Shrimp Ceviche 



  • 3 lbs Toppits 31/40 ct Black Tiger or Pacific White Peeled & Deveined Tail-On Shrimp

  • 4 large tomatoes, seeded and diced

  • 6 limes, juiced

  • 4 lemons, juiced

  • 1 cup cilantro leaves, chopped

  • 1 jalapeno chile, seeded and finely chopped (optional)

  • 1/2 of a cucumber, peeled and diced

  • 1 red onion, diced

  • Salt and pepper to taste


Sauce Directions:

  1. Blanch shrimp in boiling water for 1 minute.  Lay out shrimp in the bottom of a glass baking dish.  Pour lemon and lime juice over them, and refrigerate for 3 hours.  The juice will “cook” the shrimp.

  2. Toss the shrimp with the remaining ingredients, and refrigerate for one more hour or longer.


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