Shrimp Ceviche

Shrimp Ceviche created by Bonnie G 2

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.

Ready In:
25mins
Yields:
Units:

ingredients

directions

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

@Manami
Contributor
@Manami
Contributor
"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."

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  1. Bonnie G 2
    Easy to make, impressive to look at and great taste, what more could you want. Made just as directed and will be making again
  2. Bonnie G 2
    Shrimp Ceviche Created by Bonnie G 2
  3. irishtwinsny
    Shrimp Ceviche Created by irishtwinsny
  4. irishtwinsny
    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.
  5. Manami
    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.
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