Scrumptious Shrimp Ceviche

shrimp ceviche, shrimp, ceviche, peppers, healthy, dinner, zesty


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This zesty shrimp ceviche is sure to spice up your dinner lineup! Its unique blend of juices and vegetables are bound to tantalize your tastebuds and leave you hungry for more-literally!

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Chicago, IL

Time needed

50 min preparation + 70 min cooking

Serving Size / Yield

8 1/2 servings


  • Poaching Liquid:
  • 2 quarts water
  • 1/4 cup salt
  • Ceviche:
  • 1 lb raw shrimp, peeled and deveined
  • Juice of 2 lemons
  • Juice of 2 limes
  • Juice of 2 oranges
  • 1 cup diced seeded peeled cucumber
  • 1/2 cup chopped red onion
  • 2 serrano chiles, seeded and chopped
  • 1 cup diced seeded tomato
  • 1 avocado chopped into 1/2 inch pieces
  • 1 tablespoon chopped cilantro leaves
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon salt

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Mix water with 1/4 cup salt in large saucepan and bring to a boil over high heat. Add shrimp and turn off heat. Let shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board and let cool for 10 minutes. Chop shrimp into 1/2 inch pieces and set aside in medium bowl. Add lemon, lime, and orange juice. Stir in cucumber, onion, and chiles. Refrigerate for 1 hour. Stir in tomato, avocado, chopped cilantro, oil, and 1/4 teaspoon salt into shrimp mixture. Let stand for 30 minutes at room temperature before serving.

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