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shrimp ceviche bowl

Mexican Shrimp Ceviche Recipe

This Mexican shrimp ceviche is fresh, citrusy, and ready in about 20 minutes. Made with cooked shrimp, lime, crisp veggies, and Tajín for bold flavor.
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Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 12 servings
Calories: 138kcal
Author: Ruth Truett

Equipment

  • cutting board
  • chef's knife
  • mixing bowl
  • measuring spoons
  • measuring cups

Ingredients

  • 1 11½ oz can tomato juice
  • 2 limes, juice and zest
  • 1 orange, juice and zest
  • 3-4 cloves garlic, grated
  • 1 cup cilantro leaves and stems, rough chopped if you don't like it, leave it out
  • 1 tablespoon Tajin
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • kosher salt and fresh ground pepper, to taste
  • 2 lbs cooked shrimp, cut into thirds
  • 2 cups cherry tomatoes, halved
  • 2 stalks celery, diced leaves, too! they have so much great flavor!
  • 1 cucumber, peeled and diced
  • 1 med red onion, diced
  • 1-2 jalapeños, seeded and sliced optional
  • 2 avocados, diced

Instructions

  • In a large bowl, whisk together the tomato juice, garlic, cilantro, orange and lime juices and zests, Tajín, cumin, and coriander. Season with kosher salt and fresh black pepper and taste to adjust.
  • Add the shrimp, tomatoes, celery, cucumber, red onion, and jalapeños. Toss gently to combine. Cover and refrigerate if not serving immediately.
  • Just before serving, fold in the avocado.
  • Enjoy!

Nutrition

Serving: 1serving | Calories: 138kcal | Carbohydrates: 8g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 122mg | Sodium: 414mg | Potassium: 519mg | Fiber: 3g | Sugar: 3g | Vitamin A: 370IU | Vitamin C: 20mg | Calcium: 75mg | Iron: 1mg
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