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I love visiting local markets. I find it’s a great way to see what’s in season and get inspired to create something new or put a new twist on something tried and true.

Today, I was drawn in by plump tomatoes, fresh chilies and vibrant limes. These ingredients immediately reminded me of the flavors of Costa Rica, and a ceviche dish I once enjoyed there in a seaside cevicheria in a tiny fishing village. And that’s what’s going to be on my table today!

Here’s what you need!


For the Ceviche:

1 kg shrimp – cleaned, de-veined, blanched, chilled and roughly chopped

1 large, ripe tomato – small dice

1 medium red onion – small dice

2-3 red or green chilies – small dice (I leave the seeds and ribs but that is only optional)

For the Sauce:

4 limes – juiced

3 tbsp. tomato ketchup

5-10 shakes of Tabasco pepper sauce (to taste)

1 tbsp. Maggi sauce


2 tablespoons cilantro – chopped

½ an avocado – chopped


1. Clean, de-vein and then blanch the shrimp. Place in bowl of ice water to chill.

2. While the shrimp are chilling, dice the tomato, onion and chilies and combine them in a bowl.

3. Make the sauce. Add all the ingredients into a small bowl and mix well.

4. Once the sauce has come together add it to the vegetable mixture and combine thoroughly. Put aside and allow the flavors to come together.

5. Chop the shrimp as roughly or finely as you prefer.

6. Once the shrimp is chopped, add it to the vegetable mixture.

7. Let this sit for 5-8 minutes to allow the flavors to combine.

8. To plate, pour the ceviche mixture into a beautiful serving dish and top with the cilantro and avocado.

Enjoy by the spoonful, on top of tortilla chips, crackers or on a corn tortilla!