Ceviche Guatemalteco: Guatemalan Shrimp Ceviche

Saturdays in Guatemala have a flavor, and it is ceviche. There is a ritual to it: someone goes to the mercado in the morning and buys a couple of pounds of fresh shrimp. The shrimp get boiled, cooled, drowned in lime juice and Worcestershire sauce, and left in the fridge overnight. By Saturday afternoon, when friends show up with a case of Gallo beer, the ceviche is ready.

Guatemalan ceviche is nothing like Peruvian ceviche. Forget the delicate raw fish, the leche de tigre, the sweet potato garnish. In Guatemala, the shrimp are cooked first, then marinated. The ceviche is chunky – big pieces of shrimp mixed with diced tomato, onion, celery, bell pepper, and cilantro. It is served in glasses or bowls with saltine crackers and a bottle of hot sauce on the table.

The Worcestershire sauce is the unexpected ingredient that makes it Guatemalan. Salsa inglesa is a staple in chapín kitchens – it shows up in everything from ceviche to bloody marys. Nobody knows exactly how it became essential to the recipe, but try making ceviche without it and you will immediately notice something is missing.

Ingredients

For the Shrimp

• 2 lbs (900g) large shrimp, peeled and deveined
• 1 cup fresh lime juice (about 10 limes)
• 2 tablespoons Worcestershire sauce (salsa inglesa)

For the Vegetables

• 4 large ripe tomatoes, finely diced
• 1 large red onion, finely diced
• 3 stalks celery, finely diced
• 1 green bell pepper, finely diced
• 1 bunch fresh cilantro, finely chopped

Seasoning

• 2 tablespoons ketchup (optional – some families add it)
• 1-2 teaspoons hot sauce
• Salt and black pepper to taste

For Serving

• Saltine crackers (galletas saladas)
• Bottled hot sauce

Step-by-Step Instructions

Step 1: Cook the shrimp. Bring a large pot of salted water to a rolling boil. Add the shrimp and cook for exactly 2 minutes – just until they turn pink and curl slightly. Do not overcook. Drain immediately and plunge into a bowl of ice water to stop the cooking. Drain thoroughly.

Step 2: Marinate overnight. Place the cooled shrimp in a deep glass or plastic container. Pour the lime juice and Worcestershire sauce over them. The shrimp should be mostly submerged. Cover tightly and refrigerate for at least 6 hours, preferably overnight. The lime juice continues to “cook” the shrimp and infuses them with flavor.

Step 3: Prepare the vegetables. The next day (or 6+ hours later), dice all the vegetables into small, uniform pieces. Everything should be roughly the same size as a piece of shrimp. Finely chop the cilantro.

Step 4: Combine. Add all the diced vegetables and cilantro to the marinated shrimp. Fold gently to combine. Add ketchup if using (some families swear by it, others consider it sacrilege). Add hot sauce to taste.

Step 5: Season and chill. Add salt and pepper to taste. The ceviche should be bright, acidic, and fresh-tasting. Cover and return to the refrigerator for at least 30 more minutes to let all the flavors meld together.

Step 6: Serve. Serve cold in glasses or bowls. Place a basket of saltine crackers and a bottle of hot sauce on the table. In Guatemala, people scoop the ceviche onto crackers and eat it like a snack, or eat it straight with a spoon. Always served with cold beer.

Como Lo Hacemos en Guatemala (Local Tips)

Always cook the shrimp first. This is not negotiable in Guatemala. Raw shrimp ceviche is a different dish entirely. The brief boil sets the texture and makes the overnight marination safer.

Dice everything small and uniform. The beauty of ceviche chapin is the mix of textures in every bite – shrimp, crunchy onion, soft tomato, crisp celery. Cut everything the same size so every spoonful is balanced.

Saltines, not tostadas. In Guatemala, ceviche is served with galletas saladas (saltine crackers), not corn tostadas. The salt of the cracker against the acid of the lime is the perfect combination.

Make it the night before. The overnight marination is not optional. Ceviche made and served immediately tastes thin and undeveloped. The overnight rest lets the lime, Worcestershire, and vegetables exchange flavors.

Find Ingredients in the US

Approximate Nutrition (per serving)

More Guatemalan recipes: Tapado (Coconut Seafood Soup) | Caldo de Mariscos | Tostadas Guatemaltecas

Related: Guatemala Food Guide | Food Prices | Free Things in Guatemala