EntertainingJun 14, 2023

Recipe: Shrimp Ceviche and Blood Orange Margarita

Written by Wesleigh Byrd
Photographed by Jess Isaac

Tis the season for spending extra moments in the sun with refreshing snacks and drinks, especially by water! This Blood Orange Margarita & Shrimp Ceviche is the perfect combo for entertaining guests or a little R&R time for just you. Shrimp Ceviche and Chips is a light and refreshing dish that’s perfect for any occasion, whether it’s a party or just a snack. The shrimp is marinated in a mixture of lime juice, scallions, jalapeño, and salt, which gives it a bright and zesty flavor. The addition of diced avocado adds a creamy and luxurious texture to the dish.

Follow along below for the recipes, and stay tuned for more this Summer!

Blood Orange Margarita

Prep Time: 10 min
Total Time: 15 min
Serve: Makes 4 Margaritas

4 limes, juiced

2 blood oranges, juiced

4 oz. Cointreau

8 oz. tequila

Up to 2 oz. agave syrup (optional, for a sweeter version)

Salt and dried rose petals for rim (optional)

Dried rose petals, blood orange slices or lime wedges for garnish (optional)


– In a large pitcher, mix the lime juice, blood orange juice, Cointreau, and tequila. Refrigerate until chilled, for at least 30 minutes.

– If you prefer a sweeter margarita, add up to 2 oz of agave syrup to the pitcher.

– Spread a small mound of salt and dried rose petals (if using) on a small plate. Moisten the outer rim of 4 glasses with an orange or lime juice, then dip the rims into the salt to lightly coat.

– Fill the glasses with the margarita mix.

– Garnish with a slice of blood orange or a lime wedge (optional).

– Enjoy your delicious blood orange margaritas with loved ones.

Shrimp Ceviche

Prep Time: 10 min
Total Time: 15 min
Serve: 2-4 people

10 oz medium shrimp, peeled and deveined

3 tbsp fresh lime juice (from 3 limes)

2 tbsp finely chopped scallions, plus extra for garnish

1 jalapeño pepper, stem, ribs, and seeds removed, finely chopped (about 2 tbsp)

1 tsp coarse salt

1 ripe avocado, pitted and cubed

Black sesame seeds, for garnish

Tortilla chips for serving


– In a medium pot, bring water to a boil. Add the shrimp and cook until they turn opaque, about 1 minute. Use a slotted spoon to transfer the shrimp to a plate and let them cool. Cut the shrimp into small 1/4-inch pieces.

– In a medium bowl, mix together the shrimp, lime juice, scallions, jalapeno, and salt. Stir to combine, then refrigerate for at least 30 minutes or up to 2 hours.

– Just before serving, cut the avocado into small 1/4-inch cubes and gently fold them into the shrimp mixture.

– Serve the shrimp ceviche in a bowl, garnished with extra sliced scallions and black sesame seeds.

– Accompany the ceviche with tortilla chips on the side for dipping.

shop the poolside scene…

Rectangular Walnut Tray


Casa Glass Carafe


Concentric Ceramic Catch All Plate


Organic Ceramic Bowl


Solo Gold Faltware


Clyde Outdoor Coffee Table


Leave a Comment