Shrimp Ceviche

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From the Chef

Brian M. Romano, CEC

“This recipe was originally designed to be served with a jicama & shaved fennel salad with strawberry-mint vinaigrette.”


1 # Shrimp, peeled and de-veined
1 Orange,juice of
1 Lime, Juice of
1 Lemon, juice of
1 tsp. Ground chipotle powder
2 Tbs. Olive oil
¼ cup Ketchup
3 Tbs. Cider Vinegar
1 tsp. Chopped garlic
1 tsp. Salt
¼ tsp. White pepper
2 tsp. Sugar

Fresh Tossed Ingredients:
1 Cucumber, de-seeded & cut into small chunks
1 Avocado, pitted and cut into small chunks
½ cup Roasted red pepper, cut in small chunks
¼ cup Fresh cilantro, chopped
¼ cup Small chopped red onion


1) After peeling and de-veining shrimp, mix marinate well with shrimp. It is very important that the shrimp is covered. This will ensure that the shrimp is “cooked”. (The acid in the marinade is what actually “cooks” the shrimp).This is the process known as Denaturation.

2) Refrigerate for approx. 2-4 hours.

3) Before serving, toss all fresh ingredients together with shrimp. Serve immediately and enjoy.


serves 4


Appetizer, Main Dish, Seafood

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Association of Nutrition & Foodservice Professionals