Spicy Shrimp Ceviche

Spicy Shrimp Ceviche


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Shrimp marinated in citrus juices has been mixed with a colorful, bite-sized vegetable medley in this spicy Mexican appetizer. Perfect for serving alongside a platter of salty tortilla chips.

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Time needed

10-15 min preparation + 1-2 min cooking

Serving Size / Yield

8-10 servings


  • 1 lb. Medium Shrimp, peeled and deveined
  • 1/2 C. Orange Juice
  • 5 Tbs. Lemon Juice
  • 5 Tbs. Lime Juice
  • 1/4 C. Red Onion, finely chopped
  • 1 Tbs. Serrano Chile, minced
  • 1/2 C. Cucumber, peeled and finely diced
  • 1/2 C. Tomato, finely diced
  • 1/2 C. Carrot, peeled and finely diced
  • 2 Tbs. Fresh Cilantro, chopped

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In a large stockpot, bring salted water to a boil. Add shrimp and cook for just 1-2 minutes, taking care not to overcook. Drain shrimp. When shrimp are cool enough to touch, chop them up into bite-sized pieces. In a large bowl, combine the orange, lemon, and lime juice. Stir in the shrimp, red onion, chile, and cucumber. Cover and refrigerate for 1 hour. Stir in tomato, carrots, and cilantro, and serve.

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