Wildcat Teacher Shares Scrumptious Ceviche Recipe


Alejandro Quezada, a Spanish teacher at North Little Rock High School, explains the ingredients and process of making the popular Latin American dish: Ceviche. 

Ceviche is originally from Peru, but eventually spread into Mexico and Central America. While Quezada was in Mexico, he was taught how to make Ceviche by his sister. Quezada says, “My fondest memory was enjoying time with my family while eating ceviche during the hot summer.”


If you would like to enjoy this recipe at home, here are the ingredients:


  • 2 cups of peeled shrimp
  • 5 finely chopped tomatoes
  • 1 cup of lemon juice
  • 1 spoon of olive oil
  • 2 Cucumbers; finely chopped 
  • 2 Celery stems; finely chopped 
  • Chile-jalapeno or serrano; to your preference; finely chopped.  
  • Salt; to your preference 
  •  ½ to ¼ of the Onion finely chopped. 
  • 1 teaspoon of Black pepper.
  • 1 cup of tomato and clam juice cocktail for every 2 cups of shrimp or  2 teaspoons tabasco sauce. 
  • A spoonful of ketchup.
  • 3 spoons of Cilantro leaves; finely diced. 
  • Valentina; 2 spoons.
  • 1 Avocado; finely chopped.
  • 1 bag of Tortilla chips.          
  • Sliced limes for decorations.



Step 1 – Peel the shrimp if it is not already peeled. Make sure to wash the shrimp well. 


Step 2- Chop the vegetables. This includes the tomatoes, cucumbers, celery, chile serrano or jalapeno, avocado, onion, and cilantro. You want to make sure they are finely chopped. 


Step 3- In a bowl, mix the lemon juice, olive oil, tomato sauce with either Clamato juice or tabasco sauce, ketchup, and valentina sauce. Add the pepper and add salt to your taste. Mix the ingredients well. 


Step 4- Add the shrimp and chopped vegetables into the sauce. Place ceviche to rest in your fridge for 25 minutes.


Step 5 (optional)- Place some of the ceviche into a smaller bowl and add sliced limes around the edges as decoration.


Step 6- Open your bag of tortilla chips and enjoy!

The Ceviche Camaron dish.