fit Life) and DanielleHewitt.com (including LovingAFitLife.com) 2011 – 2016. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Danielle Hewitt and DanielleHewitt.com with appropriate and specific direction to the original content.


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