Pasta Salad with Shrimp is made the ‘Ceviche Style’ meaning at the base it’s a lemon marinated shrimp, pepper, onion and a tad of hot pepper served on quinoa pasta and fresh cilantro. There is no need to cook anything; just the noodles, the perfect summer meal!

Living in Peru for a few months, one must learn how to make a good ceviche de camarones! It’s such an easy and light meal, perfect for summer. I made it Peruvian-style ceviche, and adding the Quinoa element was perfecting this dish. I came up with Pasta Salad with Shrimp ceviche style for a friend’s 40th birthday. She loves Peru so much and had a surprise party, potluck style. I wanted to make something special, extra Peru and this salad became my signature dish!

Shrimp Pasta Salad

Different Types of Ceviches

In Peru, the proud land of ceviches, the Moche civilization (the guys before the Incas, situated mainly on the Pacific coast) created the dish. Today, they make ceviche mostly with fresh fish or shellfish, even with sharks sometimes. The Peruvian ceviche is usually a main dish served with sweet potatoes and Choclo (big-grain corn) and can be pretty spicy.

The Ecuadorian version is a soup containing fresh coriander leaves and some tomato juice. The Mexicans serve some chips next to it or directly in a taco and are usually spicier. The Caribbean Islands use extra coconut milk in theirs. Everyone in South America has their distinct ceviche style, so here is my version.

Shrimp Pasta Salad

Type of Hot Peppers

This Pasta Salad with Shrimp dish is made with fresh cilantro and is less spicy than most ceviches. The hot pepper they use all around Latin America is different, too; it could be Aji or rocoto in Peru or Habanero on the East Coast. You choose your favourite! I took a frozen Rocoto pepper for this recipe; being frozen killed a bit of its heat, resulting in a milder heat factor, but also, the lime makes it much milder.

Fresh Product is Key

The ceviche process requires fresh seafood. Only the acid of the lime will cook the seafood occasionally. I do my shrimp ceviche in 24-30 hours; this way, the shrimp gets firm enough; if it’s a fish ceviche, it won’t be as long. Most recipes I see on the Web say 3 hours of refrigeration… but from my experience in Peru, I know they leave it overnight in the fridge. It won’t get worse, just firmer with time.

Ceviche quinoa pasta shrimp lime
Shrimp Pasta Salad Ceviche Style

Storage

Keep the ceviche in the lime marinade in the fridge for up to 48 hours, but remember that the texture will change. Being a fresh product in an acidic liquid, keeping the leftovers is not recommended.

Variations

If you don’t want to wait after the long marinade and make a shortcut with the shrimps, it’s possible! Check out the Easy Shrimp Ceviche recipe below!

Other Lime-Marinated Recipes

So, let’s get that Peru flavour going!

Shrimp Pasta Salad Ceviche Style

5 from 10 votes
Prep Time 10 minutes
Cook Time 0 minutes
maceration time 1 day
Total Time 1 day 10 minutes
Servings 3 people
Calories 564
Shrimp Pasta Salad is made the ‘Ceviche Style’ meaning at the base it’s a lemon marinated shrimp, pepper, onion and a tad of hot pepper served on quinoa pasta and fresh cilantro. No need to cook anything, the perfect summer meal!

Ingredients

  • 250 g quinoa fusilli (or normal pasta)
  • 300 g fresh shrimps
  • 1 yellow or red bell pepper (finely sliced)
  • 1 red onion (finely sliced)
  • 20 limes or lemons
  • 1 orange
  • 1 cup fresh cilantro
  • 1/2 tsp Rocoto hot peppers (Your favourite hot pepper finely chopped)
  • salt and pepper

Instructions 

  • Devein and wash the fresh shrimp, and rinse in cold water.
  • Add the shrimps to the bottom of a bowl, add a little salt and pepper.
  • Squeeze lime and orange juice until covering the shrimps.
  • On top, add the finely sliced rocoto, onion, and red pepper (in that order, so the rocoto merges with the lime juice).
  • Leave to marinade in the fridge in an airtight container for about 18-24 hours.
  • Cook the quinoa pasta.
  • Take out the juice from the ceviche (keep half a cup for taste)
  • Mix it with the quinoa pasta, the fresh cilantro leaves, salt, pepper and juice. Let it rest a good 30 minutes before serving.
Author: Marie Breton
Calories: 564kcal
Course: Plato principal
Cuisine: Latin America
Keyword: ceviche, habanero, lime, pasta, pasta salad, peru, quinoa, rocoto, shrimps

Nutrition

Calories: 564kcal | Carbohydrates: 125g | Protein: 31g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Cholesterol: 161mg | Sodium: 134mg | Potassium: 968mg | Fiber: 15g | Sugar: 15g | Vitamin A: 1953IU | Vitamin C: 209mg | Calcium: 244mg | Iron: 4mg
Nutrition Facts
Shrimp Pasta Salad Ceviche Style
Amount per Serving
Calories
564
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.2
g
1
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
0.2
g
Cholesterol
 
161
mg
54
%
Sodium
 
134
mg
6
%
Potassium
 
968
mg
28
%
Carbohydrates
 
125
g
42
%
Fiber
 
15
g
63
%
Sugar
 
15
g
17
%
Protein
 
31
g
62
%
Vitamin A
 
1953
IU
39
%
Vitamin C
 
209
mg
253
%
Calcium
 
244
mg
24
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

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