Shrimp Ceviche recipe Peru

shrimp-ceviche-method-1With the hot times of summertime upon united states, a great way to cool down is with ceviche. Ceviche is typically created using red snapper which “cooked” by the acidity of lime and lemon liquid (see this ceviche dish.)

This version of ceviche is ready with shrimp, which is initially lightly cooked, and then marinated within the citrus juice. My dad, which usually doesn’t love shrimp that a lot, loved this ceviche. (Gotta think it’s great once they consume it and ask for even more!)

Why pre-cook the shrimp? Even though the acidic marinade “cooks” (denatures) the proteins, it cann’t eliminate the micro-organisms. Traditionally ceviche is made with natural fish and shellfish, but even then it's suggested that expectant mothers or people with compromised protected systems prevent it.

In person I don’t discover this just as much of an issue with natural fish (believe sushi, sashimi), but also for some reason shellfish like shrimp and scallops can go south so much more easily. Unless your fish and shellfish is extremely fresh, i suggest softly pre-cooking it very first.

shrimp-ceviche-method-2Shrimp Ceviche Recipe


If you find the ceviche a tad too acidic, strain out a number of the drinks following the marinating, add a little more avocado (or some olive oil) and/or a bit more sodium.


  • 1 pound medium-small shrimp, peeled and deveined
  • 2 Tbsp salt
  • 3/4 glass lime liquid (liquid from 4-6 limes)
  • 3/4 cup lemon liquid (juice from 2-3 lemons)
  • 1 glass carefully sliced red onion
  • 1 serrano chile, ribs and seeds removed, minced
  • 1 cup chopped cilantro
  • 1 cucumber, peeled diced into 1/2-inch pieces
  • 1 avocado, peeled, seed eliminated, cut into 1/2-inch chunks


In a sizable cooking pot, bring to a boil 4 quarts of water, salted with 2 Tbsp sodium. Add the shrimp and prepare for 1 minute to 2 minutes max, based size of shrimp. (Over-cooking the shrimp will change it rubbery.) Pull shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

2 Drain the shrimp. Cut each little bit of shrimp in half, or into inch-long pieces. Spot shrimp in a glass or ceramic dish. Combine into the lime and lemon liquid. Cover and refrigerate for a half time.

combine inside chopped red onion and serrano chile. Refrigerate an additional half hour.

4 before providing, include the cilantro, cucumber, and avocado.

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