A bright, tangy Colombian-style ceviche of shrimp marinated in lime juice with ketchup, onion, cilantro, and a touch of heat, served in a chilled glass.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: chilled cocktail glass
Garnishes: lime wheel, cilantro sprig
Accompaniments: saltine crackers, patacones
Instructions
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1
Chop cooked shrimp into bite-sized pieces. Place in a glass bowl.
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2
Add lime juice, ensuring shrimp are mostly covered. Refrigerate 30 min.
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3
Add diced onion, tomato, jalapeño, and cilantro. Mix gently.
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4
Stir in ketchup or tomato sauce until evenly incorporated.
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5
Season with salt and pepper. Chill until serving.
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6
Serve in chilled glasses or bowls with saltine crackers.
Did You Know?
Unlike Peruvian ceviche which uses raw fish, Colombian ceviche almost always uses pre-cooked shrimp — and controversially adds ketchup, which purists in other countries find scandalous.
Chef's Notes
Equipment Tips
- glass bowl
- sharp knife
- citrus press
Garnishing
lime wheel, cilantro sprig
Accompaniments
saltine crackers, patacones
The Story Behind Ceviche Colombiano
Colombian ceviche evolved independently from its Peruvian cousin, adapting the lime-curing concept to Caribbean coast preferences. The addition of ketchup or salsa rosada is uniquely Colombian and reflects the port city influence of Cartagena and Barranquilla, where American condiments blended into local cuisine during the 20th century.
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