Pink Bay Shrimp Ceviche Recipe- Mexican Special
The Pink Bay Shrimp Ceviche recipe delivers a vibrant Mexican seafood dish that bursts with fresh, citrus-marinated flavor. Succulent shrimp “cooks” in lime and lemon juices, then is combined with crisp red onion, diced tomato, cucumber, and a touch of spicy jalapeño. The addition of creamy avocado and chopped cilantro rounds out the flavor profile, making this ceviche a light yet satisfying appetizer or light meal. Perfect for hot weather, gathering with friends, or serving alongside crunchy tortilla chips or tostadas for texture contrast.
- Prep Time34 min
- Cook Time1 min
- Total Time35 min
Pink Bay Shrimp Ceviche Ingredients:
- 1 lb Pink Bay shrimp, peeled, deveined, and cut into bite-sized pieces
- 1/2 cup fresh lime juice (about 4-6 limes)
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 small red onion, finely chopped
- 1 medium tomato, diced
- 1 cucumber, peeled, seeded, and diced
- 1 jalapeño pepper, seeded and finely chopped (adjust for heat preference)
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- Salt and pepper, to taste
- Tortilla chips or tostadas, for serving
How to make Pink Bay Shrimp Ceviche :
Marinate Shrimp: In a large bowl, combine the shrimp with lime and lemon juices. Cover and refrigerate for 30-60 minutes, until the shrimp are opaque and “cooked” through by the citrus.
Prepare Vegetables: While the shrimp is marinating, prepare the red onion, tomato, cucumber, jalapeño, and cilantro.
Combine Ingredients: After the shrimp has marinated, drain off some of the excess citrus juice (leaving a little for flavor). Gently mix in the red onion, tomato, cucumber, jalapeño, and cilantro.
Add Avocado: Fold in the diced avocado just before serving to avoid mashing it.
Season and Serve: Season with salt and pepper to taste. Serve chilled with tortilla chips or tostadas.
Recipe Notes:
Use very fresh shrimp and high-quality lime and lemon juice for the best flavor and food safety.
Marinate shrimp for 30–60 minutes—long enough to become opaque but not so long that texture becomes mushy.
Dice vegetables (tomato, cucumber, onion) uniformly so each bite balances acidity, crunch, and softness.
Fold in avocado just before serving to avoid mashing and maintain creamy texture.
Adjust heat by varying the amount of jalapeño or omitting it if you prefer a milder version.
Drain some of the citrus juice before combining ingredients—enough to carry flavor but prevent it from becoming too watery.
Serve chilled for best refreshment; cold temperature enhances the bright flavors.
Pair with tortilla chips or tostadas to add crunchy texture and make it suitable for sharing.
Leftovers are best eaten same day; store in airtight container in fridge for up to 1 day to retain texture.
