Shrimp Ceviche is my new favorite. This spring I’ve been making a fresh batch almost every week to enjoy over several days as an appetizer, for lunch, and as a snack.

A friend of mine gave me this recipe a few years ago when we were getting together once month with a mutual friend to cook for each other and share our favorite recipes.  Our unofficial and intimate cooking club was a great way to get out of our cooking ruts, try kitchen gadgets, and learn new cooking techniques.  You can read more about that HERE.

Traditional ceviche is prepared by cooking raw fish in lime juice rather than by heat.  I am not brave enough to try this at home, which is one reason why I love this recipe.  The shrimp are para-boiled in lime water, and then steamed with the boiled limes – infusing the shrimp with a wonderful lime flavor.

This recipe – while simple to create – is time consuming because of all the chopping.  BUT it is worth it!  So put on some music that you love, pour yourself a glass of your favorite drink, and get to work.  You’ll be so glad you did.




  • 4 limes
  • 2 lbs medium shrimp – deveined (I’ve made this recipe with shrimp from the grocery store, shrimp from Costco, and fresh shrimp from a popular San Diego seafood store.  My preference is the shrimp from Costco.  The flavor is still really fresh, at a cost that is half of the local seafood store…which definitely wasn’t twice as good.)
  • ¼ cup freshly squeezed lime juice
  • 6 green onions, finely chopped
  • 2 to 4 Serrano chilies, finely chopped (I use 3.  And chop the chilies quickly and avoid touching the white fleshy parts or the seeds, or pulse to chop in a food processor, otherwise your fingers will burn for hours.)
  • 1/4 cider vinegar (This recipe is great with cider vinegar from the grocery store, but I also love to substitute a fresh apple white balsamic vinegar that I get at a local olive oil company.  It adds a sweet fresh flavor to nicely balance the spice of the ceviche, and it’s a fun way to use this unique ingredient when it’s in my pantry.)
  • 2 teaspoons of fresh thyme leaves
  • 2 teaspoons of fresh oregano, finely chopped
  • 1 cucumber peeled, seeded, and finely chopped
  • 1/2 cup cilantro, finely chopped
  • 2 teaspoons of freshly ground salt


  • Fill soup pot with 1 quart water
  • Cut 4 limes in half, juice into water, and throw limes in
  • Bring to a boil
  • Turn off heat and let lime water sit for 10 minutes
  • Bring back to boil & add shrimp
  • Bring back to boil again – drain
  • Put shrimp and limes back in pot, cover and let sit for 15 minutes
  • Chop shrimp & mix everything together
  • Taste and add more salt, fresh lime juice, vinegar, and/or cilantro until it is to your preferred taste
  • Serve with tortilla chips or thick slices of cucumber


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