Recipe courtesy of Norman Van Aken

Shrimp Seviche Cocktail

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  • Level: Easy
  • Total: 5 hr
  • Prep: 5 hr
  • Yield: 46 servings
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1 pound shrimp, shelled, deveined and cut into small bite sized pieces

1 tablespoon, freshly toasted and ground black peppercorns

1/2 tablespoon freshly toasted and ground coriander seeds

1 cup freshly squeezed lemon juice

1/2 cup freshly squeezed lime juice

1/2 cup freshly squeezed orange juice

1/4 cup extra virgin olive oil

2 bay leaves, broken

Salt and pepper, to taste


  1. Place all of the ingredients in a non-reactive bowl or dish. Refrigerate at least 4 hours. Drain off the liquids and discard them. Serve the shrimp in chilled martini glasses. 

Cook’s Note

Garnishes could include minced red onions, fresh herbs, diced raw tomato or a fresh raw fruit like mandarin oranges. Other shellfish can be substituted as well as some fish.