This Express Shrimp Ceviche is a light and refreshing appetizer great for any occasions. It’s a “fast preparation” version which contains some fresh dill, tomatoes, avocado and red onions. This Express Shrimp Ceviche is a light and refreshing appetizer great for any occasions. It's a "fast preparation" version which contains some fresh dill, tomatoes, avocado and red onions.

Shrimp ceviche

Having gone through the Americas…each country has their own version of ceviche. First of all, it’s usually a main dish. In Mexico, they make it quite spicy with avocados. In Peru, they serve it with choclo (big grain corn), sweet potatoes and it’s lightly spiced with rocoto peppers. In Colombia the ceviche is often made with ketchup or tomato sauce which makes it red served with fried plantain (patacones). Finally, in Ecuador, the ceviches are like a soup, with an extra shrimp broth, lots of cilantro and barely spicy. They are also many variations some with fish, shrimps, shellfish, even shark meat (Trujillo, Peru). But in the end, even if ceviches differ greatly, the technique stays the same ; to cook or partly cook seafood in lime juice. A real ceviche is always let from 30 minutes to hours in lime juice which will magicly cook the seafood with its citric acid. For this version, I’ve used precooked shrimps, this way it’s way faster and no need to worry about “hazardous consequences” of uncooked seafood…

This express version

Shrimp cevicheMy version is a merge of every ceviches I’ve ever encountered, plus a personal touch which is fresh dill instead of cilantro. Most ceviches contains fresh cilantro, which I love, but for a little change and to relieve those people who dislike cilantro (the soap tasting guys) I’ve used a fresh dill instead. The Ecuadorians always add a touch of freshly squeeze orange to their ceviches, I believe it add a little sweetness to balance out all that acid from the limes. Also, I’ve added a smooth avocado, like Mexicans do to smooth things up. A few tomato pieces and the tipical Peruvian red onion slices, which will be marinating with the shrimps. Overall the dish is quite acidic to highlight the limes, some people might find that a tad too much, so in this case discard the residual juice before serving. I like to add a touch of the juice but it’s up to you in the end.

Let’s talk hot peppers

Shrimp cevicheAs for the spice factor, another element that change greatly from country to country, some use tabasco other fresh hot peppers. Peruvian have that great spicy pepper called rocoto, while on the East side countries I saw habanero peppers. In the end, just use any hot peppers you prefer in the amount you prefer or not at all. I personally cannot eat too spicy so I’ve added about a 1/4 teaspoon of fresh habanero pepper which result quite mild. You could always add some extra side of chopped hot pepper for those who prefer theirs spicy. There is nothing more refreshing then a good ceviche appetizer!  Being a ceviche fan, there is another recipe of quinoa pasta ceviche as a main meal on my blog made with fresh shrimps this time so check it out here if it interests you.

Let’s get this citric acid to work!

Express Shrimp Ceviche

Makes 4 portions | Preparation: 1 hour | Difficulty: easy

  • 200g of precooked shrimpsShrimp ceviche (if frozen make sure to defrost them up first)
  • 3 limes
  • 1/2 orange
  • 1 tomato cut into small cubes (brunoise)
  • 1/2 red onion finely sliced (mandoline finest)
  • 1 avocado cut into small cubes (brunoise)
  • 1/4 of habanero pepper or any hot pepper finely chopped
  • 2 tbsp of fresh dill finely chopped
  • salt and pepper
  1. Squeeze the juice out of the limes and orange
  2. In a bowl or hermetic container add the shrimps, onions, salt, pepper and the juice, cover
  3. Let marinate 30 minutes to an hour in the fridge
  4. Add the rest of the ingredients in a bowl and the marinated shrimps and onions
  5. Mix well and serve


Serve with a little of the marinade juice and extra dill. Enjoy!

Shrimp ceviche

Shrimp Ceviche with Quinoa pasta

Living in Peru for a few months, one must learn how to make a good ceviche! It’s such an easy and light meal, perfect for summer. I had to make it all the way peruvian by adding the Quinoa element. So I found a nice quinoa fusilli, and mixed it with a shrimp ceviche. I came with this idea, of quinoa pasta ceviche, for a friend 40th birthday. She loves Peru so much and she had a surprise party, where everyone had to bring a meal… So… I’ve created this dish to honor her love for Peru.

Ceviche quinoa pastaBack in Peru, where they say the ceviche is from, the Moche civilization (the guys before the Incas, situated on the coast), apparently created the dish. Today, the peruvians make ceviche mostly with fresh fish or shellfish, on the coast, even with shark… The peruvian ceviche is usually served with a side of sweet potatoes and choclo (big grain corn) and it is quite spicy. The Ecuadorians version, though, is served as a soup and contains more fresh coriander leaves and tomato juice. As for my recipe, it’s a mix of both world, I add the fresh coriander and make it less spicy than the peruvians, oh! and the personal touch, it’s served on quinoa pasta.

The ceviche process, require fresh seafood. Then, it’s the acid of the lime that cooks the seafood over a period of time. I do my shrimp ceviche in 24-30 hours, this way the shrimp gets firm enough, if it’s a fish ceviche then it won’t be as long. Most recipes, I see on the Web, say 3 hours of refrigeration… but from my personal experience in Peru, I know they leave it, at least, overnight in the fridge. It won’t get bad, just firmer with time. The only problem is the “hot peppers” are quite hard to find in Spain, I found some frozen Rocoto peppers in a Latin American market, but they lose a lot of their spice strength. I know in the Caribbeans, they do their ceviche with Habanero peppers. I mean… you pick the kind of hot pepper you prefer.

So let’s get that Peru flavour going!

Shrimp Ceviche with Quinoa Pasta

Makes 4 portions

IngredientsShrimp Ceviche with Quinoa pasta
  • 250g quinoa pasta
  • 300g fresh shrimps
  • 1 yellow or red bell pepper
  • 1 red onion
  • 20 limes or lemon (there is more to make sure…they have enough juice)
  • 1 orange 
  • 1/2 rocoto pepper (or Habanero)
  • coriander leaves
  • salt, pepper
  1. Devein and wash the fresh shrimps, rinse in cold water
  2. Add the shrimps to the bottom of a bowl, add a little salt and pepper
  3. Squeeze limes and orange until covering the shrimps
  4. On top, add the finely sliced (mandoline) rocoto, onion, pepper (in that order so the rocoto flavour merge to the lime juice)
  5. Leave to marinade in the fridge for about 24 hours
  6. Cook the quinoa pasta
  7. Take out the juice from the shrimps (keep a tiny bit)
  8. Add to the quinoa pasta with the coriander leaves, salt, pepper, mix it up

Serve cold, with a nice lime on the side. Enjoy!