Shrimp Ceviche


ceviche finished

Ceviche is the perfect summer salad. Is it a salad or a dip or an appetizer? I don’t know but it’s one of my favorites. When Mr. RWB and I were in Vegas one time we found the most amazing restaurant and it doesn’t break the bank. Firefly is a tapas restaurant, no not topless, that serves dishes in small plates meant for sharing. Which means you can try like half the menu, wash it down with a pitcher of mojitos and leave for under $75. If you ever go to Vegas I highly recommend it. It’s off the strip but totally worth the cab ride.

Traditionally ceviche is made by ‘cooking’ fish in a citrus marinade. Personally, ‘marinated shrimp’ is a little scary to me but I’m totally fine with marinated fish.  So this dish has cooked shrimp that’s then marinated in citrus juice. Best of both worlds!


½ lb. of shrimp, peeled and deveined

1 tsp. olive oil

½ red bell pepper, diced

½ yellow bell pepper, diced

1 medium tomato, diced

1 jalapeno pepper, diced

½ cucumber, skin removed and diced

½ avocado, peeled and diced

Handful of cilantro, shredded

1 orange, juiced

1 lemon, juiced

1 lime, juiced


  1. In a small pan over medium high heat, add olive oil and shrimpceviche shrimp pre cook and saute for 3 – 5 minutes or until shrimp are pink. Let cool.ceviche shrimp brown
  2. In a medium bowl add all veggies except avocado and stir.
  3. Add cilantro and citrus juice and stir until coated.ceviche base 2
  4. Add avocado and mix gently. Stirring too much will cause the avocado to get mushy.ceviche base 1
  5. Place in the fridge for 30 minutes or longer for the flavors to meld.  (I usually just eat right away but it’s better if it sits a while.)
  6. Serve with tortilla chips or a spoon!ceviche finish 2



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