Shrimp Ceviche

by Editorial Staff

Ceviche is a Latin American dish that has gained great popularity in the world of international cuisine. Most of the countries that value this drug the most are Peru, Bolivia, Ecuador, Argentina, and Chile, and its origin is believed to be Peruvian. Through expansion and fame, ceviches were created for just about anything.

Summary

Prep Time	15 mins
Total Time	45 mins
Course	Salad
Cuisine	Latin American

Ingredients

Instructions

Peel the raw shrimp and blanch in boiling water until pink. Do not overdo it: the shrimp should remain firm, but not overcooked or tough.
Make a marinade with lime or lemon juice, salt, and sugar. Add thinly sliced onions and concasse tomatoes, peeled and seeded, and finely diced.
Add chopped cilantro and hot chili to the shrimp to taste. Marinate at room temperature for half an hour. Serve with avocado slices if desired.

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.