Shrimp Ceviche: Tonic for a Hot Summer Day

Ceviche is typically a white flesh ocean fish, scallops or squid in a citrus marinade, the acidity of which “cooks” the seafood. Its cool tartness is deliciously refreshing. In this recipe shrimp is first lightly cooked and then marinated in the citrus juice. Since the marinade only “cooks” the protein, the brief submersion in boiling water kills any bacteria.

I first had ceviche many years ago. Originally it was scallop, based but I prefer shrimp. What’s great about this dish is that it requires no real cooking except for a quick boil for 2 minutes. For those hot summer days when cooking is not in the cards a ceviche is just the ticket.


1 lb.medium raw shrimp in the shell

¾ cup freshly squeezed lime juice

¾ cup freshly squeezed lemon juice

1 small red onion sliced into thin rings

1 medium tomato, seeds removed and cut into a small dice

1 serrano chile, seeds removed and finely diced

1 cup cilantro, chopped

Guacamole (see recipe below)

Crisp tortilla chips


In a pot of salted boiling water, place the raw shrimp. Cook only 2 minutes, drain and transfer to an ice water bath to stop the cooking.

Drain shrimp, remove shells and place in a glass bowl. Add lime juice and lemon juice, cover and refrigerate for 2 hours. Mix in red onion, tomato and serrano chile. Refrigerate for 2 more hours. Just before serving, add cilantro. Serve guacamole and tortilla chips alongside. Serves 3-4.



2 Haas avocados, flesh cut into a half-inch dice

½ red onion, minced

1 serrano chile, finely diced

2 T cilantro, finely chopped

2 T freshly squeezed lime juice

½ t coarse salt

Dash of freshly ground black pepper


To diced avocado, add onion, serrano chile, cilantro, lime juice, salt and pepper. Toss gently. Serve immediately or cover with plastic wrap directly on guacamole and refrigerate for up to ½ hour.

Photographer Bill Brady
Food Stylist Brian Preston Campbell
Recipe Provided by Phyllis Kirigin, aka sweetpaprika

About Bill Brady Food Photographer

I am an accomplished food and beverage photographer. Having managed to combine my 2 great passions food and photography into a career has been an absolute joy. I spend my time creating food images not only for a living but for my audience. It's a labor of love for me. Recently I have teamed up with a group of very talented people to launch an online Magazine called Heat Magazine. A magazine about all foods spicy. Enjoy
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One Response to Shrimp Ceviche: Tonic for a Hot Summer Day

  1. bodyhacker says:

    Your Shrimp Ceviche looks amazing and definitely would be a perfect summer recipe. Can’t wait to try and thanks for sharing your great tips.

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