Shrimp Ceviche

by Editorial Staff

A light and fresh Peruvian snack – shrimp in lemon juice with vegetable salsa (avocado, cucumber, red onion, chili, and herbs). Elegant, appetizing, and divinely delicious!

Summary

Prep Time	10 mins
Cook Time	2 mins
Total Time	1 hr 15 mins
Course	Salad
Cuisine	Peruvian

Ingredients

shrimp: 450 gr. (medium, thawed, and peeled)
lime juice: 3/4 cup (from 4 limes)
lemon juice: 3/4 cup (from 2 lemons)
red onion: 1 cup finely chopped
chili serrano or jalapeno: 1 pc. (finely chopped, ribs and seeds removed)
fresh cilantro: 1 cup chopped
cucumber: 1 pc. diced
avocado: 1 pc. peeled and sliced

Instructions

In a large saucepan, bring 2 liters of salted water (1 tablespoon salt) to a boil. Add shrimp and cook for 1-2 minutes, depending on the size of the shrimp. But not longer, otherwise, the shrimp may taste hard.
Transfer the shrimp from the saucepan to a bowl of ice water to stop cooking.
Drain the shrimp. Cut each in half.
Place the shrimp pieces in a glass or ceramic bowl. Toss in lime and lemon juice. Cover and refrigerate for half an hour.
Add chopped red onion and serrano chili. Leave to cool for another half hour.
Add cilantro, cucumber, and avocado, and drain with some lemon juice just before serving. Taste and salt if necessary.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.