📝 About This Recipe
Transport your senses to the sun-drenched shores of Lima with this vibrant Shrimp Ceviche, a cornerstone of Peruvian coastal gastronomy. Unlike its fish-based counterpart, this version features succulent, blanched shrimp bathed in a bright, citrusy 'Leche de Tigre' (Tiger's Milk) infused with the aromatic heat of Aji Limo and fresh cilantro. It is a masterclass in balance, offering a refreshing explosion of acidity, spice, and natural sweetness that defines the soul of Andean seafood.
🥗 Ingredients
The Shrimp
- 1.5 pounds Large Shrimp (peeled, deveined, and tails removed)
- 2 tablespoons Kosher Salt (for the blanching water)
Leche de Tigre (Tiger's Milk)
- 1 cup Key Lime Juice (freshly squeezed; about 15-20 limes)
- 1 tablespoon Aji Limo Paste (or 1 fresh aji limo, minced very finely)
- 2 cloves Garlic (grated into a fine paste)
- 1/2 teaspoon Ginger (freshly grated)
- 3 sprigs Cilantro (finely chopped)
- 1 teaspoon Sea Salt (or to taste)
Vegetables and Texture
- 1 medium Red Onion (very thinly sliced into half-moons (pluma))
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 piece Aji Limo (sliced into thin rings for garnish and heat)
Traditional Accompaniments
- 2 medium Sweet Potato (Camote) (boiled, peeled, and sliced into thick rounds)
- 1 cup Choclo (Peruvian large-kernel corn, boiled)
- 1/2 cup Cancha (Peruvian toasted corn nuts)
- 4 leaves Butterhead Lettuce (for serving)
👨🍳 Instructions
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1
Prepare a large bowl with ice and cold water to create an ice bath. Set aside.
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2
Bring a large pot of water to a rolling boil and add the 2 tablespoons of kosher salt. This seasons the shrimp from the inside out.
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3
Drop the cleaned shrimp into the boiling water. Cook for only 60-90 seconds until they just turn opaque and pink. Do not overcook, or they will become rubbery.
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4
Immediately drain the shrimp and plunge them into the ice bath to stop the cooking process. Once chilled, drain thoroughly and pat dry.
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5
Soak the sliced red onions in a bowl of ice water for 10 minutes. This removes the harsh 'bite' and keeps them incredibly crisp.
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6
In a large stainless steel or glass mixing bowl, combine the fresh lime juice, grated garlic, grated ginger, and aji limo paste. Whisk gently to combine.
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7
Add the chilled shrimp to the lime juice mixture. Season with sea salt and toss gently to coat. Let this sit for 2-3 minutes to allow the flavors to penetrate the shrimp.
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8
Drain the red onions and pat them dry with a paper towel. Add them to the bowl with the shrimp.
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9
Add the chopped cilantro and the extra rings of aji limo. Toss everything together one last time.
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10
Taste the liquid. It should be 'electric'—salty, sour, and spicy. Adjust the salt or chili paste if necessary.
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11
Prepare the plates by placing a leaf of lettuce on each. Arrange two slices of sweet potato and a spoonful of choclo on the side.
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12
Mound the shrimp mixture in the center of the plate, ensuring plenty of the 'Leche de Tigre' liquid is poured over the top.
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13
Garnish with a sprinkle of cancha for crunch and serve immediately while ice-cold.
💡 Chef's Tips
Always use fresh lime juice squeezed by hand; never use bottled juice as it lacks the necessary enzymatic brightness. When squeezing limes, do not press them too hard to avoid the bitter oils from the white pith. If you cannot find Aji Limo, a Habanero or Scotch Bonnet pepper is a suitable substitute due to its floral heat. Ensure all your equipment (bowl, spoons) and ingredients are chilled before starting to keep the ceviche refreshing. For an authentic touch, rub a cut clove of garlic and a slice of chili on the inside of the mixing bowl before adding ingredients.
🍽️ Serving Suggestions
Serve with an ice-cold glass of Chicha Morada (Peruvian purple corn drink) to balance the spice. A crisp, dry Sauvignon Blanc or a classic Pisco Sour makes for a sophisticated alcoholic pairing. Provide extra Cancha in a side bowl, as the crunch is the perfect textural contrast to the tender shrimp. If serving as a party appetizer, present in small chilled martini glasses with a spoon. Add a side of 'Leche de Tigre' in a small shot glass for guests who want an extra boost of acidity.