Ceviche de Camarones

  • Shrimp – 2 pounds cooked, peeled and deveined.
  • Onion – 1 large – chopped.
  • Bell pepper – 1.  Cored and deseed, chopped.
  • Tomato – 1 large, diced.
  • Fresh Key Lime juice – 4 (or 4 small lemons).
  • Orange juice – 1 orange fresh squeezed.
  • Cilantro – 2 tbsp, chopped.  (More is desirable, if you prefer)
  • Prepared (ordinary) Mustard – 1 tbsp.
  • Extra Virgin Olive Oil – 1 tbsp.
  • Salt & Cayenne as desired.
  • Tabasco Pepper Sauce – 2 tbsp.
  • Organic ketchup – 2 tbsp.
  • Cold Cerveza – 3.

Combine all ingredients, (except Cerveza).  While cooling, about an hour, drink the three beers, 2 for you and one for your date.  Serve in Cocktail dishes, with more Cerveza or chilled white dry wine and hot french bread. Suggested companion dish, “platano maduro”.

Somehow, you just can’t enjoy this the same if you call it Shrimp Ceviche.  Of course, camarones is Spanish for shrimp.  I will never forget the time I first arrived in Rocky Point Mexico and was hailed by a shrimp peddler.  He had walked off the beach with a bucket and pulled out a live struggling 5 inch shrimp.  Wow, you can’t imagine how good very fresh shrimp tastes.  You can make the shrimp recipes in this guide book with frozen, but nothing is quite the same as fresh, cooked.


***** This recipe supplied by Mercedes Baque.  She and husband Robert were born and raised in Ecuador  Later “they” served in the USAF before retiring to their Camaronera (shrimp farm) in Ecuador.  They now reside in Orlando Florida and the middle east.


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