Shrimp Ceviche

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Quick Facts:

Makes 4 servings as an appetizer


• 1 pound large shrimp (21/25), peeled
• ¼ cup seeded, small-diced Roma tomatoes
• 4 teaspoons seeded, minced jalapeños
• 1 cup lime juice
• ½ cup small-diced red onions
• 2 tablespoons packed cilantro
• 2 tablespoons orange juice
• 1/3 cup lemon juice
• 2 teaspoons kosher salt
• Plantain crisps or tortilla chips
• Hot sauce (preferably Valentina or Buffalo)

Recipe Description:

From SHRIMP, a SAVOR THE SOUTH® cookbook by Jay Pierce. Copyright © 2015 and used by permission of University of North Carolina Press.


Cut the shrimp in half lengthwise. Place in a bowl and cover with water. Swish around well, then remove the shrimp from the water. Combine the shrimp with the remaining ingredients in a shallow pan or bowl. Cover with plastic wrap and press it down onto the surface of the ceviche. Refrigerate for at least 4 hours or overnight, stirring halfway through and replacing the plastic wrap.
To serve, use a slotted spoon to transfer the ceviche to glassware or a serving dish. Serve with plantain crisps or tortilla chips and a bottle of hot sauce. Some folks like to serve the juice separately as shots of “Leche de Tigre.”

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