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Shrimp Ceviche

Shrimp Ceviche
  • Category


  • Cusine

    Mexican and Tex Mex


1 pound medium-small shrimp, peeled and deveined

2 tablespoons salt

3/4 cup lime juice

3/4 cup lemon juice

1 cup finely chopped red onion

1 serrano chile, ribs and seeds removed, minced

1 cup chopped cilantro

1 cucumber, peeled diced into 1/2-inch pieces

1 avocado, peeled, seed removed, cut into 1/2-inch chunks


In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place the shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour. Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour. Right before serving, add the cilantro, cucumber, and avocado.