Peruvian Shrimp Ceviche

There’s nothing that screams the warm days of the year like this Peruvian shrimp ceviche recipe. 

I like this ceviche style because it is for the minimalist who likes simple, bright flavors with fresh ingredients. If you’re in the mood to kick it up a notch, you can traditionally top your ceviche off with toasted corn, yucca, and Caribbean sweet potatoes.

When it comes to the heavy hitters of the coastal regions of South America, Mexican ceviche and Ecuadorian ceviche are two of my all-time favorites. The Mexican version, which is sometimes made with ketchup and creamy avocado, feels like vibrant comfort food, especially when topped off with salty and crunchy tortilla chips.

But when you’re eating a classic Peruvian ceviche, you can simply taste the dish’s lightness and healthiness. And if the dish is made with leche de tigre, you have yourself a little “pick me up” liquid to sip on. There are even folks who like to top this tiger’s milk off with a bit of Peruvian pisco and drink it as a refreshing cocktail.

Tiger’s milk is a light, aromatic broth blended with fish or shrimp, then strained and chilled.

Choosing the Right Shrimp

Most ceviches are only made with raw seafood. So it’s best to always try to find the best possible quality. However, a few traditional recipes call for slightly cooking raw shrimp or fish before mixing with the acidic marinade. Cooking beforehand does two things.

Poaching seafood firms its texture, and it also increases food safety by minimizing the risk of food poisoning. Certain types of white fish and shrimp can have a naturally mushy texture, so poaching them is the best way to firm the protein up just enough to give you a succulent bite. 

This said, you have the option of using fresh raw shrimp or pre-cooked shrimp for this recipe. If you go the pre-cooked route, I recommend purchasing them through a specialty market or high-end grocer. This will increase your odds of finding shrimp that haven’t been frozen after they were cooked. And the chances of them being overcooked is less likely as well.

Chile Pepper Options

Most traditional recipes use fresh or frozen Andean yellow peppers (aji amarillo). However, these hot peppers are pretty difficult to find in most locations, so habanero pepper or scotch bonnet peppers are great substitutes. If you cannot stand the heat, using yellow bell peppers in their place will give you a bit of sweetness and bright colors.

Toppings for Ceviche

Adding toppings to your ceviche can enhance its flavors and textures and make it stand out visually. Some of the most popular garnishes are fresh corn, boiled sweet potatoes, and yuca for earthiness and sweetness.

Toasted Andean corn is added for crunch. Extra aji peppers, along with red or white onions, give the flavor profile some extra zing. For smoothness and richness, I personally like to add just a splash of good olive oil.

Lastly, if you try this Peruvian-style ceviche recipe, leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.

Looking for more recipes? These are a few of my favorites:
Vietnamese Style Shrimp Toast
Southern Style Tartar Sauce
The best Bay Scallop Ceviche

Peruvian Shrimp Ceviche

Author: Larry White

There's nothing that screams the warm days of the year like this easy Peruvian shrimp ceviche recipe!

5 from 12 votes

Print Recipe Pin Recipe

Course Appetizer,Main Course

Cuisine Latin American

Style Ceviche,Quick,Summer

Prep Time30 minutes mins

Cook Time10 minutes mins

Marinate Time30 minutes mins

Servings: 4 People

Ingredients 

1x2x3x

• ▢ 2 pounds fresh raw shrimp, peeled and deveined
• ▢ 1 cup fresh lime juice, Persian or key limes
• ▢ 3 garlic cloves, minced
• ▢ 1 red onion, thinly sliced (about 1 cup)
• ▢ 2 tablespoons chile peppers, seeded and minced (aji amarillo or habanero)
• ▢ 2 tablespoons fresh cilantro, chopped
• ▢ salt, to taste

Instructions

• Cut the shrimp into small chunks, around 1/2 of an inch.
• Place the shrimp in a large, non-reactive bowl (glass or stainless steel). Add the remaining ingredients and stir to combine. If the marinade doesn't completely cover the shrimp, transfer the mixture to a smaller container.
• Season the ceviche to taste with salt. Cover the bowl and refrigerate for 30 minutes.
• Taste again to check for seasoning. Add more salt and cilantro if needed. Garnish with the toppings of your choice.

NOTES

Follow these steps and tips below if you would like to poach your shrimp before marinating.

You can use peeled and deveined shrimp, but I like to poach the shrimp with the shells on. This provides a barrier that helps prevent overcooking and improves the shrimp’s flavor.

1. Bring a large pot of water to a very slow simmer. Lightly season the water with salt.

2. Add the shrimp to the water and turn off the heat. Let the shrimp poach for around 1 minute. Drain the shrimp and rinse under cool water.

 

 

Make this recipe?Mention @Larry__White or tag #WildGameGourmet!