Lemon Lime Shrimp Ceviche

Lemon Lime Shrimp Ceviche


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Making ceviche usually just involves using lime juice to cook the raw shrimp, but this recipe takes it a step further and uses lime juice, lemon juice, and white vinegar. For those cooks who are nervous about using raw seafood, feel free to use cooked shrimp in this recipe instead of raw. The result is the same.

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Time needed

2 hour preparation

Serving Size / Yield

6 servings


  • 2 lb. shrimp, cooked
  • 1/2-3/4 C. fresh lime juice
  • 1/2 C. fresh lemon juice
  • 1 C. red or purple onion, chopped
  • 1 serrano pepper, chopped
  • 2-3 tomatoes, diced
  • 1 C. cilantro, chopped
  • 1 cucumber, diced
  • 1 Tbs. oil
  • 1 tsp. white vinegar
  • 1 1/2 tsp. Mexican oregano
  • salt and pepper to taste

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Put the shrimp in a bowl and mix in the lime juice, lemon juice, and vinegar. Cover and refrigerate for 1 hour. Add the onion and serrano pepper and refrigerate for another hour. If the ceviche is too acidic, drain some of the juice from the mixture. Add the remaining ingredients and serve.

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