Craving something refreshing, zesty, and packed with flavor? At ACL Recipes, we’ve got the ultimate guide on how to make shrimp and fish ceviche at home — a classic dish that blends bold citrus, fresh seafood, and just the right kick of spice.
| ✅ Perfect Ceviche Checklist |
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| 🌶️Step-by-step recipe with easy-to-find ingredients |
| 🍋Secret tips for perfectly “cooking” with lime without overdoing it |
| 🦐Tips for juicy, well-seasoned shrimp |
| 🌿Special touches with cilantro, red onion, and Peruvian chili |
Why is it important to include a nutrition table in ACL Recipes?
At ACL Recipes, we believe that eating delicious food doesn't have to conflict with taking care of your health. The nutrition table lets you know exactly what you're consuming: from calories to levels of sodium, fiber, and protein. This is essential if you're following a specific diet, have dietary restrictions, or simply want to make more informed decisions. Plus, for dishes like fish and shrimp ceviche, where freshness and balance are key, knowing its nutritional profile helps you enjoy it with total confidence and zero guilt.
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| Calories | 180 kcal |
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| Protein | 22 g |
| Total Fat | 4 g |
| Saturated Fat | 0.5 g |
| Carbohydrates | 12 g |
| Sugars | 3 g |
| Fiber | 2 g |
| Sodium | 380 mg |
Ingredients
🧠 How much is 1 pound?
📝 Preparation
- Wash the shrimp, peel them, and remove the vein. Steam them until they turn pink (about 4 minutes). Remove from heat and set aside.
- Wash the fish and cut it into cubes about 1 ½ inches in size.
- Peel and slice the onion into thin strips. Soak it in water with ½ teaspoon of salt for 10 minutes. Drain it. Cut the red bell pepper, yellow bell pepper, and rocoto chili into small cubes.
- Squeeze the lemons (7 large ones) by hand into a deep glass or plastic container.
- Prepare the citrus mixture: Add salt, pepper, grated ginger, garlic, and chopped basil to the lemon juice. Mix well. Add the chopped bell peppers, chili, and onion. Finally, add the fish and shrimp. Let it marinate for 10 to 15 minutes, until the fish turns white.
- Serve with style: Place the ceviche in wide glasses. Add small pieces of pineapple on top and sprinkle with toasted grated coconut. Decorate with a lemon slice and serve with yellow potato chips and toasted salted corn.
- Tip: If you're not serving it immediately, cover it and refrigerate for no more than 3 hours.
🇵🇪 Peru: ceviche as a national flag
In Peru, ceviche is more than a dish: it is cultural heritage and a national symbol.
The classic Peruvian version has fresh fish cut into cubes, marinated in lime juice, with ají limo, red onion, cilantro, and salt. But by adding shrimp, it becomes a juicier and more festive seafood delicacy, very popular along the northern coast of the country.
Origin:
It is believed that Peruvian ceviche has pre-Columbian roots, when the Moche people already marinated fish with tumbo juice (an acidic fruit). With the arrival of the Spanish, lime and onion were added to the recipe, giving birth to modern ceviche.
Fun Fact:
In Peru, National Ceviche Day is celebrated every June 28th. And if anyone claims the best ceviche isn’t Peruvian… they better have scientific proof.
🇪🇨 Ecuador: beachy, joyful, and tropical ceviche
In Ecuador, ceviche takes on a different personality: juicier, almost like a cold soup, perfect for beach days.
Here, the shrimp ceviche reigns. It is marinated in lime juice, but also includes tree tomato juice, sour orange, or even tomato sauce, creating a sweeter, fruitier mixture. It is served with chifles (fried plantain), canguil (popcorn), or bread.
Origin:
Tasty Fact:
In Ecuador, ceviche is served cold or at room temperature, and some swear it cures a hangover better than any pill.
🐟 So, Peru or Ecuador?
Both countries have plenty of reasons to love and defend their ceviche.
Peru presents it with precision, like a minimalist work of art.
Ecuador serves it with heart and joy, with more juice and tropical flavor.
Which is better?
It depends on the taste… or who is cooking 😉.
