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Shrimp Seviche

Course: Appetizer


  • ¼ cup fresh orange juice
  • ¼ cup fresh lime juice
  • ¼ cup fresh lemon juice
  • ¼ cup ketchup
  • 2 tbsp garlic minced
  • 1 ½ lb. extra-large shrimp peeled, deveined, and halved lengthwise
  • 1 cup tomato seeded, chopped
  • ½ cup red onion slivered
  • ¼ cup minced fresh cilantro
  • 2 tbsp jalapeno seeded, minced
  • 2 tbsp Dash of Thyme Persian Lime Infused Extra Virgin Olive Oil
  • 1 tsp kosher salt; 2 dashes hot sauce
  • 2 tbsp fresh lime juice
  • ¼ cup kosher salt
  • 1 cup avocado diced
  • 4 slices of lime


  • Bring citrus juices, ketchup and garlic to a boil in a med. Saucepan. Add shrimp; reduce heat to low and simmer for 2 minutes. Drain shrimp through a sieve over a bowl, reserving citrus mix. Place shrimp on a plate and chill. Prepare a large bowl of ice water; nest the bowl of citrus juices in the ice water and which until cooled.
  • Stir tomato, onion, cilantro, jalapeno, 1 t. salt and hot sauce into citrus mix. Add shrimp, toss well to coat. Chill at least 15 mins., stirring occasionally.
  • To serve, dip 4 glasses in 2 T lime juice and then into kosher salt. Spoon ¼ C avocado into each glass and tops with 1 C shrimp mixture. Garnish with lime slices and serve with a baguette. Enjoy!