Ceviche is popular dish in Latin America and there are many variations in every country. This shrimp ceviche is my Colombian version and it’s very easy to make, refreshing and the perfect appetizer.
This Shrimp Ceviche is very popular in the Pacific and Atlantic regions of Colombia, but it is also enjoyed throughout the country. Like many traditional recipes there are many variations depending of the cook and region.
This dish is refreshing and perfect to serve during a party or during the week. You can double this recipe very easy and it’s perfect for first time ceviche makers, because you will cook the shrimp in water instead or citrus juice.
What you’ll Need to Make this Ceviche
You will find the printable recipe card with exact ingredients amounts, directions and step by step video below.
Shrimp: I recommend using a good quality and fresh shrimp for this recipe. I like to medium sized shrimp, if you use large shrimp cut them into bite size pieces.
Vegetables: Red onion and garlic.
Herbs: Fresh cilantro and parsley.
Lime juice: Always use fresh lime juice.
Flavor: Ketchup, hot sauce, olive oil, salt and pepper.
What to Serve with Shrimp Ceviche
How to Store Leftovers
Keep this Ceviche de Camarones refrigerated until ready to serve. Leftovers will keep well for about 2 days in the fridge in a sealed container.
Ceviche de Camarones Recipe (Colombian Shrimp Ceviche)
- 2 pounds large shrimp peeled and deveined
- ½ cup chopped onion
- ½ cup chopped fresh cilantro
- ½ cup chopped fresh parsley
- 1 garlic clove minced
- ½ cup fresh lime juice
- 1 cup ketchup
- ½ teaspoon Tabasco sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Lettuce leaves and Saltine crackers for serving
In a medium pot, bring 4 cups of water to boil, turn off the heat, drop in the shrimp and cover. Leave the shrimp in the hot water for 1 minute. Drain off the water and place the shrimp in a plastic bowl.
Add the ketchup, lime juice, onion, cilantro, parsley, Tabasco sauce, olive oil, garlic, salt and pepper to taste. Stir to combine all ingredients. Refrigerate and serve cold over lettuce leaves with saltine crackers.
Calories: 272kcalCarbohydrates: 24gProtein: 32gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 286mgSodium: 1851mgPotassium: 545mgFiber: 1gSugar: 14gVitamin A: 1499IUVitamin C: 24mgCalcium: 153mgIron: 1mg
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