Ceviche de Camarón

My mother is good at a lot of things, most prominently, she is a kick ass Doctor of Jurisprudence, so you don't want to mess with her, in a courtroom or otherwise. She is, however, not a very good cook. Bless her heart. Nevertheless, the self-proclaimed kitchen hater has a few tricks up her sleeve, and one of them is this recipe.

I have had many a ceviche, and I always go back to the one my mom makes in the summer, as I did today, after Tim, Ben and I spent the day hiking seaside on a beautiful 70 degree Alaskan summer day.  

Speaking of Alaskan, make sure you get some wild Alaskan shrimp and a summer ale of your choice to make this cold dish even tastier.

(serves 4)


  • 2 lbs wild Alaskan shrimp
  • 1 red onion 
  • 1 garlic clove
  • 1 tomato
  • juice of 4 lemons
  • juice of one orange
  • cilantro
  • salt and pepper


1. Wash the shrimp in cold water, peel and devein, keeping the shells for later.

2. Set 2 cups of water to boil with a 1/2 tsp of salt and the garlic clove. As the water boils, add the shrimp and cook for no more than 3 minutes (this is important, or the shrimp will get rubbery). Remove the shrimp from the boiling water and set aside.

3. Add two handfuls of the shrimp shells to the water and bring to a boil again.

4. Put the shrimp water that just boiled in a blender along with the shrimp shells and blend for 15 seconds. Strain the liquid.

5. Cut the tomato in quarters and put it in the blender with the liquid previously strained. Blend for another 15 seconds, and strain again.

6. Add 1/2 tsp of salt, and the orange and lemon juices to the liquid mix. Set aside.

7. Finely julienne the onion, place in a strainer, sprinkle with salt, and wash under cold water, firmly squeezing the onion for a minute under the water.

8. Add the onion and shrimp to the liquid mix. Add 1/4 tsp of pepper, and a heaping tbsp of chopped cilantro.

9. Chill in the fridge for 30 minutes. Serve with plantains, popcorn, and a cold beer.

Thank you mama for the recipe. Besos!


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