Shrimp & Blueberry Ceviche

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Prep Time10 min

Blueberries brighten up this ceviche recipe by adding bursts of sweet blueberry flavor that complements the hints of lemon and cilantro.

Shrimp & Blueberry Ceviche


  • 10 jumbo shrimp, peeled and deveined
  • 1 tsp kosher salt
  • 1 T extra virgin olive oil
  • 2 jalapeno, small diced (seeds removed)
  • ¼ cup packed cilantro leaves, finely chopped
  • ½ cup lime juice
  • 2 T orange juice
  • Zest of ½ a lime
  • ½ cup California Giant blueberries
  • ½ english cucumber, small diced
  • ½ tsp kosher salt
  • 1 avocado, small diced (do at end)
  • Chips of choice! (tortilla, pita, etc)


      • Heat a large sauté pan over high heat
      • Add olive oil and allow to warm
      • Dry shrimp with a paper towel and toss with 1 T kosher salt
      • Add to the pan evenly spread out, sear on 2 minutes for each side
      • Remove from the pan and allow to cool while prepping the rest of the ingredients
      • Once shrimp is cool to the touch, cut each into 4-6 pieces and add to a large mixing bowl
      • Add remaining ingredients except for the avocado
      • Cover with plastic wrap and allow to marinate for 1 hr in the refrigerator
      • After the one hour, dice the avocado
      • Gently toss with the avocado and spoon into bowls.
      • Serve with chips and enjoy!
Shrimp & Blueberry Ceviche

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!