Shrimp Ceviche
Nina Cucina
Nina Cucina

Shrimp Ceviche

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  • 1 Pound Wild Shrimp, Chopped
  • 1 Teaspoon Sea Salt
  • 2/3 Cup Fresh Lime Juice
  • 3/4 Cup Fresh Orange Juice
  • 1 Teaspoon Sea Salt
  • Shakes of Hot Sauce to Taste
  • 1 Yellow Pepper, Minced
  • 1 Red Pepper, Minced
  • 1/3 Cup Cilantro, Chopped
  • Lettuce Leaves for Garnish
  • 2 Tbsp Blood Orange Olive Oil (optional)


    1) In a large bowl, whisk together the fresh lime juice, fresh orange juice, sea salt and hot sauce; place the bowl by the stove.

    2) Fill a large pot with water,: add the sea salt. Place the pot over high heat; bring the water to a boil. Add the shrimp; blanch for one minute. Using a slotted spoon, scoop the shrimp into the bowl.

    3) Add the chopped red and yellow peppers, red onion and cilantro; stir well.

    4) Cover the bowl with plastic wrap; place it in the refrigerator for at least 4 hours, preferably overnight.

    5) To serve: Place a lettuce leaf in each martini glass, divide the ceviche evenly between the glasses and drizzle with orange infused olive oil, if you are opting for it.


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