Shrimp Ceviche

by Sun

This is the easiest and freshest tasting appetizer that I know how to make, and it shouldn't take more than 10 minutes. It is a fresh, clean, crisp, creamy, and very healthy little dish that is perfect as a starter for any meal. Marjan and Anja had a chance to try it while they were visiting me in Miami and I think they both approve of my enthusiasm for this Ceviche dish!

I only make recipes that are simple to make, perfect for lazy cooks like me. Of course, it has to taste good as well. If a recipe takes more than 3 steps, I'm usually out. I must confess that my measurements here might be a little bit off because I usually measure things by feel, but they come out great! Every time I make this Ceviche, my husband says "We have to open a ceviche place!".

Ingredients for 4 people

20 -25 medium to large size Cooked Shrimp
1 Avocado
1 - 2 medium size Green Mexican Tomatos ( Tomatillos )
1 tablespoon chopped Fresh Cilantro
1/4 teaspoon minced Garlic
1/4 tspoon minced Jalapeno Pepper
1/2 - 1 Lemon
Salt to taste

1. Cut up cooked Shrimp, Avocado, and Tomatillos in 1/2 inch

2. Put'em all in a mixing bowl with the rest of the ingredients, squeeze in the Lemon juice and add Salt to taste. Mix'em all together and serve!

Good Eating!


  1. Sun, I haved flagged this recipe...I can still remember the great taste...tangy, creamy, and satisfying. Thanks for sharing your wonderful easy recipe with everyone!

  2. i'm just glad that you got to taste it! i'm looking forward to trying your Toasted Brie and Tomato Sandwich soon :).

  3. I like it that every bite has a bit of sweetness, tartness and some heat. it is indeed a great easy appetizer!


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