Amanda Love's Famous Weston A. Price 2010 Shrimp Ceviche
Serves: 6
Marinating mixture:
  • 1 pound small, wild shrimp – My favorite to use is Vital Choice (You could also use fish like Salmon, Halibut, Snapper or Tilapia)
  • 1 teaspoon grated lime zest from 1 lime
  • ½ cup fresh lime juice (from 4 limes)
  • ½ cup fresh lemon juice (from 4 lemons)
  • 1 small red bell pepper, diced fine (stemmed and seeded)
  • 1 jalapeno chili, minced (stemmed and seeded)
  • 1 medium size garlic clove, minced or pressed (about 1 teaspoon)
  • 1 teaspoon sea salt
  • ¼ cup extra virgin olive oil
  • 4 scallions, thinly sliced
  • 1 cup tomatoes, small diced
  • 3 tablespoons cilantro, minced
  • 1 teaspoon ground coriander spice
  • 1 ripe avocado, pitted and diced
  • Ground black pepper and sea salt to taste
  1. Stir the lime zest, lime juice, lemon juice, bell pepper, jalapeño, garlic, and ½ teaspoon salt together in a medium bowl.
  2. Gently stir in the shrimp (make sure all of the shrimp is submerged under the liquid), cover with plastic wrap, and refrigerate until the seafood is firm, opaque, and appears cooked, 20 to 30 minutes, stirring halfway through the marinating time. Do not cook longer or the shrimp may get tough.
  3. Place the mixture in a fine-mesh strainer, and strain out the liquid. Leave the shrimp a little wet, then return to the bowl.
  4. Gently stir in the oil, scallions, tomatoes, cilantro and coriander followed by the avocado.
  5. Season with salt and pepper to taste before serving.
Recipe by Amanda Love at