Triple Citrus Ceviche with Shrimp

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Triple Citrus Ceviche

Ceviche is a delicious citrus and seafood dish usually made with tomatoes, onions and cilantro. Here, we’ve used steamed shrimp to speed things up and added avocado, jalapeño and a few orange and grapefruit wedges and juice. It’s refreshing, easy and makes the perfect party appetizer.

Serves: 4-6
Difficulty: easy
Prep time: 15 min
Cook time: 3 min
Diet: gluten-free


2 lb peeled shrimp, tail off, 31/40 count
3/4 c fresh-squeezed orange juice
1/4 c ea fresh-squeezed lime juice, lemon juice, grapefruit juice (if using)
2 T garlic, minced
1 c tomatoes, chopped
1/4 c red onion, finely diced
1/4 c cilantro, roughly chopped
½ jalapeño, minced
2 T extra virgin olive oil
pinch of salt
1 avocado, pitted, peeled and diced
½ T hot sauce (Tapatio, as desired)
1 ea orange and grapefruit, supreme


To supreme oranges and grapefruit, cut off top and bottom of citrus to remove peel and membrane. Cut peel away from fruit, working knife down sides, leaving fruit exposed with all pith removed. Carefully cut each wedge of fruit away from internal membranes. Squeeze juice from membrane and use for recipe, tossing juice and wedges with other ingredients.

Steam shrimp just until cooked through, approx. 2 min. Chill rapidly to stop cooking process. Toss with remaining ingredients, stirring gently. Serve immediately or within 4 hours, with tortilla chips.