Shrimp Ceviche

Aaron Sanchez Terrazas-0198.jpg

 (Terrazas de los Andes)

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  • Cook Time


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Ceviche is a seafood dish popular in the coastal region

s of Latin America. The dish is typically made from

fresh raw fish cured in citrus juices and spiced with ají

or chili peppers.

Pair with Terrazas de los Andes Reserva Torrontés


  • 30 Peeled U12 Shrimp
  • 3 habanero chiles, gilled or roasted
  • 1 16oz. can coconut milk
  • 4 limes
  • 4 oranges
  • 1 bay leaf
  • 1 tsp coriander seeds
  • 3T salt
  • 8 cups water
  • Extra virgin olive oil
  • Lime juice
  • Chives, chopped
  • Cilantro, chopped
  • ½ cup rice wine vinegar
  • ½ cup pickled onion


Step 1:

  • In a sauce pot, combine the water, salt, bay leaf, coriander seeds, 2 of the oranges and 2 of the limes squeezed and bring to a boil. In a bowl or container set up an ice bath with ice, water and the remaining 2 limes and oranges, squeezed. Add the shrimp to the boiling water and let cook for about 2 minutes. Transfer the shrimp the ice bath and let cool. Dice.

Step 2:

  • In a blender combine the grilled or roasted habanero chiles, rice vinegar, can of coconut milk and juice of 1 lime. Puree until smooth. Pour just about a cup of this mixture over the diced shrimp, add about 2 tablespoons of evoo and juice of about 1 lime. Add some of the chopped cilantro and sea salt to taste. Mix well and serve in a bowl garnished with pickled onions, chive and cilantro.