Midwest Shrimp Ceviche: A Fresh, No-Fuss Summer Favorite
Let’s talk about ceviche. The kind of dish that makes you feel like you’re dining seaside, even if you’re smack in the middle of the Midwest with cornfields instead of crashing waves.
Traditional ceviche is made with raw fish or shrimp that's “cooked” by marinating in citrus juice, usually lime or lemon. It’s a staple in coastal Latin American cuisine and absolutely delicious when made with just-caught seafood.
But here’s the truth. I live in the Midwest, and I’m not exactly pulling shrimp out of the ocean. 😂 This version is inspired by the flavors of traditional ceviche, but with a more practical, accessible twist. I use fully cooked shrimp, fresh lime juice, crisp veggies, and clean, bright flavor.
I made this for lunch using what I had on hand. Even though my cucumber had gone bad (why is it always the cucumber?), I swapped in green bell pepper and it turned out amazing.
🍤 What Makes This “Midwest” Shrimp Ceviche?
It uses cooked shrimp, which is safer and easier to find for most of us.
You don’t need anything fancy… just a skillet and some fresh produce.
It’s versatile, light, protein-packed, and totally empty-nest lifestyle approved.
I’m just a girl… getting ready to dive head-first into this bowl!
📝 Ingredients (Serves 4)
To cook the shrimp:
1 lb raw shrimp, peeled and deveined
cooking spray
½ tsp sea salt
¼ tsp black pepper
½ tsp garlic powder
¼ tsp smoked paprika
Zest of 1 lime
Juice from ½ lime (after cooking)
For the ceviche mix:
Juice of 4 limes (about ½ cup)
2 Roma tomatoes, diced
¼ cup red onion, finely chopped
1 small/medium green bell pepper, finely diced
1 avocado, diced
1 jalapeño, minced
¼ cup fresh cilantro, chopped
Salt and pepper to taste
👩🍳 How to Make It
1. Cook the shrimp
Season raw shrimp with salt, pepper, garlic powder, and smoked paprika. Heat oil in a skillet over medium-high and sauté the shrimp for 2 to 3 minutes per side until pink and opaque. Remove from heat, squeeze lime juice on top, and add the zest. Let the shrimp cool, then chop into bite-sized pieces.
2. Mix the ceviche
In a bowl, stir together the cooked shrimp, lime juice, tomatoes, red onion, green bell pepper, jalapeño, and cilantro.
3. Chill
Place the mixture in the fridge for 20 to 30 minutes to let the flavors come together.
4. Add the avocado
Right before serving, gently fold in the avocado and season with salt and pepper to taste.
💡 How to Serve
You can enjoy this dish two ways, and both are a hit.
As a light, protein-packed meal:
Scoop it up with tortilla chips or mini bell peppers
Serve it over romaine or in lettuce wraps
Or just eat it straight from the bowl with a fork
As a fresh summer appetizer:
This Midwest Shrimp Ceviche also makes an amazing appetizer for summer gatherings. It looks beautiful and feels elevated but is secretly so easy. Try serving it:
In mini lettuce cups or endive leaves
Scooped into cucumber rounds or hollowed-out mini bell peppers
In small ramekins or shot glasses for individual portions
As part of a platter with tortilla chips, plantain chips, or jicama sticks
Whether you’re hosting friends at the lake, heading to a potluck, or just want a go-to for happy hour at home, this one is a guaranteed crowd-pleaser.
Does this scream summer, or what? ☀️
❤️ Final Thoughts
This is one of those recipes that looks impressive but is secretly low effort. It’s full of flavor, high in protein, and won’t leave you feeling weighed down, which is exactly what I want in a summer dish.
Plus, it’s flexible. No cucumber? Use a bell pepper. Want more heat? Add hot sauce. Not into raw jalapeño? Leave it out. This recipe works with real life.
If you try it, tag me on Instagram @jillblewis. I’d love to see your take on Midwest ceviche. Eating delicious food and staying lean is absolutely possible in midlife! And if you’re looking for more inspiration to lose belly fat and still enjoy your life, grab my Get Rid of Stubborn Belly Fat guide!
