Shrimp Ceviche

The Community cooks up some night temptation to make your guests crave for more
The Community By Roselou Warren
Published on August 1, 2014
Shrimp Ceviche

Ceviche is more of a method than a recipe in which the acid of the lemons and limes is used to ‘cook’ seafood. Shrimp or any fresh seafood or a combination of several seafoods work. Red peppers and onions add colour and texture and cilantro, that unmistakable bite.


  • 1 pound extra large or jumbo shrimp
  • 1 medium red onion, finely diced
  • 1 red bell pepper, ¼-inch dice
  • ½ cup diced jicama or mango
  • 1 cup freshly squeezed lime juice, strained
  • 2 tablespoons freshly squeezed lemon juice, strained
  • ½ teaspoon sugar
  • ½ cup chopped cilantro leaves, plus some whole leaves for garnish


  • In a mixing bowl, mix the lime juice, lemon juice, sugar, red onions, bell pepper, jicama or manog and cilantro.
  • Clean and de-vein the shrimp
  • Remove the shells
  • Place the shrimp in the marinade
  • Refrigerate for an hour or until the shrimp turns opaque and firms up a bit
  • Cut the shrimp into smaller pieces

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One comment on “Shrimp Ceviche”

  1. Nannu Davis says:

    Hello Everyone!

    I am a shrimp lover and always try out new recipes with shrimps. Shrimp Ceviche is a kind of Shrimp Cocktail.. And it is something which is always their in the parties I host. Thanks for sharing

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