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Recipe: Shrimp Ceviche

I’m a big fan of Latin flavors, and you’ll often find me cooking or eating something in this culinary vein on my days off from the restaurant. Remember, the difference between a tartare and a ceviche is that a tartare is raw, a ceviche is not—the protein is denatured by acid instead of heat, indicated by a change of texture in the protein. The amount of time needed for the protein to be “cooked” by the acid depends on the thickness of the shrimp, so we cut them in half. Mild white seafood like sea scallops or grouper works well as a substitute. This recipe was developed for an event with Brad Wynn of Big Boss Brewing in Raleigh, North Carolina, because he loves ceviche and it pairs wonderfully with his brewery’s Angry Angel Kölsch Style Ale.
Course: Appetizer
Servings: 4


  • 1 lb. large shrimp (21/25) peeled
  • 1/4 cup Roma tomatoes seeded, small-diced
  • 4 tsps. jalapenos seeded, minced
  • 1 cup lime juice
  • 1/2 cup red onions small-diced
  • 2 tbsps. packed cilantro
  • 2 tbsps. orange juice
  • 1/3 cup lemon juice
  • 2 tsps. kosher salt
  • plantain crisps or tortilla chips
  • Hot sauce preferably Valentina or Bufalo


  • Cut the shrimp in half lengthwise. Place in a bowl and cover with water. Swish around well, then remove the shrimp from the water.
  • Combine the shrimp with the remaining ingredients in a shallow pan or bowl. Cover with plastic wrap and press it down onto the surface of the ceviche.
  • Refrigerate for at least 4 hours or overnight, stirring halfway through and replacing the plastic wrap.
  • To serve, use a slotted spoon to transfer the ceviche to a serving dish. Serve with plantain crisps or tortilla chips and a bottle of hot sauce. Some folks like to serve the juice separately as shots of “Leche de Tigre.”


From Shrimp: a Savor the South® cookbook by Jay Pierce. Copyright © 2015 by University of North Carolina Press.