Salsa sea delicacy: Shrimp Ceviche

barco camaroneroCeviche is a refreshing dish based on fresh fish or shrimp marinated in lime juice. You can find many different styles on the American continent, from Peru to Mexico. This Ceviche recipe is typical from Sinaloa, the shrimp capital of Latin America. The tastiest Ceviche is made with fresh shrimp, but you can make it with frozen shrimps too.


2,20 lbs or 1 kg of peeled shrimp

1 cucumber, peeled

1 or 2 Roma tomatoes

½ red or white onion

1 or 2 Serrano chillies

½ cup lime juice

Cilantro to taste

Salt and pepper to taste

ceviche sinaloensePreparation:

Cut the peeled shrimp in pieces and add to a bowl with the lime juice, salt and pepper. Cover and leave to marinate in the fridge for about 10 minutes.
In the meanwhile, cut in cubes the cucumber, tomatoes, red onion and the Serrano chillies. Make sure to remove the seeds from the cucumber, tomatoes and chillies. Chop the cilantro finely.

Take the shrimp from the fridge and drain the lime juice. Then add the chopped ingredients and add extra salt and pepper to taste. If you like a very sour Ceviche you can add extra lime juice.
Serve this Ceviche with ‘tostadas’ or salty crackers.

Provecho’ (= Bon Appetit)

* NOTE: if you want to make a fish Ceviche, add the same ingredients and strips of fresh firm fish.



“Be a tourist in your city” – Dancing Chef Melissa re-discovers Mazatlan

Each year my love of Mazatlan grows bigger and bigger. This is all for the simple fact that I keep a tourist mentality. I never let myself forget the reasons why so many tourists including nationals and foreigners are attracted to this amazing place I live in. A few ways of keeping a tourist state of mind is to re-visit tourist attractions, attend city events, re-create local dishes at home and lastly, don’t be afraid to join in on touristic activities!

Enjoy the beach in MazatlanI always make sure to keep re-visiting Mazatlan’s historic sites, favorite restaurants, best beaches, close-by small towns, and everything else that makes this city what is it. I love visiting the beautiful Cathedral near the downtown market. It is a beautiful site and I never get tired of admiring the beauty that it holds. I also enjoy visiting the little town of “El Quelite,” where you find the best fresh baked goods and incredible homemade cheeses.

Re-creating local dishes in my home is another great way to appreciate the pride I have in the taste of Mazatlan. “Aguachile”  and “Caldo de camaron” are delicious dishes that I am working on mastering in the comfort of my own home. Aguachile is basically a raw shrimp dish made with lime, cucumber, tomato, onion, chili serrano and salt and pepper- it is a like a ceviche. The caldo de camaron soup is a shrimp broth in which you later add seafood and vegetables.


Aguachile and CevicheI never feel embarrassed to join in on the touristic activities. Time and time again I will hear neighbors and friends say “I haven’t been to the beach in ages even though it is right here” or “I am not going there: it is just a lame tourist trap.” It is a privilege to live near the ocean. People dream about visiting the ocean and enjoying the beach. Take advantage of the natural beauties in your city, because you will regret it if you leave. Also I hear the term “tourist trap” many times, however visiting those places give you a different perspective on your city and you may be surprised that you may just enjoy yourself!




Dancing Chef Melissa

Dancing Chef Melissa

Blog at

Up ↑