A few years ago, while on a fishing charter off the north-west coast of Trinidad, luck didn’t favor us at first. A little sunburnt and tired from being up since 4 a.m. to get a jump-start on the day, hunger set in quickly. Thankfully, our captain came prepared with a cooler full of fresh shrimp and a plan to make Classic Shrimp Ceviche right there on the boat. His version was vibrant and bold, especially with the thinly sliced Scotch Bonnet peppers that brought a subtle heat to the tangy citrus base.

This Classic Shrimp Ceviche recipe pays homage to that memory and is ideal whether you’re using freshly caught or frozen shrimp. It’s a dish you can serve chilled on hot summer days, as a snack with drinks, or as a light starter for any gathering. Packed with zesty lime and lemon juice, creamy avocado, sweet mango, and punchy chadon beni, this Caribbean-style ceviche is quick to prep and even quicker to disappear from the table.

Ingredient Guide

Shrimp: Choose fresh or previously cooked medium shrimp. They are the base of the ceviche.
Lemon Juice: Adds acidity and brightness to marinate and “cook” the shrimp.
Lime Juice: Balances the lemon juice and brings a distinct Caribbean citrus note.
Tomatoes: Adds freshness and a bit of sweetness.
Red Onion: For sharpness and crunch.
Chadon Beni (Culantro): Brings a deeper, more robust flavor than cilantro.
Avocado: Adds creaminess and richness to the ceviche.
Mango: Offers a tropical sweetness that pairs beautifully with the shrimp and citrus.
Salt: Enhances all the flavors.
Black Pepper: Adds a bit of spice and depth.
Scotch Bonnet (optional): For a fiery Caribbean kick.
Chives: Mild onion flavor and color contrast.