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Spanish Inspired Part I: Roasted Corn & Shrimp Ceviche

Last Friday, I had my friend Ian over for dinner and to be a taste tester for a few new recipes. I can always count on Ian to be an honest food critic. My husband thinks any food he doesn’t have to make is good…so not really the feedback I’m looking for.

I decided on a Spanish inspired menu and went to work on a grocery list. Here's what I came up with... a Roasted Corn and Shrimp Ceviche, a Cilantro and Agave Lime marinated sizzler steak served with a Cool Avocado Arugula Pesto Sauce and a Smoky Roasted Red Pepper Sauce, and a Pear and Arugula Salad with Feta. To Top it all off some fantastic Spanish wines compliments of Ian. To avoid the longest post ever and to prevent you from salivating all over your computer, I’ll be breaking this up into a three part post. Today we will start with the Roasted Corn and Shrimp Ceviche!

Roasted Corn and Shrimp Ceviche


1 Cob of sweet corn removed from the cob

½ TBS olive oil

1 Anaheim pepper seeded and finely chopped

½ Jalapeno seeded and finely chopped (this is optional for heat)

½ Orange bell pepper finely chopped

2 TBS finely chopped cilantro

1 shallot finely chopped

1 Roma tomato diced

½ Avocado diced

Juice of 1 ½ limes

Juice of 1 lemon

1 TSP sea salt

1 LB of raw clean, deveined, and peeled shrimp chopped

*Makes 4 large servings or 6 small servings


In a small frying pan, heat olive oil and add corn. Roast the corn until golden brown. Remove from the pan and set aside to let cool.

Wash, remove stickers from all your veggies (I only say this because I overlooked a sticker…oops), and chop. In a medium bowl, combine Anaheim pepper, cilantro, jalapeno, orange bell pepper, shallot, tomato, and avocado.

Make sure all your shrimp is well cleaned and peeled. You can buy shrimp that is already deveined. I actually purchased frozen raw shrimp in a bag at our local grocery store and it worked wonderfully! Chop your shrimp into small pieces. Add shrimp to your bowl of veggies, as well as the roasted corn.

Squeeze lemon and lime juice in the bowl with all the veggies and shrimp. Add salt.

Cover with plastic wrap and refrigerate for 3-4 hours. Be sure to stir every hour to help distribute the citrus juice. The acidity is actually what cooks the shrimp. When the shrimp is white in color with only a hint of pink it is done (If you’re unsure just let set for 4 hours to be on the safe side).

Serve with tortilla chips. Even if you buy store bought tortilla chips, pop them in the oven on a cookie tray at 400 degrees for five minutes. Warm chips will add even more flavor to this dish. If you looking for a beautiful presentation, serve in a chilled margarita glass (or another cocktail glass) or serve family style in a beautiful shallow dish.

This recipe will surely impress your guests and is pretty easy too.


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#mexicanfood #spanishinspiredseries

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