Shrimp Ceviche | Dixie Chik Cooks

Shrimp Ceviche

The very first time I tried shrimp ceviche, I was in a restaurant and I fell in love. 



The second time I had ceviche, I made it and swapped the shrimp for salmon.  Now, I’ve made it so many times, and realized that I haven’t shared my shrimp version. 

Obviously, ceviche should be made with the highest quality seafood because getting sick AF shouldn’t be on your agenda. So far, I’ve only made salmon and shrimp ceviche. Someone recently told me that shrimp is the only seafood meant for ceviche. My opinion of him was that he was an asshole, and he made that up just for fun. He happened to be a guy I dated very shortly that thought he knew everything, so needless to say I ended up not liking his ass at all. Anyway, you can most definitely use most seafood, but there are exceptions.

You’ll want to use fresh semi firm fish like sea bass or grouper and stay away from oily fish such as tuna or bluefish. Freshwater fish isn’t the best for making this, either. So, no catfish. Those whiskers gross me the F out.

When you start to cut the veggies, try to get them all as uniform in size as possible so everything marinates evenly, not to mention it looks so pretty.   


Shrimp Ceviche | Dixie Chik Cooks                                                                                                                    

This stuff is so delicious, and there’s not just one way to make it. I usually include shrimp, lime, avocado, tomatoes, onion, sesame seeds, cilantro. You can add ingredients, or take some out. It’s kinda versatile. 

I leave mine in the fridge for about 1/2 hour or so before I eat it. I do toss it a time or two while it’s in there so the lime can get to everything. 


Shrimp Ceviche | Dixie Chik Cooks

I could honestly eat tapas everyday. A big meal is great sometimes, but I think it’s the easiness and fun of having several different plates of good appetizers, sharing and talking is what I love.  I am, truly, an appetizer whore. 

The shrimp ceviche is very good, but if I HAD to choose one from the two I’ve made – it would be hard – but I might say salmon. I just have an affinity for salmon, a little more than shrimp. However…it’s a good thing I don’t have to choose, now isn’t’ it. You’re wanting to see the salmon ceviche aren’t you…

This ceviche was devoured by my little niece, Liza, when she 2 and an only child. Now, she has a baby brother, a baby sister, and another baby brother on the way. My sister is very fertile…to say the least.

In this salmon version, I added mango, salmon, cucumber, onion, and sesame oil.


Those little feet!!

She just kept scooping and scooping.


That is what I call really enjoying food.

Here’s your printable – 

Shrimp Ceviche

Shrimp Ceviche


  • 1 lb. shrimp, raw, peeled and deveined
  • 1/4 white onion, diced small
  • 1 avocado, diced
  • 1 tomato, diced small
  • 1 jalapeno, diced, small
  • 1 lime, juiced
  • 1/4 lemon, juiced
  • 1/2 tsp sesame oil


  • Combine all in a glass bowl, cover and refrigerate for at least 30 minutes.

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