What BBK eats

Shrimp Ceviche

Along with homemade salsa, ceviche has to be one of my favorite things to make. I just love the fresh taste once all ingredients are together.  Not only is it fresh, light,  and easy to make- it’s the perfect protein packed + healthy snack.  

Taste great on sliced cucumbers or fresh pita chips from Whole Foods. 




  • 1 pound of  Wild Caught medium to large Shrimp (peeled and deveined) and sliced in half
  • 1 small cucumber (skinned, quartered and sliced)
  • 1/4 cup red onion (chopped)
  • 1/4 cup green bell pepper (chopped)
  • 1/4 cup red bell pepper (chopped)
  • 1/4 cup yellow bell pepper (chopped)
  • 1/2  fresh jalapeño sliced  (chopped)
  • 1  fresh serrano   (chopped)
  • 2 cloves of fresh garlic (minced)
  • 1 avocado (pitted and sliced-chopped)
  • 1/3 cup of fresh chopped cilantro
  • 1/4 cup lime juice
  • 1/3 cup lemon juice
  • 2 tablespoons of extra virgin olive oil
  • 1/4 teaspoon of Kosher salt


1. If using raw shrimp: place shrimp in a large mixing bowl. Add 1/2 cup of lime juice and let stand for 15 minutes. (this process will cook the shrimp) *No more or less than 15 minutes.

2. While the shrimp is “cooking” in the bowl, begin to mix the remaining ingredients in a separate bowl. Stir well.  At 15 minutes,  transfer all ingredients to the same bowl as the shrimp. Cover and allow it to chill in the refrigerator for 2-4 hours. 


If using cooked shrimp: In a large bowl, add shrimp and all ingredients. Stir well and place in the refrigerator and allow the ceviche to chill  for at least 2-4 hours. 


If you need to cook your shrimp:  Cook shrimp in a pot of boiling water for 3 minutes or until just done. Rinse with cold water to stop the cooking process. Combine shrimp with the other ingredients in a large bowl. Cover and chill for 2-4 hours. 





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Another serving  idea:) 


Comment from Janette Smith
Time May 12, 2015 at 4:28 pm

This refreshing recipe is better then _ _ _.

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