Shrimp Ceviche


  • 450 grams of medium shrimp (peeled and deveined)
  • ½ cup lemon juice
  • ½ cup orange juice
  • ¼ cup ketchup
  • 1 ½ teaspoon mustard
  • 2 teaspoons sugar
  • ½ onion (chopped)
  • 1 tomato (diced)
  • 1 small cucumber (diced)
  • ½ green pepper (diced)
  • 1 ½ tablespoon cilantro (chopped)
  • Salt and pepper to taste)
  • 1 pinch olive oil



  • Soak the onion in a little lemon juice for half an hour. Scald the shrimp in boiling water with a little salt for 2 or 3 minutes until they become pink. Drain and reserve the cooking water.
  • Combine half a cup of this liquid with lemon juice and orange juice, ketchup, mustard and sugar. Mix everything well.
  • Now with shrimp, tomato, cucumber, pepper and onion. Season with salt and pepper to taste, and refrigerate for one hour.
  • Before serving, add a drizzle of olive oil. Place them in cold bowls and arrange on the table a small bowl with spicy for those who want to give a tone more raised the shrimp ceviche sauce.