Shrimp Ceviche Recipe with Texas Gulf Shrimp
Prep time
Cook time
Total time
Recipe type: Appetiser
Serves: 8-12
  • 1 - 1½ pounds Large Gulf Shrimp, shelled and deveined
  • 1 large Yellow Onion
  • 6-8 Roma Tomatoes
  • 1 Bunch of Cilantro
  • 1 Green Bell Pepper
  • 2 Serrano Peppers
  • 6 lemons
  • 6 limes
  • 1 tsp garlic
  • 1 tsp Fiesta Brand Jalapeno Salt or Pico de Gallo Seasoning
  • 1 tsp Lemon Pepper
  • Tony Chacheres and Salt to taste
  1. Chop all of your veggies and mix in a medium size bowl
  2. Add seasonings and juice from the lemons and lime.
  3. Stir fry shrimp in oil with Tony Chacheres until they start to turn pink.
  4. Chop shrimp, add it to veggie mix and put in the fridge for 2-3 hours to chill.
  5. **Note: This recipe was made using the "quick" version, but you can also peel the shrimp and soak them in lime juice for 12 hours beforehand if you don't want to cook the shrimp and prefer a more authentic method for Shrimp Ceviche. Either way the results are delicious!
Recipe by Giggles Galore at