This super easy shrimp ceviche or ceviche de camarón is a burst of flavor in your mouth. It is a classic Peruvian recipe that creates an exotic dish with simple ingredients.
Peruvian food has always been my favorite type of food. I just can’t get enough of the bold flavors in the Peruvian cuisine.
This is a fresh recipe that never gets old. You can serve it as a starter for a dinner or eat with some crackers as a dinner.
What you must know about Peruvian food and basically about ceviche, in general, is that less is more. This is because if you add a ton of strong flavor ingredients you can overpower the delicate flavor of the fish and, in this case, of the shrimps.
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What are the key ingredients for a perfect shrimp ceviche?
- Purple onions: This type of onion is better to eat it raw because they have a mild flavor.
- Lime juice: Yes LIME, not lemons. It has a stronger flavor and they are more acidic than lemons. In South America, we usually use only limes. I just started using lemons once I moved to Portugal (here lemons are cheaper)
- Coriander: You can use a mix of coriander and parsley, but if you have to decide only one at the grocery store choose coriander. It will give the authentic ceviche flavor to the mix.
- Shrimp: I think that this one is a little obvious but don’t forget to buy high-quality shrimp. Remember that it must be peeled and deveined.
After these key ingredients, you can add a some more to make your own twist of the classic shrimp ceviche recipe. Just don’t get too crazy, remember less is more.
I hope you enjoy this simple recipe and I see you in the next one!
- 250 gr shrimp deveined and with the tail
- 1 small purple onion
- 1 firm tomato
- 1 tbsp thinly chopped fresh parsley
- 2 tbsp thinly chopped fresh coriander
- 4 limes juiced
- 1 jalapeño without seeds
Cook the shrimps for 2 minutes in boiling water. To stop the cooking process, place the shrimps in a bowl with cool water and ice.
Cut the onion, the jalapeño, and the tomato into small cubes.
In a big bowl pour the juice of the lime and add all the other ingredients and mix. Let it sit for 2 minutes to allow the lime juice to “cook” the shrimps.
Owner and Food blogger on The Cookware Geek. She loves cooking, baking, traveling, playing with the cats, and knitting. She believes that eating delicious meals doesn’t require a culinary degree or a Michelin-star chef in your kitchen.