Quick Shrimp Ceviche


By Shannon O'Donnell

I met Jen & Keli during my first week at the UW, and we've been friends for a couple of decades now...often when we have a girls' night IN at my place, they let me try out some of my new recipes on them.  After 20 years of friendship, they don't mind being my guineau pigs for new dishes! I tore this recipe for Shrimp Ceviche out of Coastal Living magazine some time back.  We all agreed that it was pretty decent as is, but I feel like it needs a kick of something...perhaps some avocado next time?  Or a titch of cayenne to kick up the heat?  Regardless, it's super easy, and very refreshing on a warm summer's eve.



1 pound small shrimp, peeled and deveined and pre-cooked
1 small english cucumber, quartered and sliced
1/4 cup thinly sliced red onion
1/4 cup chopped fresh cilantro
2 T minced jalapeno
2 garlic cloves, minced
1/4 cup fresh lime juice
2 T olive oil
Salt & pepper to taste


Combine all ingredients in a large non-aluminum bowl.  Cover and chill for several hours to combine flavors (important!).  Makes 4 cups.

Spoon into 4 martini glasses and serve with a crisp, chilled white wine.

Shannon O'Donnell: Rainy Day Cafe


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About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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