Shrimp Ceviche 


  • 2 pounds large shrimp – peeled, deveined and chopped 
  • 3/4 cup fresh lime juice 
  • 5 roma (plum) tomatoes, diced 
  • 1 white onion, chopped 
  • 1/2 cup chopped fresh cilantro 
  • 1 tablespoon lemon juice 
  • Salt and pepper to taste 
  • 1 avocado – peeled, pitted and diced 


  1. Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour
  2. Remove from the refrigerator, and serve in martini glass and top with avocado pieces, lemon juice and salt and pepper to taste  

Inspire by all recipes shrink ceviche 

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