Shrimp Ceviche

Shrimp ceviche was an obvious choice when sifting through recipes for our Latin themed dinner. The fresh, crisp and acidic flavor with Argentinian red shrimp paired perfectly with a Spanish Albarino white wine. This followed fiery tomatillo and mild roasted tomato salsas enjoyed with a strawberry mezcal margarita. Ceviche left room for the soup, mains and dessert to come.

shrimp ceviche 2

Ceviche Options

Traditional vegetables include onion, radish and chilies with tomato and cilantro. I also love to add a little cucumber and sliced avocado.

Chilies and their heat are a personal choice and depend upon your taste. Jalapenos are a mild option, losing much of their heat when seeded and marinated, but they add major flavor. For a hotter option use serrano peppers, because they will retain potency, adding a flash of heat in each bite.


Juices are a critical component for “cooking” the shrimp. Lemon and lime are the traditional choice, but I like to add a little orange juice that leaves a sweet background note.


Fresh are best, but if you are landlocked you can use previously frozen. Either way take the time to de-vein the shrimp. That black vein is not a secret sauce. It’s poo and no one likes to eat poo.

Marinate the fresh shrimp immediately after prep, but I use an additional step for frozen shrimp. As a precautionary measure I start a rolling boil of salted water. Next I dunk the shrimp for 1 -2 minutes and then immerse them in ice water to immediately stop the cooking process. When cool, it’s time to marinate them. Print

Shrimp Ceviche

Shrimp Ceviche – Inspired by Chef Anthony Lamas

  • Author: Tim
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 1 hour 30 minutes
  • Yield: 6 1x


  • 11/2 cups fresh lime/orange juice (1216 limes, 1 orange)
  • 18 large royal red shrimp fresh or frozen – de-veined
  • 2 small radish – thinly sliced on a mandoline
  • 1/4 large red onion – sliced and separated
  • 1/2 cup cucumber – thinly sliced or roughly chopped
  • 2 roma tomatoes seeded and roughly chopped
  • 2 jalapeno or serrano chilies – seeded and diced
  • 1/4 cup loosely packed cilantro leaves
  • Olive oil
  • Greens for bed under the ceviche
  • 1 avocado – sliced, 2-3 slices pre serving
  • Salt to taste


  1. Juice the limes and orange and reserve the juice
  2. Pre-cook previously frozen shrimp 1-2 minutes in boiling water, the transfer to an ice and water filled bowl to stop the cooking process
  3. Peel shrimp, reserve 6 whole shrimp, chop the remaining 12 into 1″ pieces, immerse all the shrimp in the juice and refrigerate 1/2 hour
  4. Prep the onion, peppers, cucumber, tomato and radish
  5. Add the veggies to the shrimp, make sure all is submerged in the juice and refrigerate an additional 1/2 hour
  6. Fold in the cilantro leaves
  7. Prepare to serve by slicing the avocado and straining all the shrimp and veggies out of the juice. Reserve the juice
  8. Pour a half teaspoon of olive oil in each serving bowl and top with greens
  9. Evenly divide the ceviche among the bowls and add the avocado slices as garnish
  10. Drizzle 2 tablespoons of juice over each serving
  11. Sprinkle with a pinch of sea salt and top with a whole shrimp