Shrimp Ceviche with Jalapeño

shrimp ceviche with jalapeño Appetizer Peruvian
Shrimp Ceviche with Jalapeño
  • Prep 15 min
  • Total 45 min
  • Servings 4
Updated July 17, 2017


lb medium-sized raw shrimp, peeled, deveined, tail removed
cup freshly squeezed orange juice
cup freshly squeezed lime juice, divided
cup peeled, seeded and finely chopped cucumber
cup diced orange bell pepper
cup diced yellow bell pepper
cup chopped fresh cilantro
cup finely chopped green onion
jalapeño pepper, deveined, seeded and minced
teaspoon salt
Tortilla chips
Lime wedges


Hide Images
  • 1
    Thinly dice shrimp and place in a large mixing bowl. Add orange, lime juice and refrigerate for 30 minutes. The shrimp will "cook" in the citrus juices.
  • 2
    In another mixing bowl, mix the remaining 1/2 cup lime juice with cucumbers, bell peppers, cilantro, green onions and jalapeno; mix to incorporate evenly.
  • 3
    Add the vegetables into the shrimp bowl and mix well to incorporate. Season with salt.
  • 4
    Serve cold.

Expert Tips

  • If you’re worried about serving raw shrimp; pre-cook shrimp as follows: Bring a medium pot of generously salted water to a boil. Add shrimp and cook until pink and cooked through, 1 to 2 minutes.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Summer is in full swing; days spent relaxing by the pool, playing with the kids at the park or hosting fun summer parties. When hosting a summer fiesta, I like to serve a tray of cold appetizers, because no one really likes to crank up the stove on a hot summer day. This is why I like to serve ceviche: shrimp soaked in citrus juice until tenderly cooked topped off with crisp vegetables and a bit of jalapeño for heat. Tuck your serving glasses in the fridge until ready to serve to keep your ceviche nice and cold for your guests. Along with a few tortilla chips and a cold beer, your fiesta is sure to be a hit.

© 2020 ®/TM General Mills All Rights Reserved