Shrimp Ceviche


Traditional ceviche recipes consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. In this shrimp ceviche recipe, we cook the shrimp before marinating it in lemon, lime and orange juices, plus chiles for some heat. Avocado adds creaminess to help the dish come together. Serve this shrimp ceviche with tostones (fried plantain chips) or tortilla chips. Recipe courtesy of Emeril Lagasse, Martha Stewart Living Omnimedia, Inc.

Cook Time:
50 mins
Additional Time:
1 hrs 40 mins
Total Time:
2 hrs 30 mins
8 servings, about 1/2 cup each


Poaching liquid

  • 2 quarts water

  • ¼ cup kosher salt


  • 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 (1/4-inch dice)

  • ½ cup finely chopped red onion

  • 2 serrano chiles, seeded and finely chopped

  • 1 cup diced seeded tomato

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

  • 1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish

  • ¼ cup extra-virgin olive oil

  • ¼ teaspoon kosher salt


  1. Combine water and 1/4 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 1/2-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 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.

    Avocado Shrimp Ceviche


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 Facts (per serving)

169 Calories
11g Fat
9g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 169
% Daily Value *
Total Carbohydrate 9g 3%
Dietary Fiber 2g 9%
Total Sugars 4g
Protein 9g 18%
Total Fat 11g 15%
Saturated Fat 2g 9%
Cholesterol 71mg 24%
Vitamin A 408IU 8%
Vitamin C 27mg 30%
Folate 49mcg 12%
Sodium 466mg 20%
Calcium 46mg 4%
Iron 0mg 2%
Magnesium 30mg 7%
Potassium 350mg 7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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