Cheater Shrimp Ceviche (no raw seafood)
Yield: 8 appetizer or 4 entrée-size portions
Healthy, refreshing and perfect as an appetizer or light meal, this easy-to-make recipe uses a blend of citrus to hit all the right flavor notes-and no raw seafood!


  • 1 pound cooked shrimp, peeled and deveined
  • ½ cup (120ml) freshly squeezed orange juice*
  • ¼ cup (60ml) freshly squeezed lemon juice
  • ¼ cup (60ml) freshly squeezed lime juice
  • 1 cup diced vine-ripened tomatoes**
  • 1 cup diced cucumber (seeds removed; could substitute jicama or diced peeled apple)
  • 1 jalapeño pepper, seeds and minced***
  • ¼ cup chopped fresh cilantro (may substitute 2 or so tablespoons fresh snipped chives)
  • ¼ cup minced red onion
  • 1 avocado, pitted and diced
  • Kosher or sea salt and freshly ground pepper
  • For serving: tortilla chips, tostadas or partially hollowed-out avocado halves


  1. In a small bowl, whisk together the orange, lemon and lime juice. Set aside
  2. Chop the shrimp into ½-inch pieces and transfer to a large nonreactive bowl.
  3. Add the tomatoes, cucumber, jalapeño, cilantro and red onion to the shrimp. Pour in the juice mixture, and then toss the ingredients to combine. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  4. Just before serving, season the ceviche with salt and pepper to taste (I use about ¼ teaspoon of each) and then fold in the avocado.
  5. Serve chilled with tortilla chips for scooping, on a tostada or even in a partially hollowed-out avocado half. It’s not traditional, but you could also serve the ceviche over rice or a grain of choice to soak up the flavorful juices. Ceviche is best enjoyed the day it’s made, but leftovers of this cooked variety will technically keep for 3-4 days in the refrigerator. That said, for best texture, we try to consume any leftovers the following day.


*I recommend against using lemon, lime or orange juice from a container. Freshly squeezed is necessary for best results. (Even though it may be especially tempting to just pour from the jug of OJ in the fridge!)
**Any good seasonal tomatoes may be used. “Meatier” tomatoes like plum work well, but sweet grape tomatoes could also be used. If using a larger slicing tomato, simply remove the seedy clumps and drain off any excess juice.
***If you enjoy a little heat, reserve some of the seeds and add them to the ceviche to taste. Or you may add a squirt of your favorite hot sauce.

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