Shrimp Ceviche


  • 1 pound fresh, medium-small shrimp, peeled and deveined, rinsed
  • 2 Tbsp salt
  • 4 quarts water
  • Large bowl of iced water ready
  • 1/2 cup lime juice (juice from 3-5 limes)
  • 1/2 cup lemon juice (juice from 2 lemons)
  • 1/2 cup orange juice (juice from 1 orange)
  • 1 cup finely chopped medium red onion
  • 1 Serrano pepper, ribs ad seeds removed, minced
  • 1 cup chopped cilantro
  • 1 medium cucumber, peeled and diced into 1/2-inch pieces
  • 1 large avocado, peeled, seed removed, cut into 1/2-inch chunks
  • Chilled Martini glasses for serving


  • In a large pot, bring to a full 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. (Smaller sized shrimp will cook more quickly.  Try a shrimp after one minute.  It should be cooked through and very tender.  Over-cooking the shrimp will turn it rubbery.) Pour boiled shrimp into a colander and drain briefly, then put shrimp into a bowl of iced water to stop the cooking.  Let shrimp chill thoroughly.
  • Drain the shrimp on paper towels, blot extra moisture. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for 2 to 4 hours.  Note - If you prefer the ceviche that is less acidic, drain out some of the citrus juices after the marinating, and when serving, add a little more avocado (or some olive oil) and a small dash of salt.
  • Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
  • Right before serving, add the cilantro, cucumber, and avocado.  Divide between chilled glasses.  Garnish with chips tucked into the ceviche at the edge of the glass.
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Sauvignon Blanc, Lake County, California

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