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Spicy Shrimp Ceviche


Not a real ceviche since the shrimp is poached in seasoned water instead of just marinating in an acid juice but it's served the same way. This ceviche has an Asian twist with the addition of Chinese chili paste and fresh minced ginger.

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  • 1 pound shrimp, heads off but unpeeled, easy peel is fine
  • 2 quarts water
  • 1 vanilla bean, split
  • 1 stalk lemon grass, chopped
  • 1-inch piece peeled ginger, chopped
  • 2 garlic cloves
  • 2 whole star anise (or the equivalent of the 6 'points' per anise if they are broken)
  • 1/2 cup finely diced yellow pepper
  • 1/2 cup chopped scallions
  • 1 to 2 cloves garlic, minced
  • 1/4 chopped cilantro, basil or mint or a combination of all three, which ever you like
  • Juice of two limes or about 1 1/2 tablespoons of lime juice
  • 1/4 cup mayonnaise
  • 1 to 2 teaspoons Chinese chili paste (sambal olek) There's really no substitute for this Indian chili paste doesn't taste remotely similar


Servings 4
Preparation time 15mins
Cooking time 60mins


Step 1

Combine water, vanilla bean, lemongrass, ginger, whole garlic cloves and star anise in a large pot.

Bring to a boil, add shrimp, cover pot and turn off heat. Leave shrimp in pot until cooked through (i.e. opaque) about 3 minutes depending on the size of the shrimp

Remove from heat, strain and cool shrimp in a bowl of ice. Once cool, peel and devein if they weren't already deveined

Cut shrimp into 2" pieces

Combine yellow pepper, scallions, minced garlic, herbs, lime juice, mayo and Chinese chili paste. Mix in the shrimp and let chill for about 30 minutes before serving

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