Cartagena-Style Shrimp Ceviche with Saltines

Why You’ll Love This Recipe

• Inspired by Cartagena’s street carts: bright, tangy, and irresistibly snackable.
• Fast and foolproof: a handful of supermarket staples, ready in about 30 minutes.
• Great for gatherings: serve in small cups with crackers or patacones for easy scooping.
• No raw fish anxiety: this style traditionally uses cooked shrimp for safety and texture.

Grocery List

• Produce: Limes (6–8), 1 red onion, 1 small bunch cilantro, optional jalapeño or ají dulce (for extra heat), lime wedges
• Dairy: None
• Pantry: Ketchup, vinegar-based hot sauce (aji pique, Tabasco, or similar), kosher salt, black pepper, granulated sugar (optional), saltine crackers; optional for patacones: 2 green plantains and neutral frying oil

Full Ingredients

Ceviche cartagenero de camarón

• 1 lb (450 g) medium shrimp, peeled and deveined (raw or pre-cooked), tails removed
• 3/4 cup (180 ml) fresh lime juice (from 6–8 juicy limes)
• 1/2 cup (120 ml) ketchup
• 1–2 tbsp vinegar-based hot sauce, to taste
• 1 cup very thinly sliced red onion (about 1/2 large onion)
• 2 tbsp finely chopped fresh cilantro, plus more for garnish
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/2 tsp granulated sugar (optional, balances acidity)
• Lime wedges, for serving

To Serve

• 24 saltine crackers or 12 small patacones

Optional: Quick Patacones (to serve alongside)

• 2 large green plantains
• 2 cups (480 ml) neutral frying oil
• Kosher salt

Step-by-Step Instructions

Step 1: Prep onion and limes

Chill a large mixing bowl in the refrigerator for 5–10 minutes. Thinly slice the red onion into half-moons. To mellow the bite, soak the slices in very cold water for 5 minutes, then drain well and pat dry. Juice limes to yield 3/4 cup and set aside. Chop the cilantro.

Step 2: Poach the shrimp (or skip if pre-cooked)

If using raw shrimp, bring 2 quarts (2 L) water with 1 tsp kosher salt to a boil, then reduce to a gentle simmer at 180°F (82°C). Add shrimp and cook 60–90 seconds until just opaque and curled into a loose “C” shape. Immediately transfer to an ice bath to stop cooking. Drain and pat dry. Cut into bite-size pieces if larger than a single bite. If using pre-cooked shrimp, simply pat dry and cut bite-size.

Step 3: Make the Cartagena-style sauce

In the chilled bowl, whisk together 3/4 cup lime juice, 1/2 cup ketchup, 1–2 tbsp hot sauce (start with 1 tbsp), 1/2 tsp sugar (optional), 1 tsp kosher salt, and 1/4 tsp black pepper until smooth and glossy. The color should be coral-pink and the texture lightly clingy.

Step 4: Toss everything together

Add the drained onion, shrimp, and 2 tbsp chopped cilantro to the bowl. Fold gently until every piece is coated in the zesty ketchup-lime dressing.

Step 5: Chill to marry flavors

Cover and refrigerate for 15 minutes. This quick rest lets the onions soften slightly and the shrimp absorb the bright, tangy flavors without becoming tough.

Step 6: Taste and adjust

Stir and taste. Add more hot sauce for heat, a pinch of salt for pop, or an extra squeeze of lime for brightness. If it tastes a bit sharp, a pinch more sugar will round it out. Garnish with extra cilantro.

Step 7: Serve with crackers or patacones

Spoon the ceviche into small cups or shallow bowls. Serve immediately, ice-cold, with plenty of saltine crackers or warm patacones. For patacones: peel plantains, slice into 1-inch rounds, fry at 350°F (175°C) for 2–3 minutes until pale yellow, drain and flatten, then fry again at 350°F for 1–2 minutes until crisp. Salt while hot.

Pro Tips

• Don’t overcook shrimp: remove them the moment they turn opaque and curl into a loose “C.” A tight “O” means overcooked.
• Onion finesse: a quick cold-water soak keeps the onion crisp but less pungent, so the sauce shines.
• Keep it cold: a chilled bowl and cold ingredients give the sauce body and a refreshing snap.
• Balance is everything: for this style, aim for about 1.5 parts lime juice to 1 part ketchup; adjust hot sauce to taste.
• Serving tip: portion into small cups like the Cartagena carts, with lime wedges and a stack of saltines for easy scooping.

Variations

• Salsa rosada twist: whisk 2–3 tbsp mayonnaise into the sauce for a creamier, classic street-cart vibe.
• Citrus-soda style: swap 2 tbsp of the lime juice for orange juice or 1/4 cup club soda to add gentle sweetness and lightness.
• Tropical add-ins: fold in 1/2 cup small-diced ripe mango or 1 small diced avocado right before serving.

Storage & Make-Ahead

For best texture, serve within 2 hours of mixing. You can prep components ahead: slice onion (store submerged in cold water up to 24 hours), juice limes (1 day, refrigerated), and poach shrimp (up to 24 hours, well-chilled). Combine 15 minutes before serving. Leftovers keep refrigerated up to 24 hours; the shrimp will firm up over time in the acidic dressing. Do not freeze.

Nutrition (per serving)

Approx. 160 calories; 20 g protein; 16 g carbohydrates; 1 g fat; 1 g fiber; sodium will vary with hot sauce and added salt (estimate 600–900 mg). Does not include crackers or patacones.