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Spicy Shrimp Ceviche

Contributed by: Chris WebAdmin. of

After having reviewed Lucy (LuLu) Buffett's first book "LuLu's Kitchen" I was thrilled to have the opportunity to get an advance copy of her new book "Gumbo Love".

As she describes in her "Letter from LuLu", Gumbo Love is her love letter to the northern coast of the Gulf of Mexico where she was born. As with her first book, this is more along the lines of an extended conversion while you "pull up a chair to my kitchen table".

The story of her life, her cooking and her southern heritage continues in Gumbo Love with an emphasis on the mystery of her signature dish, gumbo. If you love a good gumbo you will enjoy finding over 30 pages dedicated to gumbo and other soups.

"Believe that life is always working for you, not against you." starts off the introductory section of "Ten Grateful Ingredients for a Bright Life and a Happy Kitchen" section, 10 excellent motivational and inspirational thoughts. Next you get a few tips on Gulf Coast Cooking Essentials complete with mini recipes for seasoning and stock and all the tips you will need to begin.

Unusually the recipes begin with a chapter of Desserts but as Lucy says, she is a rule breaker. Everything is covered in the remaining chapter from starters to main dishes, deep-fried favorites to salads even drinks and party menus. Most of the recipes even include a little description about their origins which puts them all in perspective.

Enjoy this delicious recipe for Spicy Shrimp Ceviche.


  • 2 pounds poached wild-caught Gulf shrimp (recipe follows)
  • 1/3 cup finely chopped red onion
  • 1/2 cup finely chopped celery
  • 1 cup quartered cherry tomatoes
  • 3/4 cup peeled, seeded, and chopped cucumber
  • 1 teaspoon finely chopped seeded jalapeño
  • 2 teaspoons finely chopped garlic
  • 2 teaspoons finely chopped fresh ginger
  • 1/3 cup finely chopped fresh cilantro, plus ¼ cup for serving, if desired
  • Juice of 5 limes (about 1 cup)
  • Juice of 2 lemons (about 1/2 cup)
  • Juice of 1 orange (about 1/2 cup)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon sugar
  • 1 avocado, pitted, peeled, and sliced (optional)
  • 2 limes, quartered (optional)


Chop the shrimp into thirds or bite-size pieces, or leave them whole if you prefer, and place in a large bowl.

Add the red onion, celery, tomatoes, cucumber, jalapeño, garlic, ginger, cilantro, lime juice, lemon juice, orange juice, olive oil, salt, white pepper, and sugar and stir well.

Transfer to an airtight container and refrigerate overnight. While the mixture marinates, occasionally turn the container to evenly coat the shrimp in the liquid.

Transfer the shrimp and liquid to a glass bowl to serve or divide among eight martini glasses. If desired, garnish with avocado, cilantro, and lime.

Excerpted from the book GUMBO LOVE by Lucy Buffett. Copyright © 2017 by Lucy Buffett. Reprinted with permission of Grand Central Life & Style. All rights reserved.



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