Southwestern Recipes

Ceviche de Camaron

Ceviche is the seafood dish which originated in Peru. Typically it is made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with other seasonings including chopped onions, salt and cilantro. Because the dish is not cooked with heat, it must be prepared and consumed fresh to minimize the risk of food poisoning. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn or avocado. This dish became popular in the United States in the 1980s.

Ceviche de Camaron


  • 2 pounds shrimp, chopped
  • 10 to 12 limes
  • 1/4 chopped purple onion
  • Pepper, to taste
  • Mexican oregano, to taste
  • 1 cucumber, peeled and chopped
  • 3 tomatoes, chopped
  • 1 bunch cilantro, chopped
  • 2 Serrano peppers, chopped
  • Clamato juice, as desired


  1. Place shrimp into a large bowl. Squeeze limes over the shrimp to cover (this is what "cooks" the shrimp). Add onion, pepper and Mexican oregano. Place in refrigerator for 20 minutes to "cook."
  2. Remove from refrigerator. Add cucumber, tomatoes, cilantro and Serrano peppers. Stir, then add Clamato juice to your preference.
  3. Serve immediately.


Photo credit: (c) Can Stock Photo / lunamarina

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