Grilled Shrimp Ceviche with Lime, Chilies and Crispy Tortillas

YIELD Serves 4

PREP TIME 15 Minutes



  • 1 pound fresh (16/20 size) shrimp, peeled, deveined
  • 1 teaspoon old bay
  • 1/4 teaspoon kosher salt
  • 4 tablespoons olive oil (divided in half)
  • 3 garlic cloves sliced as thin as possible (use a Japanese mandolin if available)
  • 1 serrano, sliced as thin as possible into rounds (use a Japanese mandolin if possible)
  • 1/4 red onion, sliced as thin as possible into strips (use a Japanese mandolin if possible)
  • Juice of 2 limes
  • 3 tablespoons fresh cilantro, roughly chopped
  • 2 avocadoes, peeled and 1/4 inch diced
  • Your favorite crispy tortilla chips


Toss the shrimp with the 2 tablespoons of oil, old bay and salt and place on a gill at medium heat. Allow to cook about 1 minute per side. Remove the shrimp.

Heat a small sauté pan with the rest of the oil and add the shrimp over high heat. When it turns pale yellow-golden remove and add the serrano, season with salt and add the lime juice and cilantro.

Toss the grilled shrimp into the pan, serve topped with the diced avocado with a side of tortilla chips.



Michelle Bernstein