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Shrimp Seviche

Yields 4 to 6 servings

  • 1 pound shrimp, peeled and deveined
  • ½ tsp salt
  • 3 limes, juiced
  • 3 lemons, juiced
  • 1 serrano chile
  • ½ small red onion, peeled
  • ½ cucumber, peeled
  • ½ stick celery
  • 1 Roma tomato
  • ¼ cup fresh cilantro, chopped
  1. Bring 1 to 2 quarts of water to boil in a deep pot on the stovetop, and add the shrimp and salt. Allow the shrimp to cook for 3 to 5 minutes, or until done. Do not overcook, as the shrimp will turn rubbery. Remove the shrimp from the water and place in a bowl with ice so they cool down immediately and stop cooking.
  2. Remove the tails from the shrimp, and slice the shrimp down the center into 2 halves. Chop the shrimp into smaller pieces, if desired.  Put the cut shrimp in a glass bowl, add the citrus juices, and mix together. Cover the bowl with plastic wrap and place in the refrigerator for 30 minutes.
  3. Meanwhile, remove the spine and seeds from the chile and chop into very fine pieces. Chop the red onion, cucumber, celery, and tomato and set aside.  Mix all the chopped items into the bowl that has the shrimp, and chill in the refrigerator for another 30 minutes.  When ready to serve, add the freshly chopped cilantro.