Recipe courtesy of Mike Hrabovsky

Key West Shrimp Ceviche

  • Level: Easy
  • Total: 24 hr 25 min (includes marinating time)
  • Active: 25 min
  • Yield: 2 to 3 servings
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6 to 8 limes

1 to 2 lemons

1/2 orange, zested and juiced

1 1/4 pounds fresh Key West pink shrimp (or other small pink shrimp), peeled, deveined and rinsed 

1 1/2 teaspoons chile powder 

1 1/2 teaspoons cumin 

1 cup seeded and diced Roma tomatoes (1 to 1 1/2 medium tomatoes)

3/4 cup roughly chopped fresh cilantro

3/4 cup minced shallots

1 jalapeno, seeded and minced 

1 ounce silver tequila 

Salt and freshly ground black pepper 

Salt and freshly ground black pepper

1 cup roughly mashed avocado (about 2 large avocados)

Warm corn chips or plantain chips, for serving

Lime wedges, for garnish


  1. Finely grate the zest of 2 to 3 of the limes and juice all of the limes. Finely grate the zest of 1 lemon and juice 1 or 2 lemons. (You should end up with a juice ratio of about 70 percent lime juice, 20 percent lemon juice and 10 percent orange juice. You should also have 1 1/2 to 2 tablespoons mixed citrus zest.) Put the lime, lemon and orange juice in a nonreactive container and submerge the shrimp in it; the shrimp should be completely covered by the citrus juice. Cover and refrigerate for 24 hours. Put the zest in a small container and refrigerate until using.
  2. Toast the chile powder and cumin together in a dry saute pan over medium heat until fragrant, 2 to 3 minutes, being careful not to let it burn.
  3. Remove the shrimp from the citrus juice and transfer to a dry mixing bowl. Add the toasted chile powder and cumin and the reserved citrus zest and toss to coat the shrimp evenly. Add the tomatoes, cilantro, shallots and jalapenos to the bowl and incorporate. Mix in the tequila and add salt and pepper to taste. Gently fold in the avocado.
  4. Serve cold with warm corn chips or plantain chips and garnished with lime wedges.