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
- 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)
- 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?