Shrimp Ceviche

Shrimp Ceviche

18 Reviews
From: EatingWell Magazine, March/April 2010

Traditional ceviche consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. We cook the shrimp before marinating it. This recipe originally appeared on Emeril Green, Emeril Lagasse's cooking show on Planet Green. Lagasse has his own brand of frozen wild American shrimp, which meet strict U.S. environmental standards. The shrimp taste sweet and “they just smell like the sea,” according to Emeril. Serve this with tostones (fried plantain chips) or tortilla chips. (Recipe courtesy of Emeril Lagasse, Martha Stewart Living Omnimedia, Inc.)

Ingredients 8 servings

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Original recipe yields 8 servings
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  • Poaching liquid
  • 2 quarts water
  • ¼ cup kosher salt
  • Ceviche
  • 1 pound raw shrimp (21-25 per pound), peeled and deveined
  • Juice of 2 lemons
  • Juice of 2 limes
  • Juice of 2 oranges
  • 1 cup diced seeded peeled cucumber ( ¼-inch dice)
  • ½ cup finely chopped red onion
  • 2 serrano chiles, seeded and finely chopped
  • 1 cup diced seeded tomato
  • 1 avocado, chopped into ½-inch pieces
  • 1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
  • ¼ cup extra-virgin olive oil
  • ¼ teaspoon kosher salt


  • Active

  • Ready In

  1. Combine water and ¼ cup salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.
  2. Chop the shrimp into ½-inch pieces and place in a medium nonreactive bowl (see Tip). Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour.
  3. Stir tomato, avocado, chopped cilantro, oil and ¼ teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.
  • Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 4 hours.
  • Kitchen Tip: A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.

Nutrition information

  • Per serving: 169 calories; 11 g fat(2 g sat); 2 g fiber; 9 g carbohydrates; 9 g protein; 49 mcg folate; 71 mg cholesterol; 4 g sugars; 0 g added sugars; 408 IU vitamin A; 27 mg vitamin C; 46 mg calcium; 0 mg iron; 466 mg sodium; 350 mg potassium
  • Nutrition Bonus: Vitamin C (45% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: ½ fruit, 1½ lean meat, 2 fat

Reviews 18

May 31, 2017
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By: Sachi
March 28, 2017
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By: AR Cally
Ceviche is my favorite
February 16, 2017
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By: mjwesq
This is essentially a labor-intensive salad with a spicy citrus dressing. Except for the textural "bite," difficult to tell that the shrimp are there. Next time I will try cutting the amount of all non-shrimp ingredients in half and maybe going old school: letting the citric acid cook the raw shrimp to infuse some flavor.
January 29, 2017
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By: jayne harrison
Easy and delicious - a great crowd pleaser. This will be one of my staples from now on, thanks.
January 07, 2017
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By: lakeout
Added tilapia the 2nd time. Awesome thank you
November 06, 2016
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By: Twyla Guest
We had our 10 year Galveston Beach get-a-way reunion. I made this to accompany one of our evening meals. It was a big hit with everyone. Loved the blend of flavors. The colorful dish was beautiful and added appeal to the table. Will make this again.
October 25, 2016
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By: Johnny G
Added fresh Mango and a little Cheyenne.
June 06, 2015
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By: EatingWell User
Both Foodie & Guest Delight I loved this recipe. Made it for a birthday celebration. As a Foodie - I loved the process - the knife work - the prep on the shrimp - the colors and textures and flavors coming together. As a guest - anything with Shrimp says I must be special for the host to put this much expense and work into a dish. And the fact that it is delicious is just icing on the cake! I omitted the olive oil and didn't miss it a bit. Served it on flat crisp corn tortillas from the market vs. chips. They are more traditional (in Mexico) and the thinner, lighter flavor allows the centerpiece to be the ceviche, not the chips. Pros: Complex flavor combination, feels special Cons: Time-consuming, but OK if you're a foodie
July 04, 2014
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By: shagratpunc
Nomnomnom I do agree that this recipe has a lot of knife work involved, but it's totally worth it. I too used precooked frozen shrimp and just thawed it out.. a lot less hassle and no heat in the kitchen. I have to agree that the orange juice is essential, not only does it cut the acidity but it also adds a brightness to the ceviche. I forgot the olive oil but honestly, I don't think it needs it. Don't be scared of the serrano peppers! As long as you remove the seeds as suggested, it won't be too spicy. Trust me, I'm a wimp and this was probably too mild for me.. I might leave some seeds in the future.. just a tad.. but I will definitely be making this again! Pros: Healthy, pretty, good summer dish Cons: Lots of knife work

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