Shrimp Ceviche


  • 1 lbs OLA! Cooked Peeled & Deveined Shrimp
  • 2 lemons, juiced
  • 3 limes, juiced
  • ½ cup cucumber, peeled, seeded and diced into ¼ inch pieces
  • ½ cup red onion, finely chopped
  • 1 Serrano chile, seeded and finely chopped
  • 1 cup seeded and diced tomatoes
  • 1 avocado, peeled, seeded, and chopped into ½ inch pieces
  • ½ bunch cilantro roughly chopped, plus leaves for garnish


Defrost and drain shrimp. Transfer to a bowl. Add lime, and lemon juices. Stir in cucumber, red onion and Serrano chile. Refrigerate for an hour. Stir in tomato, avocado and chopped cilantro. Mix gently, taste and season with salt. Allow to sit at room temperature for about 20 minutes before serving.

Spoon ceviche into martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with tortilla chips or fried plantain strips.

Shrimp Ceviche