Shrimp Ceviche Verduras Asadas

Discover Recipes

Shrimp Ceviche Verduras Asadas

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Yield: 2 servings


  • 1 lb U16/20 shrimp shell removed
  • 3 tablespoons extra virgin olive oil
  • 4 Roma tomatoes cut in half
  • ½ red onion quartered
  • 2 scallions cut in half
  • 1 red pepper
  • 1 tablespoon kosher salt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon ground cumin
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • ½ avocado thinly sliced
  • ½ jalapeno pepper thinly sliced
  • ½ cup cilantro leaves washed and picked
  • Salt and pepper to taste


  • Preheat your oven to 500°F. Place the tomatoes, onions, and pepper into a mixing bowl and coat with 3 tablespoons of extra virgin olive oil, and kosher salt. Once tossed together, lay the vegetables on a roasting tray and place the tray in the oven for 10-15 minutes until charred.
  • While the vegetables are cooking, begin preparing the shrimp. Remove the tail from the shrimp and slice them in half by running your knife down the length of their body. Set them into a mixing bowl and add 2 tablespoons of lemon juice and ground cumin. Mix the shrimp, lemon juice, and cumin together and set aside.
  • Once the vegetables are charred, remove the skin and seeds from the pepper and place the vegetables in a pestle and mortar. If you have any large pieces of vegetables, roughly chop them before adding. Using the pestle and mortar, grind the vegetables down as much as possible using the sides of the mortar to break them apart.
  • Add the remaining lemon juice and extra virgin olive oil and continue to mix. Check the seasoning and adjust as needed. Once fully combined, pour the flavor medium over the shrimp. Toss the shrimp through the medium to coat evenly. Let the shrimp sit in the tomato medium for approximately 5 minutes.
  • While the shrimp sits, slice half an avocado into thin slices. Don’t do this ahead of time or the avocado may turn.
  • To plate, fan the sliced avocado in a circle on a plate. Lay the shrimp on top of the avocado. Spoon the tomato medium over the shrimp and top with thinly sliced jalapeno and fresh cilantro leaves.

Chef's Tips

Don’t let the shrimp sit in the flavor medium for more than 5 minutes as they can develop a rubbery texture.
Use your local fishmongers such as Pelican Seafood for the best quality seafood.
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