Shrimp Ceviche

Chef Christian Perez View Bio

Chef Christian Perez’s Featured Recipe “Georgia Grown Shrimp Ceviche” from the 2019 Georgia National Fair Georgia Grown Event Stage.


  • 1 pound Georgia white shrimp, peeled and deveined
  • 1 red onion, diced small
  • 1 avocado, diced
  • 4 limes, juiced
  • 4 lemons, juiced
  • 1 grapefruit, juiced
  • 1 orange, juiced
  • 1 cucumber, diced into ¼ inch pieces
  • 1 jalapeno, deseeded and diced into ¼ inch pieces
  • Cilantro, to serve


  1. Bring a small pot of salted water to a rolling boil. Prepare a bowl filled with ice water. Add shrimp, cover pot, and remove from the heat. Allow to stand for about 3 minutes.
  2. Drain shrimp and shock in ice bath.
  3. Remove the shrimp from the ice bath and cut into small pieces
  4. In a medium bowl, place shrimp, citrus juices, jalapeno, cucumber, onion and avocado. Season with salt and pepper, and allow to marinate at least 2 hours before serving.
  5. Serve with tortilla chips and garnish with cilantro.