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Quick Shrimp Ceviche

Quick Shrimp Ceviche

A sweet and spicy shrimp ceviche full of flavor and brightness.
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Prep Time 15 mins
Chill Time 1 hr
Course Appetizer, Lunch, Side Dish
Cuisine American, Peruvian, South American
Servings 6


  • 2 lb Large Shrimp cooked, deveined, peel and tails-off
  • 1 English Cucumber diced
  • 1 Jalapeno seeded and minced
  • 1 Medium Red Onion diced
  • 2 Roma Tomatoes diced
  • 1 bunch Cilantro chopped
  • ½ cup Lime Juice
  • ¼ cup Lemon Juice
  • ¼ cup Orange Juice
  • 1 tsp Salt
  • 1 tsp Pepper
  • Tortilla Chips for serving


  • Combine juices, salt and pepper in a small dish.
  • Cut shrimps into three pieces each. In a large bowl add shrimp, cucumbers, red onions, cilantro, tomatoes and jalapeno. Pour juice mixture over and stir to evenly coat.
  • Cover with plastic wrap and place in refrigerator. Allow to chill at least 15 minutes before service. One hour is better but not more than 12 hours.
  • Serve with tortilla chips, if desired.
Keyword cilantro, cucumber, jalapeno, lemon, lime, orange juice, red onion, shrimp, shrimp recipes
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