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Shrimp Ceviche

User Rating 4 Star Rating (6 Reviews)


Shrimp Ceviche

Shrimp Ceviche

(c)2010 Chelsie Kenyon licensed to About.com
Impress your friends with this fresh recipe at your next fiesta! Inspired by the seaside villages in Puerto Vallarta this ceviche is a great low fat snack or appetizer.

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours, 20 minutes


  • 3 lbs small raw shrimp, cleaned
  • 4 large tomatoes, seeded and diced
  • 6 limes, juiced
  • 4 lemons, juiced
  • 1 cup cilantro leaves, chopped
  • 1 serrano chile, seeded and finely chopped
  • 1/2 of a cucumber, peeled and diced
  • 1 red onion, diced
  • salt and pepper to taste
  • 3 tablespoons tomato sauce


Lay out shrimp in the bottom of glass baking dish. Pour lemon and lime juice over them and refrigerate for 3 hours. The juice will "cook" the shrimp. Toss with remaining ingredients and refrigerate for one more hour or longer. Enjoy with tortilla chips or as a topper for grilled fish!
User Reviews

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 4 out of 5
Great fresh tastes, Member revbobuk

Made this recipe for family - was nervous about the whole 'raw seafood' thing, but the shrimp (we call them 'prawns' in the UK when they're big) tasted great. Cleaning them is a bit of a bind - removing the dark thread (actually the gut) is hard work - but it's worth it. The mix of lemon and lime juice adds a great flavour. Didn't use tomato sauce, just added a bit of olive oil instead. I love cilantro - 'coriander' outside the US - but if you don't just use parsley instead.

39 out of 40 people found this helpful.

See all 6 reviews

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How to Make Ceviche
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