Shrimp Ceviche with Peppers and Avocado

Shrimp Ceviche with peppers

I really need to get a lightbox. Or, you know, find any solution to the persistent wandering-around-the-house-looking-for-somewhere-to-take-pictures-while-holding-an-awkward-item-of-food problem. Yes, that one. Doesn’t that happen to you all the time?

So, this is a ceviche recipe. It’s way easy. Unless you’re skeevy about uncooked shellfish. Then it may not be for you. But you’d be missing out, because there’s something super awesome about this lime marinated shellfish thing. Especially when you contrast the citrus tang with the creamy avocado and a lil’ bit of heat. And since I’m holding onto the remnants of summer with both hands, this is what I made for lunch today. Imma show you how!

Wash and drain your shrimp. If you’re masochistic like me, you’ll buy the kind that need to be shelled and deveined by hand. Every time I do this to myself I cry a little inside because I loaaaathe cleaning shrimp. Don’t be like me. Get a minion to do it. Or something. Anyways, after a quick blanche, you’ll want to chop your shrimp into nice bite size pieces and then chuck them in a bowl with a crap-ton of fresh lime juice. Yes, it has to be fresh. That bottled stuff is (a) full of crappy preservatives and (b) tastes approximately like feet. I hate feet.

At this point, you can make sure the shrimpers are covered in lime juice and then throw that bowl (covered, duh) into the fridge for a couple of hours. Go do something else. Like while away, I don’t know, half your life on Tumblr. That place is going to be the death of all my physical activities. Aside from eating. And sleeping.

I like to drain off the original marinade in the bowl as it gets somewhat diluted after it’s been sitting for a few hours with shrimp swimming in it. Then I transfer it into a larger bowl and start adding everything else my little heart desires. Usually I use tomatoes, but I was out, so today I improvised with some finely diced bell pepper and the crunch was good. Do whatever you feel like. But whatever you DO add to your shrimp, all you have to do is add it to the bowl, stir it up and squeeze another fresh lime over the top. I went with onion, bell pepper and jalapeno. And maybe add cilantro, unless you’re one of those strange cilantro-phobes.


Shrimp ceviche with peppers and avocado

Summer in a glass! Shrimp ceviche with peppers and avocado combine crunchy and creamy textures in one place – delicious, light and simple!

  • Prep Time: 2 hours
  • Total Time: 2 hours
  • Yield: 4 servings 1x


  • 1.5 lb shrimp, peeled and deveined
  • 5 fresh limes, juiced
  • 1/2 bell pepper, diced
  • 1/2 small onion, diced
  • 1 jalapeno, diced
  • 1 avocado, chopped
  • Cilantro / salt / pepper to taste


  1. Wash and prep your shrimp. Prepare an ice bath for the shrimp by filling a large bowl with ice and just covering with water. Bring a pan of water to the boil, then add the shrimp: cook until the shrimp are opaque and cooked through, then drain the hot water from the pan.
  2. Put the cooked shrimp into the ice water bath to stop them cooking and leave them there until they are cool to the touch.
  3. Once cool,chop the shrimp into bite-size pieces and marinate in the juice of 4 limes for at least an hour in the fridge, covered.
  4. Remove the shrimp from fridge and drain off the excess liquid.
  5. Add the remaining ingredients – including the juice of the final lime – and season to taste. Serve!

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