Shrimp Ceviche

Are you familiar with Shrimp Ceviche? I always assumed ceviche was only prepared with fish and not shrimp. Well traditional ceviche consists of raw seafood tossed with an acidic marinade (such as citrus juice or vinegar) that "cooks" the fish.

I was unaware that Ceviche could also be prepared using shrimp. I found this out when my friend gave me some of her store bought Ceviche. I was instantly hooked!!! the next day I was in the car and at that store buying a pound of ceviche to enjoy.

I was shocked to see that the shrimp Ceviche was $5.00 lb. Goodness I thought that was quite pricey, but I really wanted it so I went ahead and bought some. There was a lady behind me that said all shrimp ceviche is, is pico de gallo with shrimp added.

Well she was right because it tasted just like pico de gallo. I told myself I can just make it at home for so much less and probably get way more than I get in the store.

I know true ceviche uses raw shrimp and the citrus juice cooks the shrimp. But I have had some bad seafood in the past so I really cant get past the whole raw shrimp thing and not cooking it first. So I used cooked small shrimp to make my ceviche.

It really is every ones own preference so if you want to use raw shrimp by all means do so. Just make sure it is really really fresh shrimp so you dont get sick. I purchased a 2lb bag of small cooked shrimp at Sam's for $8.88.

I looked online and found a few recipes for ceviche. There really wasn't one recipe I could decide on so I used a little of this one and a little of that one and adapted my own version. I think it came out really good.

You may find that you may want to experiment with spices on your own. I was very pleased with end result and I can say within two days I ate all of the ceviche by myself LOL. I tend to get a bit greedy when it comes to shrimp because I have a love for shrimp like no other. I hope you enjoy the recipe.

These are the ingredients you will need:
2 lbs small shrimp, cilantro, tomatoes, purple onion (I used yellow), cucumbers, jalapenos or Serrano peppers, lemons, limes, olive oil, white vinegar, salt, pepper, Mexican oregano & avocados.

Cut each shrimp in half or one inch long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime juice, lemon juice and vinegar cover and refrigerate for one hour. Mix in the chopped onion and Serrano or jalapeno peppers and refrigerate an additional hour.

If you find the ceviche a little too acidic, drain out some of the juices after the marinating process. Add the remaining ingredients except the chopped avocado and lightly toss.


add salt and pepper to taste and serve.

Shrimp Ceviche

2 - lbs small cooked shrimp

1/2 - 3/4 - cup fresh lime juice (4-6 limes)

1/2 - cup fresh lemon juice (2-3 lemons)

1 - cup red or purple onion, chopped

1 - Serrano or jalapeno pepper, chopped with membranes &

seeds removed (I used 2 jalapenos)

2 - 3 tomatoes, diced

1 - cup cilantro, chopped

1 - cucumber, diced into 1/2 inch pieces

1 - whole avocado, diced

1 - tablespoon olive oil

1 - teaspoon white vinegar

1 1/2 - teaspoon Mexican oregano

salt & pepper to taste

Cut each shrimp in half or at least one inch long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime juice, lemon juice and vinegar cover and refrigerate for one hour.

Mix in the chopped onion and serrano or jalapeno peppers and refrigerate an additional hour.

If you find the ceviche a little too acidic, drain out some of the juices after the marinating process. Add the remaining ingredients except the chopped avocado and lightly toss.

Add salt and pepper to taste and then serve.

Cook's Note: Add the avacado as you serve the ceviche. There is usually left over ceviche and avocado's do not keep well and will start to brown in the refrigerator. That is why I don't add the avocados directly to the ceviche.

Recipe inspired from: Simply Recipes