Homemade Peruvian Shrimp Ceviche

Why You’ll Love This Recipe

This shrimp ceviche is incredibly fresh, easy to make, and full of authentic Peruvian flavor. The lime juice “cooks” the shrimp to tender perfection while the combination of heat, acidity, and herbs creates a perfectly balanced bite. It’s healthy, protein-packed, and naturally gluten-free. Serve it as a starter, a light lunch, or with crispy plantain chips for a refreshing yet satisfying meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Raw shrimp (peeled, deveined, and cleaned)
• Fresh lime juice (enough to fully submerge the shrimp)
• Red onion (thinly sliced)
• Aji amarillo or red chili pepper (finely diced)
• Fresh cilantro (chopped)
• Salt
• Black pepper
• Garlic (minced, optional)
• Ice cubes (for shocking the shrimp)

For serving (optional):

• Sweet potato slices (boiled)
• Corn kernels or Peruvian choclo (boiled)
• Plantain or corn chips

Directions

1. Bring a pot of water to a gentle boil and blanch the shrimp for about 1 minute, just until they turn pink. Immediately transfer them to an ice bath to stop the cooking. Drain and chop into bite-sized pieces if needed.
2. Place the shrimp in a glass bowl and pour enough fresh lime juice to fully cover them. Let them marinate in the refrigerator for 10–15 minutes until the shrimp are opaque and firm.
3. Drain about half of the lime juice from the bowl, leaving enough to keep the mixture juicy.
4. Add the sliced red onion, chili pepper, cilantro, garlic (if using), salt, and black pepper. Gently toss to combine.
5. Taste and adjust seasoning with more lime juice or salt as needed.
6. Serve immediately, garnished with sweet potato slices, boiled corn, or crunchy chips.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Marinating time: 15 minutes
Total time: 30 minutes

Variations

• Spicy version: Add extra chili or a dash of hot sauce for more heat.
• Mango twist: Mix in small cubes of mango or pineapple for a sweet tropical contrast.
• Avocado ceviche: Gently fold in diced avocado right before serving for extra creaminess.
• Coconut style: Add a splash of coconut milk to the lime marinade for a coastal variation.
• Mixed seafood: Combine shrimp with scallops, white fish, or calamari for a classic Peruvian mixto ceviche.

Storage/Reheating

Ceviche is best enjoyed fresh, right after marinating, while the shrimp are tender and the flavors are bright. Store leftovers in an airtight container in the refrigerator for up to 24 hours, but the texture will continue to change as the shrimp sits in the citrus. Do not freeze or reheat ceviche, as it will affect both flavor and texture.

FAQs

Do I need to cook the shrimp first?

Yes, for safety, it’s best to blanch the shrimp briefly before marinating in lime juice.

Can I use pre-cooked shrimp?

Yes, but reduce the marinating time to about 5–10 minutes to prevent the shrimp from becoming tough.

What kind of shrimp works best?

Medium or large raw shrimp are ideal — fresh or frozen (thawed) both work well.

Can I use bottled lime juice?

Fresh lime juice is strongly recommended for the best flavor and acidity.

How do I make it less spicy?

Use milder peppers or remove the seeds before dicing.

Can I make it ahead of time?

You can prep the ingredients ahead, but combine everything and add lime juice just before serving for optimal texture.

What is leche de tigre?

It’s the flavorful citrus marinade from ceviche, often served as a shot or poured over the ceviche for extra flavor.

What sides go best with Peruvian ceviche?

Traditional sides include sweet potatoes, boiled corn, or plantain chips for a balance of sweet and savory.

Can I use lemon instead of lime?

You can, but lime gives a more authentic Peruvian flavor.

Is this dish healthy?

Yes, it’s high in protein, low in fat, and full of vitamin C and antioxidants from the fresh ingredients.

Conclusion

Homemade Peruvian Shrimp Ceviche is a bright, bold, and refreshing dish that captures the spirit of Peruvian coastal cuisine. With tender shrimp marinated in fresh lime juice, crisp vegetables, and a touch of heat, it’s a light yet deeply flavorful meal perfect for any occasion. Serve it chilled, share it with friends, and enjoy a taste of Peru in every bite.

Homemade Peruvian Shrimp Ceviche

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Homemade Peruvian Shrimp Ceviche is a bright and zesty seafood dish featuring tender shrimp marinated in fresh lime juice, mixed with red onions, chili peppers, and cilantro. Bursting with citrus flavor and a hint of heat, it’s a refreshing and authentic Peruvian classic perfect for warm days or as an elegant appetizer.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 1 minute (blanching) + 15 minutes marinating
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Appetizer, Main Dish
• Method: Marinated, No-Cook (partial blanch)
• Cuisine: Peruvian
• Diet: Gluten Free

Ingredients

• 1 lb raw shrimp (peeled, deveined, cleaned)
• 1 cup fresh lime juice (enough to cover shrimp)
• 1 small red onion, thinly sliced
• 1 aji amarillo or red chili pepper, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 clove garlic, minced (optional)
• Salt and black pepper, to taste
• Ice cubes (for shocking shrimp)

For serving (optional):

• Boiled sweet potato slices
• Boiled corn kernels or Peruvian choclo
• Plantain or corn chips

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Instructions

1. Bring a pot of water to a gentle boil and blanch the shrimp for about 1 minute, until they turn pink. Immediately transfer them to an ice bath to stop the cooking process. Drain well and chop into bite-sized pieces if desired.
2. Place shrimp in a glass bowl and pour enough fresh lime juice to fully submerge them. Refrigerate and marinate for 10–15 minutes until shrimp are opaque and firm.
3. Drain about half the lime juice, keeping enough to coat the shrimp.
4. Add sliced red onion, diced chili, cilantro, garlic (if using), salt, and black pepper. Toss gently to combine.
5. Taste and adjust with more lime juice or salt if needed.
6. Serve immediately, garnished with sweet potato slices, boiled corn, or plantain chips.

Notes

• Always use fresh lime juice — bottled juice can alter the flavor.
• For safety, briefly blanch shrimp before marinating in citrus.
• Use gloves when handling hot peppers to avoid irritation.
• Serve ceviche chilled and consume within 24 hours for best texture.
• Traditional sides like sweet potatoes and corn balance the citrus acidity.

Nutrition

• Serving Size: 1 cup
• Calories: 180
• Sugar: 4g
• Sodium: 460mg
• Fat: 3g
• Saturated Fat: 0.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 180mg