Shrimp cocktail is fine, but when I want something special, I like to have my zesty lime shrimp ceviche style!
I love shrimp all year round. A few more easy shrimp favorites are Zesty Lime Shrimp Avocado Salad, Chilled Italian Shrimp Tortellini Pasta Salad, and Shrimp Salsa.
Tossed with avocados, cucumbers, tomatoes, cilantro and fresh lime juice, and sometimes a serrano pepper for heat. Served in martini glasses, it’s the perfect appetizer for any special occasion and great for the Holidays.
This can be made ahead, but I would add the avocados right before serving so they don’t get brown.
Note: For food safety reasons, I used cooked shrimp. While the citrus juice “cooks” the fish, it doesn’t kill the bacteria. This isn’t an issue with raw fish, but it is with shellfish like shrimp it is. If you have access to fresh shrimp off the boat, then raw shrimp would be fine.
Shrimp Ceviche Cocktail
- 1/4 cup chopped red onion
- 2 small limes, squeezed
- 1 tsp olive oil
- 1 lb large cooked, peeled shrimp
- 1 medium hass avocado, diced into chunks
- 1 medium tomato, diced
- 1 cup diced English cucumber, not peeled
- 1 serrano pepper, seeds removed and minced
- 2 tbsp chopped cilantro, plus more for garnish
- salt and fresh black pepper to taste
- 1 lime cut into wedges for serving
- 2 1/4 cups shredded iceberg lettuce
- In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper.
- Let them marinate at least 5 minutes to mellow the flavor of the onion.
- In a large bowl combine shrimp, avocado, tomato, cucumber, serrano pepper.
- Combine all the ingredients together, add cilantro and gently toss.
- Adjust salt and pepper to taste.
- Fill nine martini glasses with shredded lettuce.
- Top each with 1/2 cup shrimp salad and garnish with a sprig of cilantro.
- Serve with a wedge of lime.
34 comments on “Shrimp Ceviche Cocktail”
Any recommendations with what to serve with this dish?
I’ve made other ceviche’s. This recipe is easy and delicious!! This is a keeper and will be my go to going forward.
Thank you for another wonderful recipe.
I made this for cinco de mayo. It was sooooo good! Even good the next day. Thanks for a great recipe!
Made this last night and it was very good! I had seconds without the iceberg lettuce and I think I liked it better that way – I think the lettuce took away from the flavor a little bit. P.S. – This avo, cucumber, tomato mixture (even without the shrimp) would be delicious on top of a salad or various other dishes. It had the right amount of heat from the serrano pepper and little bit of tang from the lime juice. Plus fresh cilantro… Mmm! Anyhow, I enjoyed and will make again. 🙂
Made this on the weekend for a Xmas lunch. It was a BIG hit. Even better because I could do most of the prep beforehand. Will definitely make again.
Doesn't ceviche mean cooked in an acid like vinegar or lemon/lime juice?
Hi Gina, Can I make the day before? Want to make this for a Bunco party tomorrow and am trying to do as much as I can a day ahead.
What's the recipe on the dressing in the jug?
What's the dressing in the picture. That looks good too.
Do you need to let this sit in the fridge to 'marinate' in the lime juice for any certain length of time or can you just dig in as soon as you stir it up?
The longer it sits, the better it tastes. At least 30 minutes would be fine.
We only just had shrimp (or prawns as we call them in Australia) for Sunday brunch! So crunch and fresh. I will remember this for next time!
Is that a dressing in the jar? It looks good, what is it?
Yes, cilantro dressing, click the link for the full recipe.
Looks absolutely delicious!!! I will definitely be trying this in the future!!! =)
Ergo – Blog
I would love it if you would join me in linking up at my weekly Clever Chicks Blog Hop: http://www.the-chicken-chick.com/2012/12/clever-chicks-blog-hop-10-rural.html
I hope you can make it!
Kathy Shea Mormino
The Chicken Chick
How much ahead of time can this be made before the shrimp gets mushy from the lime juice? Thanks
Do you think you can do this recipe with scallops too?
Gorgeous! What a wonderful combination of flavors! This would be great for a Christmas Eve party!
This looks insanely delicious! : )
Oooh!! I LOVE Ceviche! This is happening for New Years Eve.
Yes, traditional ceviche is "cooked" by the citrus juice. Loved it when my dad's family made it for us when I was young (they are Peruvian).
Yes, Peru has such wonderful fresh shrimp!
I am confused. If this is supposed to be Ceviche, then why are you using already cooked shrimp? I have made Ceviche before and the Lime juice cooks the shrimp.
Unless you are getting your shrimp straight off a boat, for food safety reasons it’s best to lightly pre-cook the shrimp. For convenience I used cooked shrimp.
While the citrus “cooks” the fish, it doesn’t kill the bacteria. This isn’t an issue with raw fish, but it is with shellfish like shrimp.
Oh I want a taste!! This looks fabulous.
What is the dressing in the jug?
I used store bought cooked shrimp, if you want to cook it yourself you can cook it in boiling water for about 3 – 4 minutes.
Thanks gina, what brand did you use ??? I used 2 different store bought brand but the shrimp was like rubber. I would love to hear your recommendation. I find them all perfect, like better than bullion, la tortilla factory. I use all of your recommended products. THANKS !!!!
No particular brand, the same shrimp the store sells. You can also cook your own raw shrimp for a few minutes.
Do you useFRESH RAW or store bought cooked shrimp. I really find hard time to get fresh shrimp.
It's very colorful and looks delicious!
My hubby loves shrimp ceviche! I've never included olive oil, must try. Thanks!
This looks delicious!! Also that's left to say is mmmmmmm. Xx. Mckenna lou