Shrimp Ceviche with Kale & Pico de Gallo

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I have been infatuated with ceviche for as long as I can remember. It has my heart. I was meant to be born & raised in the Tropics just to get an early introduction to this deliciously simple & healthy dish. Am not even kidding. I guess my love for all-things food stems from the other Aleyda in my life, my mother. I grew up watching her run her kitchen with such elegance and skill; she just made it seem so easy, and fun and effortless. She was the one who pulled me in from a very early age and allowed me to watch and help as food was being prepared. She was and still is, the best cook in the world in my humble opinion.

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Ceviche is something we usually made on Saturdays so it would be ready for us to eat on Sunday. After all, some types of fish used in this dish need to “cook” or sit in lemon juice for at least 24 hours. On Sunday morning, my mother would pack it up in a cooler and take it with us to the beach. We would eat it with freshly sliced avocado and saltine crackers. It was to die for, and continues to be one of my favorite dishes. Yes, there will always be a special place in my heart for ceviche.

best shrimp ceviche

Shrimp Ceviche

  • Servings: 2-4
  • Time: 1 day
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  • 1 pound good quality, fresh raw shrimp. You need to peel it, remove the tail and it needs to be deveined . Try to find a medium, cocktail sized shrimp. NOTE: you could also make fish ceviche and I recommend you buy stripe bass, flounder, or sole.
  • 1.5 cups of pure lime juice. You will need around 10 limes.
  • 1 cup finely chopped tomatoes
  • 2/3 cup finely chopped red onion
  • sea salt to taste
  • 1/2 cup of chopped cilantro (coriander)
  • 1/2 cup of roughly chopped kale


  • A few drops of Tabasco hot sauce, I love it!
  • 1 avocado chopped into squares
  • 1 ripe mango chopped into squares


You could eat it with gluten-free saltines, sliced avocado, it even goes well on crostinis or sour dough bread! I find I am able to tolerate sour dough bread very well without having a flare up or any joint pain. (It almost merits a separate post on why sour dough can be eaten while other types of bread can’t be enjoyed by people with gluten sensitivities.)


In a large mixing bowl, place the shrimp, sprinkle it with sea salt and cover it with lime juice until it is almost completely covered and all shrimps are getting a good, even soaking. We let it soak for 15 minutes. Some people claim 10 minutes will do the trick. I would much rather for the shrimp to overcook in lemon, rather than for it to be undercooked. I’s always better to err on the side of caution when handling seafood. When my mother used to make fish ceviche, it would literally rest for 24 hours, but that’s a different story. Fish and shrimp are handled differently in the world of ceviche.

On a separate bowl, add the onions, tomatoes, kale, cilantro and a little more lime juice and then add the shrimp after it’s finished “cooking”. Toss lightly, add sea salt to taste, and serve right away! Ceviche needs to be refrigerated at all times and we never kept it in our fridge for more than 2-3 days. Enjoy!!

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