Citrus Shrimp Ceviche

Citrus Shrimp Ceviche

Ceviche is a South American dish that originates from Peru. With many variations, it’s focused on fresh raw seafood that is cured via citrus juices. This version is based on the Mexican ceviche, using shrimp and chillis in a blend of Limoneira® lime, lemon and orange juices.
Course Appetizer, Appetizers, Main Course, Side Dish, Snack
Cuisine Seafood, South American


  • 1 pound small shrimp raw
  • 3 Limoneira® lemons juice only
  • 4 Limoneira® limes juice only
  • 1 Limoneira® large orange juice only
  • 1/2 cup cucumber chopped
  • 1/2 cup red onion thinly sliced
  • 1/2 cup fresh cilantro finely minced
  • 2 tablespoons fresh oregano minced
  • 3 serrano chillis seeded and minced
  • 1 teaspoon salt


  • Peel and devein the shrimp, and wash thoroughly. Rinse and place in a bowl.
  • Add the lemon, lime and orange juices, and stir to coat on all sizes.
  • Refrigerate for at least 3 hours.
  • Add the cilantro, onion, cucumber, serranos, and oregano to a bowl. Toss to combine.
  • When the shrimp are ready, remove from the bowl, leaving any excess juices in the bowl for now.
  • Add the shrimp to the cilantro mixture and toss.
  • Add back any liquid you need for a nice, moist but not runny consistency.
  • Serve with crackers or tortilla chips.


Note: The shrimp need to cure in the juices, so be sure to leave begin at least 3 hours before you eat.
Keyword Lemons, limes, Oranges
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