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Shrimp Ceviche


Shrimp Ceviche includes jumbo shrimp marinated in a spicy tomato based sauce. Tossed with jalapenos, cucumbers, onions, avocados, cilantro, and tomatoes.



  • 1 lb shrimp, jumbo, peeled and deveined
  • 1/4 teaspoon creole seasoning or seasoning salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon oregano, crushed
  • 1/4 teaspoon chili powder
  • extra virgin olive oil

For the Vegetable Mixture:

  • 1 cup V-8 juice or clamato
  • 1 cup hot tomato sauce
  • 4 tablespoons lime juice
  • 4 tablespoons lemon juice
  • 2 tablespoons cilantro or parsley minced
  • 1 large tomato, seeded, chopped
  • 1 cucumber, seeded, diced, peeled if non organic
  • 1 jalapeno, chopped
  • 1 Serrano pepper, chopped
  • 1 avocado, diced
  • Tortilla chips to serve


  • Peel and devein shrimp, rinse well.
  • Cut shrimp into three pieces each and place into a bowl.
  • Mix seasoning blend and set aside.
  • Coat shrimp with about 1 tablespoon of extra virgin olive oil.
  • Top with seasoning blend and mix well.
  • In a large skillet add about 2 tablespoons of olive oil over medium heat.
  • Add shrimp and cook for about 4-5 minutes until shrimp are no longer translucent but pink and opaque.
  • Allow shrimp to cool while you prepare the remaining ingredients.

For the Vegetable Mixture:

  • Mix all the ingredients together, stir in the cook shrimp.
  • Chill in the refrigerator for about an hour to blend the flavors together.
  • Serve with tortilla chips.


For a sweeter version why not stir in a large diced mango?

Keywords: shrimp cevice, mexican food, shrimp, avocados, seafood appetizers, healthy snacks