I don’t know what it’s like where you live but we’ve been having perfectly hot summer weather here in Denver. And as a result, I have really been craving something light and refreshing to eat. So what better dish to make today than some delicious Peruvian-style shrimp ceviche.
It’s a simple dish consisting of chilled raw shrimp that has been “cooked” in lime juice. And in my opinion, it’s the perfect summer appetizer, or meal if you’re really into seafood. Plus you’d be surprised at just how easy it is to make great ceviche right at home. All you need is a few simple ingredients such as shrimp, red onion, salt, and lime juice. And the best part is that the whole thing comes together in less than 30 minutes.
Tips, Tricks & Suggestions
- This same recipe will work with other types of seafood like halibut, sea bass, sole scallops, or even octopus. To do it simply cut the fish into small chunks and follow the same steps as listed below.
- Want the freshest shrimp for your ceviche? Then I highly recommend that you stay away from the ones on display at the fish counter and go with a bag of frozen shrimp. I know that might sound odd but trust me. The shrimp you find in the freezer section was frozen within hours of being caught. So they’re pretty damn fresh after you defrost them. The shrimp on the counter, however, is most likely the same frozen shrimp that has simply been thawed out for display. Often for hours, yuk! And in fact, unless you are buying your shrimp right on the ocean I can guarantee that is the case.
- Check out our lesson on how to peel and devein shrimp in case you’re a little rusty or simply don’t know how it’s done.
- Ceviche is best eaten as soon as possible or else the citric acid can “overcook” the shrimp. That being said it will still be perfectly safe to eat within 48 hours if left in the fridge. But understand that the shrimp will be a bit tough if you wait that long.
- Traditional Peruvian ceviche is often served with a few sides to help balance it out. Some of the most common include.
Cancha – Peruvian salted and toasted corn nuts
Chifles – Fried plantain chips
Roasted or boiled sweet potato that has been peeled and cut into thick slices
Peruvian corn on the cob, boiled and cut into chunks
Lettuce leaves
Shrimp Ceviche (Peruvian) Recipe
Total time: 20 minutes
Servings: 4 as an appetizer, 2 as a meal
Ingredients
1 Lb of Shrimp, deshelled & deveined
1 Medium red onion, thinly sliced
¾ Cup of lime juice, freshly squeezed
1 to 2 Habenero peppers, seeds removed and finely minced
1 Clove of garlic, pressed or finely minced
2 Tablespoons of Aji amarillo paste (optional)
Salt to taste
2 Tablespoons of cilantro, minced
Instructions
- Prep the red onion (optional): Soak the thinly sliced onion in cold water for 10 minutes to make them less sharp. Remove them from the water and dry them on some clean towels.
- Mix everything together: Get out a medium-sized bowl and add the lime juice, habanero pepper, garlic, aji amarillo paste, and ½ teaspoon of salt.
Mix these ingredients together then add in the shrimp and half of the sliced onion. Toss until every piece of shrimp is coated in the sauce.
- Wait: Place the ceviche in your fridge and let it rest for 5 to 15 minutes. You will know that the shrimp is “cooked” when it takes on a pink color and is slightly firm to the bite.
- Taste the ceviche and add salt if needed.
- Place the ceviche on a plate with the optional sides and garnish with cilantro and the remaining sliced onion. Enjoy!
Shrimp Ceviche (Peruvian) Recipe
Ingredients
- 1 Lb of Shrimp deshelled & deveined
- 1 Medium red onion thinly sliced
- ¾ Cup of lime juice freshly squeezed
- 1 to 2 Habenero peppers seeds removed and finely minced
- 1 Clove of garlic pressed or finely minced
- 2 Tablespoons of Aji amarillo paste optional
- Salt to taste
- 2 Tablespoons of cilantro minced
Instructions
- Prep the red onion (optional): Soak the thinly sliced onion in cold water for 10 minutes to make them less sharp. Remove them from the water and dry them on some clean towels.
- Mix everything together: Get out a medium-sized bowl and add the lime juice, habanero pepper, garlic, aji amarillo paste, and ½ teaspoon of salt. Mix these ingredients together then add in the shrimp and half of the sliced onion. Toss until every piece of shrimp is coated in the sauce.
- Wait: Place the ceviche in your fridge and let it rest for 5 to 15 minutes. You will know that the shrimp is “cooked” when it takes on a pink color and is slightly firm to the bite.
- Taste the ceviche and add salt if needed.
- Place the ceviche on a plate with the optional sides and garnish with cilantro and the remaining sliced onion. Enjoy!
