Skip to content

SHRIMP CEVICHE

Ingredients

  • 1 to 1 1/2 lb. peeled and deveined shrimp
  • 1 carton seafood stock
  • 1 can coconut milk
  • 1 jalapeno, diced
  • 1 large red pepper, diced
  • 1 large green pepper, diced
  • 1/2 red onion, diced
  • 2 plum tomatoes, diced and seeded
  • juice of 8 to 10 limes
  • juice of one orange
  • juice of 3 to 4 lemons
  • 3 to 4 TBLS light olive oil
  • 1 bunch fresh cilantro, chopped
  • kosher salt/pepper
Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Any summertime party for me is not complete without a refreshing bowl of my Shrimp Ceviche. Actually, I could eat it all year long. Head on over to your favorite local farmers market to grab all of the fresh veggies, then grab super fresh NC peeled and deveined shrimp from The Carolina Meat & Fish Co. Do you know they can also ship to you? Check them out!

As some of you may know by now, a number of my recipes have been created by taste. This is definitely one of them. Grab a few extra limes and lemons. Check for taste as you go along, and add more as needed!

shrimp ceviche

Heat the seafood stock, coconut milk and a few dashes of salt in a pot to just under a boil. Add raw shrimp and cook for 3 to 4 minutes, or until the shrimp are no longer translucent and have turned pink. Drain shrimp in a colander. Do not rinse. Cool. Cut each shrimp into bite size pieces (about 3 pieces per shrimp).

In a large bowl, squeeze the juice of the limes, lemons and orange. Add the diced vegetables, cilantro and olive oil. Season with salt and pepper. Add cooled shrimp and toss to coat. Taste to see if you need additional lime juice or salt.

Serve the Shrimp Ceviche in a bowl with tortilla chips, endive cups or by the spoonful! ENJOY!!!

Want another way to enjoy shrimp in a refreshing salad? Check out my recipe for Orzo with Pesto Grilled Shrimp! It will definitely be the hit of any party or outdoor barbecue.

shrimp and orzo pasta in a stainless steel bowl

More to Plate...

pepper steak and rice in a cast iron pan

PEPPER STEAK

It has been years, and years since I made this recipe for Pepper Steak. Actually, so long that my Husband has never

two crocks of patatas bravas

PATATAS BRAVAS

In January, I had the pleasure of dining in my first Latin Fusion restaurant. The food was phenomenal. Two of my favorite

Eggplant Rollatini in a cast iron pan

ZUCCHINI ROLLATINI

Let me start off by saying that I am in love with Half Baked Harvest. Go give her a follow. She creates

1 Comment

  1. […] with three different recipes incorporating their amazing Frozen Cranberries. This recipe for Shrimp Ceviche with Cranberry Jalapeño Granita is going to be my submission for the “Cran-You-Believe It […]


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.