The Art of Random Willy-Nillyness: Costa Rican Shrimp Ceviche!
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Friday, February 21, 2014

Costa Rican Shrimp Ceviche!

One of my favorite Costa Rican recipes is Shrimp Ceviche. Ceviche is a dish that incorporates raw fish, lemons or lime, onions, herbs. The acid from the lemon or lime "cooks" the fish. It is served as an appetizer or accompaniment to an entree. I love it as an appetizer.

In Costa Rica, a lot of the ceviche is also made with shrimp. It is this ceviche I love. I love making it during the summer because it is a light dish and it is cool and refreshing because it is served cold. But it is such a great dish, you an eat it anytime.

Here is how I make my Costa Rican ceviche.

You will need the following ingredients: red onion, garlic, cilantro, tomatoes, shrimp, lemons and Salsa Lizano. Now you can mix and match these items and substitute. I know not everyone has Salsa Lizano, which  is the Costa Rican version of Worcestershire sauce. You can use that or leave it out. You can use limes instead of lemons. You can use regular onions, instead of red. And you don't have to add tomatoes. You can also add a chopped jalapeno is you want an extra kick.  I do because this is how my mami makes it. You can use cooked or raw shrimp. The raw shrimp will need to "cook" in the fridge for a while before you eat it. That's why I use cooked shrimp because you can eat the ceviche immediately. Remember, you can also use raw fish. It has to be a thick and meaty fish that will hold up to the acid. 

Chop the onions and garlic. 

Slice the lemon. I use 2 lemons. You can add more to suit your taste. You can even add both 
lemons and limes to the ceviche

Chop the cilantro.

Chop the tomatoes.  

Add some Salsa Lizano

Mix all the ingredients. 

Add the shrimp and mix. That's it. OMG how easy is that. Anyone can make this. There is no way you can mess it up. At this point I also add a little more salt and pepper to taste. You can also add a little cumin or coriander as well. 

To serve, I add a little fresh avocado because I am a nut for avocados. You can leave it out. In Costa Rica, we also serve it with crackers and ketchup. I know that sounds weird but I like adding the ketchup because it gives it a little sweet taste. 

I bet you had no idea how easy making ceviche could be, right? But it is and it is so tasty. When we have parties, I make up a huge batch the day before because it actually tastes better the next day. Then I serve it up and my guests love it. It is also great to serve it as a surf and turf dish. And, it is great on white rice! 

Buen Provecho! Enjoy! 


  1. Oh this looks so good! My husband would love this! Thanks for the recipe!

  2. I can definitely eat this because it use shrimp as the raw fish component...I'd love to make this recipe.

  3. This looks delicious! Thanks for sharing the recipe!

  4. my husband would love this,he loves shrimp

  5. Wow this looks soooo good! I am also a nut for avocados! I like putting them on anything that I think would pair good with them. This looks like a healthy dish and everything is so fresh looking. I will definitively make this sometimes this week since I have a package of that shrimp in my freezer as well :) Thanks for sharing!

  6. this looks delicious , I am going to make this for dinner tomorrow

  7. That looks so good.I think I may try this over the weekend.Thanks for sharing~I pinned!

  8. This looks AMAZING! I'm a huge fan of Salsa Lizano - we brought back about 6 bottles on our last trip to Costa Rica!

  9. This looks like something my mom would like. It looks great!

  10. looks delicious! thank you for the recipe!

  11. I can do it and think I will. Everyone here loves anything with shrimp and this looks great

  12. This looks so delicious. I could eat shrimp every day of the week along with avocado. Love the recipe!

  13. My husband adores shrimp! There's nothing like fresh ingredients like these. It reminds me almost of a fresh salsa and shrimp.

  14. We have tasted a version of this in Mexico. I have never made it, but your recipe sounds good. Thanks for sharing.