Ceviche Colombiano - Authentic Columbian Shrimp Ceviche

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This quick and easy Ceviche Colombiano, ceviche de camaron, or Columbian shrimp ceviche, is a refreshing, zesty, and spicy appetizer that your whole family will love. This simple recipe can be made in under 30 minutes and will give you a little taste of Colombian culture.

Small glass serving dish with ceviche and hot sauce.

Why you’ll love this shrimp ceviche

This easy ceviche is made with cooked shrimp, making this recipe come together in just 30 minutes. It is light, and fresh, with a nice kick that brings the perfect balance of bold flavors and heat to this Latin-American appetizer.

I have included instructions for curing shrimp in lime juice below if you want to try a more traditional version.

What is ceviche

Ceviche is a popular dish in almost all of Latin America, from Mexico to Argentina. Of course, each country varies the recipe a bit, but keeps the same concept: The fish is typically cured in lemon or sour lime juice and served with a range of vegetables.

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 very simple, cheap, and easy to make, because with little time you can have a tropical dish from the comfort of your home.

Shrimp ceviche in small glass with a cracker.

Best fish for ceviche

Using fresh fish is recommended for any ceviche dish, but you can also use high-quality commercially frozen fish and seafood.

Shrimp
Crab
Octopus
Tilapia
Salmon
Halibut
Local fresh fish

Colombian Ceviche Ingredients:

Ingredients to make Colombian shrimp ceviche.

Hot Sauce
Jumbo Raw Shrimp: Peeled & deveined
Salt
Black pepper
Baking soda
Red onion
Lime juice
Fresh garlic
Tomato sauce
Cilantro

How to cook shrimp for ceviche

Boiling:

In this recipe, we will cook the shrimp in a pot with water, salt, and baking soda. Simmering until the shrimp is pink. Drain and set aside.

Traditional curing method:

Traditionally, ceviche is cured rather than cooked. This is done by placing the shrimp and lime juice in a bowl and letting it sit in the refrigerator for an hour, or until the shrimp turns pink. Drain and set aside.

How to make ceviche shrimp

Boil or cure your shrimp as directed above.
In a medium bowl, place the diced onions, cold water, salt, and the juice of half a lime. Let it sit for 10 minutes. Drain.
In a big mixing bowl, mix the shrimp, onion, garlic, lime juice, hot sauce, tomato sauce, salt, and pepper. Let it sit for 15 minutes.
Sprinkle chopped cilantro, and serve with crackers.

cooked shrimp in a spoon, ingredients around it

Storing Ceviche

Fridge:

Ceviche keeps well in the refrigerator for 2 to 3 days in an airtight container. You could even make this recipe in advance up to step 3.

Freezer:

Do not freeze ceviche.

Glass bowl with Colombian shrimp ceviche, crackers, limes, and cilantro.

What to serve with 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:

Other seafood recipes on Chipa by the Dozen:

Colombian ceviche FAQs

What is the difference between ceviche and shrimp cocktail?

Ceviche and shrimp cocktail are quite similar. Shrimp cocktail is always made with cooked shrimp, where as ceviche can be made with cured seafood.

Can pregnant women eat ceviche?

According to NHS, raw or cured seafood should be avoided during pregnancy. Since this recipe uses cooked shrimp, eating it in moderation shouldn’t cause any health risks.

Is it OK to eat raw shrimp in ceviche?

The exposure to acid (Lemon juice) does have an antimicrobial effect, but it's not nearly effective as heat is, especially when it comes to killing parasites. I have included both cooking methods for you to choose what you feel is healthier.

Aguachile vs ceviche:

Ceviche and Aguachile are similar in many ways, but what sets them apart include marinade ingredients and marinating time. Ceviche marinates in lime until they turn pink, whereas aguachiles are tossed in 'chile water' and served immediately.

Is ceviche served hot or cold?

Ceviche is best served as a cold appetizer.

Recipes you might like:

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Recipe

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5 from 23 votes

Ceviche de Camaron

This quick and easy ceviche de camaron, or shrimp ceviche, is a refreshing, zesty, and spicy appetizer that your whole family will love. This simple recipe can be made in under 30 minutes and will give you a little taste of Colombian culture.

Prep Time15

Cook Time3

Resting Time15

Course: Appetizer

Cuisine: Colombian

Servings: portions

Calories: 60kcal

Author: Lizet Bowen

Ingredients

1 (16 oz) Peeled & Deveined Jumbo Raw Shrimp
½ teaspoon Salt
¼ teaspoon Baking soda
1 Medium red onion diced (really small)
Juice of half lime
1 cup Cold water
1 teaspoon Salt
¼ cup Hot sauce
2 Garlic cloves minced
⅓ cup Lime juice fresh
¼ cup Tomato sauce
½ cup Cilantro chopped
¼ teaspoon Salt
¼ teaspoon Black pepper

Instructions

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 the shrimp, onion, garlic, lime juice, hot sauce, tomato sauce, salt, and pepper. Let it sit for 15 minutes.
Sprinkle chopped cilantro, and serve with crackers.

Notes

For instructions on how to cure your shrimp rather than cooking it, read the instructions within the blog post.
Do not freeze ceviche.
Using fresh fish is recommended for any ceviche dish, but you can also use high-quality commercially frozen fish and seafood.