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Shrimp Ceviche

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  • 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

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

  • 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.