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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Easy Shrimp Ceviche
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Easy Shrimp Ceviche

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Easy Shrimp Ceviche

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Fresh, bright, and bursting with flavor, this easy shrimp ceviche uses pre-cooked shrimp for a fuss-free, quick-prep appetizer or light meal. Lime juice, tomatoes, onions, and cilantro combine to create a refreshing dish perfect for warm-weather gatherings or as a simple, healthy snack any time of year.

  • Author: Palmer’s Direct To You Market
  • Prep Time: 15 min
  • Total Time: 15 min
  • Yield: 4 servings 1x
  • Category: Appetizer, Snack
  • Method: No-Cook
  • Cuisine: Latin American

Ingredients

Scale

1 pound pre-cooked medium shrimp, thawed and chopped

1 cup diced tomatoes

1/2 cup finely diced red onion

1/2 cup chopped fresh cilantro

1 jalapeño, seeds removed and finely diced

1 avocado, diced

1/4 cup fresh lime juice (about 2 limes)

2 tablespoons fresh lemon juice

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Instructions

  1. Prep shrimp: If frozen, thaw the shrimp completely, then pat dry and chop into bite-sized pieces.
  2. Combine vegetables: In a large bowl, mix together the tomatoes, red onion, cilantro, jalapeño, and avocado.
  3. Add shrimp: Stir in the chopped shrimp to combine.
  4. Dress: Pour in lime juice and lemon juice, sprinkle with salt and pepper, and gently toss to coat everything evenly.
  5. Chill: Cover and refrigerate for at least 10 minutes to let flavors meld.
  6. Serve: Enjoy chilled with tortilla chips or over crisp lettuce leaves.

Notes

Use pre-cooked shrimp to keep it food-safe and simple.

For extra flavor, let the ceviche chill for 30 minutes before serving.

You can swap jalapeño for serrano if you prefer more heat.

Fresh lime juice is essential — bottled juice will not give the same brightness.

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.