Tequila lime shrimp ceviche

By Spencer Watts
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  • 455 grams of shrimp (size 21-25)
  • 1/4 cup (60 milliliters) white tequila
  • 1/4 cup (60 milliliters) lime juice
  • 1/4 cup (60 milliliters) red onion, finely diced
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/2 cup (120 milliliters) cucumber, seeded and diced
  • 1 ripe avocado
  • 1 tablespoon (15 milliliters) of salt


  1. Mix all ingredients together, except for avocado.
  2. Wrap and place in the refrigerator for two hours.
  3. Once you remove from the refrigerator, you will notice that the shrimp have turn to a light pink colour. If they need more time, place in the refrigerator once again for another hour.
  4. In the meanwhile, place avocado in a food processor and blend until smooth.
  5. Once the ceviche is ready, fold in the avocado and adjust seasoning with salt and pepper.
  6. Serve with tortilla bowls (see recipe).


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