Recipe: Shrimp Ceviche

by Editorial Staff

Ceviche is elegant in appearance and taste, if I may say so. While anthropologists argue about its origin, culinary specialists calmly prepare it in different versions, tirelessly experimenting with various additives, striving for impeccable perfection. Essentially, ceviche is pieces of raw fish (or other seafood) in an acidic marinade, most often citrus juice with various additions. This is an extremely simple dish, you need to understand the basic principles of its preparation and you can safely experiment.

Summary

Prep Time	30 mins
Cook Time	5 mins
Total Time	1 hr 5 mins
Course	Salad
Cuisine	Latin American

Ingredients

Instructions

In a large saucepan, bring 3 liters of water to a boil, add salt and fold the shrimp. Cook for 2-3 minutes depending on the size of the shrimp. Remove the shrimp with a slotted spoon, put it in a bowl of cold water.
Peel the shrimp, chop finely, pour over with lemon and lime juice. Cover and refrigerate for half an hour. Mix with onion and pepper. Refrigerate for another half hour.
Before serving, add chopped cucumber and avocado and sprinkle with cilantro.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.