Ceviche is popular dish in Latin America and there are many variations in every country. This shrimp ceviche is my Colombian version and it's very easy to make, refreshing and the perfect appetizer.
This Shrimp Ceviche is very popular in the Pacific and Atlantic regions of Colombia, but it is also enjoyed throughout the country. Like many traditional recipes there are many variations depending of the cook and region.
This dish is refreshing and perfect to serve during a party or during the week. You can double this recipe very easy and it's perfect for first time ceviche makers, because you will cook the shrimp in water instead or citrus juice.
What you'll Need to Make this Ceviche
You will find the printable recipe card with exact ingredients amounts, directions and step by step video below.
Shrimp: I recommend using a good quality shrimp for this recipe. I like to use medium or large sized shrimp, cut them into bite size pieces. You can use fresh or frozen.
Vegetables: Red onion and garlic.
Herbs: Fresh cilantro or parsley.
Lime juice: Always use fresh lime juice.
Flavor: Ketchup, hot sauce, olive oil, salt and pepper.
What to Serve with Shrimp Ceviche
I like to serve this shrimp ceviche in glasses over lettuce leaves with saltine crackers or patacones for an appetizer or snack. Sometimes I serve it over arepas for lunch or dinner.
How to Store Leftovers
Keep this Ceviche de Camarones refrigerated until ready to serve. Leftovers will keep well for about 2 days in the fridge in a sealed container.
Looking for More Shrimp Recipe?
Colombian Style Shrimp in Tomato Sauce (Camarones en Apuro)
Rice with Shrimp (Arroz con Camarones)
Quinua, Shrimp and Chimichurri Salad
Ceviche de Camarones Recipe (Colombian Shrimp Ceviche)
Ingredients
- 2 pounds large shrimp frozen or fresh peeled and deveined
- ½ cup sliced red onion
- ½ cup chopped fresh cilantro or parsley
- 1 garlic clove minced
- ½ cup fresh lime juice
- 1 cup ketchup
- ½ teaspoon hot sauce tabasco or your favorite
- 1 tablespoon olive oil
- Salt and pepper to taste
- Lettuce leaves and Saltine crackers for serving
Instructions
- In a medium pot, bring 4 cups of water to boil, turn off the heat, drop in the shrimp and cover. Leave the shrimp in the hot water for 1 minute. Drain off the water and place the shrimp in a plastic bowl. If you are using frozen shrimp , just defrost before making the ceviche.
- Add the ketchup, lime juice, onion, cilantro, parsley, hot sauce, olive oil, garlic, salt and pepper to taste. Stir to combine all ingredients. Refrigerate and serve cold over lettuce leaves with saltine crackers.
Cindy
Made this dish w/ out many adjustments and it was delicious! I put less ketchup in it than the recipe suggests to give it a lighter (not so ketchup-y) flavor. Guests loved it and several asked for the recipe. Very simple to make.
Erica
Cindy,
Thank you so much for your feedback.
Mauricio
Hola !Gracias.por la receta ,la prepare tal cual y me quedo delicioso! !
Adriana
I've made colombian ceviche before and I use red onion instead of yellow onion. Great flavor!
Sandy
I usually do this as an hors d'oeuvre and use cocktail shrimp so it's easier to serve on the crackers, also with red onions and no ketchup. Cant wait to try it with the Tabasco though...
Chris
Yea I'm thinking the same no ketchup, too sugary for me all that high fructose corn syrup in everything is no good. I too would change for red onions instead of yellow.
Also would this be a similar recipe for Ceviche Mixto? I would like to do a mixto for my wife and I, as we love seafood, shrimp, fish, lobster bits etc, but I don't think it's served the same way right?
Robinson
Im colombian this dish is delicioso , would not change a thing
Jairo Galan
I'm original from Colombia, i just add white wine, and the result was incredible.
Michael
In the recepie? Or a glass of wine on the side? 😉
Theresa
Great recipes! Reminds me of my dear mother in law who taught me so many delicious Colombian recipes.......
Jennifer
Omg! Im Colombian and you NEEED the ketchup! It doesnt taste like ketchup when its all combined! Its helps give the sauce a certain flavor! yum. Im hungry now!
Erica Dinho
I agree with you! 🙂
Linda
This ceviche was delicious. So refreshing , I will be making this all summer.
Carolina
I'm Colombian..Love this ceviche . I add a little bit of white wine or beer..It's delicious!!
Bill
I'm not Colombian, but I am married to one! This recipe is as close to Cali as it gets!
Frank
Going to try this shortly but am puzzled as to why you would call this "ceviche", as no raw seafood/shellfish is used? I think it should be called "Shrimp Cocktail"? Just a thought, although I am certainly going to make it and know it will be delicious! Thank you.
Greg
Just a thought! I have not made this yet but definitely will. I can tell it is going to be lovely.
But I always thought ceviche was something RAW and then soaked in a lime juice mixture to cook the shrimp or whatever you are making. Am I wrong in saying this????
Erica Dinho
You can do that too. I like to make mine with cooked shrimp.
Greg
OK, I was just a little confused thinking that I missed something. Either way, they will be great. I will do it both ways to see.
Thanks
Anonymous
I love this recipe!!! I am from barranquilla, Colombia and although Ceviche is raw some prefer it cooked, i also prefer it this way, it is just preference i believe. Also, you NEED the ketchup it would not be Colombian without the ketchup, in the coast where i am from we add mayo; however I do not like mayo so ketchup only it is and omg delish. SOOOO, if you want to try a colombian version of Ceviche, this is it
Adriana
I can see you add mayoneise in your video but it is not in the ingredients list here?
Erica Dinho
This recipe does not use mayonnaise. Shrimp cocktail has mayonnaise and ketchup.
Anonymous
My mother in law makes Colombian ceviche exactly like this!!! Its delicious!
jaka
why would you need to put shrimp in boiling water isnt the purpose of ceviche to use raw fish or shrimp and lime jiuce cooks it...you dont need to cook shrimps in water?
Erica Dinho
This ceviche is made with cooked shrimp. You can use raw shrimp if you prefer.
Joseph
Surprise!!! I have found many Latin communities cook the shrimp first. Initially I was very surprised but when it was explained to me i totally get it. First it takes a three to 5 hour prep time down to mere minutes. And second you have better control over the doness of the shrimps. I had it this way the first time in Cartagena. I was then as you are suprised by this.