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This Colombian style shrimp ceviche is fresh, full of citrus flavor, and with a kick from Texas Pete® Original Hot Sauce that makes you keep coming for more.
Ceviche is a popular dish in almost all Latin America, from Mexico to Argentina. Of course, each country varies the recipe a bit, but keeps the same concept. Made from raw fish, shellfish, and lemon.
On the coasts of Colombia, tropical dishes are mainly consumed by tourists, and among these you can find a great variety of ceviches or cebiches, such as this Colombian shrimp ceviche.
From the most common, which is fish, octopus ceviche, and shrimp, this recipe is really very simple, cheap, and easy to make, because with little time you can have a tropical dish from the comfort of your home.
Colombian Style Shrimp Ceviche
This ceviche is made with cooked shrimp, making this recipe come together quickly.
It is light, fresh, with a nice boost from Texas Pete® Original Hot Sauce that brings the perfect balance of bold flavors and heat to this Latin-American appetizer.
This shrimp ceviche is great as an appetizer for 5 to 6 people, or as a meatless dinner for 4.
Our family has been enjoying adding a splash of Texas Pete® Original Hot Sauce on almost all our meals. It is a great sauce to spice up your delivery and takeout food too!
Texas Pete® Hot Sauce brings an array of delicious flavors, and different levels of heat to enjoy with the family.
- Texas Pete® Original Hot Sauce: Sauce Like You Mean It™ 😉 with the Original variety or even spicier with their Texas Pete® Hotter Hot Sauce
- Jumbo Raw Shrimp: Peeled & deveined
- black pepper
- baking soda: for cooking the shrimp
- red onion
- lime juice: fresh
- fresh garlic
- tomato sauce
- cilantro: fresh
- saltine crackers: to serve
How to make it:
Start by cutting the shrimp in half and cooking it until pink. Do not overcook it as it gets rubbery. Drain immediately.
Some people don’t like ceviche because of the amount of onions it has and if not done right, it has a strong flavor. But you can’t have ceviche without onions!
The trick is to soak them in cold water, with salt and lime juice for a few minutes before adding it to the rest of the dish.
Place all the ingredients in a bowl (reserve the cilantro), mix it, and keep it refrigerated until ready to serve.
Before serving, sprinkle some cilantro.
How to serve ceviche:
Each country has a favorite way to serve seviche. Usually is served in individual, small glasses, and in Colombia, this ceviche is served with saltine crackers.
Other ideas are:
Yes, you can. Place the shrimp and lime juice in a bowl, and let it sit in the refrigerator for an hour, or until shrimp turns pink. Then, add the rest of the ingredients and serve.
It keeps well in the refrigerator for 2 to 3 days.
Recipes you might like:
Colombian Style Shrimp Ceviche
- 1/4 cup Texas Pete® Original Hot Sauce
- 1 (16 oz) Peeled & Deveined Jumbo Raw Shrimp
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 medium red onion diced (really small)
- 1 cup cold water
- 1 teaspoon salt
- Juice of half lime
- 2 garlic cloves, minced
- 1/3 cup lime juice, fresh
- 1/4 cup tomato sauce
- 1/2 cup chopped cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Saltine crackers to serve
- Cut shrimp in half. Bring a medium pot with water to simmer, add shrimp, salt, and baking soda. Simmer until shrimp is pink. Drain water and reserve.
- In a medium bowl, place diced onions, 1 cup cold water, salt, and the juice of half a lime. Let it sit for 10 minutes. Drain.
- In a big mixing bowl, mix together shrimp, onion, garlic, lime juice, Texas Pete® Original Hot Sauce, tomato sauce, salt, and pepper. Let it sit for 15 minutes. Sprinkle chopped cilantro, and serve with crackers.