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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.

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

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

Find it online: https://thefamilycooking.com/homemade-peruvian-shrimp-ceviche/