Shrimp & Strawberry Ceviche

Get corny! Make your ceviche extra summery by adding a cob’s worth of corn kernels before marinating.

Shrimp and Strawberry Ceviche

Recipe by Vallery Lomas

This recipe originally appeared in our Summer 2021 issue. Get the magazine here.

Start to Finish: 1 hour 15 minutes

Servings: 4


  • 1 lb. shrimp, peeled and deveined
  • 1/2 cup fresh lemon juice
  • 1/2 cup fresh lime juice
  • 1 jalapeño, seeded and finely diced
  • 1 cup finely chopped red onion
  • 1 lb. strawberries, hulled and diced
  • 1/2 bunch fresh cilantro, leaves and tender stems, chopped


1. Bring a large pot of water to a boil. Prepare an ice bath. Add the shrimp to the boiling water and cook until just cooked through, 1 to 2 minutes, depending on the size of the shrimp. Transfer the shrimp to the ice bath to cool, then drain well. Cut shrimp into 1/2-inch pieces.

2. In a medium bowl, toss the shrimp, lemon juice, lime juice, jalapeño, and red onion. Cover and refrigerate until fully chilled, at least 1 hour but no longer than 8 hours. When ready to serve, stir in the strawberries and cilantro. Season with salt and pepper.

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