Shrimp ceviche with peppers and avocado

Shrimp Ceviche with peppers

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


  • 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!