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Shrimp Ceviche


  • 1 lb peeled deveined high-quality shrimp, tail removed, diced (41-50 count)
  • 1 1/4 cups freshly squeezed lime juice, divided
  • 1 tsp sea salt, divided
  • 1 cup diced seeded tomato
  • 1/2 cup diced cucumber
  • 1/2 cup diced red onion
  • 4 radishes, diced
  • 1 serrano chili pepper, seeded and diced
  • 1/4 cup thinly sliced fresh basil
  • 2 tbsp finely chopped fresh cilantro
  • 1/3 cup fresh squeezed orange juice
  • 1 bag tortilla chips


Cooking Instructions:

  • In non-reactive bowl, toss together shrimp, 1 cup lime juice and 3/4 tsp salt; cover and refrigerate for 30 to 45 minutes or until opaque and slightly firm. Drain, discarding liquid.
  • In separate bowl, mix together tomato, cucumber, red onion, radishes, serrano, basil, cilantro and remaining salt. Toss with remaining lime juice and orange juice.
  • Toss shrimp with veggie mixture. Refrigerate for 15 to 20 minutes or until flavors are blended. Serve with tortilla chips for dipping.

Recipe Notes

Light and refreshing, this simple shrimp ceviche is accented with orange juice and basil.

If shrimp are not high-quality, blanch shrimp in pot of boiling salted water for about 1 minute or until cooked through. Then toss with veggies and lime juice.

Prep Time: 10 minutes
Total Time: 10 minutes (+ 45 minutes chilling time)
Serves: 6

Suggested Wine Pairing

Bogle Sparkling Rosé

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