Ceviche sounds like a very complicated and difficult thing to prepare. Well, I’m here to tell you it’s actually quite simple! With precooked store-bought shrimp, this recipe takes no time at all and still packs all that fresh seafood flavor. To me, ceviche screams summertime. It’s vibrant and quite gorgeous to look at. All the acidity from the citrus keeps this dish tasting fresh and light. Because ceviche can be found across the globe – but mainly prominent in Mexico, Central, and South America, there are multiple ways to serve it. This is one of my favorite ways!

My husband and I both studied at Ole Miss, where we met. It’s currently opening game for the Rebels today, so I whipped this up as a game-day snack. Because it’s colors are so appealing and bright, it sticks out among all the bbq and cheese dips. It’s a sure hit! This ceviche can be served in any setting, it’s the perfect thing to eat poolside or to serve as an appetizer at a party. Plus it looks and sounds so fancy, people will think you slaved all day over it. All it takes is 20 minutes and fresh ingredients and you’re set!

Pair shrimp ceviche with CHILI SPICED TORTILLA CHIPS



total time: 15 – 20 minutes


1 pound (store-bought) cooked and peeled small white shrimp
1/2 medium red onion. sliced very thin
1 serrano chili, diced small (can remove stems and seeds for a more mild ceviche)
1 cup cherry tomatoes, cut in half
1/2 cup cilantro, chopped
3 medium lemons, juice of
3 medium limes, juice of
3 tbs fresh orange juice
1/2 tsp kosher salt


In a large bowl, combine all ingredients and mix.

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