Chef Jennifer from the Market Restaurant & Bar shares a simple recipe for shrimp ceviche.


• Kosher salt

• 1 pound of shrimp, peeled and deveined

• 7 limes, juiced

• 1 orange, juiced

• Drizzle of extra virgin olive oil

• 1/4 cups of shallots, thinly sliced

• 1 jalapeño, minced

• 2 tablespoons of freshly chopped cilantro

• 2 tablespoons of hot sauce

• 1 avocado, sliced


Bring a large pot of salted water to a boil. Turn off heat, add shrimp, and poach until shrimp are pink and cooked through, about 3 minutes.

Drain, let cool, then chop shrimp into bite-size pieces.

In a large bowl, combine shrimp with lime juice, orange juice, shallots, and jalapeños. Season with salt, then let marinate in the refrigerator, 1 hour.

Stir in cilantro and season with salt and pepper.

Finish with olive oil, hot sauce and salt. 

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