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Mexican-Style Shrimp Ceviche

Nothing better for a healthy diet than this light and refreshing dish

Mexican Shrimp Ceviche - receta de Denisse Oller

— Photo: Marisa Zanganeh

En español

Serves 4


  • 1 pound small raw shrimps, deveined and unpeeled (41–50 per pound)
  • 2 quarts water
  • 2 garlic cloves, peeled, slightly crushed
  • ¾ cup lime juice
  • ¼ cup lemon juice
  • 4 ounces white onion, diced
  • 3 Roma tomatoes, peeled, seeded and diced
  • 2 small radishes, cut into matchsticks
  • ¼ cup cilantro, chopped
  • 2 Serrano chiles, seeded, deveined and diced
  • ½ cup ketchup
  • 1 Hass avocado, diced
  • 1 tablespoon olive oil
  • Lemon slices for garnishing

See also: Recipes from Hispanic cooking expert Denisse Oller.


  1. Boil shrimps and garlic in water, salted to taste. Remove shrimps from water as soon as they turn pink, and drain. Immerse shrimps in a bowl of icy water for a few minutes to stop the cooking process. Let them rest for a few minutes prior to peeling.

  2. Place shrimps in a glass bowl with lemon juice, and cover with plastic. Refrigerate for a minimum of 30 minutes.

  3. Add onions, tomatoes, radishes, cilantro, Serrano chiles and ketchup to the shrimps, and mix gently. Add avocado and olive oil. Adjust seasoning.

  4. Garnish with lemon slices. Serve on toast.

You may also like: Avocado stuffed with crab-mango salad.

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