Shrimp ceviche from Panama


This dish is raw, though shrimp ceviche has a taste more similar to cooked seafood than raw shrimp, as it would happen with sushi, the perfect treat for the sushi lover in your life.


2 lb shrimp (peeled and deveined)
18 lime
1 onion (medium sized, finely chopped)
1 bell pepper (red, chopped)
2 chili pepper (Jalapeno o Habanero)
6 T coriander (fresh leaves, chopped)
  hot pepper sauce (Habanero chili sauce)


  1. Squeeze limes and pour juice into a glass bowl or pan; do not use metal.
  2. Chop shrimp into 4-5 pieces, depending on size, or slice thin.
  3. Place the shrimp, onions, red pepper, jalapenos, and parsley and/or cilantro into the glass bowl.
  4. Allow mixture to sit on the kitchen counter for up to 2 hours. Then refrigerate. Refrigeration is done when the shrimp are pink and opaque.
  5. Chill for at least an hour, better several hours or overnight.
  6. Before serving, taste for spiciness. If not hot enough for you, add a few drops of hot pepper sauce.


Ceviche is a dish of finely sliced fish or seafood marinated in citrus fruit juice. The citric acid pickles the fish, effectively “cooking” it without heat.

A ceviche can be served as an appetizer or as main course. Accompany with crackers and serve also a salad on the side.

4 servings
Preparation time
Cooking time
Total time
2 hours, 30 minutes

shrimp ceviche