Shrimp Ceviche

During this dreadful Texas heat I crave for something I would order on a beach. Something fresh and zesty to take me back even for a moment. As I was walking around the seafood section of Central Market I looked at the fresh shrimp for some inspiration. Lightbulb when off instantly and I knew I had to make a ceviche. It’s fast, healthy and beach approved. Oh, and insanely delicious. Duh. 


1 pound high-quality medium raw shrimp, peeled, deveined, tail removed, cut into small pieces

1 cup freshly squeezed lime juice

1 cup finely chopped tomato

1/2 cup chopped fresh cilantro

1/2 cup finely chopped white onion

1 serrano chile pepper minced (I add 2 for spice)

Kosher salt, for seasoning


  1. Add the shrimp and 1/2 cup lime juice in a mixing bowl. Let the shrimp sit for 15 minutes so the shrimp can cook in the lime juice. Be sure to toss the shrimp every 5 minutes.
  2. In a separate mixing bowl, mix the remaining 1/2 cup lime juice, tomatoes, cilantro, white onions and serrano chile(s). Transfer the mixed veggies into the shrimp bowl and mix together. Season the ceviche with some salt as desired. Serve in

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