Total Time
Prep 10 mins
Cook 0 mins

Served on a bed of shredded lettuce and garnished this a fresh summer appetizer goes well with chicken fajitas and margaritas.


  1. Combine shrimp, juice of two limes and chopped cilantro, to taste, and place in air-tight container.
  2. Shake periodically to coat evenly.
  3. Refrigerate for four hours or overnight.
  4. Garnish with lemon and lime wedges.
  5. Serve with salsa and chips.


Most Helpful

I added some horseradish and served this on a bed of lettuce with salsa and thrououghly enjoyed it. Did not bother with the chips!

Tebo December 27, 2001

Loved the flavor of the limes and cilantro. I actually used this as a marinade for steak fajitas - absolutely wonderful!

soxfan28 November 08, 2008

I found the shrimp to be a little tough being "cooked" twice. I used uncooked shrimp and it turned a lovely shade of pink in the lime juice and were very tender. Its like making Ceveche.

Micaylah May 01, 2007

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