This is a shrimp ceviche served salad-style — shrimp briefly boiled, then tossed with lime juice, cucumber, tomato, red onion, avocado, and jalapeño. The whole thing is ready in 30 minutes, and because the shrimp are already cooked before the lime juice goes on, there is no guesswork about food safety. It is a genuinely light dinner that does not feel like a compromise.
The technique that matters
Two steps decide whether this dish is good or just okay. First, do not overcook the shrimp — pull them out of the boiling water the moment they turn pink and opaque, which takes 1 to 2 minutes for large shrimp. Overcooked shrimp turn rubbery and no amount of lime juice fixes that. Get the ice bath ready before the shrimp go in, not after. Second, let the shrimp sit in the lime juice for the full 5 minutes before you add everything else. That short rest lets the acid firm the shrimp slightly and season them through, so the final salad tastes cohesive rather than like separate ingredients thrown together at the last second.
What can go wrong
- Watery bowl at the bottom: Cucumber releases water once it is cut and salted. Seed it thoroughly and add it right before serving if you are prepping components ahead of time.
- Avocado turns brown quickly: Dice the avocado last, right before you mix everything together. Tossing it gently in the lime juice already in the bowl helps slow oxidation.
- Dish tastes flat: Lime juice varies a lot in acidity depending on the fruit. Taste after mixing and add more salt in small pinches — salt is usually the missing piece, not more lime.
- Red onion is too sharp: Soak the sliced onion in cold water for 5 minutes, then drain before adding it. This takes the raw bite down without losing the crunch.
- Shrimp are too large to eat easily: Chop them into roughly half-inch pieces after cooling. Bite-sized pieces also mean better distribution throughout the salad.
Ingredient notes
- Lime juice: Bottled lime juice will not work well here — the flavor is noticeably duller. You need about 8 fresh limes for 1 cup. Roll them firmly on the counter before cutting to get more juice out of each one.
- Roma tomato: Roma is the right call because it has less water than a beefsteak tomato. If you only have regular tomatoes, remove the seeds and inner pulp before dicing so the salad does not get soggy.
- Jalapeño: Heat level varies a lot between individual peppers. Start with half, taste the finished salad, and add more if you want. Skip the garnish of extra sliced jalapeño on top — not worth the extra dish.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 24 hours. After that, the avocado breaks down and the cucumber goes soft. This dish is not suitable for freezing — the texture of the shrimp and vegetables does not survive it. There is no reheating step; serve it cold straight from the fridge. If the salad has released extra liquid overnight, drain it off before eating and give everything a gentle stir.
Ecuadorian Shrimp Ceviche Salad
Equipment
- Large pot
- Mixing bowl
- Citrus juicer
- Chefs Knife
- Cutting board
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 cup freshly squeezed lime juice about 8 limes
- 1 medium red onion thinly sliced
- 1 large Roma tomato diced
- 1 medium cucumber peeled, seeded, and diced
- ¼ cup fresh cilantro chopped
- 1 medium avocado diced
- 1 piece jalapeño pepper seeded and minced
- 1 tsp salt
- ¼ tsp freshly ground black pepper
Instructions
- In a large pot, bring water to a boil. Add shrimp and cook for 1-2 minutes until just pink and opaque. Immediately transfer to an ice bath to cool.
- Once cooled, chop the shrimp into bite-sized pieces and add to a mixing bowl.
- Pour fresh lime juice over the shrimp and let sit for 5 minutes, allowing the citrus to enhance the flavor.
- Stir in the red onion, Roma tomato, cucumber, cilantro, avocado, jalapeño, salt, and black pepper. Mix gently to combine.
- Let the ceviche marinate at room temperature for an additional 5 minutes before serving.
Notes
Lisa’s Tips:Â
- To add a unique twist, try adding a splash of orange juice for a hint of sweetness.
- Opt for wild-caught shrimp for the best texture and flavor.
- If you prefer milder heat, substitute the jalapeño with bell pepper.
Nutrition
Your questions, answered
Can I use pre-cooked frozen shrimp to save time?
Yes, pre-cooked frozen shrimp work fine here. Thaw them under cold running water, pat dry, chop into bite-sized pieces, and go straight to the lime juice step — skip the boiling entirely. Just check that they are fully thawed and not still icy in the center before you add them.
How spicy is this with the jalapeño?
With one seeded jalapeño across four servings, the heat is mild to moderate for most people. If you are unsure, start with half the jalapeño, mix the salad, and taste before adding more.
Do I have to let it marinate, or can I eat it right away?
You can eat it immediately after mixing, but the 5-minute rest at room temperature makes a real difference — the flavors come together and the shrimp absorb the seasoning more evenly. Set a timer and use that time to get your bowls out.