Shrimp Ceviche

With the warm days of summer upon us, a great way to cool off is with ceviche. Ceviche is typically made with red snapper that is “cooked” by the acidity of lime and lemon juice (see this ceviche recipe.) This version is prepared with shrimp, which is first lightly cooked, and then marinated in the citrus juice. My father, who generally doesn’t really like shrimp that much, loved this ceviche. (Gotta love it when they eat it up and ask for more.)

Why pre-cook the shrimp? While the acidic marinade “cooks” the proteins, it doesn’t kill the bacteria. Whereas this isn’t as much of an issue with raw fish (think sushi, sashimi), it is with shellfish like shrimp and scallops which can go bad much more easily. Unless you are getting your shrimp straight off the boat, for food safety reasons it’s best to lightly pre-cook the shrimp.

Shrimp Ceviche Recipe

  • Yield: Serves 4-6.

If you find the ceviche a little too acidic, drain out some of the juices after the marinating, add a little more avocado (or some olive oil) and/or a little more salt.

Ingredients

  • 1 pound medium-small shrimp, peeled and deveined
  • 2 Tbsp salt
  • 3/4 cup lime juice (juice from 4-6 limes)
  • 3/4 cup lemon juice (juice from 2-3 lemons)
  • 1 cup finely chopped red onion
  • 1 serrano chile, ribs and seeds removed, minced
  • 1 cup chopped cilantro
  • 1 cucumber, peeled diced into 1/2-inch pieces
  • 1 avocado, peeled, seed removed, cut into 1/2-inch chunks

Method

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1 In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

2 Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.

3 Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.

4 Right before serving, add the cilantro, cucumber, and avocado.

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77 Comments

  1. beckiwithani

    I use your original ceviche recipe regularly, and it’s wonderful. I made both fish ceviche and shrimp ceviche (by adapting your other recipe) for some friends recently and they loved it. I’m excited to try this one!

  2. Lisa Morgan

    Your photo is just astonishing (once again), and the ceviche recipe looks great. I was going to make shrimp ceviche for a wedding shower recently, then, to my disappointment, discovered that several of the shower-goers wouldn’t eat shrimp, so changed the menu. I’ll have to make it just for myself and my husband. He’ll eat shrimp, but it’s not his favorite thing, so I’m heartened by your comment about your dad liking this ceviche so much. Cheers, and thanks!

  3. Josh

    This looks great! I hope to try it and post my results soon.

    It sort of reminds me of http://www.beaskitchen.com/blog/2006/04/06/millefeuille-davocat-et-pamplemousse-avocado-and-grapefruit-millefeuille (shrimpy, avocado, citrus goodness!)

  4. Josh
  5. SAS

    I made this using the jiuce from only 2 1/2 limes and one lemon (that’s all I had) and that was more than enough. I also added Old Bay seasoning (1 tbsp) to the water when I cooked the shrimp – it adds just a little bit more flavor.

    It occurred to me while eating the leftover ceviche last night, that this is a very well rounded dish from an ayurvedic perspective. It has all six rasas:

    http://www.naturalhealthmag.com/health/48

    The shrimp is sweet, the citrus is sour, the salt is (obviously) salty, the cilantro is bitter, the red onion is pungent, and the cucumber and avocado are cool – very balanced. For me, cutting back on the citrus was helpful as I prefer less acidity in a meal.

    Thanks Elise! The photo is mouth-watering.

  6. Nidha

    I’m from India and can’t find serrano chile here.Could you tell me what I could substitute it with?

  7. joe

    Substitute any spicy chile such as jalepeno or habanero for the serrano. Shouldn’t be hard to find something in india ;-).

  8. Nidha

    Does it matter if I use only lemons, not lime or vice versa?

  9. Victoria

    Used this recipe earlier today, but it came out incredibly sour because of the lemon juice. Ended up trashing the entire thing. Perhaps I made a mistake, although I am pretty sure the recipe was followed correctly…

  10. Elise

    Hi Nidha – you can use all lime or all lemon if you want. Lime juice in particular has a lovely flavor for ceviche. I like the mix of both.

    Hi Victoria – if the ceviche was too acidic, you probably needed to add more avocado to it. The fat in the avocado cuts the acid in the lemon/lime. A balance of flavors is what you are after. Though on the whole ceviche does tend to be acidic because of the fact that the fish “cooks” in the acid of the lemons and limes.

  11. Lorraine

    I know you blanch the shrimp to save time, but the whole idea of ceviche is to cook the fish in the acid of lemons and limes.

    Note from Elise: The acidic lime and lemon marinade cures the shrimp, but it doesn’t kill the bacteria that seem to love raw shrimp. For that you need to cook the shrimp first. It’s a food safety thing.

  12. Matthew Jordan

    I followed the recipe and for simple shrimp ceviche it came out great! Only thing I did was drain some of the juice off after marinating, I did not want it coming out sour.

  13. Nancy Young

    How long will ceviche remain good refrigerated?

  14. Eduardo Arciniega

    Ok, Ok, For all of you who felt the lime/lemon created too much acidity to your plate. Here is the clue.
    You have to balance it with salt, just the same way you have to balance the HOT (spicy)of a hot pepper with salt. Yes it enhances the flavor and allows you to tolerate the spicy flavor of hot pepper by adding salt, just before you eat it. Trust me.

  15. Gail

    I followed this recipe but added steamed halibut to it, subtracted the chile (I don’t like anything spicy), used 2 teaspoons of salt instead of 2 tablespoons and 3 limes + 3 lemons. It came out great. Everyone at my dinner party loved it and it was my husband’s first time trying ceviche ever (he said it was darn good).

  16. Ellen

    I am making this tonight and I already know it will be fantastic because I’ve been sampling it… Thanks for another great recipe!

  17. Joanne

    This is a simple but delicious recipe! My friend from Mexico also adds tomato and pimiento and it’s great too. Just by looking at the picture I’m getting hungry :)

  18. jessica

    Can anyone tell me what’s a good drink to serve with ceviche?

    • Camilo

      Hello Jessica
      If you enjoy drinking white wine,a glass of Pinot Grigio or Sauvignon Blanc will go well with ceviche.

  19. Harry

    Perfect version: Take the recipe above, nix the cucumber. Half the lemon juice; add 1 tbsp. white vinegar, 1 tbsp. good quality olive oil. Now THAT’s ceviche!

  20. Carl

    I also use white vinegar and a little olive oil – it really enhances the flavor. The salt keeps it from getting too bitter. I’m having it tonight as it’s been marinated for almost 24hours. I used white fish, shrimp, squid, red onion, red bellpepper, cilantro, & avacodo. I can’t wait to get home and dive in.

  21. Joe Walsh

    A small amt of olive oil reduces the acidity of the citrus and “smooths it out”

  22. Donal

    This looks really interesting- I’ve never come across it before!

  23. Stephen Albert

    Jessica was wondering what drink to serve with ceviche:how about a sparkling water with lemon or other citrus-flavor, lime or orange; or a Chardonnay or Chablis.

  24. [eatingclub] vancouver || js

    I’ve been wanting to try ceviche but a little apprehensive about the raw seafood. I like that you blanch the shrimp first: better to be safe and sensible. Now I know it’s “okay” to cook first, I can make ceviche.

  25. melusina

    What to drink with ceviche?
    Inca Kola! or Pisco Sour!

  26. Cynthia

    I have not had this in years. It is so good isn’t it?

  27. Ann

    This is timely – was just looking for a ceviche and here it is. Hubby and me always have this in Mexico, with mixed results – but we are craving it here in this 106 degrees. We’re wilting…

  28. reena

    Elise – I tasted this delightful dish when I first visited Ecuador over 17 years ago. A popular local version adds freshly-popped popcorn on top; funny as it sounds it bring a nice cruchy texture to the dish and cuts some of the acidity. I often serve it that way and people are intrigued and pleased by the variation…

  29. solmi

    Such gorgeous photos – and what a simple and elegant dish, something that would not have occurred to me, but I must now try! Thanks!

  30. Emilia

    Would like to try out this beatiful tasty appetizer but i am not sure what meaning for “ceviche”, try to find out dictionary but get no result…

    There’s always Wikipedia. ~Elise

  31. RebeccaC

    We visited a great restaurant here in Chicago last week that specializes in ceviche (Carnivale). We did a “flight” of 3 kinds and their shrimp version was the clear favorite. However, this recipe seems much lighter and more refreshing than the one we sampled…I can’t wait to try it!

    Also — when serving, I know crackers are traditional. I generally perfer chips or to eat the dish alone. Curious to know your preference?

    Alone or with softened corn tortillas. I love almost everything in tortillas. ~Elise

  32. Joanne

    Made this last night. I made this the traditional way and had the lemon/lime juices cook the shrimp. Delicious. I was worried about the chili being too hot so I took out the seeds and used only half a serrano chili. Didn’t feel the heat. Next time I’ll still take out the seeds but use the whole chili.

    Nice quick and easy dinner.

  33. Asianmommy

    Oh-that looks so refreshing!

  34. sue

    Can you substitute frozen shrimp if in a hurry?

    Yes, but you will still need to defrost it, which you do by placing it in a bowl of ice water. Most “fresh” shrimp you buy at the market is actually defrosted frozen fish. ~Elise

  35. Sophia from Kitchen Caravan

    This ceviche looks great. I love simple ceviches with just the right balance of flavors. I have never put cucumber in mine, but it is a great idea, and definitely cooling in the summer time. I made this Coconut Ceviche for our show; its a little more complicated, but has great flavor.

  36. Josh

    Looks almost like my ceviche recipe. My only comment/thought is that I was taught that ceviche is where the citric acid cooks the fish, not heat. This recipe detracts from the original theory.

    Did a recipe like this a couple of days ago, using scallops and shrimp, but using the juice of limes, lemons, and grapefruit (for some sweetness). Tres magnifique!

    The acid in the marinade “cooks” the fish, but it doesn’t kill the bacteria. Raw shellfish tend to be especially susceptible to bacteria that can give you food poisoning, so unless you are getting your shellfish fresh and right from the sea, cooking the shrimp first is a safety measure to help keep you from getting sick. ~Elise

  37. Hj

    I eaten raw fish for about 50 years in the lemon and limes-orange juice with salmon, and I am still alive and very healthy. The grapefruit is good too with salmon try 2/3 c.orange juice with the 2/3 c. lime juice with onion -marinade overnite and than use only little of marinade with the civiche- along with fresh “roasted “polbano peppers.n some of the orange slices with no membrane -capers-cilantros – if you don’t like cilantros use parsley.

    I use a little chop cilantros with lots of lemon or lime- shrimp-scallops -fish- serano or jalapeno peppers chopped fine -little ketchup or tomato juice-avacodo slices-black olives- and cucumber slices chunked -sometimes as whole meal.

    You can use Tabsco sauce-white vinegar – black olives- worchestershire sauce almost like a bloody mary with voda also. Experiment Mistakes are great creations! Of course I have to write them all down so I remember and use different ones.

  38. Veronica

    This is just like my mom’s recipe! (My parents are from Mexico.) Very refreshing on a hot summer’s day and no slaving over a hot stove!

  39. James

    ceviche is raw seafood that has been cooked with citric acid, not heat.
    This isn’t ceviche.

    Thank you for your opinion, James. You are welcome to skip the pre-cooking of the shrimp with this recipe. I would suggest if you do so that you use very fresh shrimp that have been kept completely cold. ~Elise

  40. Teresa

    Elise, I tried this recipe and I was so disappointed in the outcome. I too got a very bitter harsh taste from what seemed like too much acid and the cilantro was far too overpowering. I could taste what the avocado and the cucumber were trying to do to cool it down and balance it out, but the salt just didn’t do it’s part to balance out the bitterness and the acid. I see from other comments some folks felt the same. I want to try it again, but this time I am going to use more salt, less citrus (or maybe drain it after the citrus “cooking” process). I am going to drop the chilies which didn’t add or subtract as far as I can see, and substitute parsley with the cilantro. I may try some mint. I wanted this to work, but I am not sure if it was my inexperience or just a matter of taste. I am still going to try! Thanks for this idea, and wish me better luck next time??

  41. sara

    Hello, I just started reading this blog, and I have to say so far I
    like it. I used to work for a carpet warehouse and we had tons of
    hispanic installers. They used to bring me Shrimp Ceviche. It was the greatest meal I have had in a long, long time. It came in a container with a bit of broth and the red onion, shrimp and celantro. I never saw avocado or cucumber, but I figured I would give this recipe a try b/c I love this dish so much and have yet to find a simple recipe that I liked.

    I made this the other day and I guess I could’ve used more shrimp than I used. I also didn’t like the cucumber or avocado in this, but it was refreshing. I think the cup of cilantro was a bit much. I love cilantro and I only used about 1 1/2 tablespoons.

    Thank you for the recipe. I just think next time I will skip the
    avocado and cucumber. Other than that it wasn’t too bad. :)

  42. chris h

    3/4 of a cup of lime and 3/4 cup of lemon is in my opinion way too much. Maybe for 5 pounds of shrimp, I use very little since this recipe uses precooked shrimp- I have also used the clamato juice- try the spicy clamato- mucho bueno. Still cant beat the shrimp ceviche in Rocky Point Mexico, but getting closer too that perfection.

  43. Noelia

    Great recipe!! First time I tried it was for my daughter’s baby shower as an appetizer. I was kind of hesitant to tell everyone to get some ceviche because I thought no one was going to like it but to my surprise they all liked it. Two of them thought it was a little spicy but they got up to get two to three servings; even an 11 year old fell in love with it and ended getting three servings. There were no leftovers and everyone was asking for the recipe. I added a little bit of catsup and “Clamato” juice to make it juicy and it was a big hit. Now, they want me to make it again just because. Thanks for the recipe.

  44. Tuesday

    I have to say that I’m going to try this recipe. I have never made it before,but my sister in law made it and it was soooo good. My in laws make it a lot also, but they put in octopus and crab and some other stuff that I don’t desire to eat from the sea. I’m going to make mine with shrimp & crab. My sister in law uses tomatoes, cucumbers, cilantro, jalapeno, red onion, lime, crab meat, and shrimp. What we do is put the ceviche on tostada shells and it is delicious.

  45. teresa

    This recipe looks GREAT. My family is from El Salvador and the only thing different in the way they make it is that they add some acidic tomato sauce stuff like v8 and wow, it’s so0o0o good!

  46. Sudu Roy

    I tried this recipe (minus the cucumber) with the in-season Maine fresh shrimp (found now in Boston and surroundings). It was delicious! I butterflied the shrimp just like I had seen in Mexico and it looked great (wish I had taken a photo before devouring the whole thing).

  47. Raymond

    I made this ceviche last night. I followed the recipe exactly, with the exception of using jalapeño instead of serrano chile. It was simply delicious and a big hit with my guests. Wonderful recipe. Thank you!

  48. Alison

    If I were to make this recipe, how long would it stay fresh in the fridge without the avocado turning brown?

    Oxygen turns the avocado brown, so as long as the avocado is covered, it should be fine. Just put some plastic wrap over it, laying the plastic directly on top of the ceviche. Other than that, you should eat it up quickly, as even cooked shrimp can go bad. ~Elise

  49. Maryann

    I have used this recipe over and over. It is wonderful! I love it with the shrimp. I serve it with fresh tortilla chips. Please do not ever remove it from your web site!

  50. Bruce

    I am sorry, why did you cook the shrimp? The citrus juice ‘cooks’ the shrimp. Just pour the juice on the shrimp, leave it in the fridge several hours to over night, then add the rest of the inexpedience.

    The citrus juice may “cook” the shrimp (firm up the proteins), but it doesn’t kill any of the bacteria on it. For that you need heat. Have you ever gotten sick from bad shell fish? I have, and it isn’t pretty. Unless you are working with extremely fresh shrimp, the best way to guard against food poisoning with shrimp is to cook it enough to kill the bugs, before letting it marinate in the citrus. ~Elise

  51. Tegen

    I agree, the citrus juice does not kill the bacteria that are present, only the heat cooking does, BUT preparing in a way that keeps it in a safe time/temp zone keeps them “at bay”, such as not letting it stay out of range of anything above 41 fahrenheit for more than an hour.

    You don’t have to kill the bacteria, bacteria are present all around us all the time, we just have to keep them at low numbers, like why we take showers, and refrigerate our food.

    Keeping things at temps below 41 fahrenheit will keep the miniscule bacteria present from reproducing, and from having high enough numbers that the toxins they create will actually affect you.

    Those bacteria create toxins that make you sick, but for example, it takes between a million to a billion salmonella bacteria to actually produce enough toxin to make you sick.

    I say make it fresh, do not take too long preparing it, and eat it within a short time frame if you want to do it without pre-cooking it.

    If you want to eat it another day after preparing it, that’s perfectly fine, as long as you didn’t have it sitting out too long before you refrigerated it again, it doesn’t take very long to prepare ceviche, so you’ll be alright.

    You could eat meat right off a freshly killed deer or fish if you wanted to, provided it didn’t have any parasites or was sick when it died, the bacteria present on the animal weren’t enough to affect it in life, why would it hurt you?

  52. Andi

    I made this last night as an appetizer to enchiladas – of course, I forgot the cilantro at the end but it was still delicious. I added some Old Bay to the boiling water like someone recommended and it really improved the flavor of the shrimp. Thanks for the great recipe.

  53. Tejano

    This is an awesome recipe. I made it for a small family gathering and everybody loved it.

    I did make some modification though. Since my family and I are a lot more tolerant I added a few more serrano peppers (with seeeds), added teaspoon of cayenne and regular pepper, instead of shrimp I used tilapia fish, and I excluded the advocadoes till it was served on a bed of green lettuce. Sides included sliced sweet potatoes and one inch chunk of corn, served cold.

    I made two versions: a traditional cerviche, where the fish is cooked just in lime and “cerviche style” where the fish is lightly pre heated. It tastes the same the only difference is in the texture of the fish. And everybody had an opportunity to enjoy it, even “die hards” that prefer traditional cerviche loved it.

    Nothing better than cool cerviche and ice cold Tecate with lime on hot Texas day (actually it was cool 92 degrees).

  54. flygirl

    This is the most amazaing appetizer. Everyone loved it and asked for the recipe. It was so refreshing, we ate it poolside and felt as if we were on vacation. I used small frozen shrimp and it made the recipe sooooo easy. This is a keeper. Thanks for posting.

  55. Ashton

    I made this the other night and it was a hit! I added diced tomatoes and used 1 1/2 lbs of shrimp. (Based on the reviews there was excess lime/lemon juice so I didnt really have this problem adding in a few extras). I would definately recommend this to others.

  56. Beverly

    This is a great recipe! I was making it for a party, so I used 2 lbs of (Trader Joe’s Mexican white) shrimp. I also added three tomatoes. One other thing that I highly recommend is chopping the red onion and serrano pepper VERY fine and the tomato and cucumber 1/4 inch dice. Next time, I think I will add some finely chopped celery. I did like keeping the shrimp as the star of the dish! Hmmmm… a coarsely grated Bloody Mary pepper/celery mix could be a great way to top this off.

    This recipe is a keeper!!!!

  57. BMJ

    I made this last night and it was so good! My husband and I seine for shrimp in the fall and so I’m always looking for great recipes that make all that hard work worth it. This one definitely made the cut!

  58. me

    The ceviche looks amazing… BUT the true way in making it is to not to cook it, but to soak the shrimp/ fish in lime juice. Dont freak out cause the acid in the lime juice will cook it, besides that the recipe sounds right

  59. Erin

    This is making me hungry… I have made this dish several times and my favorite way is using a bit of clamato juice and adding diced tomatoes to your version. I like to blanch the shrimp instead of cooking for 1-2 minutes. I stop the cooking process by putting the shrimp into an ice bath and then I soak the fish in lime juice (no lemon) overnight. The next day I add the veggies and clamato and let sit for 2 hours. The avocado goes on right before serving. This recipe always gets rave reviews.

  60. Jennifer Herro

    OMG!!!!! wow what an amazing meal. I made this dish tonight with 1/2 lb. fresh cooked shrimp ( I used half of everything in the recipe), but I used 1 lemon, and about 5 healthy squirts of lime juice (from the little lime juice bottle) bc I didnt have limes. I added one roma tomato. And I didn’t let everything marinate in the fridge as long as recommended bc I was too hungry to wait (: I will make this dish again, but next time I will add chunks of white fish and scallops. My husband loved it!!! Thank you so much, delich.

  61. Rae

    I am making this dish for a school project, and is it bad if I put tomatoes with it and more avocados?

    You can add tomatoes and more avocados if you want. ~Elise

  62. Lisa

    I made this dish and it tastes great. Just a note, you can also add imitation (or real) crab meat and leave out the hot pepper if you are not fond of spicy flavors. Still delicious! :)

  63. rose

    so good. we loved it – thanks elise! and good tip on slightly cooking the shrimp to kill bacteria – better safe than sorry.

  64. Crystal

    I have made this very same recipes many, many times. It has always turned out wonderful. I am a huge shrimp lover, and so is my family. I usually makes this for me and my boyfriend. I made it for a superbowl party yesterday and it was a hit. The chile is not too much heat, as a serano is a very mild chile. You can kick it up a bit and use a jalapeno or Habanaro. It is best to do this dish in steps, just as the recipe suggests. The flavors of the lime and lemons are wonderful after that first half hour in the fridge. Yesterday, I used fresh curly parsely as I know some family members don’t like cilantro and it still turned out lovely.

  65. TERESA

    This seems like a Peruvian Ceviche, since theirs lack tomatoes, nevertheless, still very good. I’d make it the same, but I would add v8 juice to it. I’m Salvadorean, and most Central Americans, and Mexicans I think, serve it in some tomato juice, or Pico de Gallo type sauce.

  66. Christine

    Making this tonight and Im soooo excited! I think it is kind of lame that people keep telling you that you are not supposed to pre-cook the shrimp, since you have kindly explained several times why you reccomend it. As I am not a big fan of fish I really appreciate this adaptation! A little homemade sangria and my night is going to rock!

  67. ECL

    Have made this six times now – always to rave reviews. Fresh and light and addictive. Follow recipe exactly. Thanks! Keeps for a day or two after as well, great with fresh corn tortillas or chips or just by itself.

  68. Mike

    This is my go-to hot weather dish–never misses! And I’ve sampled at least 6 other versions of ceviche.

    How do I pick grocery store avocados that are soft to the touch but don’t turn out to be half-green, half-gray? The gray parts are sort of yucky tasting and impossible to prune out of the green parts.

    The avocados should just barely give, not be “soft”. If soft, the best thing to do is to mash up the avocado for guacamole. ~Elise

  69. Jesselyn

    Just made this today for the company summer potluck and it was a huge hit. Thanks for the recipe!

  70. Megan

    I’m using this recipe for a school project, and if I was to skip the pre-cooking of the shrimp and only cook it in the lemon and lime juices, should I leave it sitting in the refrigerator for longer? If so, how long?

    Several hours, until opaque through and through. ~Elise

  71. Amysue

    Terrific recipe! The only deviation I took from the recipe was using a navel orange and 1 lemon instead of all lemon. So pleased to have found this, I know it will be a big hit at our family get-together tomorrow. Cheers!

  72. dana

    I made this last night for the first time. It was delicious. I did make a few changes…I used 3 avocados (love em!) and I used 3 tbsp of tomato sauce and one tomatoe diced. I also added more salt at the very end. All of those things really took out the acidic taste. Even so much that my husband said it needed MORE lemon/lime!! I didn’t think so, it was perfect!!Will make it next time the exact same way! Oh, and I only about 1/4 cup cilantro (not a big fan of cilantro). Again, it was PERFECT! Great recipe!!!

  73. Jenny Dwan

    Great recipe but turned out a little bland so I added some old bay to season the shrimp. Also added roma tomatos and squeezed the juice of an orange into the miz at the end! Came out great and was a huge hit!

  74. Nanci

    Ran across this when I was making a similar recipe from memory but was wondering whether to use lemon or lime. Based on this recipe I used a mix and loved it. Turned out perfect. My plan was similar except tomato instead of cucumber and jalapeno instead of serrano. Served with tortilla chips. Thanks for posting this!

  75. Heidi

    I’m not quite sure why the marinating time is so short. Wouldn’t it taste better if you marinated it longer than an hour? If so, for how many hours maximum? And, if I go with a longer marinating time,at what point would I add the cucumbers in order for the lemon/lime juice to infuse into them (the cucumber).

    Why don’t you try marinating it longer and see if you like it that way? ~Elise

  76. Al Dean

    Six years later and this recipe is still up-to-date! This was an easy and delicious dish. I did not boil my shrimp, rather, I let the marinating do the cooking. I used the frozen salad peeled and deviened ones. Also because of my love for the vegetables, I increased the amount of cukes and red onions. In the end it was simply delightful.
    Thank you such a fabulous recipe :-)

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