Light and cool, Shrimp Ceviche is a great choice for summer dining.



Prep. Time Yield
20 minutes 6 Servings


  • 24 oz. fresh shrimp

  • 1 tomato

  • ½ avocado

  • 1 small bunch of fresh cilantro

  • 1 tsp. Badia Sriracha Chili Sauce

  • 4 limes for juice

  • 2 limes for garnish

  • 1 red onion

  • Tortilla chips for garnish (optional)

  • 1 tbsp. grated ginger

  • Salt and pepper



Shrimp Ceviche Preparation


  • Peel onion, rinse with cold water and finely chop along with cilantro; dice tomato, cut avocado into squares and grate ginger

  • Cut 2 limes into slices for garnish and squeeze 4 limes and reserve the juice

  • Peel and devein shrimps; steam for 5 minutes

  • Place shrimp in a bowl, along with the juice of 4 limes; add ginger, red onion, tomato, avocado, cilantro and Badia Sriracha Chili Sauce. Mix well and season with salt and pepper


  • Arrange shrimp in a glass and garnish with lime slices and sprinkle on cilantro

Serve cold with tortilla chips.


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Rating: 4.0/5 (8 votes cast)

Sriracha Chili Shrimp Ceviche, 4.0 out of 5 based on 8 ratings
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