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a bowl of coconut lime ceviche

Coconut Lime Ceviche

  • Author: Jennifer
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 6 1x


Nothing says summer better than coconut lime ceviche –  a light, fresh, gluten-free appetizer perfect for any summertime meal! 




  1. Thaw the pre-cooked shrimp, then cut into bite-sized pieces and place into a large mixing bowl. 
  2. Add the olive oil, vinegar, salt, Tabasco, lemon juice, red onion, jalapeño, and tomato to the bowl and stir to combine. 
  3. Cover the bowl and refrigerate for at least 30 minutes. 
  4. When ready to serve, remove from refrigerator. Add the cubed avocado, chopped cilantro – stir to combine, then serve with tortilla chips. 


  • Add additional vegetables, if preferred. 
  • Do not substitute with regular olive oil or vinegar. 
  • For less heat, omit the Tabasco sauce. 
  • Nutritional Disclaimer
  • Category: appetizer
  • Cuisine: Spanish

Keywords: ceviche, coconut lime ceviche, gluten-free appetizer