Shrimp Ceviche

Recipe Challenge: Shrimp Ceviche

Serves 4


2 quarts water

1/4 cup salt

1/2 lb raw shrimp (21-25 per pound), peeled and deveined

juice of 2 lemons and 2 limes

1/2 cup diced seeded peeled cucumber

1/4 cup finely chopped red onion

1 serrano chile, seeded and finely chopped

1/2 cup diced seeded tomatoes

1/2 avocado, chopped into 1/2 inch pieces

Roughly chopped cilantro leaves, per taste

1/8 cup extra virgin olive oil

1/8 tsp kosher salt


1. Combine 1/4 cup salt and water in a large saucepan. Bring to a boil over high heat. Add shrimp and immediately turn off heat, sitting for about 3 mins. Transfer to a cutting board and let cool for about 10 mins.

2. Chop shrimp into 1/2 inch pieces and place in a nonreactive bowl. Add citrus juices and stir in cucumber, onion, and chiles. Refrigerate for 1 hour.

3. Stir tomato, avocado, chopped cilantro, oil, and rest of salt into the shrimp mixture. Let stand at room temperature for 30 mins before serving, then garnish with cilantro. 

Nutrition facts (per serving or 1/4 recipe):  171 calories, 9g fat, 7g carbs, 7g protein

Share this post

Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on email

Testing Locations

California | 3050 S Delaware St. Ste 130, San Mateo, CA 94403

California | 328 Highland Ave #200, El Cajon, CA 92020

California | 429 Broadway, Chula Vista, CA 91910

Texas | 1401 Lavaca st. #813
Austin, TX 78701 (Telehealth Appointments Only)

Minnesota | 1230 E Main St, Mankato, MN 56001

Illinois | 16501 106th Court
Orland Park, Illinois 60467