How about a cult favorite?  Shrimp ceviche.



  • 1 pound peeled and deveined raw medium shrimp
  • 1/4 cup freshly squeezed lemon juice (from 2 lemons)
  • 1/4 cup freshly squeezed lime juice (from 2 to 3 limes)
  • 2 medium tomatoes, seeded and chopped
  • 1/2 small red onion, finely chopped
  • 1 medium jalapeño, seeded and finely chopped (about 3 tablespoons)
  • 1/2 cup chopped fresh cilantro leaves and tender stems
  • 1/2 teaspoon kosher salt



Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle; about 10 minutes.   

Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add the lemon juice, lime juice, tomatoes, red onion, jalapeño, cilantro, and salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours.  Serve with fresh tortilla chips.  

Shrimp Ceviche is perfect any day of the week but ideal for Cinco de Mayo.  Call The Pantry @ 251.424.2343 to place your order today!