Monday, May 30, 2011

Shrimp Ceviche recipe

Hello blog friends!

First and foremost, I hope everyone is having a wonderful Memorial Day weekend!!!

Hubby and I have been trying to be a bit more frugal (is it even possible?!?) lately. We both love going out to eat, but lately, instead of doing so, we have been trying to replicate our favorite restaurants' recipes.

One of our all time favorites is ceviche. "Ceviche is a seafood dish popular in the coastal regions of the Americas, especially Latin America. The dish is typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers."

Today, I would love to share our very own Ceviche recipe. I hope that you like it as much as we do.

Ooh Leela's shrimp ceviche

Cast of characters (as the Pioneer Woman would say):

**clicking on any of these pictures will make them bigger.

1lb of shrimp, peeled and deveined. You may also choose to use fresh fish. If using fish, skip steps 1 and 2.
8-10 limes, juiced (or enough to submerge the shrimp)
1 lemon, juiced
2 tomatoes
1 yellow onion
1 cup of cilantro
2 avocados, peeled, pitted and diced
salt & pepper, to taste
hot sauce


1. Place the shrimp in boiling water for a minute or 2. Although the beauty of this dish is the fact that the acid in the lime cooks the seafood, it is a good idea to pre-cook the shrimp to kill any bacteria. Don't overcook it though, or else it will become rubbery.

2. Drain. Shock the shrimp in an ice bath to stop it from cooking further. Drain again and place it in a bowl.

3. Submerge the shrimp in lime juice. Cover it and put it in the fridge. Let it marinate for 2 hrs. (this is when the magic happens). Thoroughly wash hands after working with lime. Otherwise, it could burn your skin, especially if you go out in the sun. **Tip: I love the smell of lime! Instead of throwing them away, I throw them in the sink and run the garbage disposal. The scent it releases is amazing.

4. Dice tomatoes, onions and cilantro. Dance and sing a song......

5. Cut each shrimp into small 1/2 inch cubes. Return it to the bowl with lime juice. Sing again.... Make those shrimp happy!!!

6. Stir in tomatoes, lemon juice, onions, hot sauce, salt and pepper. Don't forget to add some love too. Put bowl back in the fridge and let it marinate for 1 hr.

7. Avocados tend to turn brown after a while, so I always wait until right before I serve it to add my avocado. Same with the cilantro. Aren't these glasses precious?!?

8. Serving: I usually serve ceviche in a martini glass, garnished with cilantro or lime/lemon wedges. Enjoy!

Leela's tip: if you like it spicy, feel free to add finely diced jalapenos or red chilly pepper flakes. Adding a little bit of garlic works really well too!

If you have any questions about any of the steps mentioned above, please don't hesitate to email me! I would love to hear from you: oohleela{at}gmail{dot}com

Have a blessed week!!!

About The Author : Leela

Leela is a 4.5 y.o. Silky Terrier who truly believes she is a baby. She is the Chief Designer at Ooh Leela!™, a dog boutique that specializes in personalized dog shirts, trendy dog clothing, beds and accessories. She is sassy and sweet, full of personality and attitude. You can follow her on Twitter and you can connect with her on Facebook


  1. YUMMO!!!!
    i cannot wait to try this recipe!!! thanks!!!

  2. This looks so delicious! Thanks for sharing your recipe.

    I'm allergic to shrimp. What type of fish would you recommend?

  3. Hi Marsha, thank you so much for stopping by! I am so happy to have you here :)

    I would recommend any type of fish, but halibut and sea bass are my favorite choices. If using fish, be sure to use fresh fish and skip steps 1 and 2.

    If you have any other questions, please feel free to leave another comment or email me at oohleela{at}gmail{dot}com. I hope you have a wonderful Friday!


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