Costa Rican Shrimp Ceviche

Makes 4 - 6 Servings
serve with:
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  • 1 pound (454g) cooked shrimp, tails off
  • 2 Italian tomatoes, cubed
  • 1 bunch cilantro stems removed
  • ½ red onion
  • 1 cup (240ml) fresh lime juice (about 10 small limes)
  • ½ tablespoon (7.5ml) salt


Slice each shrimp into 3 or 4 pieces. Finely chop the cilantro leaves, red onion and tomatoes. Add all to a large bowl and combine. Sprinkle with salt and pour lime juice over the top. Cover and place in the refrigerator for 2-3 hours before serving to let the flavors blend.

Serve cold in a small dish with fresh tortilla chips. Stores well in the refrigerator, covered, for up to three days.


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