Total Time
Prep 20 mins
Cook 5 mins

Rick Bayless of Frontera Grill in Chicago serves Mexican seafood in 3 preparations; this one is for ceviche.:) Ceviches typically use lime juice to "cook" raw fish. In our version, we simmer the seafood to give it a crisp bite, then prepare it as you would a traditional raw-fish ceviche. Coastal Living Magazine, November 2008 edition. Text and recipes by Kathryn Jessup.Chill from 1 to 6 hours, so that the flavors can marry and be cooked.

Ingredients Nutrition


  1. Cook shrimp in boiling, salted water 3 minutes or just until cooked.
  2. Cool, peel, devein, and roughly chop shrimp.
  3. Squeeze limes into a medium bowl.
  4. Add shrimp, shallot, and next 7 ingredients, stirring until well blended.
  5. Chill at least 1 hour and up to 6.
  6. Stir cilantro and diced avocados into chilled shrimp mixture.
  7. Serve with a slotted spoon.


Most Helpful

Fantastic! Everyone loved it! We tasted it at the one hour mark and was a still pretty spicy. I served it after three hours and the flavors had mixed quite well by then. Even the following day, the leftovers tasted freshly made.

irishtwinsny September 17, 2009

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