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My Family's Favorite Shrimp Ceviche

Using already cooked salad shrimp makes this recipe easy
I take this ceviche to most of our family get togethers. I put the bowl inside of a larger bowl filled with ice to keep it cold. Serve the tortilla chips in a separate bowl next to the ceviche."


1 1/2 lb. cooked baby salad shrimp

3 cloves minced garlic

3-4 average sized firm tomatoes (I prefer tomatoes on the vine)

2 small to medium sized Walla Walla onions (can use Vadalia onions)

1 small bunch fresh cilantro

4 fresh jalapenos (if you don't like it spicy, seed and de-vein all of the peppers. If you like it a little spicy, seed and de-vein 2-3 of the peppers. If you like it hot, leave the seeds and veins in all of the peppers.

1/2 to 3/4 cup fresh lime juice

1 tsp. white pepper (black pepper can be used)

3 tsp. seasoning salt to taste.

1 1 or 2 large bags of tortilla chips


Rinse shrimp in very cold water and let drain. Chop shrimp not too small. Wash all of your veggies before chopping. Place your shrimp in a large bowl. It takes a little more time, but chopping all of your vegetables very small is worth the time. Chop the tomatoes, onion, peppers, cilantro, add to bowl with shrimp. Mince the garlic and add to bowl. Add black pepper, seasoning salt and lime juice. Mix together thoroughly. Let it sit in the refrigerator for about an hour. Give it a good stir after it has been in the refrigerator for a half hour. Stir again before serving.

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15 to 20 people

Nutritional Information
Per Serving

no nutrition information available

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