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Shrimp Ceviche

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Shrimp Ceviche
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Makes: 8 servings adjust



  • 1 pound Raw Shrimp, 21-25 per pound, peeled and deveined

Step 1

In a large saucepan bring salted water to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3-5 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.


  • 8 ounces Imitation Crab Meat
  • 2 Lemons, juiced
  • 2 Limes, juiced
  • 2 Oranges, juiced
  • 1 cup Cucumber, peeled, seeded and diced
  • 12 cup Red Onion, finely chopped
  • 2 Serrano Chiles, seeded and finely chopped

Step 2

Chop the shrimp into 1/2 inch pieces and place in a bowl. Roughly chop the cram meat and add it into the bowl. Add lemon, lime and orange juices. Stir in cucumber, onion and chiles. Refrigerate for 1 hour.


  • 1 cup Tomato, seeded and diced
  • 1 Avocado, chopped
  • 14 cup Olive Oil
  • 14 teaspoon Kosher Salt
  • 1 tablespoon cilantro, roughly chopped

Step 3

Stir tomato, avocado, cilantro, oil and salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving.
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