The restaurant claimed to have the best shrimp ceviche in Quepos. After tasting the ceviche at several other places, I agreed. I tried to recreate it when I got home. I tried several combinations before I even came close to what Kukula’s served. Fresh shrimp would be best, but it came out fine with frozen.
- 1 pound small shrimp, peeled and cooked
- 8 limes, squeezed (to make about 1 cup of juice)
- 1 lemon or 1 orange, squeezed, optional
- 2 Campari tomatoes, diced
- 1 avocado, diced
- 1 serrano or jalapeño chili, seeds removed, minced
- 1/2 cup red or yellow onion, finely chopped
- 1/2 cup cilantro, stems removed, chopped
- Salt to taste
If shrimp is not pre-cooked, put water and 1 tsp salt in large saucepan and bring to boil. Add shrimp and cook for a minute or 2, depending on the size of shrimp. Do not overcook. Prepare an ice bath. Pour shrimp into large strainer or colander to drain. Place shrimp into an ice bath to stop cooking.
Put shrimp in a glass or ceramic bowl and add lime juice. Cover and refrigerate for 30 to 45 minutes. Add vegetables. If too tart, add more salt.