Shrimp Ceviche

Name: Shrimp Ceviche with Worcestershire Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Latin American
Ingredients: 1 lb fresh shrimp, peeled and deveined; 1/2 cup fresh lime juice (from about 3-4 limes); 2 Roma tomatoes, diced; 1/2 red onion, finely diced; 1 cup cilantro, chopped; 1/4 cup fresh mint, chopped; 1 tbsp Worcestershire sauce; 1 tbsp soy sauce; 1/4 cup ketchup; salt, to taste; Saltine crackers, for serving

This shrimp ceviche combines traditional lime-cured shrimp with a unique umami-forward flavor profile from Worcestershire, soy sauce, and ketchup, creating a savory-sweet appetizer that stands out from classic preparations.

🌍Latin American 🏷️Shrimp ceviche 🏷️Ceviche 🏷️Seafood 🏷️Appetizer No-cook

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TikTok

Total

1h

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

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Ingredients

1 lb fresh shrimp, peeled and deveined
1/2 cup fresh lime juice (from about 3-4 limes)
2 Roma tomatoes, diced
1/2 red onion, finely diced
1 cup cilantro, chopped
1/4 cup fresh mint, chopped
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1/4 cup ketchup
salt, to taste
Saltine crackers, for servingoptional

Instructions

1
Chop the fresh shrimp into bite-sized pieces, ensuring they are not too small to maintain texture.
2
Place the chopped shrimp in a glass bowl and cover completely with fresh lime juice.
3
Mix well, then cover and refrigerate for 30 to 60 minutes, allowing the acid from the lime juice to 'cook' the shrimp until it turns pink and opaque.
4
Once the shrimp is cooked, drain the excess lime juice.
5
To the bowl with the shrimp, add diced tomatoes, finely diced red onion, chopped cilantro, and chopped mint.
6
Add Worcestershire sauce, soy sauce, and ketchup to the bowl.
7
Season with salt to taste.
8
Gently mix all ingredients together until well combined.
9
Serve immediately with saltine crackers.

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Tips & Notes

Pro tips

Use sushi-grade or previously frozen-at-sea shrimp only; ask your fishmonger. Avoid farmed fresh shrimp due to food safety risk in raw preparations.
Pat shrimp completely dry before adding to lime juice to prevent excess liquid from diluting the marinade.
Taste and adjust salt after 15 minutes—lime juice and soy sauce both add saltiness; it's easy to oversalt.
Chill all ingredients and serving vessels beforehand; serve immediately for best texture and flavor.

Substitutions

Fresh lime juice → fresh lemon juice (milder; use 25% more for equal acidity)
Worcestershire sauce → soy sauce alone (reduces complexity; omit soy if making this swap)
Ketchup → tomato paste thinned with water (stronger tomato flavor, less sweetness; use 2 tsp paste + 2 tbsp water)

Storage & make-ahead

Store in an airtight container in the refrigerator up to 2 hours; do not freeze or refrigerate longer, as the shrimp texture will degrade.

Common Questions

Can I use frozen shrimp for ceviche?

Yes, but thaw completely and pat dry first. Frozen shrimp must be sushi-grade or previously frozen-at-sea; do not use cooked shrimp. The lime juice will firm the texture but won't cook unsafe shrimp.

How long does shrimp ceviche need to cure in lime juice?

15–30 minutes is sufficient for shrimp to firm and cure. Unlike fish ceviche, shrimp requires less time. Serve immediately or refrigerate up to 2 hours; longer storage will make it mushy.

Can I make this ahead?

Prep shrimp and marinade separately up to 4 hours ahead, then combine 30 minutes before serving. Mixing too early causes the shrimp to over-cure and become rubbery.

What if I don't have fresh mint?

Mint is optional; cilantro alone works fine. Parsley or basil are acceptable substitutes, but mint's cooling note complements the Worcestershire-soy savory blend.

Is the ketchup a mistake in ceviche?

No—this recipe intentionally uses ketchup as a sweet-savory bridge alongside Worcestershire and soy sauce for depth. Omit if you prefer traditional ceviche, but it adds a unique flavor layer here.