Ceviche shrimp cocktail is a delicious appetizer, with shrimp, avocado, tomato, and fresh herbs. Ceviche (also known as seviche or cebiche) is a chemical process in which raw fish is marinated in citrus juice, essentially “cooking” it. Technically, this recipe is a “ceviche-style” shrimp cocktail, because the shrimp are cooked.
I made this twice this week. Once when my long time high school friend, Rita, came to visit from Washington, DC. She helped me decide if they were “blog worthy”.
Using pre-cooked, peeled shrimp from the seafood counter or defrosted, frozen shrimp makes this ceviche shrimp cocktail a super quick recipe to make, ready in under 30 minutes.
The recipe is actually “ceviche-style“, because technically ceviche uses raw seafood and this calls for cooked.
Ceviche shrimp cocktail is light and fresh tasting, perfect on a hot summer evening.
Serve the shrimp in martini glasses, as an appetizer, or over Cilantro Rice as a delicious lunch or light dinner.
- 3 limes zested, then juiced
- 1 cup chopped seeded tomato
- 1 cup diced peeled avocado about 1
- ½ cup chopped fresh cilantro
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 garlic cloves minced
- 1 pound cooked peeled, medium shrimp
- 12 6 " corn tortillas
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Finely grate rind from limes to measure 1 tablespoon. Juice limes to measure ¼ cup. Place rind and juice in a large glass or ceramic bowl. (Not aluminum)
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Add tomato and remaining ingredients. Toss well to combine. Cover and chill for 15 minutes, stirring occasionally. Serve in martini glasses or with warm tortillas.
Looking for more shrimp dishes?
Creamy curried shrimp
Rosemary shrimp with rice pilaf.
Confetti Shrimp
Cookin' Canuck says
July 1, 2012 at 6:44 amWhat a pretty, light meal for a hot summer’s day.
Cookin' Canuck says
July 1, 2012 at 6:45 amI’d love for you to share this recipe (and any of your other favorite avocado recipes) in the avocado link-up/giveaway that I’m hosting with Kristen of Dine & Dish right now.http://bit.ly/NKF4rk
Cynthia says
July 1, 2012 at 1:10 pmi would love to! thanks!
Carrie's Experimental Kitchen says
August 12, 2013 at 4:03 amThis looks wonderful. Thank you so much for sharing on Seafood Frenzy Friday. Enjoy your week! http://carriesexperimentalkitchen.blogspot.com/2013/08/seafood-frenzy-friday-57.html
Kristi Rimkus says
June 30, 2015 at 10:46 amHi Cynthia! You’re right on target with this summer fresh shrimp seviche. Seattle has been crazy warm this summer, and a nice change from rain, so this delicious looking dish is perfect.
Cynthia says
July 1, 2015 at 4:16 pmKristi, you guys have had unusual weather all year! We’re very humid here in LA, which is a bit unusual for us too! Bring on the cold dishes!