Typical Latin American Shrimp Ceviche

Lennox Eating Ceviche


Once he hit 9 months, we started introducing shellfish to Lennox. We introduced shellfish one at a time to make sure he had no allergies. Once we knew he was okay eating shrimp, we gave him some of Carlos’ infamous Latin American Shrimp Ceviche and he went CRAZY with it, I kid you not. Below is a video of him right before his first birthday going crazy with this dish— it was even spicy!!!!


What is Ceviche?

Ceviche, pronouched (se-VEE-chay), is a Latin American dish which primarily consists of sliced shellfish marinated in lime juice. The acidity of the lime juice ‘cooks’ the shellfish— a process called Denaturation. Denaturation gives the appearance of being cooked, but has a much different texture and taste then actually being cooked by heat.

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10 Plum/Roma tomatoes, diced.

1 medium red onion, finely chopped.

Cilantro: ½ cup of fresh cilantro. You can’t have enough cilantro so add more if you love it like I do!

1 1/2 lbs. of FRESH shrimp, peeled and deveined. Chop into ½ inch pieces.

15 Limes. Make sure limes are juicy. The thinner the rind, the more jucy they are. Note: Do not use lime juice from a container.  Fresh juice is recommended for best results.

1 tablespoon of salt

Extra ingredients if desired:

1 Avocado- deseeded and diced.

1 cucumber - diced.

To add heat, 1 jalapeño, deseeded and chopped. 


Typical Shrimp ceviche

Not only is Shrimp Ceviche Simple…It doesn't take long at all!

Prep time: 15 minutes

Cook time 30 minutes 

Total time: 40 minutes

Servings 10 people

Shrimp Ceviche


1.    Chop shrimp into ½ inch pieces and transfer to a bowl.

2.    Add a tablespoon of salt to the shrimp, mix it into the shrimpand let sit for 10 minutes. This begins the ‘cooking’ process of the shrimp.

3.    Cut limes in half and in the same bowl with the shrimp, use a Lime Squeezer and squeeze the juice out of the limes. Let sit for 30 minutes in the refrigerator to finish ‘cooking’

4.    While the shrimp are ‘cooking’ you can dice your tomatoes, chop your onion and cilantro and transfer to a large bowl. If you want your ceviche to have spice, add chopped deseeded jalapeño to the mix.

5.    Once 30 minutes is up, your shrimp should have turned from a gray raw color to a whitish-orange color.

Note, this process of cooking the shrimp will still leave the shrimp with a raw texture. If you prefer, instead of ‘cooking’ the shrimp in lime, you can flash boil them (add the shrimp for 15 seconds seconds to already boiling water) then continue to cook in the lime.

Here you can see the difference between shrimp that is flash boiled (on the left) and shrimp that is cooked by lime (on the right)

Here you can see the difference between shrimp that is flash boiled (on the left) and shrimp that is cooked by lime (on the right)


6.    Then, add the now ‘cooked’ shrimp with the rest of your ingredients. 

7.    You can add more salt to taste. 


shrimp ceviche
Lennox-shrimp ceviche

We hope you enjoyed our recipe, because we sure do on the weekly. There are lots more Latin American recipes that Lennox enjoys on the way. Stay tuned =)

Thank you,


Lorena and Lennox

Typical Latin American Shrimp Ceviche.png