Shrimp Ceviche

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Serves | Prep Time | Cook Time

Why I Love This Recipe

"One time while camping, we let some neighbors borrow a lighter for their fire and when they brought it back they brought a big plate of food of the best things we have ever eaten! This whole thing was so full of deliciousness! We looked for recipes that looked similar to try and make this stuff ourselves, we can't do it the same as that night camping, but this is close and a great dish. Angel & Michelle know how to make it even better and once we get their recipe this will be updated with theirs" ~ Chris & Judy

Ingredients You'll Need

1 lb Medium-Small Shrimp, Peeled & Deveined
2 Tbsp Salt
3/4 cup Lime Juice (4-6 Limes)
3/4 cup Lemon Juice (2-3 Lemons)
1 cup Red Onions, Finely Chopped
1 Serrano Chile Pepper, Minced
1 cup Cilantro (we Only Used Half This),Chopped
1 English Cucumber, Peeled & Diced
1 Avocado, Peeled & Diced
dash Of Ground Red Pepper


*In large pot, bring to boil 4 qts water, with 2 Tbsp salt; add shrimp and cook 1 minute (do not overcook or shrimp will be rubbery); remove shrimp and place into bowl of ice water to stop the cooking

*Drain the shrimp and cut in half or into inch long pieces

*Place in glass bowl and mix in lime and lemon juices; cover and refrigerate for 30 minutes

*Add in the chopped red onion and serrano chile and refrigerate another 30 minutes

*Right before serving, add the cilantro, cucumber, and avocado

Questions, Comments & Reviews

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