Shrimp Ceviche

Updated: Apr 24

This is great for summer events, it’s so easy to prepare ahead of time and then plate nicely when guests arrive. Ceviche is one of my favorites to serve as a perfect first bite before the main dish comes out. I think it’s very important to have not only drinks, but some appetizers ready when hosting as it brings ease to everything so you don’t have to rush in getting out the rest of the meal.

Pair with Terrazas de los Andes Reserva Torrontes

Servings: 4

Prep Time: 10 min

Total Time: 15 to 20 min


  • 3 pounds U­12 Shrimp, peeled

  • 3 habanero chiles, grilled or roasted

  • 1 16-ounce can coconut milk

  • 4 limes

  • 2 oranges

  • 1 bay leaf

  • 1 teaspoon coriander seeds

  • 3 tablespoons salt

  • 8 cups water

  • extra virgin olive oil

  • chives , chopped

  • cilantro , chopped

  • ½ cup rice wine vinegar

  • ½ cup pickled onion


  1. ­In a sauce pot, combine the water, salt, bay leaf, coriander seeds, 2 of the oranges and 2 of the limes squeezed and bring to a boil. In a bowl or container set up an ice bath with ice and water.

  2. Add the shrimp to the boiling water and let cook for about 2 minutes. Transfer the shrimp the the ice bath and let cool. Dice.

  3. In a blender combine the grilled or roasted habanero chiles, rice vinegar, can of coconut milk and juice of 1 lime. Puree until smooth.

  4. Pour just about a cup of the blended mixture over the diced shrimp, add about 2 tablespoons of extra virgin olive oil and juice of about 1 lime. Add some of the chopped cilantro and sea salt to taste. Mix well and serve in a bowl garnished with pickled onions, chive and cilantro.

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