Shrimp Ceviche – Cebiche de Camarones

It’s never too early to start thinking about Super Bowl appetizers! Our friend Jessica – who spent some time in Argentina making lots of delicious food – came over and made this dish with us for the Golden Globes. It tastes like summer in the middle of winter. Oh – Jessica says the smaller shrimp are easier to eat in this ceviche, and we think they taste sweeter, too.

Jessica says the secret to this ceviche is slicing the red onions good and thin, and giving them the full three hours to marinate in lemon juice, salt and pepper.

Prepare the Onion This can be made up a day ahead of time. Slice a red  onion in half, and then slice it up up into thin slices. Put the onion slices in a bowl and pour very hot water on them. Let it sit for 15 minutes, then drain and put in a bowl. Squeeze the juice of a whole lemon on the red onion slices, along with a pinch each of salt and pepper, and let it sit for three hours.

Make the Tomato Citrus Marinade When the onions are ready, take a big can of whole tomatoes, drain, and puree the tomatoes in a food processor. In a medium size glass bowl, mix together the tomato puree and add 3/4 cup orange juice, 1/4 cup fresh lime juice, 1/4 cup lemon juice, 1/4 cup ketchup, 1 tsp worcestershire sauce, 1 tsp dijon mustard, 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper.

Add a little sugar if it tastes too acidic, and some hot pepper sauce (tabasco, etc.) to your preferred level of spiciness.

Add pre-cooked shrimp (we like the small ones) to the marinade, along with 2 tbsps finely chopped fresh cilantro or parsley leaves. Stir in the onion-lemon mix. Mix well, cover with plastic wrap, and refrigerate for 2 to 3 hours.

Serve in 6 small bowls and top with fun toppings – we like chopped cilantro, lime squeezes and finely chopped avocado. Eat it with chips, as a dip, or with a spoon, as a delicious cold soup.


  • 1 large red onion
  • juice of 1 lemon + 1/4 cup lemon juice
  • 15 oz can whole tomatoes
  • 3/4 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup ketchup
  • 1 tsp worcestershire sauce
  • 1 tsp dijon mustard
  • 1 tbsp olive oil
  • salt and pepper
  • hot pepper sauce (tabasco, tapatio, etc.)
  • 1 1/2 pounds shrimp
  • a bunch of cilantro, some extra lime for squezing, and an avocado if you’d like

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

2 thoughts on “Shrimp Ceviche – Cebiche de Camarones”

What do you think?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s