Shrimp ceviche
Shrimp ceviche

Ayushi Pandey



Prep Time

: 50

Cooking Time

2 : 30



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 2.58 g
Sat Fat 0.502 g
Salt 1120.0 mg
Sugars 1.62 g
  • Other Items
  1. 1 pound medium-small shrimp, peeled and deveined
  2. 2 Tbsp Salt
  3. 3/4 cup Lime Juice
  4. 1 cup Finely Chopped Red Onion
  5. 1Green Chilli
  6. 1 cup Chopped Cilantro
  7. 1 cucumber, peeled diced into 1/2-inch pieces
  8. 1 avocado, peeled, seed removed, cut into 1/2-inch chunks
  9. 4 quart water
  1. In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
  2. Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
  3. Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
  4. Right before serving, add the cilantro, cucumber, and avocado.