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Shrimp Ceviche

Monday, 26 May 2008


Picus Coctelería is named for its fresh seafood ceviches and cocktails. Yolanda’s seafood comes directly from the sea; for the best flavor and texture use the freshest you can find. Although this recipe is for shrimp ceviche, it can be made with any combination of shrimp, octopus, squid, conch, abalone, white fish or oysters.


At a glance
Cooking Method
No Cook
Heat Level
Appetizer/Hors d'oeuvre
  • 1 pound medium (51-60’s) shrimp, shelled and deveined

  • 1 2/3 cup fresh lime juice (about 5 large limes)

  • ½ teaspoon salt

  • Black pepper to taste

  • 1 small onion, finely diced

  • 3 roma tomatoes, finely diced

  • 1 teaspoon minced cilantro

  • 1 jalapeño chile, seeds and stem removed, minced

  • 1 tablespoon extra virgin olive oil


In a medium bowl, toss together the shrimp and 1 cup lime juice. Cover and refrigerate for at least 2 hours. This will allow the shrimp to cook in the lime juice. In a separate, medium-sized bowl combine the onion, tomato, jalapeño, remaining lime juice, cilantro, olive oil, salt and pepper. Once the shrimp are no longer opaque, drain and combine with the salsa. Allow this mixture to marinate for at least 1 hour. Serve cold with tortilla chips and your favorite hot sauce.


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