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Shrimp Ceviche

Warning: You'll Probably Eat a Dozen of These Shrimp Ceviche Tortilla Scoops

The following post was originally featured on Analida's Ethnic Spoon and written by Analida Braeger, who is part of POPSUGAR Select Latina.

Shrimp ceviche is delicious and a very nice variation on the traditional ceviche, which is prepared with a mild white fish. It is amazingly simple to make (if you can chop and stir ingredients, you can make this). Your seafood-loving friends will be asking for more. So what are you waiting for? Go make some ceviche, and don't forget that nice cold beer to wash it down with.

The origins of ceviche are as confusing as its multiple spellings. The commonly held and accepted belief in Latin America is that ceviche is a Peruvian contribution to the world of cooking. Another possible theory states that the Arab cooks that the European nobility brought with them to the New World created a ceviche-like dish with lemons they had brought from their native homelands (lemons originated in the Middle East, by the way) and planted in the Americas. The dish created by these cooks was named Sei-vech (sounds awfully close, doesn't it?). Regardless of who is to take credit for this scrumptious addition to the wonderful world of fish dishes, ceviche is nothing short of amazing.

In Panama where I grew up, ceviche is traditionally served using small pastry cups sold in all grocery stores. Here in the US, a great alternative is to use Tostitos Scoops.

Shrimp Ceviche

From Analida's Ethnic Spoon


A Latin American favorite! A slight variation on the more commonly known ceviche normally prepared with a white fish such as tilapia. This recipe is prepared with shrimp and served with multigrain scoops. The flavor will amaze you — the "cooking" time will more than impress you.

Shrimp Ceviche


  1. 1 1/2 pounds of shrimp
    3 tablespoons chopped cilantro
    Juice of 3 limes, or enough to cover the seafood
    1 teaspoon kosher salt
    1 large jalapeño seeded, cored, and diced small
    1/3 cup of finely chopped red onion


  1. Note: use only fresh shrimp for optimum texture.
  2. Peel and devein shrimp and cut into small pieces (about 1/2 inch).
  3. Place in a shallow glass or ceramic container and put all ingredients on top.
  4. Make sure that the lime juice completely covers the shrimp. Stir a couple of times.
  5. Cover with plastic wrap and place in the refrigerator for about 3-4 hours.
  6. The shrimp need to resemble "cooked" shrimp when removed from fridge, meaning they need to have that pink hue.
  7. Drain about half the liquid and serve in a glass or ceramic bowl using a nonmetallic spoon.
  8. Serve with multigrain or plain scoops.
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