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Two Different Ways to Make Shrimp Ceviche

    Have you ever tried shrimp ceviche? Ceviche is a typical dish from South America, specifically from Peru. It is one of the best-known and most famous dishes of this country, and one could even say that it is the most important culinary reference of Peru.

    Despite its popularity, the origins of this delicious dish are unknown. What is known for sure is that it is an ancient recipe that has evolved over the years until becoming what we know today. Even its name, “ceviche”, is a source of controversy among historians and experts, who can’t seem to agree on its exact origin.

    Nevertheless, a few facts about ceviche are certain. The main ingredient in this delicious recipe is fresh seafood, which is placed raw in lemon and onion juice or cooked in boiling water. When the raw meat is left to rest in the lemon and onion juice, the citric acid cooks it, giving it a distinct flavor. The juice is called “Leche de Tigre”, which means “Tiger’s Milk” in Spanish.

    Over time, ceviche has evolved with countless variations, including the one we present today, shrimp ceviche.

    Two Different Shrimp Ceviche Recipes

    As we mentioned before, ceviche is traditionally made with raw seafood. Most of us are used to eating raw fish since we are accustomed to sushi, but not everyone likes the idea of eating uncooked shrimp. That is why today we bring two options to prepare shrimp ceviche, one cooked and the other raw.

    Option Number One: Cooking the Shrimp in “Leche de Tigre”.

    If you want to enjoy the most traditional shrimp ceviche, start by squeezing two fresh limes into a bowl and setting the juice aside in the refrigerator.

    • You can buy the shrimp clean and without the shell. Otherwise, you must clean it and remove the intestine and the tail to start.
    • If you’re using frozen shrimp, place them in a bowl with hot water for 10 to 15 minutes to defrost. The ideal amount for two people is 1 pound.
    • The next step is to drain and dry the shrimp and cut them into small cubes, half lengthwise and widthwise.
    • Then, place the finely chopped shrimp in the lime juice and stir. Take the bowl to the refrigerator and leave it for one and a half to two hours. When removed from the fridge, the shrimp should have lost their transparency and show a pinkish color.

    That’s it! You can now combine your shrimp with the rest of the ingredients of your choice, such as salt, olive oil, onion, avocado, or cilantro.

    Option Number Two: Boil the Shrimp

    The process to make ceviche with cooked shrimp is similar to the previous one, except this time, you will cook your shrimp in water.

    Put your shrimp in boiling water for 5 minutes until pink, then remove and cut it into small cubes.

    Afterwards, place them in the bowl with lime juice for 15 minutes to absorb the acids. Your ceviche is ready to combine with the rest of your favorite ingredients.

    Dare to Make Your Own Version of Ceviche

    You may read or hear that cooked ceviche is not authentic, but this isn’t entirely true. The beauty of food and cooking is the constant evolution and how it draws techniques and flavors from different cultures. Therefore, these two ways of preparing it are equally valid. Can you come up with other ways to make ceviche?