Shrimp Ceviche – Made With Love


Me: “You okay with ceviche for dinner a couple days this week?”
Husband: “Oh ya!”

Since we’re packing up the RV to take it on it’s first vacation come Wednesday I figured i’d make something relatively easy for dinner. Not only is it pretty simple but it will last the husband a few days AND it’s one of his favorite dishes!
I was so excited to make it that I went to the grocery store and purchased every ingredient
but the main one, the shrimp. Luckily I remembered when I got to my car. Walked my happy ass right back inside.

The first time I tried shrimp ceviche was at a family reunion about 4 years ago. Been obsessed ever since. Cody and I would order it from various restaurants but it was ALWAYS WAY too salty. I decided to make it at home where I could control exactly what goes into it. WHY NOT?! I replicated exactly how I had it first but have evolved into finding my own perfected recipe! Hope you like it!

Why is Kandace sharing recipes?! She hates cooking! Click :HERE: to find out!

Healthy Shrimp Ceviche Made With Love

  • Servings: 2-4
  • Difficulty: easy
  • Print

A fresh, light, and perfectly spicy shrimp ceviche recipe that's husband-approved.


  • approx 2lb cooked shrimp (deveined)
  • 6 vine tomatoes
  • 6 small limes
  • 1/2 lemon (husband really likes this touch)
  • 1 small bundle cilantro
  • 1/2 large red onion
  • 3 cloves fresh garlic
  • 1/2 large serrano pepper
  • 1/2 large jalapeno
  • 2 tbsp chili powder (this is a game changer)
  • 1 tsp of himalayan salt
  • tostadas of your choice, chips or you can use lettuce wraps (I do this) or just eat plain from a bowl (I do this too)
  • Cholula (as topping but you don’t have to, we’re just obsessed in this household)
  • 1 avocado (as topping)


  1. I dice up the tomatoes first and add them to my largest mixing bowl. Typically I only use about 5-6 but it really depends on the size. You don’t want TOO much tomato. Use your best judgment.
  2. Juice the limes into the mixing bowl and 1/2 of the lemon.
  3. Chop up the shrimp after you remove the tails and add to the mix.
  4. Mince garlic cloves, jalapeno & serrano – mix into bowl.
  5. Chop up the leafy end of the cilantro bundle and toss the majority of the stems. (I don’t take time picking the leaves off)
  6. Mix in chili powder – you might want to only add 1 tbsp first JUST IN CASE. If you don’t like really spicy foods, I would go easy on this ingredient since you’ve already added serranos and jalapenos.
  7. Salt to taste. I typically add 2 grinds from my grinder and that does the trick.

Sometimes we let this mixture sit overnight and marinate, day 2 is always better!

You can eat this with chips, tostadas, lettuce wraps OR from a bowl. –>We top with avocado and Cholula. BOMB.

**This is most definitely not a “set in stone” recipe! As I make it, depending on the taste of the veggie/spice, I might need to add less or more of an ingredient! For instance tonight I needed MORE onion and MORE jalapeno! 🙂 If you have any special tweaks or suggestions, i’d love to hear it!

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