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Shrimp Ceviche

Total Time: 7 hours

Prep: 30 min

Cook: 5 min

Yield: About 8 First-course Servings

Shrimp Ceviche


  • 2 quarts water
  • 2 quarts water 1/4 cup Kosher salt
  • 2 pounds medium-small shrimp, peeled and deveined
  • juice of 8 limes
  • juice of 8 lemons
  • juice of 2 oranges, preferably sour oranges
  • 2 large tomatoes, diced
  • 1 red onion, diced
  • 1 bunch cilantro, stemmed and roughly chopped
  • 1 chile serrano, finely chopped
  • 2 large avocados, peeled, seeded, and diced
  • 1 large cucumber, peeled and diced
  • Tortilla chips


Boil water and salt in a large pot, add the shrimp and simmer until just cooked through about 5 minutes. Using a slotted spoon, transfer the shrimp to a bowl of ice water to chill.

Drain the shrimp, cut into 1-inch pieces, and transfer to a bowl. Add the lime, lemon, and orange juice, stir to combine and refrigerate for 4 to 6 hours.

Stir the tomato, onion, cilantro, and chile into the shrimp mixture and let sit at room temperature for about 20 minutes.

When ready to serve, stir in the avocado and cucumber. Makes 8  servings. Garnish with cilantro leaves or tuck 2 to 3 tortilla chips around the sides of each serving.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 6 hours.
  • Kitchen Tip: A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.

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