New This Month

Rock Shrimp Ceviche

This appetizer is "cooked" without heat; the acid from the citrus juices makes the shrimp firm and opaque.

  • Servings: 10

Photography: Mikkel Vang

Source: Martha Stewart Weddings, Winter 2007


  • 2 pink grapefruits
  • 1/2 cup white wine vinegar
  • 1 red onion, thinly sliced into rings
  • 8 ounces rock shrimp, peeled
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon sugar
  • Flaked sea salt and freshly ground pepper, for garnish


  1. Slice off top and bottom of grapefruits with a chef's or paring knife. Cut away peel and pith in wide strips by running blade from top to bottom of fruit, following the fruit's curve. Holding fruit over a bowl (to catch juices), cut each segment on both sides to free from membrane, allowing segments to drop into bowl.

  2. Bring vinegar and onion to a boil in a small saucepan over medium heat. Reduce heat to low, and cook 5 minutes. Let cool completely. Strain, and discard liquid. Transfer onion to a small nonreactive bowl, and refrigerate until ready to use.

  3. Toss together shrimp, grapefruit segments and juice, the lime juice, salt, and sugar in a nonreactive medium bowl. Refrigerate until shrimp are firm and opaque, at least 4 hours (up to overnight).

  4. Divide grapefruit segments among bowls; top with shrimp and then onion. Sprinkle with sea salt and pepper.


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