Shrimp Seviche

Shrimp Seviche

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We first tried this dish at a Mexican Restaurant when we saw someone else enjoying it.  Once we tasted it we knew we had to search for the perfect recipe.  Dianne tried several recipes and then took some basic ideas and came up with her own version (simplified).  The trick is to let the dish sit for several hours so the flavors come together.  We hope you like it as much as we do!  Definitely goes well with the J2 Winery Sauvignon Blanc or try it with our new white wine blend we are working on (coming soon).

Serves  4. Prep Time 30 minutes; Cook time 10 minutes.  Resting/marinating time 4-6 hours


  • ¼ Cup orange juice concentrate
  • ¼ Cup fresh lime juice
  • ¼ Cup fresh lemon juice
  • ¼ Cup ketchup
  • 1 Tbsp. minced garlic
  • 2 Lbs. med shrimp peeled and deveined
  • 1 Small red onion diced small
  • ¼ Cup fresh chopped cilantro
  • 1 Tsp. kosher salt
  • 2 Dashes hot sauce (such as Texas Pete)
  • 1 Avocado (diced)
  • 1 Can original Ro-Tel tomatoes with green chilies
  • 1 Jar clam juice


  1. Steam shrimp in a double boiler over boiling water, approximately 4 minutes or until done (once they turn pink, but do not overcook or they become mushy).
  2. Once the shrimp is to the desired doneness, immediately cool them down in cold or ice water to stop the cooking process. 
  3. In the meantime while the shrimp are cooking and cooling mix orange, lime, lemon juice, ketchup, garlic, onion, cilantro, salt, hot sauce, avocado, clam juice and Ro-Tel tomatoes in large glass bowl or plastic container with a lid. 
  4. Once shrimp have cooled down, drain water, add the shrimp to the mixture, cover with lid or plastic wrap and refrigerate 4-6 hours. 
  5. Serve in a bowl with tortilla chips or for a dressier feel use a large margarita glass (salt on the rim optional).

Serve with your favorite red wine.  Might I suggest a J2 Winery red wine . . . .