Peruvian Style Shrimp Ceviche

Serves four


  • 1-pound medium size Texas Wild Caught Shrimp, peeled and deveined
  • 4 cups water
  • 3 tablespoons kosher salt
  • 1⁄2 cup fresh squeezed lime juice
  • 1⁄2 cup fresh squeezed lemon juice
  • 1⁄2 cup red onion, finely diced
  • 1 serrano chile, seeded and minced
  • 3⁄4 cup mango, peeled & diced
  • 3⁄4 cup seedless cucumber, diced


  1. Cut shrimp in one-inch pieces
  2. In a medium saucepan, mix water and salt together. Place the pan on high heat and bring the water to a boil.
  3. Once the water starts to boil, add all the shrimp to the pan, stir once and immediately remove from the heat source.
  4. Leave the shrimp in the water for 30 seconds (no longer) and then drain water from the shrimp.
  5. Allow the shrimp to cool for a few minutes before proceeding.
  6. Place the shrimp, lemon and lime juices in a glass bowl and set in the refrigerator for about twenty minutes.
  7. Toss the shrimp with the remaining ingredients just prior to serving chilled.
  8. Serve with tostadas, crackers or fried plantain chips if desired.