Good Morning America Recipes

Key West: Pink Shrimp Ceviche

Hogfish Bar and Grill Gives Key West Some Flavor

Photo: Key West: Pink Shrimp Ceviche: Hogfish Bar and Grill Gives Key West Some Flavor
Difficulty: Easy
Cook Time: min

"Good Morning America's" Sam Champion reported on the oil slick from Key West, Fla. But it wasn't all bad news. While he was there, Sam got the chance to dig into the local cuisine.

Check out the recipe for Hogfish Bar and Grill's Key West Pink Shrimp Ceviche.


  • 1 ½ lbs. peeled and deveined fresh shrimp
  • (preferable fresh Key West Pink Shrimp)
  • 2 small red onions
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 jalapeno peppers (seeds removed)
  • 1 bunch of fresh cilantro
  • 1 teaspoon cumin
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • Juice of 10 lemons
  • Juice from 6 limes
  • Cooking Directions

    First dice all vegetables and cilantro & place in large bowl.

    Chop shrimp into smaller than bite sized pieces and add to bowl with veggies.

    Add the lime, lemon juice and the cumin, salt and pepper.

    Toss to insure the equal distribution of the citrus juice as that will be the

    process that cooks the shrimp.

    Cover and let marinate in the refrigerator for approximately 8 hours or until

    Shrimp is not longer translucent.

    *To save time you can par boil the shrimp in the shells for 4 minutes

    until just barely cooked and then peel and chop them as noted above. Make sure

    you give enough time in the citrus juices to finish the cooking process and

    flavor the shrimp.

    Recipe Summary

    Main Ingredients: shrimp, pepper, onions, cilantro

    Course: Main Course, Lunch

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