Recipe of the Week: Shrimp Ceviche Cocktail

Shrimp Ceviche “Cocktail” Appetizer


  • 1 lb peeled, wild-caught shrimp
  • ¼ cup diced red onion
  • 2 limes, squeezed
  • 1 tsp olive oil (if you are passed your 30 days and have added it back in)
  • 1 diced tomato (remove seeds)
  • 1 cup diced English cucumber
  • 2 Tbsp chopped cilantro (and more for garnish)
  • 1 seeded minced serrano pepper (if you want a little heat)
  • Sea salt and fresh cracked pepper to taste


  1. In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper.
  2. Let them marinate at least 5 minutes to mellow the flavor of the onion.
  3. In a large bowl combine shrimp, tomato, cucumber, serrano pepper.
  4. Combine all the ingredients together, add cilantro and gently toss.
  5. Adjust salt and pepper to taste.
  6. Fill martini glasses with 1/2 cup shrimp salad and garnish with a sprig of cilantro.
  7. Serve with a wedge of lime.
    Makes 9 servings
Beth Hammond

Beth Hammond

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