This Ceviche dish is a star — delicious, easy and healthy! Give it a shot by making it tonight for a light dinner.

0h 20m prep

0h 50m total

easy difficulty

Jaclyn Bell Author




This version recommends adding the shrimp to boiling water to kill bacteria as this is the best and safest option for anyone with a compromised immune system. However, if you’re not worried about this, skip pre-cooking the shrimp step and just soak and “cook” in the marinade for the most authentic flavour.


Start with bringing a pot of water to a boil. Then, fill up a medium bowl with ice-cold water and set it aside.


Add shrimp to a pot of boiling water and cook for about 1 minute until the shrimp is pink and opaque.


Drain the shrimp in a colander and transfer them to ice water. Let cool for a few minutes. Then, chop the cooled shrimp into small pieces (½ — inch).


Combine the shrimp, lime juice, lemon juice, tomatoes, onion, cilantro and jalapeno pepper in a medium non-reactive bowl and season with salt and pepper to taste.



Refrigerate for 30 minutes to 1 hour.


Add cucumber and avocado. If desired, strain off some of the juices. Serve with your favourite tortilla chips or on top of tostada shells. Enjoy!


Note: wait to add the avocado and cucumber to avoid the first one turning brown and the other one losing some of that perfect crunch.

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