Shrimp Ceviche

Shrimp Ceviche

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Prep Time: 50 minutes
Total Time: 2 hours 30 minutes
Servings: 8



  • 1 pound raw shrimp 21-25 per pound, peeled and deveined
  • Juice of 2 lemons
  • Juice of 2 limes
  • Juice of 2 oranges
  • 1 cup diced seeded peeled cucumber ¼-inch dice
  • ½ cup finely chopped red onion
  • 2 serrano chiles seeded and finely chopped
  • 1 cup diced seeded tomato
  • 1 avocado chopped into ½-inch pieces
  • 1 tablespoon roughly chopped cilantro leaves plus more leaves for garnish
  • ¼ cup extra-virgin olive oil
  • ¼ teaspoon kosher salt

Poaching Liquid

  • 2 quarts water
  • ¼ cup kosher salt


  • Combine water and ¼ cup salt in a large saucepan; 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 ½-inch pieces and place in a medium nonreactive bowl (see Tip).
  • Add lemon, lime and orange juice.
  • Stir in cucumber, onion and chiles.
  • Refrigerate for 1 hour.
  • Stir tomato, avocado, chopped cilantro, oil and ¼ teaspoon salt into the shrimp mixture.
  • Let stand at room temperature for 30 minutes before serving.
  • Garnish with cilantro leaves, if desired.


Make Ahead Tip:
Prepare through Step 2 and refrigerate for up to 4 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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