Shrimp Cocktail Ceviche Recipe
Recipe type: Side, Appetizer
Cuisine: South American
Prep time: 
Cook time: 
Total time: 
Serves: 6 cups
  • Ingredients:
  • 1 lb. FRESH, raw shrimp - peeled, deveined, tail removed
  • 2 avocados, firm
  • ½ cup fresh cilantro
  • 1 cup cucumbers, sliced and quartered
  • 1 cup cherry tomatoes, quartered
  • ¾ red onion, diced
  • ½ of a Serrano pepper, diced
  • Margarita salt
  • Marinade Ingredients:
  • ¾ cup vegetable juice
  • 2 limes, juiced
  • 3 Tbsp. lemon juice
  • 10 dashes of hot sauce
  • 2 tsp. Worchester sauce
  • 1½ tsp. garlic salt
  • ½ tsp. black pepper
  1. Mix all ingredients for dressing in a bowl and chill.
  2. Cut cucumbers, cherry tomatoes, red onion, cilantro and serrano pepper and set aside.
  3. Cut avocado and squeeze a little extra lemon or lime over it to keep it from browning.
  4. Remove dressing from the refrigerator and begin cutting shrimp. As you cut, toss the pieces into the bowl and coat.
  5. Add all the ingredients except for the avocado to the bowl and toss.
  6. Lightly fold in the avocado and mix well, but softly. You want firm avocados for this so they don’t fall apart on you.
  7. OR
  8. Instead of mixing them in right away, I like to layer them in the glass I’m serving in. You can do this too if you like. You just have to make sure they have enough lemon/lime on them and are stored in an airtight container until serving or wait to cut them until just before serving.
  9. Let everything marinate for 30 minutes to an hour.
  10. To serve, rim a glass with margarita salt. Dip the top of the glass in some lime juice to hold the salt.
  11. Add your ceviche to the glass and be sure to add some of the juice for additional flavor.
  12. Keep for no more than 12 hours.
Recipe by The Everyday Mom Life at