{"id":8164,"date":"2026-03-27T08:44:32","date_gmt":"2026-03-26T21:44:32","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=8164"},"modified":"2026-03-27T09:37:24","modified_gmt":"2026-03-26T22:37:24","slug":"santa-fe-shrimp-ceviche","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/appetizers-and-snacks-recipes\/seafood-appetizers\/santa-fe-shrimp-ceviche\/","title":{"rendered":"Santa Fe Shrimp Ceviche"},"content":{"rendered":"\n

This beautiful and vibrant dish showcases the amazing flavors of simple cooking at its best. This amazing Santa Fe Shrimp Ceviche is inspired by an amazing dish that we enjoyed in, you guessed it, Santa Fe New Mexico! The region is known for their cuisine, and this amazing Tomato-based Ceviche is perhaps one of the most popular dishes in the region (excluding the famous Red and Green Chilies of course!)

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Inspiration for this amazing dish<\/h2>\n\n\n\n

We picked up a few cookbooks when in Santa Fe with the ambition to try and recreate the cuisine at home. One of our favorite cookbooks was from the Santa Fe School of Cooking<\/a>. It\u2019s a culinary school that teaches locals about their amazing cuisine, and there are so many amazing recipes there!

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Their Shrimp Ceviche was one that took our eye, as it instantly reminded me of the type of Ceviche\u2019s that we enjoyed when visiting Santa Fe. In our recipe we\u2019ve simplified a few of the ingredients in the recipe to make it more accessible for people at home

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This beautiful Santa Fe Shrimp Ceviche is perfect to enjoy on a warm Summer day<\/figcaption><\/figure>\n<\/div>\n\n\n

Also, a lot of the ingredients are ones that are region-specific to New Mexico. So, if you\u2019re on the other side of the world wanting to enjoy this type of cuisine, we hope our version of the classic Santa Fe Shrimp Ceviche using more readily available ingredients is one you enjoy

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How to make Santa Fe Shrimp Ceviche<\/h2>\n\n\n\n

With a Ceviche there are two primary components, the Sauce, and the Seafood. This recipe is slightly different to a regular Ceviche where the Seafood is placed completely raw into the citrus-based sauce to \u2018cook\u2019

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In this recipe the Seafood is slightly cooked beforehand and then placed into the Sauce ready for serving. So, while technically a Ceviche, there is some separate cooking involved. What I love about this preparation is that your dish is ready instantly, instead of having to wait up to a few hours in some instances for the Seafood to completely cook through in the Sauce

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Let\u2019s kick things off with the Shrimp. We recommend getting your hands on about 6 \u2013 8 Large \/ Jumbo Shrimp. This will be enough to feed 2 \u2013 4 people as an appetizer. You can buy the Shrimp already peeled, or do it yourself

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If you are peeling the Shrimp yourself, be sure to also devein them to remove than nasty part of the Shrimp. It\u2019s not the most fun task in the kitchen, but a critical one for the best result. Here\u2019s our video on how to properly peel and devein Shrimp

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