Shrimp Ceviche



  • 5 cups water
  • 2 pounds shrimp, peeled with tails removed
  • 1 cup orange juice
  • 3/4 cup lime juice
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1 cup fresh cilantro leaves, plus 4 tablespoons (for garnish)
  • 1/2 cup diced watermelon
  • 1/2 cucumber, seeds removed and diced
  • 1/2 red onion, thinly sliced
  • 1 tablespoon lemon juice
  • 2 teaspoons salt
  • 1/2 teaspoon coarse black pepper


  1. In a large pot, bring 5 cups of water to a boil. Add shrimp to boiling water and turn off heat. Let sit 3 minutes. Drain the water from the shrimp and rinse in cold water.
  2. Coarsely chop the shrimp and place them in a large bowl. Add the orange juice, ½-cup lime juice, olive oil, and garlic. Mix well. Place 1 cup of cilantro leaves on top of the mixture, cover, and let sit overnight.
  3. When ready to serve, drain the shrimp and remove the cilantro leaves, reserving ¼ cup of the liquid. Add the watermelon, cucumber, red onion, lemon juice, the remaining lime juice, reserved liquid, salt, and pepper. Mix well.
  4. Coarsely chop the remaining cilantro and toss into salad.