Shrimp Ceviche

Serves 8 | Cooking Time: 1 hour & 15 minutes


  • 1 lb. fresh local shrimp (sub: halibut, rock cod or snapper; cut into 1/2-inch cubes)

  • 1 cup freshly squeezed lime juice

  • 1 red onion, chopped

  • 1 cucumber, seeds removed, chopped

  • 2-3 jalapeños or serranos, finely minced

  • 1 bunch fresh cilantro leaves and stems, minced

  • sea salt and pepper to taste

  • 1-2 tbsp olive oil (optional)


  1. Wash shrimp (if fish, then cut) & squeeze lime juice.
  2. Place the fish in a stainless-steel or glass bowl. Season with salt and let stand for 10 minutes.  Then add the lime juice and toss gently. Cover the bowl with plastic wrap and refrigerate for one to one and a half hours.
  3. Add the red onion, cucumber, jalapeño, cilantro, and olive oil, toss gently to combine. Season to taste with salt and serve immediately.  Small glass bowls or martini glasses are my go-to, accompanied by tortilla chips or crackers.

TORIE TIPS : If I'm making this at home in San Diego, I'll buy the shrimp or fish from Catalina Offshore Products, or Poppas Fresh Fish Company at the farmer's market in Little Italy.  They also have uni!