Description
Peruvian Shrimp Ceviche is a bright and refreshing seafood dish featuring tender shrimp marinated with fresh lime juice, red onion, cilantro, and chili peppers. It is light, zesty, and perfect for warm-weather meals.
Ingredients
Shrimp Marinade
- 1 lb cooked shrimp, peeled, deveined, and chopped
- ¾ cup fresh lime juice
- ½ small red onion, thinly sliced
- 1 small tomato, diced
- 1 jalapeño or Peruvian ají amarillo, finely chopped
- ¼ cup fresh cilantro, chopped
- ½ tsp salt
- ¼ tsp black pepper
Add-ins
- ½ cup diced cucumber
- 1 small avocado, diced
- 1 small garlic clove, minced, optional
Instructions
- Prepare the shrimp: If using raw shrimp, cook it briefly in boiling water until just opaque, then transfer it immediately to an ice bath and drain well. Alternatively, use fully cooked shrimp to simplify preparation.
- Combine ingredients: Place the shrimp in a glass or non-reactive bowl. Add the lime juice, red onion, tomato, chili pepper, cilantro, salt, and black pepper.
- Toss the ceviche: Gently toss the ingredients to combine them evenly, ensuring the shrimp is thoroughly coated in the marinade.
- Marinate: Cover the bowl and refrigerate for 15–20 minutes to allow the flavors to marry and the shrimp to absorb the citrus and spices.
- Add fresh vegetables: Just before serving, fold in the diced cucumber and avocado carefully to preserve their texture.
- Adjust seasoning and serve: Taste the ceviche and adjust the lime juice, salt, or chili pepper if needed. Serve the ceviche chilled for a refreshing dish.
Notes
- For food safety, using properly cooked shrimp is the simplest option to avoid undercooked seafood.
- Serve immediately after chilling for the freshest flavor and best texture.
- Traditional Peruvian ceviche is often served with sweet potato or corn on the side to complement the tart shrimp.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Peruvian
