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.

Emeril Lagasse
Source: EatingWell Magazine, March/April 2010


Read the full recipe after the video.

Recipe Summary

2 hrs 30 mins


Poaching liquid


Instructions Checklist
  • 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.

  • 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.

  • 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.


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

169 calories; protein 8.9g; carbohydrates 8.9g; dietary fiber 2.4g; sugars 3.7g; fat 11.4g; saturated fat 1.7g; cholesterol 71.4mg; vitamin a iu 407.9IU; vitamin c 26.7mg; folate 49.3mcg; calcium 45.8mg; iron 0.4mg; magnesium 29.7mg; potassium 350.2mg; sodium 465.7mg; thiamin 0.1mg.

Reviews (20)

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29 Ratings
  • 5 star values: 22
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
Refreshing! Read More
Rating: 5 stars
Preparation was easy. Left out the cucumber as I didn't have any same with the orange juice. I tablespoon of red wine vinegar substituted instead. The TASTE is great! I'd recommend this to anyone who likes knife work! Read More
Rating: 5 stars
Awesome I've made this a total of 3 times so far. The 3rd time I took it to work for a potluck and everyone ate it all. They loved it and requested I bring it again. It's really good. I just have sensitive skin so I have to wear gloves when handling the citrus and most especially the chiles. Pros: Tasty Light satisfying fresh Cons: None Read More
Rating: 4 stars
Absolutely delicious! This is one of my favorite recipes! It's light and healthy and absolutely delicious! I tend to use the pre-cooked small shrimp from the grocery store freezer because it's usually the least expensive option. I just defrost them in cold water and drain. It's a bit time consuming with all the dicing but absolutely worth it!! I would recommend cutting the oil just a bit. It always comes out a little too oily when I use the full amount. It's delicious either way! Read More
Rating: 5 stars
Fixed this as an appetizer on Father's Day. I used only 1 tablespoon of salt to cook the shrimp and added only 1 tablespoon of olive oil at the end. We LOVED it. Very light and refreshing on a hot summer afternoon. This recipe will definitely be one that I go to often Great for a crowd and holds up well. Read More
Rating: 5 stars
Easy and delicious - a great crowd pleaser. This will be one of my staples from now on thanks. Read More
Rating: 5 stars
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. Read More
Rating: 3 stars
You forgot to add ketchup and you don't cook the shrimp you soak it in lemon juice for a couple of hours Read More
Rating: 5 stars
Will make again! This is absolutely delicious! Next time I will add more of the chilis. Let me give you the best tip of your life use a tostada spread on a thin layer of sour cream on it then distribute the cebiche on the tostada. It is so flavorful I love this I will make it again for sure?? Read More