Shrimp Ceviche {Review of Authentic Mexican Cooking}

Next time you plan a Mexican food feast, consider adding easy to prepare Shrimp Ceviche to the menu as an appetizer or part of the main course. 

Shrimp Ceviche from The Girl In The Little Red Kitchen

Do you develop preconceived notions about certain foods and because of this bad habit does it keep you from trying something that is truly delicious?

I am absolutely guilty of this but I like to think as I get older and my palate continues to change I’m more willing to try something I thought I didn’t like.  There aren’t many foods these days that I don’t eat but some I still haven’t developed a liking for mostly because I just can’t stand the texture.   I don’t know what it is but for me if a texture is off and I don’t care for the taste of something, it gets blacklisted.

Luckily, sometimes. . .yes sometimes I’m willing to change my mind.

This time around it just happened to be for the dish ceviche.

I love seafood and I will eat all types of it – as long as it’s cooked.  Yeah you heard me, I don’t do sushi.  Well I do, if it’s cooked.  Pass me your shrimp tempera roll please, you can keep the salmon one.

But wait you’re saying isn’t ceviche cooked?  Not exactly the enzymes in the citrus juices breakdown the seafood to give the appearance of being cooked but technically it is not.   Good thing I had a chance to review a copy of Authentic Mexican Cooking (affiliate link) by Scott Myers and Gabriele Gugetzer to change my mind.

Shrimp Ceviche from The Girl In The Little Red Kitchen

In a way preconceived notions can be brought back to Mexican food as well.  It isn’t just cheese, spice, tacos, burritos and more cheese.   AKA the Americanized version of Mexican cuisine.

This book does an amazing job of bringing you delicious and traditional recipes but keeping them approachable and comfortable enough for anyone looking to expand their horizon on Mexican cooking.

The book itself is  175 pages long, hard cover yet lays flat for easy reading while in the kitchen.  Large, beautiful photos are spread throughout the book and cover the majority of the 80 recipes provided.   There is an introduction on how to brown vegetables (important later in the book), the proper handling of hot chili peppers, how to make perfect guacamole and an explanation of each type of tortilla available.  The chapters are broken down by refreshers (alcoholic and non), salsas, snacks and appetizers, grilling, traditional dishes, fish and seafood and Mexican desserts.

You will absolutely find your recipes for tacos, tamales, burritos and margaritas in here but the few that stood out to me were Meatballs with Salsa Verde, Al Pastor (Fruit-Marinated Pork) and Pickled Duck Filets.

I highly recommend this book to any Mexican Food lover in your life or for your library to expand your own cooking horizons.

Authentic Mexican Cooking Cover

Shrimp Ceviche from The Girl In The Little Red Kitchen

Back to my ceviche – wondering how this version changed my mind about my feelings for the dish?  Turns out that in this book the authors poor hot water over the shrimp for a few minutes until they turn pink! So guess what? My shrimp is getting cooked, no need to worry about dealing with any possible weird raw shrimp texture here.  The hot water method also means there is no need to spend hours marinating the shrimp in citrus to break it down.  It still takes some time and advance planning but not all afternoon.

Milagros (Shrimp) Ceviche {Review of Authentic Mexican Cooking} Mexican Salsa
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  • 30 medium shelled and cleaned shrimp
  • 4 limes
  • 1/2 cup olive oil
  • 1 cup Mexican Salsa (recipe below)
  • salt
  • 1 1/4 pounds ripe tomatoes
  • 1 shallot
  • 1 serrano chili pepper
  • 1 bunch cilantro
  • 1-2 limes
  • salt


  1. Wash the shrimp and dry them on paper towels. Lay the shrimp in a bowl and douse with hot water, let sit for 5 minutes or until they turn a pink color.
  2. Drain. Squeeze the limes over the shrimp and salt. Let infuse for fifteen minutes at room temperature.
  3. Stir in the olive oil. Cover with aluminum foil and infuse for sixty minutes in the refrigerator. Stir in the Mexican salsa and spread the ceviche on individual plates or small bowls.
  4. Makes 4 servings.
  5. Wash and halve the tomatoes and scrape the seeds out. Dice and leave in a colander to drain for twenty minutes.
  6. Finely chop the shallot.
  7. Wearing kitchen gloves, cut the serrano pepper in half lengthwise, scrape out the seeds and finely dice.
  8. Wash and chop the cilantro.
  9. Mix the tomatoes, shallot, serrano pepper, cilantro in a bowl and flavor with lime juice and salt. Serve a room temperature.
Recipe Type: Seafood, Appetizer, Main Dip


Recipe from Authentic Mexican Cooking: 80 Delicious, Traditional Recipes for Tacos, Burritos, Tamales and Much More by Scott Myers and Gabriele Gugetzer. Printed with permission by Skyhorse Publishing, copyright 2014 ISBN: 978-1-62873-758-5

Shrimp Ceviche from The Girl In The Little Red Kitchen

Disclaimer:  I received a free copy of Authentic Mexican Cooking for review purposes only.  All opinions are my own.  This post contains Amazon Affiliate Links – which means if you purchase this book through Amazon, a small portion will go back to me to help fund this blog.

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