Shrimp Ceviche: A Flavor Symphony

From the vibrant beaches of Peru comes a seafood culinary marvel waiting for your taste buds’ acquaintance.

It’s ceviche; a cold seafood dish cooked, not by heat but by the magic of marinating citrus juice.

It’s the ultimate ambassador of Latin American gastronomy that has been making waves for centuries and captivating palates worldwide.

Ceviche is absolutely a must-try for the home cook.

And it’s super easy to make.


Ceviche is “Cooked” in a Marinade of Citrus Juice

But first a brief discussion of cooking proteins.

Denaturation is the technical word used to describe the process of altering the original structure of a protein, in other words, cooking a protein.

The most familiar way we denature a protein is with heat.

But there is also another process used to denature the delicate proteins of seafood and that is with acid.

With my ceviche recipe, lime juice is the acid star of the denaturation show.

You just need to marinate the shrimp long enough to ensure safety and achieve the desired texture- firm yet tender.

It’s culinary science at its most delicious!


Ceviche is a Dish Stepped in History

Ceviche’s origins are deeply ingrained in history, dating back to the ancient Moche civilization in Peru.

Archeologists believe the earliest forms of ceviche were made by this coastal people in current-day Peru who used local fermented juice from banana passionfruit to ‘cook’ their seafood.

The recipe evolved over time over time into the ceviche we know today with the arrival of the Spaniards and their citrus fruits intto South America.

Now, ceviche isn’t simply a dish; it’s a cultural emblem, adored and celebrated in Peru as their national dish on June 28 of every year.

The Peruvian version of ceviche also includes a tone of heat provided by aji peppers which rate between 30,000-50,000 on the Scoville Heat Scale.


Make Ceviche At Home

My ceviche recipe is more akin to the Mexican version of this simple yet tasty dish.

The featured protein is fresh, plump shrimp, tomato, a bit of garlic, lime juice, lemon juice, and a bit of heat from a jalapeno which won’t scorch your tongue off as they come somewhere between 2,500-8,000 units on the Scoville scale.

All of these ingredients are all mixed together with a bit of olive oil which allows the flavors to meld and marry, and most importantly allow the lime juice to work its magic on cooking the shrimp.

Garnish with some cilantro and chopped avocado and voila!

You’ve got yourself a beautiful dish that will awaken your tastebuds and put a smile on your face.

Serve it with some chips for a crunch.

Make this refreshing ceviche at home and enjoy the experience of having your tastebuds transport you to the sunny coastal regions of Latin America.



Ceviche is a marriage of palate-pleasing flavors that is refreshing and simple to make. It’s a must-try for the home cook.


  • Author: Sandra Lewis
  • Prep Time: 10
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 1 cup 1x


  • 1 Roma tomato peeled, seeded, small dice
  • 1 jalapeno, minced
  • 1/2 teaspoon garlic, minced
  • 6 oz sea shrimp, peeled and deveined, or scallops
  • juice of 3 limes
  • juice of 1 lemon
  • 1 tablespoon olive oil
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon cilantro, chopped
  • kosher  salt


  1. Combine all the ingredients except the cilantro in a container or bowl. Season with a bit of salt.
  2. Cover and refrigerate for at least 1 hour or until the seafood is “cooked”.
  3. Taste and season with additional salt as needed.
  4. Add the cilantro prior to serving.


Optional: Add a bit of chopped avocado to the ceviche at serving time





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