Guatemala N Ceviche
Bursting with vibrant flavors and a touch of Central American flair, Guatemala N Ceviche is the ultimate refreshing seafood dish perfect for warm-weather dining. Featuring tender, lightly blanched shrimp marinated in zesty lime juice, this ceviche is elevated with crisp diced cucumbers, juicy Roma tomatoes, aromatic cilantro, and an optional addition of succulent cooked octopus for a gourmet twist. A dash of Worcestershire and a hint of hot sauce bring the perfect balance of tang and spice, while creamy avocado slices and crunchy corn tortilla chips make for irresistible accompaniments. Ready in just 30 minutes, this easy Guatemalan ceviche recipe is the ideal combination of fresh ingredients and bold flavors—perfect for a party appetizer or a light, satisfying meal.
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Recipe Information
Ingredients
- 500 g fresh shrimp (peeled and deveined)
- 250 ml lime juice (freshly squeezed)
- 4 medium Roma tomatoes (diced)
- 1 medium white onion (finely chopped)
- 50 g cilantro (chopped)
- 150 g cooked octopus (optional, chopped)
- 1 medium cucumber (diced, peeled and deseeded)
- 1 tbsp Worcestershire sauce
- 1 tsp hot sauce (such as Tabasco)
- 1 tsp salt
- 0.5 tsp black pepper (freshly ground)
- 1 large avocado (sliced, for garnish)
- 150 g corn tortilla chips (for serving)
Instructions
Bring a small pot of water to a boil. Add a pinch of salt and briefly blanch the shrimp for 1-2 minutes, just until they turn pink. Immediately transfer them to an ice bath to stop the cooking. Once cooled, chop them into bite-sized pieces.
In a large mixing bowl, combine the shrimp and lime juice. Let it marinate in the refrigerator for 10-15 minutes so the citrus can further 'cook' the shrimp.
While the shrimp is marinating, prepare the vegetables: dice the tomatoes, finely chop the onion, chop the cilantro, peel and dice the cucumber (removing the seeds), and optionally chop the cooked octopus if using.
To the bowl with the shrimp, add the diced tomatoes, onion, cilantro, cucumber, and octopus. Mix gently to combine.
Stir in the Worcestershire sauce and hot sauce, then season with salt and freshly ground pepper to taste.
Taste and adjust the salt or lime juice as needed to balance the flavors.
Chill the ceviche for another 5 minutes to allow the flavors to meld together.
Serve the Guatemalan ceviche in individual bowls. Garnish with fresh avocado slices and serve with crunchy corn tortilla chips on the side for scooping.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1146 mg | 382% | |
| Sodium | 4208 mg | 183% | |
| Total Carbohydrate | 186.6 g | 68% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 24.2 g | ||
| Protein | 187.3 g | 375% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 626 mg | 48% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 5492 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
