Go Back
Ashley Pelaez Walker

Simple Shrimp Ceviche

5 from 1 vote
The easiest & most refreshing shrimp ceviche. Just a few simple ingredients & a little bit of fridge time, then you're on your way to a light & delicious dish!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: American
Calories: 206
Ingredients Method Notes

Ingredients
  

  • ½ lb Shrimp raw, any size will work
  • 1 Lemon zested & juiced
  • 1 Lime zested & juiced
  • 1 Orange zested & juiced
  • ½ Avocado diced
  • 1 Roma Tomato seeded & diced
  • ¼ Cilantro chopped, plus more for serving
  • Kosher Salt
  • Black Pepper
  • 4 Tostada Shells

Method
 

  1. Cut the shrimp into small pieces & set aside in a medium sized container (with a lid).
  2. Combine the citrus juice in a measuring cup. All citrus yields a different amount of juice, but you want a combined amount of ½ cup in order to cover the shrimp.
  3. Once you have enough liquid, cover the shrimp & stir to combine.
  4. Ensure all the shrimp are covered in juice, then cover & set in the fridge to chill for about 30 minutes, stirring once after 15 minutes.
  5. Once the shrimp has turned from grey to completely pink, it's ready to go.
  6. Remove the shrimp from the juice & combine in a bowl with the avocado, tomato, cilantro & salt & pepper. Mix well.
  7. Divide the shrimp mixture among 4 tostada shells & garnish with additional cilantro.

Notes

This ceviche can also be served up in a bowl with tortilla chips on the side!