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Quick Shrimp Ceviche

Quick Shrimp Ceviche

Quick Shrimp Ceviche is a delicious and healthy way to make ceviche without waiting for the seafood to marinate. Ceviche using cooked shrimp makes it super simple.

Course Appetizer
Cuisine Mexican
Keyword Ceviche, shrimp
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 People
Calories 136 kcal


  • 1 Pint Cherry Tomatoes
  • 2 Avocados, Chopped
  • 3 cloves garlic, minced
  • 1/2 onion, finely chopped
  • Juice of 1 lemon
  • Juice of 1 Lime
  • 1 Jalapeno, chopped and seeded
  • 1 pound cooked shrimp, chopped
  • 1/2 cup Parsley, chopped
  • 1/4 cup Cilantro, chopped
  • 15 Corn Tortillas, cut into triangles


  1. You could purchase already steamed shrimp for this recipe and make it super easy. If you don’t do that, simply boil some water and toss in the shrimp for about 3 minutes or until pink. You of course want to use peeled and devained shrimp.
  2. Mix the chopped avocado, tomato, garlic, onion, parsley, cilantro, lime juice, lemon juice, and jalapeno into a large bowl. Salt to taste. When the shrimp are done, allow them to cool, then chop them and toss with the other ingredients. It’s best to let this sit for about 1/2 hour to let the flavors come together.
  3. For the tortilla chips: Spray a few sheet pans with non stick cooking spray. Cut the tortillas in triangles and lay in a single layer on each sheet. Spray the tops with cooking spray, sprinkle with salt and bake in a 400 degree oven for 7-10 minutes, turning halfway through.
  4. Serve chips with Ceviche.

Recipe Notes

NOTE :  Do not use a stainless steel bowl for preparing this recipe. The citrus will cause browning of your vegetables. A non-reactive bowl is recommended.

Nutrition Facts
Quick Shrimp Ceviche
Amount Per Serving
Calories 136 Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 17g6%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.