Mock Shrimp Ceviche
Prep time
Total time
Recipe type: Appetizer,Salad
Serves: 6
  • ½ cup fresh squeezed lime juice, plus 2 tablespoons
  • 1 pound small shrimp (easy peel best)
  • ¼ cup white onion, chopped fine
  • ⅓ cup cilantro, chopped
  • ½ cup ketchup
  • 1 tablespoon hot sauce (or more to taste)
  • 2 tablespoons extra virgin olive oil
  • ½ cup cucumber, finely diced
  • ½ cup jicama, finely diced
  • 1 avocado, peeled and cubed
  • salt
  1. In a large stockpot, bring 1 quart salted water to a boil. Add 2 tablespoons of the lime juice and then add shrimp, cover, and return to a boil. Immediately remove from heat and drain. Return shrimp to hot pot, replace lid and set aside, letting shrimp steam in closed pot for 10 minutes. Spread out shrimp to cool completely. When cool, peel shrimp and toss shrimp with remaining ½ cup lime juice, cover and refrigerate for about 1 hour.
  2. Rinse chopped onion under cold water in a strainer and shake off excess liquid. Add to shrimp in a large bowl along with chopped cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado. Mix gently, taste and season with salt. Cover and refrigerate up to a few hours, or serve immediately. To serve, spoon the a large lettuce leaf. If desired, garnish with sprigs of cilantro and slices of lime.
Recipe by Cooking With Michele® at