recipe images

shrimp ceviche


Prep Time
20 mins

Cook Time
15 mins

  1. 1-1/2 cups thinly sliced red onion
  2. 1/2 cup fresh lime juice
  3. 1/4 teaspoon salt
  4. Non-stick cooking spray
  5. 1-1/2 pounds peeled, deveined 41/50 count
    shrimp, tail off, thawed
  6. 1/4 teaspoon ground black pepper
  7. 1 can (14.5 oz) diced tomatoes, drained
  8. 3/4 cup fresh orange juice
  9. 1/3 cup tomato ketchup
  10. 1/4 cup chopped fresh cilantro
  11. 2 tablespoons extra virgin olive oil
  12. 1 tablespoon yellow mustard


  1. Combine onion, lime juice and salt in a small bowl; set aside and stir occasionally.
  2. Spray a large skillet with cooking spray; heat over medium-high heat. Add shrimp; sprinkle with pepper. Cook 3 to 4 minutes or just until shrimp turns pink, stirring frequently.
  3. Remove from skillet; place in a shallow container. Cool for 10 minutes in the refrigerator.
  4. Stir together drained tomatoes, orange juice, ketchup, cilantro, oil and mustard in large bowl. Add onion mixture and shrimp; toss together to combine.
  5. Serve chilled. Enjoy.

Great as an appetizer.

Serve with fresh popped corn or plantain chips. Find all ingredients for this delicious recipe at your local City Supermarket.

Recipe adapted from: