Is ceviche from Peru or Mexico?

Marinated seafood dish originated in Peru, where it is celebrated as the national dish. However, it has been widely adopted across Latin America, with Mexican ceviche offering its own unique twist by incorporating shrimp and avocado.

Is ceviche cooked or raw?

Raw fish recipe is made with raw seafood that is “cooked” by the acid in lime or lemon juice. The process changes the texture and color of the seafood without the use of heat.

Is ceviche from Peru or Ecuador?

While the Marinated seafood dish is most closely associated with Peru, Ecuador also has its own version, often featuring a tomato-based sauce and served with popcorn or plantain chips.

Where is ceviche originally from?

Ceviche is believed to have originated in Peru, where it has been enjoyed for centuries. It is made with fresh fish, lime juice, and local peppers, reflecting the region’s culinary traditions.

Why is ceviche so popular in Peru?

Peru’s access to fresh seafood and vibrant citrus fruits makes Marinated seafood dishes a natural choice. Its simplicity, freshness, and bold flavors have solidified its status as a cultural icon.

What is the national dish of Peru?

Raw fish recipe is Peru’s national dish, celebrated annually on June 28th as a tribute to its cultural and culinary significance.

Easy Shrimp Ceviche Recipe | Bursting with Flavor in Just 30 Minutes

Name: Easy Mexican Shrimp Ceviche Recipe - Bursting with Flavor!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 lb medium shrimp, peeled, deveined, and diced; 1 cup freshly squeezed lime juice; 1 large tomato, diced; 1 small red onion, finely chopped; 1/4 cup cilantro, chopped; 1 medium avocado, diced; 1 jalapeño, minced (optional, for spice); 1 tsp salt, or to taste; Tortilla chips or tostadas (for serving)

Description

This Shrimp Ceviche is a bold and refreshing dish that captures the essence of Mexican cuisine. Featuring perfectly cured shrimp, zesty lime juice, fresh vegetables, and optional jalapeño for a spicy kick, this recipe is light, delicious, and versatile. Whether you’re hosting a backyard gathering or looking for a quick appetizer, this vibrant dish is sure to impress.

Ingredients

Scale

1 lb medium shrimp, peeled, deveined, and diced
1 cup freshly squeezed lime juice
1 large tomato, diced
1 small red onion, finely chopped
1/4 cup cilantro, chopped
1 medium avocado, diced
1 jalapeño, minced (optional, for spice)
1 tsp salt, or to taste
Tortilla chips or tostadas (for serving)

Instructions

Prepare the Shrimp: Peel, devein, and dice the shrimp into bite-sized pieces.
Marinate the Shrimp: In a glass bowl, pour the lime juice over the shrimp until fully submerged. Cover and refrigerate for 30 minutes or until the shrimp turns opaque.
Prepare the Vegetables: While the shrimp marinates, dice the tomato and avocado, finely chop the red onion and cilantro, and mince the jalapeño.
Combine Ingredients: Once the shrimp is fully cured, gently toss it with the prepared vegetables in a large bowl. Add salt to taste, mixing carefully to avoid mashing the avocado.
Chill and Serve: Refrigerate the ceviche for 15 minutes to allow the flavors to meld. Serve chilled with tortilla chips or tostadas, garnished with extra cilantro or lime wedges.

Notes

For a tropical twist, add diced mango or pineapple to the ceviche.
To make a vegetarian version, substitute shrimp with diced hearts of palm or mushrooms.
Serve with a chilled Sauvignon Blanc or a Mexican lager for a perfect pairing.

Prep Time: 15 min
Cook Time: 30 min
Category: Simply Savory
Cuisine: Mexican

Nutrition

Calories: 180 kcal
Fat: 5 g
Carbohydrates: 7 g
Protein: 24 g