PeruvianMedium · Cold
Pinto Bean and Shrimp Ceviche with Lime and Cilantro
A bright Peruvian-inspired ceviche combining plump shrimp cured in sharp lime with hearty pinto beans, crunchy onion, and fresh herbs. The lime does the cooking here—no heat needed.
Prep
20 min
Cook
5 min
Total
25 min
Method
1
Peel and devein the shrimp. Cut each shrimp into thirds (about 2 cm pieces). Place in a large non-reactive bowl and set aside.
2
Halve the yellow onion and slice into thin half-moons. Place in a small bowl, cover with cold water, and add a pinch of salt. Soak 3-4 minutes to tame the bite—then drain and pat dry with a clean towel.
3
Roll each lime firmly on the counter, then halve and juice all 6 into a measuring cup. You need about 180 ml (3/4 cup) of fresh lime juice. Strain out seeds if needed.
4
5
6
7
Drain and rinse the pinto beans. Add the diced tomato, minced garlic, soaked onion, and pinto beans to the shrimp bowl. Toss everything together gently.
8
Fold in the chopped cilantro. Taste and adjust seasoning with additional salt or a squeeze of fresh lime if needed. Sprinkle with 1/2 tsp black pepper.
9
10
Halve the avocados, remove the pits, and slice into thin wedges. Fold gently into the ceviche just before serving. Serve cold over lettuce leaves or with tortilla chips alongside.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -8
Calories
588
per serving
High in protein · 48gSource of fibre · 23gLow sugar · 6gLow saturated fat · 1g
Protein
48g
Carbs
86g
Fat
9g
Sat. fat
1g
Fiber
23g
Sugar
6g
Sodium
1475mg
Dairy FreeGluten FreePescatarianAnti InflammatoryDiabetesHeart HealthyHigh ProteinLow Fat
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
3.1
per serving
ECarbonBEU all-round· carbon sets the grade
Water
21m³
Runoff
0.9g P
shrimp drives 86% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
3
Sweet
5
Salty
9
Sour
2
Bitter
4
Spicy
Textures
CreamyCrispFirmTender
Aromas
BrightCitrusHerbalPungent
Kitchen Equipment
Safety & Storage
Allergen Warning
Shellfish (shrimp) is a major allergen. Ensure all kitchen surfaces, utensils, and serving dishes that contact shrimp are thoroughly cleaned before use with other ingredients to prevent cross-contact.
High Risk Population
This dish contains raw shrimp that is cured but not heated. Pregnant individuals, young children, elderly persons, and immunocompromised individuals should avoid consumption due to risk of foodborne illness from raw shellfish.
Storage
Keep all shrimp and ceviche at or below 4°C (40°F) until serving. Once avocado is added, consume within 2 hours. Do not leave at room temperature for more than 2 hours total (1 hour in temperatures above 32°C/90°F).
Handling
Use separate cutting boards and utensils for raw shrimp. Wash hands with soap and warm water for at least 20 seconds after handling raw shrimp before touching other ingredients or surfaces.
Shelf Life
Consume ceviche same day as preparation. The lime cure does not provide long-term preservation. Do not store overnight even if refrigerated.
Cross Contamination
The onion soaking method reduces bacteria but does not eliminate cross-contamination risk from the raw shrimp. Keep shrimp isolated during cure preparation and ensure all produce is properly washed before adding to the mixture.
Cooking Temperature
The acid cure (lime juice) does not reach temperatures that kill bacteria. If you have concerns about raw consumption, flash-poach shrimp for 30 seconds in boiling water before continuing with the ceviche recipe.
Pro Tips
Technique
When curing the shrimp, resist the urge to stir or peek—let the lime work undisturbed for the full five minutes. Agitation breaks the delicate texture, and you want those shrimp to feel like they just came out of the ocean, not a freezer.
Substitution
Fresh bay scallops replace the shrimp beautifully here if you prefer—or try half shrimp, half scallop for textural contrast. Adjust the cure time to just three minutes for scallops, as they're more delicate.
From the chef
Lime does the cooking here — no heat, no stove, just acid moving through shrimp at the precise rate you allow it. The cure runs twenty to thirty minutes and no longer; push past that and the shrimp tightens and the brightness you want goes flat. Pinto beans absorb the leche de tigre and become something richer than beans alone. Soaked onion bites clean, cilantro lifts the whole bowl, and avocado folds in at the very last moment to slow the acid on the palate. This is ceviche as it should be — sharp, cold, and unapologetically alive.
TagsPeruvianCevicheSeafoodShrimpNo CookCold ServingCitrusBeansGluten FreeDairy FreeLimeFresh
AllergensShellfish
Source: generated · June 13, 2026