“Coctel de camarones” Shrimply ceviche

Serves 4


  • 16 Ounces of Raw, deveined shrimp
  • 1/2 Red Onion minced
  • 1 Cucumber cut into a small dice
  • 1 Medium Tomato  cut into a small dice
  • 24 cilantro leaves torn or roughly chopped
  • 1 1/2 Cupof fresh Lime Juice
  • 1/4 cupof Worcestershire sauce
  • 1 serrano chili seeded and minced
  • Salt and Pepper to Taste
  • 1/4 cup extra virgin olive oil


  • Combine all of the shrimp with 1 cup of lime juice in a large bowl. Cover and let rest in the refrigerator for at least one hour until the shrimp are mostly pink.
  • In a separate bowl, combine the onion, cucumber, tomatoes, serrano, and cilantro.
  • Add the shrimp and mix well.
  • Add the Worcestershire sauce, and season with salt and pepper and additional lime juice and olive oil.

Mix well and serve!

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