Ceviche de Camaron – Shrimp Ceviche

Ceviche… Just the word alone does things to me. Childhood memories take over my mind, my mouth starts to water, I can immediately taste and smell without the dish being in front of me.  The word Ceviche is just as sexy as the dish itself.

Growing up, my mother would wake up early in the morning to begin her ceviche ritual. She would sit in the kitchen at the break of dawn, hand squeeze about 30 lemons, peel, devein and cut about 10 pounds of shrimp so it could sit and cook in the lemon juices. That alone was a SIX HOUR journey.  Within those 6 hours she would peel, juice and strain about 15 lbs of tomatoes.  My mothers ceviche ritual is no joke guys.  And we weren’t allowed to step into the kitchen unless we wanted a butcher knife thrown at us. God forbid… “the hair get out! the hair” And trust when I say her aim was on point! I always said she should join a dart competition.  I would watch my mother as if I were hypnotized from the living room couch. It just amazed me how concentrated she was sitting in her kitchen making ceviche for us. She poured her heart into that dish. Those memories will stay with me forever…

Now… I understand that there are hundreds different techniques for ceviche. Although I LOVE my mothers ceviche it is not how I make it at home for company. Some people are funny about raw fish parasites, so I have tweaked my mothers recipe just a little. It still tastes the same. Just as yummy, you wouldn’t even know the difference between our ceviches, down to the texture of the fish.  This is one dish that is always requested at my dinner parties. They just can’t get enough of my ceviche.

Let’s go get our ingredients ready…

Ingredients: Serves 4 to 6 – Prep time 3 hours

  • 2 Lbs Shrimp (in shell)  – Some supermarkets sell you shrimp already deveined
  • 2.5 Cups Chicken Broth
  • 2 Cups White Wine (preferably Chardonnay)
  • 2 Small White Onions
  • 1 Tbsp Pickling Spices
  • 3 1/2 Cup Parsley Leaves (fresh)
  • 1 Sprig Thyme
  • 1 Cup Water
  • 1 Tbsp Salt
  • 5 Large Tomatoes
  • 2 Small Red Onions
  • The juice of 7 large lemons.
  • 2 Cups of your shrimp broth.
  • 3 Tbsp Olive Oil
  • 2 Tbsp Cilantro
  • 1 large bowl with lid


  • Salsa de Guacamole
  • Avocado
  • 1 Can Palm Hearts
  • Plaintain chips
  • 1 Tbsp Fresh Ground Black Pepper

Step 1 – Clean and devein your shrimp. Do not remove shell, this will flavor your broth. Cover, store in fridge while we prepare Step 2

Step 2 –  In a large pot combine Chicken broth, wine, ONE small white onion chopped, pickling spices, parsley, 1 sprig thyme, 1 cup water. Bring to quick boil. Reduce heat, cook for 5 mintes on low heat.

Step 3 – Remove from heat. Allow to cool for 5 more minutes.

Step 4 – Add shrimp. Let shrimp sit in broth while we work on step 5

Step 5  –  In a blender puree tomatoes & onions.

Step 6 – Pass puree through a strainer or food mill to remove sediments

You want about 2 1/2 cups of this tomato & onion puree.

Step 7 – Chop both red onions, add 1 tbsp salt and 2 cups hot (hottest) water. Let sit.

Step 8 – Time to peel those shrimps! After the shrimp resembles picture below.Strain 2 cups of the shrimp broth into a bowl and set aside.

Peel and slice shrimp lengthwise. Place in a lidded large bowl.

Step 9 LAST STEP! Strain red onions. In a large bowl, combine shrimp, red onions, tomato & onion puree, shrimp broth, lemon juice, olive oil, cilantro, salt and pepper. Cover with lid, let sit in a cool area for about 2 hours.

Once this settles you will not see the while foamy film that sits above the broth. Serve two ways, in a bowl or cup, gazbacho style or, scoop shrimp onto a dish and garnish with, avocadoes, palm hearts, plantain chips and top with Salsa de Guacamole

Hope you enjoy this recipe. 😀


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