Recipe courtesy of Mary Sue Milliken and Susan Feniger

Shrimp Ceviche

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  • Level: Easy
  • Total: 2 hr 1 min
  • Prep: 2 hr
  • Cook: 1 min
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4 cups fish stock or clam juice

1 pound peeled rock shrimp or 1 1/4 pounds small shrimp, shell on

1 - 2 serrano chiles, stemmed, seeded if desired and finely chopped

1 small red onion, finely diced

2 large bunches cilantro, stems trimmed and roughly chopped

1/4 cup freshly squeezed lime juice

1 teaspoon salt


  1. In large saucepan bring stock or clam juice to a boil. Add shrimp and cook, 30 seconds for rock shrimp, 1 minute for shelled shrimp. Strain, reserving the liquid, and spread shrimp on a baking sheet to cool. When cool enough to handle, peel shrimp if necessary. In large bowl place shrimp. Add all other ingredients along with 1 cup reserved cooking liquid. Mix well. Cover with plastic and chill thoroughly before serving.

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