Enrique’s mother’s Ceviche recipe with his twist

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"Let's get into it" – Enrique


  • 3 lbs shrimp medium/large
  • 1 red onion medium size
  • 2 green bell peppers
  • 5 Roma tomatoes
  • 1 cilantro
  • 3 avocados medium to large
  • 16-20 limes
  • 2-3 tablespoons of olive oil
  • 4 dried chiles de arbol
  • Salt and pepper to taste

"Follow along with me" – Enrique


  1. Make sure the shrimp is fresh, deveined, and clean; butterfly cut the shrimp.
  2. Rinse and put the shrimp into a glass container. Fill the container with hot water.
  3. Microwave the shrimp for 3 minutes, stop at a minute and a half, and stir to ensure the shrimp gets evenly pouched.
  4. Remove the container from the microwave and rinse off with cold water for about 12-15 seconds; we are looking for tenderness.
  5. Set the shrimp into a container. Prepare the rest of the ingredients.
  1. Cut the limes halfway, remove the seeds, and squeeze them over the shrimp until you cover all of them evenly; let the shrimp absorb the lime juice and stir occasionally while you chop the vegetables.

  1. Cut the onion halfway, then chop it onto half-moon style.
  2. Set it into the bowl you will prepare the ceviche in.
  3. Rinse off the green bell peppers, cut them halfway from the stem to the bottom, clean any white flesh and remove any seeds.
  4. Slice bell peppers into strips half-moon.
  5. Pour bell peppers on top of the red onion; this will be your second layer.
  6. Rinse off the Roma tomatoes and dry any extra water.
  7. Cut from the stem side to the bottom, wedges style; every tomato should be cut in about 8 wedges.
  8. Pour tomatoes on top of green bell peppers; this is your third layer.
  9. Season with salt and black pepper.
  10. Pour olive oil in circles, try to cover the entire top of the vegetables in the bowl, and let the olive oil go down on its own; do not stir. This will be your fourth layer.
  11. Rinse off the cilantro and let dry from any extra water.
  12. Remove the leaves from the stems; we want full leaves to go along with the rest of the vegetables; this will be your fifth layer.
  13. Cut the avocado from the stem to the bottom half, remove the pit, slice the avocado while in its peel, one more time slice to dice the avocado while in its peel.
  14. Remove the avocado from the peel with a spoon and toss into the bowl on top of the cilantro, this will be your sixth layer.

  1. By now, your shrimp should be ready after 30-40 minutes to chop the vegetables, pour the shrimp on top of the avocado and lime juice, and wait to stir.
  2. Let the lime juice cure the red onion, and let the vegetables rest with the lime juice; remember you added olive oil in your fourth layer; at this point, the lime juice, olive oil and the juices from the vegetables are emerging and forming the special flavor for this recipe, this should be your seventh layer.

    Chile de arbol
  1. Preheat a sauté pan, making sure it is hot and ready for you to drop your chiles de arbol to toast them; before that, remove the stem, let the chiles get dark but not burn.
  2. Remove the chiles from the sauté pan, and chop the chiles into tiny pieces, along with the seeds.
  3. Toss the chile de arbol over the shrimp. I recommend using gloves; the heat of the chiles de arbol could burn your hands, and please do not touch your eyes after chopping them. This should be your last layer.

    The last step
  1. Stir all your ingredients, stir from the bottom to bring the juices to the top, and continue until you see all ingredients mixed.
  2. Taste to add more salt or black pepper to your liking.

If you’re feeling creative, you can try these tips from Enrique

Pour the ceviche into your serving bowl, let your guest enjoy as they self-serve their own portions or pour the ceviche onto individual bowls for your guest.

Set your table with dinner plates and bring the ceviche to the center of the table. Use serving utensils to let your guest self-serve ceviche over a tostada.

Add mayonnaise over the tostada before adding the ceviche to it.

Cut limes in wages and bring to the center of the table, for your guest to squeeze extra lime juice to their taste.

Add salt and black pepper for extra seasoning.

Bring tortilla chips to accompany the ceviche you served your guest in dinner bowls.

You can add your choice of Mexican salsas, Tapatio, Guichol, Guacamaya, Salsa Negra, seafood salsa.

Make your own salsa using: Chile jalapenos and lime juice, put into a blender until fine consistency, then it is ready to serve.


“If want to know more, I’m happy to answer your questions. Send me your questions at Lugarci@lhs.org. Let me know your opinion, let’s have a conversation about the recipe. Enjoy the flavors and the aroma from this dish.” – Enrique