Shrimp Ceviche

Total Time:
39 min
Prep:
30 min
Inactive:
4 min
Cook:
5 min

Yield:
about 8 first-course servings
Level:
Easy

Ingredients
  • Kosher salt
  • 2 pounds medium-small shrimp, peeled and deveined
  • 8 limes, juiced
  • 8 lemons, juiced
  • 2 oranges, juiced, preferably sour oranges
  • 2 large tomatoes, cut into 1/2-inch dice
  • 1 red onion, cut into 1/2-inch dice
  • 1 bunch cilantro, stemmed and roughly chopped
  • 1 serrano chile, roughly chopped
  • 2 large avocados, peeled, seeded, and cut into 1/2-inch dice
  • 1 large cucumber, peeled and cut into 1/2-inch dice
  • Tortilla chips, for garnish
Directions

In a large pot of boiling salted water, add the shrimp and simmer until just cooked through, about 5 minutes. Using a slotted spoon, transfer the shrimp to a bowl of ice water to chill.

Drain the shrimp, cut into 1-inch pieces, and transfer to a bowl. Add the lime, lemon, and orange juice, stir to combine, and refrigerate for at least 4 hours and up to 6.

Stir the tomato, onion, cilantro, and chile into the shrimp mixture and let sit at room temperature for about 20 minutes.

When ready to serve, gently stir in the avocado and cucumber. Divide the ceviche among 8 chilled martini glasses and tuck 2 to 3 tortilla chips around the sides of each.


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    Really good, but is it 4 hours or some other time. Difference on description.
    Fantastic- great party pleaser. To all who think that the shrimp should just cook in the lime juice because this recipe is called ceviche, please note that shellfish NEEDS TO BE COOKED first, always. You can cook fish in lime juice but NOT SHELLFISH. If you try to cook the shrimp only in the lime juice, you will be serving raw shellfish, and that is not safe. You will make people sick.
    Outstanding.
    Not bad but extremely citrusy. I would try it again but tone down the citrus.
    very good recipe only thing is that it tastes better without the oranges traditional ceviche does not include oranges nor cooking the shrimp in boiling water it's supposed cook in the lime juice. Garlic??? where do you guys think that ceviche needs garlic that's insane definitely does not need or include garlic ever in any recipe this is a latin recipe not italian. Also hello of course you need to add salt just because it isn't in the recipe doesn't mean you can't add it don't people usually season their food with salt I know I do
    I TRIED THIS AT HOME AND EVERYONE LOVED IT
    Should be delicious but it wasnt....too bitter! Way way too much juice too. The ingredients should work but only a little juice, more salt and garlic. Very disappointing...
    WAY too much juice. And orange juice doesn't belong. It's kind of bland as well.I love ceviche, but wouldn't make this recipe again.
    This is not prepared in 5 minutes...to squeeze the lemons, limes and oranges alone are longer, but definetly make a difference. I made everything the day before except the avacadoe...worked out wonderful and the flavors really had a chance to marinate. Put the wet martini glasses in the frig a head of time for chilling. Guest raved.
    I used shrimp that was already cooked, added a touch of salt, and a clove of crushed garlic. It turned out great and was a hit at our small dinner party! Will make again and again. Super easy, too!
    This simple recipe is suprisingly easy and totally delicious. The flavors are refreshing and the shrimp really hits the spot. I found it to be a meal in itself! The prep for this dish is a little tedious, but absolutely worth it. This dish reminds me of the best ceviche I had at a local beach while vacationing in Manzanillo, Mexico.
    The shrimp is supposed to be cooked (drowned) in lime juice not cooked in boiling water. The whole meaning of ceviche in Mexico is some type of seafood cooked in lime juice raw.
    i love this because it is so quick to do, even the kids can help and they have a great time.
    I made and tried it once for my birthday and all my friends gave 2 thumbs up on this recipe, and it's very easy to make too!
    It was a nice treat for this past summer!
    It took a little more prep time than I'm used to, but in the end it was great food and my guests really enjoyed it. This recipe is a lot of food though...I will be cutting it in half next time.
    This is an excellent base recipe for all types of ceviche. I like this one because it's easy and you can add or remove ingredients like the cuke or add peppers. Great taste!
    Beautiful combination of ingredients but it was very tart and needed salt. Next time I will use seasoned rice vinegar and perhaps juice from an orange, which I think will complement the flavors much better than the very tart lemon and lime juice.
    This recipe is fantastic. It tastes so fresh. I have served it once a week for the last four weeks at social gatherings. People rave!
     

     
    Susan
     
    Edina,MN
    Took this to a party & everyone ate it up! Next time I try this I will tinker around with it a bit. More avocado & tomato & less onion. The prep took me over an hour, but perhaps that was due to the fact I do not have a juicer, I had to hand squeeze the citrus. I did use pre cooked shrimp too. Overall very good.
    This recipe is so perfect. I made this before a trip to the beach. Everyone loved it...kids too. Thank You so much.
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