Shrimp Ceviche
Netti Lopez, Central Market

(Central Market, Mexican, shrimp, cucumber, avocado )

Shrimp Ceviche
Shrimp Ceviche

Yield: 4 - 6 servings


1 lb medium-small shrimp, peeled and deveined
2 Tbsp Salt
¾ C lime juice (4-6 limes)
¾ C lemon Juice (2-3 lemons)
1 C red onion, finely chopped
1 Serrano chile, ribs & seeds removed, minced
1 C chopped cilantro
1 cucumber, peeled & diced into ½-inch chunks
1 Avocado, peeled & diced


  1. Cut shrimp into bite-sized pieces. Place in non-reactive bowl. Mix in the lime and lemon juice. Cover and refrigerate for 30 min. or more.
  2. Mix in the chopped red onion and Serrano chili. Refrigerate an additional half hour.
  3. Just before serving, add the cilantro, cucumber, and avocado.

  • Serve on a bed of lettuce with a dollop of guacamole, cottage cheese, or tangy creamy dressing for a zesty salad course.