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.

Description

Bright, citrusy, and full of island flavor, this Classic Shrimp Ceviche brings together tender shrimp, ripe mango, creamy avocado, and fresh herbs for a vibrant Caribbean twist on the traditional seafood dish. Perfect for warm-weather snacking or as a refreshing appetizer, it’s a no-cook recipe that celebrates bold, fresh ingredients.

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Ingredients

• 1 lb shrimp (cooked, thawed if frozen)
• ¹⁄₃ cup lemon (freshly squeezed)
• ¹⁄₃ cup lime (freshly squeezed)
• 2 medium tomatoes (diced)
• 1 small red onion (thinly sliced)
• 4 chadon beni leaves (finely chopped)
• 1 avocado (ripened, diced)
• 1 mango (peeled and diced)
• ¹⁄₂ teaspoon salt
• ¹⁄₂ teaspoon black pepper
• 2 tablespoons chives (chopped)
• 1 Scotch Bonnet pepper (thinly sliced, optional)

Instructions

Remove the shell from the shrimp, devein, wash, and drain. I used medium-sized shrimp. Pour in the lime and lemon juices and stir.

 

Marinate in the fridge for 60 to 80 minutes. They will firm up and go opaque in color.

In the meantime, prepare the other ingredients. I suggest that you dice the mango and avocado into similar-sized pieces. Try to get a half-ripe mango, meaning it’s not fully ripe but mature. Once peeled and diced, it will be firm and sweet with a slight tartness.

Remove the marinated shrimp from the fridge and add all of the other ingredients.

Stir well to combine all these fresh flavors.

Chill for another 10 minutes, then serve.

Source:caribbeanpot.com