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.
David Marcel Levy
Hello Everyone....
I have a couples of suggestions... first for the ones looking for a lighter version, you could use some tomato paste, for part of the Ketchup, but please use the best brand possible of ketchup (like Heinz, for example).
Also, as mentioned in the recipe, you should leave the shrimp in the boiling water just for 1 minute... but for a better result, add 2 to 3 teaspoons of salt to the water, this will bring the best flavor to the shrimp.
But also if you prefer, you can used raw... but thrust the recipe, it is much better cooked.
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.