Community Recipe
from [MTN326]
Shrimp Ceviche

Shrimp Ceviche

Highland Market recipe Good flavors and simple although I added some hot sauce to "jazz" it up a bit. Easily cut in half or doubled.

  • Yield: 4 servings


  • 2 quart(s) water
  • 1/4 cup(s) salt
  • 1 pound(s) raw shrimp peeled and deveined
  • juice of 2 lemons
  • juice of 2 limes
  • juice of 2 oranges
  • 1 cup(s) cucumber diced, seeded, peeled (1/4 inch dice)
  • 1/2 cup(s) finely chopped red onion
  • 2 serrano chiles seeded and finelyh chopped
  • 1 cup(s) diced seeded tomato
  • 1 avocado chopped into 1/2 inch pieces
  • 1 tablespoon(s) roughly chopped cilantro leaves, plus more for garnish
  • 1/4 cup(s) extra-virgin olive oil
  • 1/4 teaspoon(s) kosher salt


Combine water and 1/4 cup salt in a large suacepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes. Chop the shrimp into 1/2 inch pieces and place in a medium nonreactive bowl. Add lemon, lime, and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour. Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.

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Shrimp Ceviche recipe