Shrimp Ceviche

Hi there! As you can see, today I bring you another delicious Panamanian recipe. This one is perfect for the warm weather that is just around the corner. Hope you like it!

Shrimp ceviche


  • 500 g of prawns or shrimp *
  • 1 chopped onion
  • 1 1/2 cup lemon juice
  • 1/2 cup of orange juice
  • 2 tablespoons chopped pickled cucumber
  • 1/2 tablespoon mustard
  • 1 hot pepper (“chombo”) diced

*Prawns: They can be fresh or frozen (thawed), raw or cooked; but I recommend starting with raw prawns because as they are going to be “cooked” in the lemon juice, we run the risk of them being overcooked.

If we use raw prawns, what we are going to do is peel and clean them well, cut into small pieces and put them in a colander. Then splash them with boiling water three times so that they are a bit cooked before putting them to marinate (I’m quite sure this technique has a name…). Once this is done continue with the recipe. If we use cooked prawns, once clean, chop them and put them into the bowl where we will finish preparing our ceviche, but keep in mind that you should cut short the marinating time.

Add the onion, lemon and orange juices, pickles, mustard, hot peppers and a bit of salt to the bol with the prawns. Mix well, cover with plastic wrap and put in the fridge for about 6 hours, stirring from time to time during this time.

As you can see, it is a very simple recipe, which you will surely enjoy over and over again.


4 Replies to “Shrimp Ceviche”

  1. Thank you for the tip about using boiling water over the shrimp three times so that they are a little cooked before marinating them…I’m sure it makes a difference.

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