Chilean shrimp ceviche, or ceviche de camarones, is lightly blanched shrimp, optionally with diced hake, mixed with scallions and avocado and marinated in fresh Pica lime juice with olive oil, salt, pepper, and merkén, then finished with cilantro. It takes about 60 minutes of preparation, including marinating, and 5 minutes of cooking, and serves 4 as a starter.
It is a very common dish in Chilean cooking, enjoyed in many variations from the north to the south of the country.
How to Make Shrimp Ceviche?
The shrimp are blanched for about 2 minutes, cooled, and chopped, then combined with scallions, avocado, and, if you like, raw white fish. Lime juice, oil, salt, pepper, and merkén are added, and the ceviche marinates in the fridge for at least an hour before serving with cilantro.
Nutritional Information
Each serving of shrimp ceviche contains approximately 265 kcal, 36 g of protein, 12 g of total fat (2 g of saturated fat), 220 mg of cholesterol, 7 g of carbohydrates, 1 g of sugars, and 300 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Shrimp Ceviche Recipe
Preparation: 60 minutes (including marinating)
Cooking: 5 minutes
Servings: 4
Ingredients
- 20 large shrimp
- 250 g of hake (optional)
- 6 fresh scallions
- 4 Pica limes (or key limes)
- 2 tablespoons of chopped cilantro
- 1 large avocado
- Olive or sunflower oil
- Merkén
- Fine sea salt
- Black pepper
Instructions
- Wash the shrimp well, peel them if needed, and cook them in boiling water with sea salt for about 2 minutes. Drain and cool. Chop them into pieces of about ½ cm, dice the scallions up to the start of the green, and cut the avocado into medium pieces. Combine in a bowl and stir gently.
- If you like, clean the fish and cut it into 1 to 2 cm pieces and add it to the mix. Add the freshly squeezed lime juice, a splash of oil, salt and pepper to taste, and a pinch of merkén. Stir with a wooden spoon, cover with plastic wrap, and refrigerate for at least an hour.
- Serve the shrimp ceviche as a starter, sprinkled with fresh chopped cilantro, with extra lime halves and a refreshing drink such as sparkling water, beer, or sparkling wine.
Additional Tips
Cut the avocado last
For the freshest look, dice the avocado right before serving so it does not darken.
Squeeze limes gently
Strain out the seeds and avoid squeezing the limes too hard, which adds bitterness from the peel.
Add more flavor
A little minced garlic, grated ginger, or smoked merkén complements the shrimp very well. Red onion, rinsed to soften it, can replace the scallions.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Hake | Corvina or reineta | 1:1 | Firmer, classic ceviche fish |
| Pica limes | Key limes or lemons | 1:1 | Slightly more acidic |
| Scallions | Red onion, rinsed | ½ onion | Crunchier |
| Shrimp only | Add octopus or salmon | 150 g | Mixed seafood ceviche |
Frequently Asked Questions (FAQs)
1. Why cook the shrimp?
In the Chilean recipe it is important to cook the shrimp for 1 to 2 minutes in boiling water. This ensures food safety and gives them the right texture.
2. Which lime is best for ceviche?
Pica lime from northern Chile is ideal, since its juice is less bitter and more aromatic. If you cannot find it, use key limes or regular lemons.
3. Can I use frozen shrimp?
Yes. Thaw them completely in the fridge and dry them well before cooking.
4. How long should the ceviche marinate?
At least 1 hour in the fridge. Longer marinating cures the fish and softens the onion further.
What Is Chilean Ceviche?
Chilean ceviche is usually made with firm white fish such as hake, corvina, or reineta, often combined with shellfish and served with cilantro and sometimes avocado. Unlike Peruvian ceviche, it typically marinates longer and is finely diced.
Pica Limes
The limes from the oasis of Pica, in the Tarapacá Region of northern Chile, are small, aromatic, and very juicy, and they are considered the best choice for Chilean ceviche and pisco sour.
Did You Know?
Ceviche style dishes of raw fish marinated in citrus are found along Pacific coasts from Polynesia and Central America all the way to the southernmost cities of Chile.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Octopus Ceviche Recipe
- Reineta Ceviche Recipe
- Mixed Seafood Ceviche Recipe
- Shrimp in Pil Pil Sauce Recipe
