Fennel and Shrimp Ceviche — Foster's Supermarket
Fennel and Shrimp Ceviche

by Chef Tanya Foster

Dive into a world of flavor with our Fennel and Shrimp Ceviche, a delightful dance of succulent shrimp and crisp fennel that pairs the natural sweetness of shrimp with the subtle, charming notes of fennel. With a burst of citrus and a hint of spice, get ready to tantalize your taste buds with this irresistible fusion that embodies coastal charm and culinary delight.


  • 1 lbs. Large Raw Shrimp remove shell and devein
  • 1 med bulb Fennel thinly sliced
  • ½ small Red Onion fine sliced
  • 1 Jalapeño fine diced
  • 1 Hot Scotch Bonnet Pepper fine diced
  • 3 Scallions fine chopped (white and green)
  • ¼ cup Cilantro fine chopped
  • ¼ cup Parsley fine chopped
  • 2 Limes zest and juice
  • ½ Lemon sliced
  • ½ cup Olive Oil
  • Salt and Pepper to taste

Step 1: To start, defrost, clean and devein shrimp.  Place saucepan filled halfway with water on medium-low heat.  Add the lemon slices and a small amount of salt to the water.  Once water is simmering, submerge the shrimp for about 6-8 minutes. 

Step 2: Remove the shrimp from the cooking water and place into a bowl of ice water to halt the cooking process.  After 2 minutes in the ice water, remove and place on paper towel then pat dry.  Slice each shrimp lengthwise down the middle before placing in a bowl and setting in the refrigerator to keep cold while prepping the vegetables.

Step 3: Thinly slice the bulb of the fennel lengthwise, placing them in a large mixing bowl. Follow-up by slicing the onion very thin and add them to the mixing bowl.  Remove the seeds from the jalapeno and Scotch bonnet peppers then finely dice.  Add chopped scallions, cilantro and parsley.  Zest one Lime before adding to the bowl. 

Step 4: In a small bowl, juice both limes. Add olive oil and season with salt and fresh cracked pepper.  Whisk together. Add the cold shrimp into the mixing bowl with the dressing. Using clean hands, toss the vegetables and shrimp together until coated.  Place the ceviche into a serving bowl and chill before serving.