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Shrimp Ceviche



Traditional ceviche consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. This recipe cooks the shrimp before marinating.





Makes: 8 Servings


Poaching liquid:

2 quarts water

1/4 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)

1/2 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

1/4 cup extra-virgin olive oil

1/4 teaspoon kosher salt



Active: 50 min

Ready In: 2 hr 30 min

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 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 in 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.


Per Serving:

Calories 169
Fat  11 g
Protein  9 g
Carbohydrates  9 g
Sugar  4 g
Fiber  2 g
Folate  49 mg
Cholesterol  71 mg
Vitamin A  408 IU
Vitamin C  27 mg
Calcium  46 mg
Sodium  466 mg
Potassium  350 mg


Nutrition Bonus: Vitamin C 45% daily value, 408 IU vitamin A, 27

Carbohydrate Servings: 1/2

Exchanges: 1/2 fruit, 1 1/2 lean meat, 2 fat

Credit: March/April 2010


Washington State University