The Eating Chambers with The Best Ceviche I Have Ever Tasted

What’s up, my Eaters!

I hope you’re all surviving this sweltering heat. Someone clearly set the thermostat to “moist Sahara,” and I am not a fan.

When I sat down to write this week, the blistering weather had me thinking about ways to cool off—and that led me straight back to a trip Gwen and I took to Puerto Rico years ago. We were there for a friend’s wedding, though that’s not what left a lasting impression. (That friendship ended in epic fashion—another story for another time.)

What did leave a mark was the food.

We took a wild, winding drive through the mountains to a village we’d seen featured on Anthony Bourdain’s show. The entire town specialized in lechón—Puerto Rican-style roast pork. For just $7, we got a plate that could’ve fed four people. Hands down, it was the best roast pork we’ve ever eaten.

We were also the first customers at a brand-new donut shop randomly placed on a mountain road. The owners were so thrilled Americans had stopped in, they hung our money on the wall.

Then there were the $2 meat skewers grilled by masters posted along the roads from the airport to our resort. Each skewer came with a chunk of warm, crusty bread on top—simple, brilliant, and absolutely delicious.

We also feasted on mofongo, Puerto Rico’s national dish made from mashed fried green plantains, garlic, olive oil, and crispy pork cracklings. It’s usually served in a mound and stuffed with meats, shrimp, or vegetables, then topped with rich broth or gravy. We paired it with tropical fruit, lobster, and even some unexpectedly good sushi.

But the moment that plays on repeat in my head? That happened entirely by accident.

It was a scorcher of a beach day. Gwen was surfing, and I was roasting under the sun when I wandered back across the street to the surf shop where we’d rented her board. They were selling $3 mojitos and $2 bottles of Heineken, and they were ice cold. I grabbed a couple drinks and headed back to my spot on the sand.

A few minutes later, the shop guy walks over, hands me a little plastic cup, and says, “Try this.”

Inside that cup? The best ceviche I have ever tasted.

So What Is Ceviche?

Ceviche is a seafood dish where the fish or shellfish is “cooked” in citrus juice. The process is called denaturation—the acid breaks down proteins, changing their texture without heat.

Classic ceviche uses shrimp, scallops, fish, squid, or octopus. Once you’ve got your seafood, fresh citrus juice, and some cilantro, the rest is up to you. Add onions, garlic, chili, tomato—whatever you love.

It’s unfussy, fresh, and packed with lean protein—perfect for a hot, humid day.

And in honor of National Ceviche Day on June 28, I’m sharing my go-to shrimp ceviche recipe below.

Shrimp Ceviche

Let these amounts guide you—but always trust your taste buds.

Ingredients

1 lb fresh shrimp, peeled and deveined
¾ cup fresh lime juice
¼ cup rough-chopped cilantro
½ red onion, julienned
2 garlic cloves, thinly sliced
1 plum tomato, deseeded and julienned
3 Tbsp high-quality olive oil
Fresh ginger, minced (to taste)
Thai chili, fresh or powdered (to taste)
Salt and pepper (to taste)

Instructions

Combine shrimp, lime juice, and remaining ingredients in a bowl.
Cover and refrigerate.
Toss occasionally to ensure even marinating.
Let sit 4–6 hours (or overnight) until shrimp turns opaque and firm.
Season with salt and pepper to taste.
Eat the same day for best texture and flavor.

🐟 Allergic to shrimp? Use any firm fish instead—just cube it small.

This dish will transport you straight to the beach, wherever you are. Light, flavorful, and easy to prepare summer in a bowl.

Want to see how I make it step by step? Visit my YouTube channel at youtube.com/@Theeatingchambers and subscribe. We’ll be posting the ceviche video soon!You can also—come visit us every Saturday at the Peachtree City Farmers Market.