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Fresh and flavorful shrimp in a citrus marinade

Mexican Shrimp Ceviche with Salsa

A fresh and flavorful shrimp ceviche served with authentic salsa and tortilla chips
Prep Time 3 hours 30 minutes


  • 12-14 large uncooked shrimp
  • 2 limes
  • 1 large lemon
  • 2 vine-ripened tomatoes seeded and diced
  • 1/2 cup cooked corn
  • 1/2 cup red onion sliced thinly
  • 1/2 of an avocado diced
  • 1/2 cup fresh cilantro chopped
  • Sea salt and black pepper
  • 1 container Sabra Homestyle Fresh Salsa
  • Tortilla chips


  • Cut each shrimp into four pieces and transfer to a bowl.
  • Add the juice of both limes and lemon to the shrimp and stir to combine.
  • Place the shrimp into the refrigerator for at least three hours or overnight, covered.
  • Once the shrimp have turned a full pink color add the corn, onion, avocado, and cilantro.
  • Mix well and season with salt and black pepper.
  • Let sit in the fridge for another hour.
  • Serve with the salsa and tortilla chips.