This Peruvian shrimp ceviche is bright, tender, and bursting with citrus flavor.
Ceviche is a traditional dish that originated in Peru in the pre-Hispanic period. Some records suggest that it could have been eaten as far back as 3500-1800 BC!
But what exactly is ceviche? Well, it is a cold dish that uses citrus to ‘cook’ tender seafood. The strong citrus tenderizes the seafood and makes it safe to eat without needing to cook it over any heat.
In this recipe, we have taken inspiration from its Peruvian origins. The shrimp is marinated in a sweet and sour combination of lime juice and passionfruit juice.
Then we added thinly sliced red onion and toasted cancha to add some crunch. The result is refreshing and citrusy, which works perfectly with the sweet, delicate shrimp.
Why you will love this Shrimp Ceviche recipe…
Peruvian-Style Shrimp Ceviche with Passion Fruit & Cancha
Ingredients
For the ceviche:
- 1 lb shrimp, peeled, deveined, and cut into bite-sized pieces
- ½ cup fresh lime juice (about 4 limes)
- ¼ cup fresh passion fruit juice (strain out the seeds)
- ½ small red onion, thinly sliced
- 1 small red chili or ½ jalapeño, finely chopped (optional, for heat)
- 1 garlic clove, minced
- ¼ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¼ tsp ground cumin
- ¼ cup fresh cilantro, chopped
- ½ cup diced mango (optional, for a tropical twist)
For the cancha (toasted corn):
- ½ cup dried cancha corn (can substitute corn nuts for convenience)
- 1 tbsp vegetable oil
- Pinch of salt
For serving:
- Plantain chips or tortilla chips
Instructions
Ingredients
- Place the shrimp in a bowl and pour in the lime and passion fruit juice. Stir to coat evenly. Let it sit in the fridge for 20 minutes, stirring occasionally, until the shrimp turns opaque and firm.
- While the shrimp marinates, heat 1 tablespoon oil in a small pan over medium heat. Add the dried cancha corn and toast, stirring occasionally, until golden brown and crispy (about 5-7 minutes). Sprinkle with salt and set aside.
- Once the shrimp is “cooked” in the citrus, drain about half of the juice (this keeps it from being too soupy). Add the red onion, chili, garlic, salt, pepper, cumin, and cilantro. Stir well. Let it sit for another 5 minutes for the flavors to meld.
- Sprinkle toasted cancha on top for a crunchy contrast. Serve with plantain chips or tortilla chips for scooping.
Nutrition
Serving Suggestions
This ceviche is the ideal starter for a tropical or Peruvian meal. It is also a delicious addition to a buffet spread when entertaining.
To make this dish traditionally, serve with with sweet potato and rounds of corn.
Expert Tips 🧑🍳
Storage Suggestions
Shrimp Ceviche FAQs
Where did shrimp ceviche come from?
Ancient records show that this dish originated in South America more than 2000 years ago.
What does citrus do to raw shrimp?
On a scientific level, the citrus used in a ceviche denatures the proteins, which makes its turn white and taste cooked.
Do you drain the lemon juice for ceviche?
Once it has marinated, you can drain away most of the citrus juice. This will make the dish less soupy and stop the taste from getting taken over by the acidity of the juice.
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