Ceviche Recipe Showdown and Why We Love It For Brunch and Beyond

SHRIMP IN RED AGUACHILE Chelada Especial Ceviche
Photo Shrimp in Red Aguachile

Ceviche! Ceviche! Ceviche!

How much do love ceviche? Ceviche is one of the most iconic dishes of Peru. But do you know how many types of ceviche there are beyond the common ceviche simple and ceviche mixto?

How about ceviche vegan-made using mushrooms? Or (gasp) bull testicles? Yep, however you spell it — ceviche, cebiche or seviche — the world of ceviche is probably more diverse than you ever imagined.

When is the best time to enjoy ceviche? ALL the time. Honestly if I lived along the coast and had access to fresh caught ingredients, I could eat it year-round, perhaps, even for breakfast, lunch, and dinner.

With Mother’s Day around the corner many of us are planning our brunch menus to include different types of dishes to try out on our family and friends. We know friends are more forgiving and open to try new things, and one of the ways that family is most beautifully expressed is through meals and tradition. Mother’s Day will be a bit different this year and I am choosing to experiment with different beverages, funky food pairings, with a couple unconventional brunch dishes.


SHRIMP IN RED AGUACHILE Chelada Especial Ceviche
Photo Shrimp in Red Aguachile

Aguachileis a variation of ceviche that requires less “cooking” time and normally the shrimp is not cut into cubes. Aguachile simply means “chile water.”This is a traditional dish from the northern states in Mexico such as Sinaloa, Sonora and Baja California. However, it is now very popular throughout Mexico and also is gaining popularity in the United States.

INGREDIENTS – Serves 3 to 4 people

  • 1 pound good quality raw shrimp, peeled and deveined
  • 1 garlic clove
  • 6 pieces dry chile de arbol, or dry chile piquin (add more to taste)
  • 2 tablespoons water
  • 6 tablespoons fresh juice from 4 limes
  • ½ cup thinly sliced red onion
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 cucumber, seeds removed and thinly sliced
  • 1 sliced avocado
  • Tostadas or corn tortilla chips for serving


  1. Split shrimp in half lengthwise and discard any veins. Transfer to a medium bowl and cover with plastic. Set aside in refrigerator.
  2. In a blender, add the chilies, water & lime juice. Blend it thoroughly.
  3. Remove shrimp from refrigerator and add the chili-lime marinade, garlic clove, onion and cucumber. Season with salt and pepper to taste then place in refrigerator for 10 to 20 minutes. Serve immediately topped with avocado and tostadas on the side.