Easy Shrimp Ceviche

So after a Road Trip filled with Fried Chicken, Biscuits and a lot of Pork and BBQ, it was time to “lighten it up” when I returned to the MIA. This Avocado Shrimp Ceviche recipe, courtesy of Cotsco, is the perfect, healthy, light lunch or dinner. The blend of citrus juices (lime, lemon and orange) give it a delightful flavor, the jalapeno pepper gives it a spicy punch and the cherry tomatoes and red onion add a welcome pop of color. Since I didn’t have avocado when I made this, I substituted it for mango, which also worked well. It is mango season, after all!

Skip the cilantro if you’re a cilantro-hater (I’m not!) and while it advised serving it with Tortilla Chips, I love the crunchy corn kernels (canchita) Jaguar restaurant in the Grove serves with their ceviche, as it’s the perfect, salty foil for the cold and refreshing ceviche. You can order them online, but chopped Corn Kernels from Trader Joe’s work as well. I also added a starfruit garnish, from my tree, to make it look pretty.

Easy Shrimp Ceviche

Recipe by gleeguilfordCourse: Uncategorized


Prep time


Cooking timeminutes




  • 1 lb shrimp, cooked, peeled and deveined

  • 6 Tbl freshly squeezed lime juice

  • 6 Tbl freshly squeezed lemon juice

  • 6 Tbl freshly squeezed orange juice

  • 1 small red onion, diced

  • 4 oz cherry tomatoes, chopped

  • 1 to 2 jalapeno or serrano peppers, seeded and minced

  • 1/2 tsp salt, plus more to taste

  • 2 avocados, pitted, peeled and diced (or 1 large mango, diced)

  • 1/3 cup cilantro, chopped


  • Chop shrimp into bite-size pieces.
  • In a non-reactive bowl, combine juices, onion, tomatoes, pepper, salt and shrimp. Cover and let sit at least 1 hour in fridge to let flavors mingle.
  • Taste and adjust seasonings to your liking.
  • Serve with Tortilla Chips or Corn Nuts.


  • Omit cilantro if cilantro averse.

Up Next: Travel Necessities and Emergency Kit Essentials.

Published by gleeguilford

Born and raised in Miami, the daughter of a pilot and stay-at-home Mom, I love food in all forms. My great grandfather opened the first Italian restaurant in Miami in the 20's, The Boathouse on the Miami river. I love exploring my heritage and linking food and recipes to personal stories. I've been published in Chicken Soup for the Soul: Food and Love and wrote restaurant reviews and news as the Miami Dining Examiner for three years. I love exploring Miami's latest hot spots, hole in the walls and institutions. I'm always looking for innovative ways to use the plethora of tropical fruits and vegetables South Florida offers, especially from my own garden.

Leave a Reply