This recipe is part of a sponsored content series produced in partnership between Texas Monthly and H-E-B highlighting H-E-B brand products that are made to be Texas favorites.

As warm weather returns to Texas, Texans begin planning their long-awaited outdoor gatherings. The first cookout fixture to spring to mind might be the warm flames of a grill, but no party is complete without a spectacular spread of starting dishes. This is a guest’s first impression while the charcoal warms up, and a great appetizer complements a great meal. It’s something bright and inviting, something that whets the appetite but keeps people coming back for more.

H-E-B knows this, and knows Texan tastes, better than anyone. They’ve created the perfect starter for your next get-together—treat your loved ones to the refreshing flavors of H-E-B’s Shrimp Ceviche with Texas Citrus, a recipe developed with love and care especially for Texans. This zesty dish, which pairs the bounty of the Gulf with fresh Texas fruit, makes the perfect appetizer for backyard gatherings as the cookout season kicks into gear. All H-E-B brand products are made to be Texas favorites, and the fresh ingredients found in this dish are no exception. 

The recipe starts with tender H-E-B Wild Caught Gulf Shrimp. This eco-friendly, locally sourced shrimp is fresh, nutritious, and never frozen. Next, splash in some juice from locally grown H-E-B Texas Roots oranges and grapefruits. Add in some tomatoes, onion, and jalapeño and you’ve got a ceviche going! H-E-B takes Texas Pride in supporting the Texans who grow our produce, making sure the food you bring home from their stores is as fresh as a spring afternoon. This makes for a dish delicious enough to eat with a spoon, but the ceviche really pops when paired with H-E-B Bakery Tortilla Chips. Made fresh daily, these perfectly fried chips pair well with the citrusy tang of the ceviche. Get ready to dip into this dish with the below recipe from H-E-B, To Texas, With Love.

Shrimp Ceviche with Texas Citrus

Prep Time: 45 minutes | Cook Time: 10 minutes | Serves: 6 people

  • 1/3 cup white vinegar                                                            
  • 2 tbsp kosher salt                                                                  
  • 3 bay leaves                                                               
  • 1 lb H-E-B Wild Gulf Shrimp, medium, peeled, and deveined                                                          
  • 1 cup Texas orange juice, plus 1 tsp zest                                                                  
  • 1/2 cup fresh grapefruit juice, plus 1 tsp zest                                                                       
  • 2 Roma tomatoes, seeds removed and diced small                                                             
  • 1 large jalapeño, diced small or minced                                                                    
  • 1/2 cup white onions, minced finely 

  1. Fill a medium sized pot 3/4 full of water. Add vinegar, salt, and bay leaves. Bring to a boil, then reduce heat to a simmer.
  2. Add shrimp and cook for 2-3 minutes or until just cooked and clear flesh has turned opaque.
  3. Transfer shrimp to an ice bath, discarding bay leaves and cooking liquid. Once shrimp is fully cooled, remove to a cutting board.
  4. Pat shrimp dry, roughly chop, and place in a bowl along with orange and grapefruit zest and juices.
  5. Add tomatoes, jalapeños, and onions. Toss to combine, then season with a generous pinch of salt and pepper.
  6. Press everything into a bowl so shrimp are completely immersed in the juices.
  7. Add more juice as necessary to cover. Refrigerate at least 30 minutes to allow flavors to blend.
  8. Season to taste as needed, serve with chips and hot sauce, if desired, or on tostadas.

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