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Summer Shrimp Ceviche

The best Ceviche dishes I have ever had has been on the beaches of Mexico. Of all those beaches I think the Ceviche from Mazatlan is my fave! Here is a recipe from Mexico’s western seaboard I have designed to wow your taste buds ! Completely low glycemic and gluten free, this ceviche is as delicious as it is healthy. Use certified organic veggies when possible.


14 oz raw peeled shrimp

7 oz raw scallops (optional, if desired)

7 limes

 3 tomatoes

1 small white onion, diced fine

1 large ripe avocado

¼ c. fresh cilantro

 1 tsp dried oregano

1 tsp sea salt

Corn tortilla’s or baked tortilla chips to accompany


1)Spread out the shrimp (and scallops, if desired) in a non metallic bowl.  Squeeze 6 of the limes and cover the seafood completely.  Cover with plastic wrap and refrigerate for 8 hours or overnight.

2) Drain the seafood in a colander and remove access lime juice.  Pat the seafood dry with paper towel. Place the seafood in a bowl

3) Dice  the tomatoes, onions and avocado (remove pit)  into approximately ½ inch pieces

4) Combine vegetables with seafood, cilantro, oregano and salt

5) Squeeze on the remaining lime and serve with sprigs or cilantro for garnish

Hmmmm, ummmmm gotta love summer entertaining! 

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