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Twins: Cebiche Recipe


Cebiche is an appetizer that originates in south america. This one is from Ecuador. Very tasty and special.

Serves: 4


  • 2-3 cups small to medium shrimp
  • 1/2 red onion
  • Juice of 1 regular lime (or 4 small key limes)
  • 1/4 cup fresh squeezed orange juice
  • 1/2 cup ketchup
  • 1 tablespoon vinegar
  • 1 tablespoon sugar
  • 1 cup choclo, or other fresh corn kernels  (salted popcorn)
  • 1/4 cup packed cilantro leaves


  • Cut the onion into the thinnest possible slices, slicing it with the cut side facing down so that the pieces are semicircular in shape.  2.    Place the onion slices in a bowl of cold salted water, and let soak for 20 minutes.

  • Cook the corn kernels in a pot of boiling salted water until just tender. Drain and rinse with cold water.

  • If the shrimp is not cooked, bring a pot of salted water to a boil, and add the juice of one lime to the pot. Boil the shrimp for one to two minutes, until just cooked. Drain shrimp and rinse with cold water.

  • De-vein the shrimp and trim off the tails, and place in a bowl.

  • Drain onions and rinse with cold water. Add onions and corn to bowl with the shrimp.

  • Whisk together lime juice, orange juice, ketchup, sugar, and vinegar. Toss with shrimp, corn, and onions. Taste and season with salt and pepper.

  • Chill shrimp until ready to serve. Toss shrimp with cilantro before serving, and drizzle decoratively with ketchup if desired.  Serves 4 as an appetizer or light lunch