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Ceviche - Shrimp, Avocado, Cucumber & Tomato

Henrietta's Cilantro Lime Marinade


  1. Henrietta's Cilantro Lime Marinade

  2. ½ Red Onion, very thinly sliced

  3. 1 pound fresh or cooked Shrimp – diced

  4. 1 fresh jalapeño chili pepper seeded and finely chopped. (Optional)

  5. 1 cup cherry tomatoes, cut quarters  ( or 1 cup diced tomatoes)

  6. 1 cup diced cucumber

  7. 1 semi-firm Avocado, diced.


  1. Slice the red onion very thinly

  2. Place Henrietta's Cilantro Lime Marinade (1/2 jar - Make sure shrimp is covered with marinade), shrimp, onion & fresh chilies, in a shallow bowl, gently mix, and marinate in the refrigerator (covered) for at least 30 minutes before serving. The longer you marinate the firmer and more “cooked” the shrimp will become. (You can use cooked shrimp)

  3. Add cucumber, avocado, tomato  and gently mix. Add more Cilantro Lime Marinade if a more robust flavor is desired.


​Serve ceviche as an appetizer, with chips on the side, Makes delicious mini ceviche tostadas, ceviche tacos or ceviche lettuce wraps. Also, put in  a mason jar as a healthy grab-n-go solution.