Craving the bright, fresh flavors of ceviche with a unique twist? This Cuban-Style Shrimp Ceviche is inspired by my roots and pays homage to the vibrant culinary traditions of Miami’s Cuban community. Growing up, shrimp ceviche—Ceviche de Camarón—was more than just a dish; it was a family favorite steeped in culture and love.
In our Miami neighborhood, Don Fernando’s on Bird Road was the go-to spot for the best ceviche in town. His story started humbly, selling fresh seafood from a truck on the roadside, and his shrimp ceviche quickly became a family favorite. My mom would stop by on her way home to grab the freshest catch, always adding a few orders of that unforgettable ceviche. While Don Fernando’s restaurant is now a cherished memory, I’ve worked hard to recreate his recipe with a Cuban twist, making it my own while staying true to its roots.
Traditionally, shrimp or fish is marinated in lime juice for 24–48 hours to achieve that signature “cooked” texture. But I’ve discovered a quicker, safer method that doesn’t sacrifice flavor—perfect for busy weeknights or last-minute gatherings. Pro tip: for the best results, defrost shrimp overnight in the refrigerator. If you’re in a pinch, running them under cold water for 10-15 minutes works like a charm. Let’s bring the flavors of Miami and Cuban heritage to your table with this quick and easy recipe.
When serving Cuban-Style Shrimp Ceviche at a party, presentation is everything. I love to use small clear cups to showcase the vibrant colors of the shrimp ceviche. Add a small plastic spoon for easy, mess-free eating—perfect for mingling guests. Arrange the cups on a serving tray and you’ve got an elegant yet simple appetizer that’s sure to impress. These individual servings make it easy for everyone to enjoy this fresh, zesty dish without the fuss!
Cuban Style Shrimp Ceviche
Ingredients
- 4 or 5 limes
- 1 lbs shrimp, peeled, deveined, tails removed
- 3 cloves garlic peeled
- 1/2 tbsp kosher salt
- 1 small red onion diced
- 3 tbsp cilantro chopped
- 1 serrano or jalapeno pepper diced and seeds removed
- 1 small red pepper diced
- 1/2 cup cocktail sauce
- saltine crackers for serving optional
Instructions
- Squeeze limes, add juice to a large bowl. Reserve the rind of one of the limes. Note you should have about a cup of juice.
- Bring about 4 – 6 cups of water, garlic, salt and reserved lime rind, to a rolling boil. Add shrimp, cover and turn off heat. Leave Shrimp in water 2-3 minutes or until shrimp are pink.
- Remove from pot and place in ice cold water. This helps stop the cooking process; you don’t want to overcook the shrimp. Once cooled enough to handle, chop into 1 inch pieces and add into the bowl with the lime juice.
- Add to the bowl the diced onion, peppers and cilantro. Season with salt and pepper. Cover and refrigerate for a least 1 hour or up to 24 hours.
- Serve Shrimp Ceviche in a small bowl or pretty martini glass with a side of saltine crackers and a dollop of the cocktail sauce.
Betty,
Food was above and beyond my expectations. Delicious recipe!!!!!
Thanks friend!