Shrimp Ceviche on Half Papaya


Shrimp Ceviche on Half Papaya

Recipe type: Yield: 1 Prep time: Cook time: Total time:

Shrimp Ceviche on Half Papaya is a fresh and exciting twist on ceviche that is sure to delight any guest.



2 T                  Salt

1                      Celery stick

1                      Orange – cut in half

3                      Bay leaf

1/2 T               Black pepper – whole

1 lb                  Shrimp – medium-small, peeled and deveined

3/4 C               Lime juice – (juice from 4-6 limes)

3/4 C               Lemon juice – (juice from 2-3 lemons)

1 C                  Tomato juice

1/2 T               Worcestershire sauce 

1 C                  Red onion – finely chopped

2                      Serrano chile – ribs and seeds removed,                                                        minced

2                      Cucumber – 1 peeled diced into 1/2-inch                                                   pieces & 1 sliced

1/2 C               Cilantro – chopped

1                      Avocado – peeled, seed removed, cut into                                              1/2-inch chunks

1/2                   Papaya


  1. Instructions
  2. In a large pot, bring to a boil 4 quarts of water, salted with 2 T salt. Add the celery, orange, bay leaves & pepper. Then add shrimp and cook for 1 to 2 minutes max, depending on size of shrimp (over-cooking the shrimp will turn it rubbery). Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
  3. Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice, tomato juice, and Worcestershire sauce. Cover and refrigerate for a half hour.
  4. Mix in the chopped red onion, serrano chile, cucumber, cilantro & avocado.
  5. Place it in the papaya and arrange the sliced cucumbers around.
  6. Right before serving, garnish with crispy banana & micro cilantro.

Published on by

Print Friendly, PDF & Email