Mexican Shrimp Ceviche

Written by: Noah Presler

Mexican Shrimp Ceviche


Juicy, lime covered shrimp with fresh avocado, onions, tomatoes, and jalapeños stacked and served with crispy chips. My favorite ceviche recipe.

Prep Time:
Cook Time:
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Serves ~5 People
  • Crispy Corn Tortilla Chips 
  • 2 Avocados 
  • ~12 raw or cooked Shrimp
  • Fresh Cilantro
  • 1 large Tomato 
  • 1 large Jalapeño
  • 1 Purple Onion
  • 1-2 Large Limes
  • Chili Powder

An easy, ten minute meal that creates a beautiful, well colored plate with delicious depth of flavor.


  1. Prepare the Shrimp:
    1. If uncooked (grey): Bring a small pot of salted water to a boil. Peal and devein the shrimp. Remove the tails. Place shrimp in water and cook for 1-3 minutes or until shrimp are pink/opaque.
    2. If cooked (pink): Ensure that shrimp is thawed. Peal and devein the shrimp if required.
    3. Drain and rinse under cold water. Chop into bite sized pieces and place in the fridge to cool.
  2. Slice the avocado along the longest hemisphere. Stick the edge of a knife into the pit perpendicular to you and twist to remove it. Use your knife to carefully draw a grid of 1cm x 1cm cubes in each half. You can then use a spoon to scoop the fruit out into a bowl.

    De-skin and de-pit the Avocado – Remove the fruit from the skin (see image above/right for additional detail), dice and place cubed fruit in a bowl.

  3. Mash & Spice the Avocado – take your bowl of avocado cubes and use a spoon, pestle, or even the bottom of a cup to mash coarsely. Leave chunks. Spice with salt, pepper, and chili powder to taste. Add between half and one full lime worth of lime juice. Mix until well combined.
  4. Dice the Tomato/Jalapeño/Onion, Chop the Cilantro – Place this in the bowl with the shrimp.
  5. Mix, Spice & Chill – combine the diced tomato, jalapeño and onion. Mix in the remainder of the lime to taste. Add salt, chili, and fresh cracked pepper to taste. Stick in the fridge to chill or until ready to serve.

Tip: Ceviche is best served with cold vegetables/shrimp and room temperature avocado and chips. You actually do not need to fully cook the shrimp beforehand: traditionally ceviche is prepared through ‘denaturation’ – a process through which the acid in the juices effectively cooks the fish without heat. However, with lower grade seafood, cooking with heat is ideal to avoid bacterial exposure. 


  1. Fill the mold – take a measuring cup, small bowl, or a molding ring and layer the shrimp/vegetable/citrus mixture to take up 60-70% of the mold. Push this down so it is compact. Fill the remaining height with avocado ensuring that your mold is now fully packed. Wipe away any excess with a knife, spoon or towel.
  2. The sandcastle method – using the same technique as flipping a pail to make a sandcastle, carefully place the mold open side down on the plate. Tap the top to ensure the mixture is loose and pull your mold off. You should have a compact mound of delicious ceviche.
  3. Garnish – Add chips around or on top of your ceviche tower. Garnish with 1-2 leaves of fresh cilantro on top.

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