Gulf Shrimp Ceviche


  • 1 lb devined Gulf shrimp
  • 1 cup fresh squeezed lime juice (10-12 limes)
  • 12 oz pico de gallo
  • 1-2 avocados, diced
  • Salt to taste
Gulf Shrimp Ceviche


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Cut shrimp into bite-size pieces and add to bowl.

Squeeze 10-12 limes (1 cup) over shrimp and add pico de gallo.

Stir in diced avocado.

Refrigerate for at least 4 hours.

When ready to serve, drain excess juice and salt to taste.

Delicious served with tortilla chips or on top of tostados.