PeruvianMedium · Cold
Shrimp Ceviche with Sweet Corn and Avocado
Bright Peruvian-style ceviche where tender shrimp cure in sharp lime juice with a hit of cayenne, served alongside sweet grilled corn and creamy avocado on a bed of silky sweet potato.
Prep
10 min
Cook
25 min
Rest
15 min
Total
50 min
Method
Cook the Shrimp
1
Once cooled, cut shrimp into bite-sized pieces, roughly 1/2 inch each.
Prepare the Ceviche Cure
2
Add the thinly sliced yellow onion and half the cilantro. Toss to coat in the lime mixture.
Marinate the Shrimp
Prepare the Sweet Corn and Sweet Potato
4
Slice the grilled corn kernels off the cob into a mixing bowl. Season with a pinch of salt and a squeeze of lime.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -3
Calories
300
per serving
High in salt · 2800mgHigh in protein · 32gLow sugar · 10gLow saturated fat · 1g
Protein
32g
Carbs
38g
Fat
6g
Sat. fat
1g
Fiber
9g
Sugar
10g
Sodium
2800mg
Gluten FreeDairy FreePescatarianHeart HealthyAnti InflammatoryLow Saturated FatHigh ProteinHigh FiberBalanced Meal
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
3.3
per serving
ECarbonBEU all-round· carbon sets the grade
Water
22m³
Land
38Pt
Runoff
1.0g P
Shrimp drives 93% 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
4
Sweet
5
Salty
8
Sour
1
Bitter
4
Spicy
Textures
TenderCreamySilkyCrisp
Aromas
HerbalCitrusPungentSmoky
Kitchen Equipment
Primary Tool
Grill PanGrill PanMixing BowlChef KnifeCutting BoardStrainerMeasuring CupMeasuring SpoonCitrus JuicerPlastic WrapServing Platter
Counter FootprintMedium
Techniques
Safety & Storage
Allergen Warning
This recipe contains shrimp (shellfish). Use dedicated utensils, cutting boards, and serving dishes when preparing for shellfish-allergic individuals. Clean all surfaces with soap and water after handling raw shrimp to prevent cross-contact.
Cooking Temperature
Traditional ceviche curing relies on lime juice acidity to denature shrimp proteins, but this does not reach cooking temperatures. Ensure lime juice is fresh and at refrigerator temperature during the 15-minute cure. For immunocompromised individuals, elderly, pregnant women, or children under 5, fully cooking the shrimp to 145°F internal temperature is recommended.
High Risk Population
Pregnant women, young children, elderly, and immunocompromised individuals should avoid consuming raw or lightly cured seafood due to risks of bacterial contamination and parasites. Consider fully cooking the shrimp for these populations.
Cross Contamination
Prevent cross-contamination by storing raw shrimp separately from other ingredients. Use separate cutting boards for raw seafood. Do not reuse the cure liquid if it has contacted raw shrimp without additional treatment.
Storage
Ceviche should be served immediately after assembly. If storing leftover ceviche, refrigerate at 40°F or below within 2 hours and consume within 24 hours. The acidity helps preserve quality but does not replace proper cold storage.
Handling
Select fresh, high-quality shrimp from reputable sources. Verify shrimp has been properly refrigerated and shows no signs of spoilage (slimy texture, ammonia smell, black spots). Maintain cold chain throughout preparation.
Pro Tips
Technique
Watch your shrimp closely during the cure — they should turn firm and opaque but retain a translucent center, like a moon caught mid-rise. That's your moment to drain and serve; past that point, the texture turns rubbery and the lime overwhelms the sweet ocean flavor.
Substitution
Fresh sea bass, halibut, or firm red snapper work beautifully here if you prefer white fish over shrimp — just cut into ½-inch cubes and follow the same cure timing.
Flavor Boost
Save every drop of your leche de tigre cure — it is liquid gold. Drizzle it over the finished plate or serve it alongside for dipping; the citrus-spiked brine is where all the magic concentrates.
Storage
Ceviche waits for no one. Assemble and serve immediately — the avocado browns and the shrimp continue to cure, losing that perfect textural balance within minutes.
From the chef
This dish carries the spirit of my mother's tiny cevichería counter where I first learned that great ceviche is not a recipe but a moment — shrimp turning opaque in sharp lime juice, the exact second when salt, acid, and fish have their conversation. Here I've paired it with sweet grilled corn and buttery avocado on silky sweet potato, because in Peru we always give the sea a friend to dance with. A touch of cayenne brings the warmth my mother always insisted was the secret heartbeat of a proper cure.
TagsCevicheSeafoodCitrusFreshPeruvianSpicyGluten Free
AllergensShellfish
Source: generated · June 10, 2026