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

Krautstrudel with horseradish sauceWhen you think of Strudel, you probably automatically picture a sweet apple strudel. Am I right? Well in Central Europe they make some great savory ones also. You can find some pumpkin, spinach, sauerkraut and more strudel types here and there. The one here is a simple cabbage and smoked bacon bits one, served with a delicious homemade horseradish-dill sauce.strudelpin

The original dough to cover Strudel is usually a thin and elastic puffy dough, but for this recipe I’ve used stacked phyllo sheets with a light spray of olive oil in between the sheets. I like the flakiness of the phyllo, plus it contain way less butter than the flaky puff dough. The only thing with phyllo is to make sure you to overlap the sheets so the liquid don’t escape from the strudel. Also when you cook with it, better add the strudel on the bottom level of the oven, than the bottom part can cook at the same pace than the top.

Krautstrudel with horseradish sauceAs for the filling, a simple white cabbage thinly sliced, an onion and smoked bacon bits with the typical German aromatics of sweet paprika and caraway seeds. Those 2 spices are what makes the German flavor here. I was surprised by the amount of sweet paprika german cuisine uses in so many of their traditional dishes. As for the caraway seeds, if you don’t know them yet, they look like cumin seeds although they taste nothing like it. They have a certain bitter-sweet taste to it nobody can resist and they are well known to help with digestive problems like heartburn, gas, bloating, etc. Often used in sauerkraut for it’s counter effect of the naturally gazy meal, the caraway should be an essential to any cabbage meals.
horseradish sauce

To accompany the KrautStrudel is a great and healthy dip; a horseradish-dill sauce. The original sauce is made with sour cream, which is kind of impossible to find where I live, so I’ve exchanged it for a natural greek yogurt. The resulting sauce is just sublime and accompany to perfection this KrautStrudel. The horseradish give a welcomed spicy kick to the whole meal.

So let’s roll this Strudel up!

Krautstrudel (German Cole and bacon roll)

Makes 4 portions

The Strudel
  • Krautstrudel with horseradish sauce1/2 a white cabbage finely sliced
  • phyllo pastry frozen pack
  • 1 onion finely chopped
  • 150g of smoked bacon cut into small pieces
  • 150 ml of vegetable broth (or chicken broth)
  • 30g of butter
  • 1 tbsp of cornstarch (to thickens the leftover liquid in the last step)
  • 100g of plain greek yogurt
  • 2 tsp of sweet paprika
  • 1 tsp of caraway seeds
  • salt and pepper
The horseradish-dill sauce
  • 150g of plain greek yogurt or sour cream
  • a few branches of fresh dill 
  • 2 tbsp of grated horseradish
  • 1 squeeze of 1/4 lime or lemon
  • a pinch of sugar
  • salt and pepper

*Make the horseradish sauce ahead and make sure to defrost the phyllo minimum 1 hour before use.

  1. Start with making the horseradish sauce by mixing all the ingredients and leave in the fridge for a minimum of 2 hours before serving
  2. Add to a big pan the onion, butter and salt at medium-low heat and let the onion softens for 5 minutes
  3. Add the bacon bits and bring up the heat (medium-high)
  4. When the bacon bits are well cooked, add the white cabbage, the broth, the paprika and caraway seeds
  5. Let the cabbage cook through and the broth reduce until almost gone, about 10 minutes
  6. When the volume is down by half, add the cornstarch and mix until no more liquid or barely any liquid left
  7. Take off the fire, add the greek yogurt and check the seasoning (salt and pepper)
  8. Let the cabbage mixture cool
  9. On a big piece of baking paper, stack the sheets of phyllo one over the other to make a big rectangle the size of the oven metal baking sheet, while having a layer of olive oil (spray or brush) in between each sheets
  10. Add the cabbage mixture to the low-center of the rectangle and close the 3 sides over the mixture and then roll up the Strudel with the help from the baking paper and transfer to baking sheet
  11. Add an extra layer of olive oil (I use a spray, then it’s just a fine layer) on top of the Krautstrudel, some extra paprika, caraway seeds and salt
  12. Cook at 200°C (400F) for 20 minutes on the lowest level of the oven, or until light brown
  13. Let cool a bit and serve with the horseradish sauce


Krautstrudel with horseradish sauce