Shrimp Ceviche


This is my biggest hit of the summer! And, please ~ next year, when I start to complain around mid-June that summer has not arrived in Seattle, remind me that summer stays in Seattle well into September! It’s 80° in my kitchen right now. Back to my summer favorite…Shrimp Ceviche.

I made this ceviche for my good friend, Julie’s birthday party a few years ago. It was made with halibut and I served it in shot glasses (so fun!). Everyone loved it, and it was really easy. This summer, I made it with shrimp and took it to SeaFair. Toby spent the next month bragging to everyone about it. So, I made it, again, this past weekend, to celebrate the marriage of our wonderful friends, Lisa and Gil. There were no left-overs! You’ve got to try this – you’ll be hooked. (Oh, and it goes really well with Perfect Margaritas!)


Shrimp Ceviche
Recipe Type: Appetizer, Seafood
Author: A Passionate Plate
Serves: 6
Try this simple dish with shrimp, scallops, or any mild, white fish. The raw fish is “cooked” by the citrus juice, so it’s super quick and easy.
  • 1 lb. large, frozen shrimp, thawed slightly
  • 1 cup fresh citrus juice (combined lemon, lime and orange)
  • 1/2 cup red pepper, diced
  • 1/2 cup yellow pepper, diced
  • 1 jalapeño pepper, seeded and diced
  • 2 Tbsp. red onion, diced
  • 1/4 cup cilantro, chopped
  • Salt and pepper, to taste
  1. Carefully slice the shrimp in half lengthwise, and then into 1/4″ pieces.
  2. Place the shrimp into a medium bowl, pour citrus juice over the top and stir well to coat all of the shrimp pieces.
  3. Sprinkle the peppers, onion and cilantro over the top. Cover and refrigerate for 30 minutes.
  4. Stir to blend well. Add salt and pepper, to taste.
  5. Serve with corn chips. EnJOY!

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