Blog | Weekly Specials

Ceviche de Camarones



  • 1 lb Oregon pink shrimp
  • 1 cup Roma tomatoes, diced
  • 1 (5.75 oz) can Haggen Spanish Olives, whole stuffed, drained
  • 1/4 cup yellow onion, diced
  • 1 fresh jalapeño, finely chopped
  • 1 Tbsp parsley, finely chopped
  • 1 Tbsp cilantro, finely chopped
  • 3/4 tsp crushed red pepper
  • 1/4 cup lemon juice
  • 1/3 cup olive oil
  • 3/4 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 large avocado, diced
  • 3/4 tsp lemon juice for tossing avocados


Rinse shrimp, pat dry with a paper towel. Place in a medium sized bowl. Add tomatoes, olives, onion, jalapeño, parsley, cilantro, crushed red pepper, lemon juice, olive oil, , oregano, salt and pepper. Stir gently. Toss avocado with lemon juice and add to the ceviche. Chill for 1 hour. 

Serve with a slice of lime and El Restaurante chips.

Download the printable recipe card Ceviche de Camarones Recipe Card

HAGGEN BLOG: Passport to Flavors Mexico Recipe for Ceviche de Camarones


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