Peruvian Shrimp Ceviche: Delicious Recipe!

Okay, flavor adventurers, gather ’round! I’m about to share my latest obsession: Peruvian Shrimp Ceviche. But not just any ceviche… THIS ceviche is the kind that makes you close your eyes, savor every bite, and immediately crave more. Seriously, the first time I perfected this recipe, I ate the entire batch myself.

This Peruvian Shrimp Ceviche is a total flavor explosion that perfectly captures what Cuba Queen is all about. Forget boring, bland meals – we’re talking lime-soaked, spicy, and utterly irresistible shrimp that will transport you straight to the Peruvian coast. Get ready to bring a taste of paradise to your kitchen!

Ingredients You Need

This Peruvian Shrimp Ceviche ingredient list is SHORT but mighty! The secret to making truly epic Easy Authentic Peruvian Shrimp Ceviche lies in fresh lime juice and high-quality shrimp. Trust me, it makes all the difference. Here’s what you need:

• 1 pound medium shrimp, peeled and deveined
• 1 cup freshly squeezed lime juice (about 8-10 limes)
• 1 red onion, thinly sliced
• 1 red bell pepper, finely diced
• 1-2 aji amarillo peppers, seeded and minced (or serrano peppers for extra heat!)
• 1/2 cup chopped cilantro
• 2 tablespoons ají limo paste
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 1/4 cup fish sauce
• Salt and freshly ground black pepper to taste
• Optional: cancha (toasted corn kernels) for garnish
• Optional: sweet potato, cooked and cubed for serving
• Optional: choclo (Peruvian corn) for serving

You’ll find the best aji amarillo peppers at Latin American markets or online – they’re essential for that authentic Peruvian flavor. If you can’t find them, serrano peppers add a similar kick, but adjust the quantity to your spice preference!

Here’s the Peruvian Shrimp Ceviche game-changer that will blow your mind: Ají Limo paste adds an extra layer of citrus and spice. If you can’t find it, add a little extra aji amarillo and lime zest. As a bonus, you can splurge on fresh, wild-caught shrimp for this one Peruvian Shrimp Ceviche ingredient – trust me, it’s worth it.

Step-by-Step Instructions

Ready to make some magic? Follow these simple steps for amazing Peruvian Shrimp Ceviche:

1. In a non-reactive bowl (glass or stainless steel), combine the shrimp and lime juice. Make sure the shrimp is fully submerged. This is where the magic begins.
2. Cover the bowl and refrigerate for 20-30 minutes, or until the shrimp turns pink and opaque. The lime juice “cooks” the shrimp, so don’t overdo it! This process is key to Shrimp Ceviche Recipe Peruvian Style.
3. While the shrimp is marinating, prepare the other ingredients. Slice the red onion super thin – you want it to blend seamlessly into the ceviche.
4. Finely dice the red bell pepper and mince the aji amarillo (or serrano) peppers. Remember to seed the peppers to control the heat. Don’t stress – your Peruvian Shrimp Ceviche is going to be incredible, even if you adjust the spice level.
5. After the shrimp is “cooked”, drain off most of the lime juice, leaving a little bit for flavor. Pro tip for Peruvian Shrimp Ceviche perfection: don’t throw away that lime juice (leche de tigre)! It’s liquid gold.
6. Add the red onion, red bell pepper, aji amarillo (or serrano) peppers, cilantro, ají limo paste, ginger, garlic, and fish sauce to the bowl with the shrimp. Gently mix everything together.
7. Season with salt and freshly ground black pepper to taste. Remember, the lime juice and fish sauce already add a salty kick, so taste before you add more salt. This is where your Peruvian Shrimp Ceviche transforms into pure magic.
8. Cover and refrigerate for another 10-15 minutes to allow the flavors to meld. This step is crucial for Authentic Peruvian Shrimp Ceviche!
9. Before serving, give the ceviche another gentle toss. The Peruvian Shrimp Ceviche should look vibrant and smell incredibly fresh.

Here’s where most people mess up their Peruvian Shrimp Ceviche – but not you! Don’t skip the marinating time – it’s essential for the shrimp to absorb all those amazing flavors. In my kitchen, this Peruvian Shrimp Ceviche takes exactly 25 minutes to reach peak deliciousness.

While your Peruvian Shrimp Ceviche is working its magic, grab your camera – this is Instagram gold! And speaking of flavor adventures, this Peruvian Shrimp Ceviche reminds me of another flavor explosion you should try: Spiced Shrimp with Roasted Honeynut Squash.

Presentation Matters

Presentation is everything when it comes to Peruvian Shrimp Ceviche! It’s not just about the taste – it’s about creating a visual masterpiece that excites the senses. Serve your ceviche in small bowls or glasses, garnished with cancha (toasted corn kernels) and a sprig of cilantro.

People absolutely lose their minds when I serve this Peruvian Shrimp Ceviche at dinner parties! It’s always the first thing to disappear. For a complete Peruvian experience, serve the ceviche with cooked sweet potato and choclo (Peruvian corn) on the side.

This recipe for Peruvian Shrimp Ceviche absolutely slays at dinner parties! Another option is to try serving your Peruvian Shrimp Ceviche with plantain chips. It’s a delicious combo!

This Peruvian Shrimp Ceviche shines at dinner parties, summer barbecues, or even as a light and refreshing lunch. If you have any leftovers (which is rare!), toss them with some avocado and serve it as a flavorful shrimp salad the next day. You can even serve with a side of Peruvian Ceviche Recipe with Shrimp

For a seasonal twist, try adding mango or pineapple to your Peruvian Shrimp Ceviche in the summer for a sweet and tangy flavor. In the winter, I like to add a little bit of roasted butternut squash for a warm and comforting touch. The combinations are endless!

FAQs

Can I make this Peruvian Shrimp Ceviche spicier?

Absolutely! Add more aji amarillo or serrano peppers to the ceviche. You can also use a hotter chili paste, like sambal oelek, for an extra kick. Remember to taste as you go and adjust the spice level to your liking. My friends from Miami love it super spicy!

What if I don’t have aji amarillo peppers for my Peruvian Shrimp Ceviche?

No problem! Serrano peppers are a great substitute. They have a similar level of heat and will still add a delicious flavor to the ceviche. Just remember to adjust the quantity to your spice preference. Another option is to use aji amarillo paste, which you can find online or at Latin American markets.

How do I know when my Peruvian Shrimp Ceviche is perfectly done?

The shrimp is “done” when it turns pink and opaque throughout. The lime juice “cooks” the shrimp, so it’s important not to over-marinate it, or it will become tough. About 20-30 minutes in the lime juice is usually perfect.

Can I use frozen shrimp for this Peruvian Shrimp Ceviche recipe?

Yes, you can! Just make sure to thaw the shrimp completely before using it. Pat it dry with paper towels to remove any excess moisture. This will help the shrimp absorb the flavors of the marinade better. I prefer using fresh shrimp, but frozen works in a pinch.

Can I make this Peruvian Shrimp Ceviche ahead of time?

While ceviche is best enjoyed fresh, you can prepare it a few hours in advance. Just keep it refrigerated until serving time. The longer it sits, the more the shrimp will “cook” in the lime juice, so don’t make it too far in advance. Community feedback tells me that 2 hours ahead is the sweet spot.

Is Peruvian Ceviche Recipe with Shrimp safe to eat?

Yes, when prepared properly! The lime juice “cooks” the shrimp, making it safe to eat. However, it’s important to use fresh, high-quality shrimp and to marinate it for the appropriate amount of time. If you’re pregnant or have a compromised immune system, consult with your doctor before consuming ceviche.

Can I add other vegetables to this Peruvian Shrimp Ceviche?

Absolutely! Feel free to add other vegetables like diced cucumber, avocado, or tomatoes to the ceviche. Just remember to adjust the seasoning to taste. I once added some grilled corn and it was a total flavor bomb!

Conclusion

This Peruvian Shrimp Ceviche is more than just a recipe – it’s a flavor adventure! It represents everything Cuba Queen stands for: bold flavors, fresh ingredients, and recipes that make you feel like you’re celebrating every day. I’m confident that once you make this Peruvian Shrimp Ceviche for your friends and family, you will make it again and again. You can find other similar recipes online, such as a Simple Shrimp Ceviche Recipe From Peru.

My Peruvian Shrimp Ceviche Power Tips:

1. Use fresh lime juice: Bottled lime juice just doesn’t compare!
2. Don’t over-marinate the shrimp: 20-30 minutes is the sweet spot.
3. Taste and adjust the seasoning: Add more salt, pepper, or chili paste to your liking.

I’ve created so many variations of this Peruvian Shrimp Ceviche! Here are a few of my favorites: Mango Peruvian Shrimp Ceviche (sweet and tangy), Avocado Peruvian Shrimp Ceviche (creamy and rich), and Spicy Pineapple Peruvian Shrimp Ceviche (fiery and fruity). The Spicy Pineapple version gets the biggest reactions every time!

I’m so confident that you’re going to nail this and make it your signature dish. Don’t be afraid to experiment with different ingredients and flavors to create your own unique twist on this classic Peruvian dish. And please, share your results with me – I can’t wait to see what you create! Let’s make some unforgettable Peruvian Shrimp Ceviche memories together. 🔥✨

Peruvian Shrimp Ceviche

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Enjoy the vibrant flavors of Peru with this refreshing Shrimp Ceviche. Marinated in a zesty lime juice with onions, peppers, and cilantro, it’s a quick and healthy no-cook dish perfect for a light meal.

• Author: Quinn
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Appetizer
• Method: No-Cook
• Cuisine: Peruvian

Ingredients

Scale 1x2x3x

• 1 pound medium shrimp, peeled and deveined
• 1 red onion, thinly sliced
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• 1/2 cup fresh cilantro, chopped
• 1-2 ají amarillo peppers, seeded and minced (or substitute with serrano pepper)
• 1 cup freshly squeezed lime juice
• Salt and pepper to taste
• Optional: 1 avocado, diced, for serving
• Optional: Plantain chips or sweet potato chips, for serving

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Instructions

1. In a glass bowl, combine the shrimp, red onion, red bell pepper, yellow bell pepper, cilantro, and ají amarillo (or serrano) pepper.
2. Pour the lime juice over the shrimp mixture, ensuring the shrimp is fully submerged.
3. Season with salt and pepper to taste.
4. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, until the shrimp turns pink and opaque. The lime juice “cooks” the shrimp.
5. Before serving, drain any excess lime juice.
6. Serve chilled, garnished with diced avocado (if using), and with plantain chips or sweet potato chips on the side.

Notes

For a milder flavor, soak the sliced red onion in cold water for 10 minutes before adding it to the ceviche. You can also add a splash of fish sauce for extra umami. Adjust the amount of ají amarillo to your preferred level of spice.