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Ceviche - Shrimp, Bell Peppers & Avocado


  1. Henrietta's Cilantro Lime Marinade

  2. ½ Red Onion, diced

  3. 1 pound fresh or cooked Shrimp – diced

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

  5. 1 cup diced bell peppers (mixed - yellow, orange & red.

  6. 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, bell peppers & fresh chilies, in a shallow bowl, gently mix, and marinate in the refrigerator 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 avocado 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.




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