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Shrimp Ceviche (Colombian Shrimp Ceviche)

Ceviche is a popular dish in Latin America and there are many variations in every country. This shrimp ceviche is my Colombian version and it’s very easy to make, refreshing and the perfect appetizer.

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Este Shrimp Ceviche It is very popular in the Pacific and Atlantic regions of Colombia, but it is also enjoyed throughout the country. Like many traditional recipes there are many variations depending on the cook and region.

This dish is refreshing and perfect to serve during a party or during the week. You can double this recipe very easy and it’s perfect for first time ceviche makers, because you will cook the shrimp in water instead or citrus juice.

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What you’ll Need to Make this Ceviche

You will find the printable recipe card with exact ingredients amounts, directions and step by step video below.

Shrimp: I recommend using a good quality shrimp for this recipe. I like to use medium or large sized shrimp, cut them into bite size pieces. You can use fresh or frozen.

Vegetables: Red onion and garlic.

Herbs: Fresh coriander or parsley.

lime juice: Always use fresh lime juice.

Flavor: Ketchup, hot sauce, olive oil, salt and pepper.

What to Serve with Shrimp Ceviche

I like to serve this shrimp ceviche in glasses over lettuce leaves with saltine crackers or patacones for an appetizer or snack. Sometimes I serve it over arepas for lunch or dinner.

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How to Store Leftovers

Keep this Shrimp ceviche refrigerated until ready to serve. Leftovers will keep well for about 2 days in the fridge in a sealed container.

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Looking for More Shrimp Recipe?

Colombian Style Shrimp in Tomato Sauce (Camarones en Apuro)

Rice with Shrimp

Quinoa, Shrimp and Chimichurri Salad

Salmon with Shrimp Sauce

Shrimp Ceviche (Colombian-Style Shrimp Ceviche) |mycolombianrecipes.comPin

Shrimp Ceviche Recipe (Colombian Shrimp Ceviche)

Erica Dinho

Prep Time 10 minutes

cook time 2 minutes

total time 12 minutes

course Appetizer

Cuisine Colombian

Servings 4 servings

calories 272 kcal


  • 2 pounds large shrimp frozen or fresh peeled and deveined
  • ½ cup sliced ​​red onion
  • ½ cup chopped fresh coriander or parsley
  • 1 garlic clove minced
  • ½ cup fresh lime juice
  • 1 cup ketchup
  • ½ teaspoon hot sauce Tabasco or your favorite
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Lettuce leaves and Saltine crackers for serving


  • In a medium pot, bring 4 cups of water to boil, turn off the heat, drop in the shrimp and cover. Leave the shrimp in the hot water for 1 minute. Drain off the water and place the shrimp in a plastic bowl. If you are using frozen shrimp, just defrost before making the ceviche.

  • Add the ketchup, lime juice, onion, coriander, parsley, hot sauce, olive oil, garlic, salt and pepper to taste. Stir to combine all ingredients. Refrigerate and serve cold over lettuce leaves with saltine crackers.



calories: 272kcalCarbohydrates: 24gProtein: 32gfat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 286mgsodium: 1851mgpotassium: 545mgFiber: 1gSugar: 14gVitamin A: 1499UIVitamin C: 24mgcalcium: 153mgIron: 1mg

keyword Shrimp Ceviche, Colombian-Style Shrimp Ceviche, How to Make Shrimp Ceviche, Colombian Recipes, Shrimp Ceviche

About Erica Dinho

My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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