Classic Shrimp Ceviche

A few years ago, while on a fishing charter off the north-west coast of Trinidad, luck didn't favor us at first. A little sunburnt and tired from being up since 4 a.m. to get a jump-start on the day, hunger set in quickly. Thankfully, our captain came prepared with a cooler full of fresh shrimp and a plan to make Classic Shrimp Ceviche right there on the boat. His version was vibrant and bold, especially with the thinly sliced Scotch Bonnet peppers that brought a subtle heat to the tangy citrus base.

This Classic Shrimp Ceviche recipe pays homage to that memory and is ideal whether you’re using freshly caught or frozen shrimp. It’s a dish you can serve chilled on hot summer days, as a snack with drinks, or as a light starter for any gathering. Packed with zesty lime and lemon juice, creamy avocado, sweet mango, and punchy chadon beni, this Caribbean-style ceviche is quick to prep and even quicker to disappear from the table.

Ingredient Guide

• Shrimp: Choose fresh or previously cooked medium shrimp. They are the base of the ceviche.
• Lemon Juice: Adds acidity and brightness to marinate and “cook” the shrimp.
• Lime Juice: Balances the lemon juice and brings a distinct Caribbean citrus note.
• Tomatoes: Adds freshness and a bit of sweetness.
• Red Onion: For sharpness and crunch.
• Chadon Beni (Culantro): Brings a deeper, more robust flavor than cilantro.
• Avocado: Adds creaminess and richness to the ceviche.
• Mango: Offers a tropical sweetness that pairs beautifully with the shrimp and citrus.
• Salt: Enhances all the flavors.
• Black Pepper: Adds a bit of spice and depth.
• Scotch Bonnet (optional): For a fiery Caribbean kick.
• Chives: Mild onion flavor and color contrast.

Shopping Made Easy

• You can find already deveined and sometimes shelled shrimp at most grocery stores.
• Look for bulk shrimp at warehouse clubs like Costco or Sam’s Club, especially when shopping for a party.
• Cooked frozen shrimp are often shelled, cleaned, and ready to use. Just thaw, rinse, and drain.
• Chadon beni may be found in Latin or Caribbean grocery stores. Cilantro is a suitable substitute.

What can I substitute for Chadon Beni?

Chadon Beni has the same flavor as Cilantro (coriander), and from experience, you don't get the soapy taste that some people experience. Since the Chadon Beni can be a bit more robust in flavor, I'd recommend using about 1/2 cup of chopped cilantro.

What should I serve with shrimp ceviche?

This ceviche goes beautifully with tortilla chips, on toasted baguette slices, or even spooned over greens for a light lunch. It pairs perfectly with cold lagers, craft beers, cider, or sparkling wine coolers.

Can I use cooked shrimp for ceviche?

Yes! Using previously cooked shrimp is a great time-saver. Just skip the marinating step and proceed with the recipe.

How long can shrimp ceviche last in the fridge?

For best results, enjoy the ceviche within two days of preparation. Keep it refrigerated in an airtight container.

What’s the best mango for this recipe?

Use a ripe but firm mango like Julie or Ataulfo for sweetness and texture that holds up well in the ceviche.

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