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Shrimp Ceviche

User Rating 4 Star Rating (6 Reviews)


Shrimp ceviche
Brian Doben/Photodisc/Getty Images
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

Related Video
How to Make Ceviche
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