Shrimp Ceviche: Tonic for a Hot Summer Day


Ceviche is typically a white flesh ocean fish, scallops or squid in a citrus marinade, the acidity of which “cooks” the seafood. Its cool tartness is deliciously refreshing. In this recipe, shrimp is first lightly cooked and then marinated in the citrus juice. Since the marinade, only “cooks” the protein, the brief submersion in boiling water kills any bacteria.

I first had ceviche many years ago. Originally it was scallop, based but I prefer shrimp. What’s great about this dish is that it requires no real cooking except for a quick boil for 2 minutes. For those hot summer days when cooking is not in the cards, a ceviche is just the ticket.


1 lb.medium raw shrimp in the shell

¾ cup freshly squeezed lime juice

¾ cup freshly squeezed lemon juice

1 small red onion sliced into thin rings

1 medium tomato, seeds removed and cut into a small dice

1 serrano chile, seeds removed and finely diced

1 cup cilantro, chopped

Guacamole (see recipe below)

Crisp tortilla chips


In a pot of salted boiling water, place the raw shrimp. Cook only 2 minutes, drain and transfer to an ice water bath to stop the cooking.

Drain shrimp, remove shells and place in a glass bowl. Add lime juice and lemon juice, cover and refrigerate for 2 hours. Mix in red onion, tomato, and serrano chile. Refrigerate for 2 more hours. Just before serving, add cilantro. Serve guacamole and tortilla chips alongside. Serves 3-4.



2 Haas avocados, flesh cut into a half-inch dice

½ red onion, minced

1 serrano chile, finely diced

2 T cilantro, finely chopped

2 T freshly squeezed lime juice

½ t coarse salt

Dash of freshly ground black pepper


To diced avocado, add onion, serrano chile, cilantro, lime juice, salt and pepper. Toss gently. Serve immediately or cover with plastic wrap directly on guacamole and refrigerate for up to ½ hour.

Photographer Bill Brady
Food Stylist Brian Preston Campbell
Recipe Provided by Phyllis Kirigin, aka sweetpaprika