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Citrus Shrimp Salsa

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Serve this Citrus Shrimp Salsa, marinated in a mix of citrus juices and tossed with avocado and grapefruit segments, for a light, tangy appetizer.


  • 1/2 cup Florida Orange Juice
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 1/2 cup red onion, small dice
  • 1 tablespoon jalapeño pepper, minced
  • 4 tablespoons cilantro, chopped, divided
  • 1 tablespoon minced ginger
  • 1 teaspoon green jalapeño sauce
  • 2 pounds Florida rock shrimp
  • 1 avocado, cut into ½-inch dice
  • 1/2 cup Florida Grapefruit segments
  • 1/2 cup cucumber, cut into ½-inch dice
  • 1/4 cup celery, cut into ¼-inch dice
  • 2 tablespoons olive oil
  • Salt to taste
  • Pepper to taste
Citrus Shrimp Salsa Nutrition Facts


1. To prepare marinade, combine orange juice, lemon juice, lime juice, red onion, jalapeño pepper, 2 tablespoons cilantro, ginger and jalapeño sauce in mixing bowl; remove and reserve 1/4 cup marinade.

2. Add rock shrimp; cover and refrigerate for 3 to 4 hours, until shrimp is firm and no longer transparent. Remove shrimp from marinade; discard marinade. Place shrimp in clean mixing bowl; add 1/4 cup reserved marinade, avocado, grapefruit segments, cucumber, celery, 2 tablespoons cilantro and olive oil; toss gently to combine. Season with salt and pepper. Serve ceviche in chilled martini glasses.

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