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Shrimp Ceviche

February 11, 2011

Impress your sweetheart with simple and fresh ceviche! The best part of this recipe is there is no cooking involved. Even though your madre told you, “You’ll never find an hombre unless you learn to cook”, it’s not true. This recipe will prove your mamá wrong. This ceviche is a wonderful appetizer with tortilla chips or a light meal served on tostadas.


3 pounds large raw tiger shrimp, peeled and deveined

4 large tomatoes, seeded and diced

1 small red onion, diced

2 serrano peppers, seeded and finely chopped

1 cucumber, peeled and diced

Handful cilantro, chopped plus several sprigs for garnish

2 avocados, peeled, pitted and cubed

1 teaspoon olive oil

Salt to taste

Pepper to taste

6 limes, juiced

4 lemons juiced

1 bag of tortilla chips or tostadas


Peel, devein and cut shrimp into 1/4-inch pieces.

Lay out shrimp in the bottom of glass baking dish. Pour lemon and lime juice over them and refrigerate for 2 hours. The acid from the lemons and limes will “cook” the shrimp.

Toss prepared shrimp with the remaining ingredients and refrigerate for one more hour or longer. You can even prepare this overnight allowing all the flavors to fuse together.

Photography by Jeanine Thurston

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  1. This sounds wonderful!! Have a golden weekend my friend! xo

  2. love love ceviche!!

    have a great weekend!!
    congrats on IMUSA!!! you deserve it mi amigas!!

  3. All I can say is YUM! I love to tuck these types of recipes away and save them when it is just to hot to turn the stove on. Thanks!

  4. Donna Vasquez permalink

    I love this recipe. My family loves ceviche and I have never really tried to make it. This recipe was so easy and is a refreshing meal during our hot California days.

    • Hola Donna! I’m so glad to hear you loved this recipe!!! Next time you make one of our recipes we’d LOVE for you to photograph it and put it on our Muy Bueno Facebook page to share.

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