Spicy Shrimp-Tomato Ceviche

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  • Level: Easy
  • Total: 2 hr
  • Prep: 25 min
  • Inactive: 1 hr 30 min
  • Cook: 5 min
  • Yield: 4 to 6 servings
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1 1/4 pounds large shrimp

1/2 small red onion, thinly sliced

Juice of 3 limes

1 to 2 tablespoons aji amarillo paste (Peruvian yellow pepper paste)

1 teaspoon grated peeled fresh ginger

1/2 clove garlic, grated

Kosher salt

1 medium heirloom tomato, chopped

1/2 cup torn fresh cilantro


  1. Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add the shrimp, cover and steam until just pink, 3 to 4 minutes (they'll finish cooking after you remove them from the heat). Spread out on a plate and refrigerate until cold, about 1 hour.
  2. Meanwhile, soak the red onion in ice water for 10 minutes; drain. Whisk the lime juice, pepper paste, ginger, garlic and 1 teaspoon salt in a large bowl until smooth. Peel, devein and roughly chop the shrimp; add to the bowl. Add the red onion, tomato and cilantro and toss. Refrigerate at least 30 minutes and up to 4 hours.