Let's Dish: Shrimp Ceviche

September 14, 2013

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Recipe for Shrimp Ceviche

Difficulty: Easy
Prep time: 15 minutes, plus 1 hour marinating time
Cook time: 0 minutes
Serves: 4 as an appetizer

1 lb. small cooked and peeled shrimp (If the shrimp are not very small, cut them into the size of a Large dice)
1/2 cup red onion (the onion should be cut into quarters and very thinly sliced)
1/4 cup minced celery
1/2 cup thinly sliced red pepper (about 1 inch long pieces)
3/4 cup freshly squeezed lime juice
1/4 cup freshly squeeze orange juice
1-2 Serrano chilies, minced
3/4 teaspoon salt
1/4 cup minced cilantro
2 large avocados
Salted popcorn (about 2 cups popped)


1. In a bowl, combine shrimp with red onion, celery, red pepper, lime juice, orange juice, Serrano chilies, salt, and cilantro. Let marinate in the refrigerator for 1 hour.

2. Cut the avocados in half. Remove the pit.

3. To serve, place an avocado half on a plate and fill with shrimp ceviche. (Some of the ceviche will cascade onto the plate.) Garnish with popcorn. (Additional popcorn can be served on the side.)

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