Mexican Ceviche Recipe


  • Freshly squeezed lime juice from 6-8 limes
  • 1 Pound jumbo shrimp, peeled and de-veined (chopped or whole, according to taste)
  • 1 White onion, finely chopped
  • 5 Roma tomatoes, seeded and chopped
  • 1 Cucumber, peeled and finely chopped
  • 1/3 Cup fresh cilantro, chopped
  • 2 Cloves garlic, minced
  • 2 Jalapeño chile peppers, minced
  • 1 Bunch radishes, diced
  • 1/2 Cup green olives, finely chopped (optional)
  • 3 Tablespoons olive oil
  • 2 Avocados, peeled, pitted and diced
  • Salt to taste
  • Pinch of oregano
  • Tortilla chips or crackers


Place shrimp in a bowl and pour the lime juice over them, covering the shrimp completely. Cover and refrigerate for 30 minutes to an hour, or until slightly firm and opaque.

Add onion, tomatoes, cucumber, cilantro, garlic, jalapeños, radishes, green olives, and olive oil. Toss to combine. Cover and refrigerate for 1 hour. When ready to serve, add avocados and salt and oregano as desired. Serve chilled with tortilla chips or crackers and garnish with lime slices.

Recipe Posted by Lindsay

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