Shrimp Ceviche

Shrimp Ceviche

Recipe courtesy of Tiffani Thiessen


  • 1 pound peeled and deveined shrimp (21/25), cut into ¼-inch pieces
  • ⅓ cup fresh lime juice
  • ⅓ cup fresh orange juice
  • ⅓ cup fresh lemon juice
  • ½ cup jicama, julienned
  • ½ cup cherry tomatoes, quartered
  • ½ cup English cucumber, cut into thin half moons
  • ¼ cup red onion, thinly julienned
  • 1 tablespoon jalapeno, minced
  • 1 garlic clove, minced
  • 2 tablespoons cilantro, roughly chopped; plus more for garnish
  • 1 teaspoon kosher salt, plus more to taste
  • Tortilla chips


Combine all the ingredients in a medium bowl making sure to toss all citrus juices thru out. Refrigerate for at least 1 hour or up to 4 hours. Season with more salt to taste before serving and garnish with additional cilantro.

Serve with tortilla chips.

Photography by Rebecca Sanbria



Tiffani is this cooked or raw shrimp you use for this recipe?


Raw. The acid in the citrus juices cook the shrimp.

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