Spicy Shrimp Ceviche with Cucumbers and Burnt Peanuts

Appetizers, Dinner

Spicy Shrimp Ceviche w/ Cucumbers and Burnt Peanuts // www.acozykitchen.com

A large part of me (the sweaty part) despises summer, but this year I’m like super into it. I’ve been inspired to make all sorts of stuff. Also, I’ve embraced wavy hairs.

This shrimp ceviche might be my most favorite thing EVER. It’s inspired by the ceviche I always order at one of my favorite LA restaurants, Corazon y Miel. The chef there loooves Peruvian food, you can just tell. I believe he’s from somewhere in Central America and while people like to consider it a Mexican restaurant (and sure there are Mexican influences), it isn’t completely true. It seems like he takes some of his favorite Latin American flavors and sort of does a mishmash of them, creating his own unique takes on traditional dishes.

Spicy Shrimp Ceviche w/ Cucumbers and Burnt Peanuts // www.acozykitchen.com

He sort of blurs the lines of tradition, taking what he likes from each region’s version of a dish. His ceviche is probably my most favorite in LA. I know I’m somewhat bias (because I was raised on Peruvian-style ceviche), but ceviche made by Peruvians is like no other. I’ll take it over Mexican ceviche any day of the week.

This is sort of a combo of the two, mainly because Peruvians never eat their ceviche with chips and Mexican ceviche tends to be tomato-based. This is like if the two different types of ceviche had off-spring.

Spicy Shrimp Ceviche w/ Cucumbers and Burnt Peanuts // www.acozykitchen.com

The base is spicy, a little gingery and very, very lime-y. Yassss!

The burnt peanuts are a take on the Peruvian style of adding burnt canchas. And the cucumber I don’t think either ceviche ever utilizes but oh they should. It adds such a nice crunch and refreshing texture to the whole dish.

The key is cutting the shrimp up into bite-sized pieces. This and beer or a michelada. Omygoodness. Yes.

Spicy Shrimp Ceviche w/ Cucumbers and Burnt Peanuts // www.acozykitchen.com

Spicy Shrimp Ceviche with Cucumbers and Burnt Peanuts

0 from 0 votes
Prep Time: 20 minutes
Total Time: 20 minutes


  • 1/2 pound shrimp, peeled, tails off and deveined
  • 1/4 jalapeño, if you're adverse to heat, you can remove the seeds and ribs - I didn't because I liked the spice
  • 1/2- inch knob of fresh ginger, peeled
  • 1 tablespoon minced cilantro, plus a few extra leaves for garnish
  • 1 garlic clove
  • Juice from 2-3 limes
  • Salt
  • Handful of peanuts
  • 1 Persian cucumber, cut into a small dice
  • 1 small shallot, diced


  • Bring a small saucepan, filled with about 2 inches of water, to a light simmer. Add the shrimp to the simmering water and cook for about 30 to 40 seconds; until the shrimp have turned pink but are still ever so slightly undercooked. The shrimp will continue to "cook" as they sit in the lime juice a bit later on in the process. Drain the shrimp and run them under cold water. Cut the shrimp into bite-sized pieces and transfer them to a bowl. Place the shrimp in the refrigerator to chill while you prepare the rest of the ceviche.
  • To a dry skillet, set over medium heat, add the peanuts. Toast the peanuts on each side for about 1 minute, until the peanuts appear slightly burnt. Burnt in this case is a good thing!
  • To a food processor, add the piece of jalapeño, ginger, minced cilantro, garlic clove, juice from 2 limes and a generous pinch of salt. Pulse until pureed. Remove the shrimp from the fridge and pour the lime juice mixture over the shrimp. Stir in the burnt peanuts, diced cucumber and shallot. Allow the shrimp to sit in the marinade for 5 to 10 minutes. Give the ceviche a taste and add more salt accordingly, being sure to keep in mind how salty the chips you'll be serving them with are. Mine were hardly salty so I added a few more pinches of salt.


The shrimp I used were 20-30 count; no need to splurge on super gigantic shrimp since we're chopping them up into bite-sized pieces.
Serving: 2g
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Recipe Rating

  • Reply Anna May 22, 2018 at 4:54 am

    This is SO good and SO easy! I felt very fancy brining this to a dinner party. I kept how simple it was to myself haha.

  • Reply Francesca July 29, 2014 at 11:12 pm

    Oh I LOVE this. And youre right, it’s totally a Peruvian- Mexican love child. with wavy hairs.

  • Reply Millie l Add A Little July 28, 2014 at 4:06 pm

    I love ceviche, although I’ve never tried making it myself!! Looks great Adrianna!!


  • Reply stephanie @ iamafoodblog July 28, 2014 at 3:20 pm

    this is making me so hungry…i love ceviche with chips!!

  • Reply Flor July 28, 2014 at 9:41 am

    I love your blog. Your blog inspires to make good, creative food. Oftentimes when I am in a food rut, I look to your blog for a pick me up. We all have adventurous palates. Even my 3 year old eats all of this good stuff. She loves your ginger fried rice with fried egg. Yey to summer and yes to ceviche, one of my favorite all time foods when I was a kid.

    • Reply Adrianna Adarme July 28, 2014 at 11:27 am

      Flor, Thank you so much for the sweet words. I hope I, too, have a kid who is an adventurous eater–it makes cooking so much more fun. xoxo

  • Reply Young Wifey July 28, 2014 at 8:15 am

    Cerviche is a bit scary to me since raw fish is only “cooked” in the acids. Since you cooked your shrimp first, I will definitely give this a try! It looks beautiful & tasty!

  • Reply Don Smith July 28, 2014 at 8:01 am

    This look so good, great appetizer for the steak & seafood restaurant I work at, thanks.

  • Reply Steph July 28, 2014 at 7:40 am


    One of my favorite foods in the whole world is Ceviche. I literally had it for every single meal (including breakfast) during my trip to Peru several years ago and have never had anything even close since!

    I love that you posted this ceviche recipe! Would you consider not cooking the shrimp to let them slightly cook in the lime juice?

    • Reply Adrianna Adarme July 28, 2014 at 8:36 am

      Oh yes you totally can. I just didn’t want to wait! But I did instruct to undercook them slightly because they’ll finish cooking in the lime juice. I imagine they’d need about an hour to cook completely in the lime juice. I’m just impatient! 🙂

  • Reply Marie @ Little Kitchie July 28, 2014 at 5:33 am

    Looove ceviche in the summertime. This sounds so good, especially the peanuts!