Homemade Fresh Shrimp Ceviche Served in Cucumber Cups

I’m on such a seafood kick this summer! My next door neighbor made me some homemade shrimp ceviche a few months ago, and I wanted to make my own this week, so I looked up a few recipes and found this gem that serves 4 people! It is a great appetizer, or can be used as I had it last night, as a side dish 🙂



  • 2 Cucumbers
  • 1/2 pound shrimp, finely chopped (peeled and deveined)
  • Juice from 4 Limes
  • 2 Tablespoons of minced onion
  • 2 Tablespoons minced red bell pepper
  • 2 Tablespoons. minced yellow bell pepper
  • 2 teaspoon peeled and grated fresh ginger
  • 1 teaspoon ground cumin
  • Cayenne Pepper
  • 1 teaspoon of Sea Salt
  • 1/2 teaspoon  ground black pepper
  • 2 Tablespoons of sour cream
  • Paprika for sprinkling


Ceviche Recipe

Directions for Homemade Shrimp Ceviche

  1. Peel cucumbers and cut into slices. I made mine about an inch thick.
  2. Use a melon baller to scoop out a dish in the cucumber. Be careful not to poke through to the bottom
  3. Please cucumbers on a plate lined with paper towels, cover, and place in refrigerator until  it’s time to serve them
  4. Mix shrimp, lime juice, onion, chives, peppers, ginger, cumin, a little cayenne pepper, salt and black pepper in a glass bowl.
  5. Stir & cover
  6. Refrigerate for 2-4 hours, stirring occationally
  7. When you are ready to serve the shrimp ceviche, drain it with a mesh strainer over a bowl, until all of the liquid is gone.
  8. Put the mixture back into the glass bowl and add the sour cream.
  9. Using a small spoon ( I used a teaspoon), scoop a little bit of the ceviche into each of the cucumber cups
  10. Sprinkle a little paprika on top of each cucumber cup
  11. Serve immediately

They were a nice crisp and cool summer treat. I did a lot of substitution  on this one – I didn’t have red or yellow bell peppers, so I used  orange and purple.  I didn’t have an onion, so I used two shallots, no cayenne pepper, so I used chile powder 🙂

No Comments

Leave a Comment