Kashia Cave’s Shrimp Ceviche


Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

I first met Kashia Cave when a mutual friend told me about the work of her nonprofit, My City Kitchen, located in Hamden, Connecticut. My City Kitchen provides cooking instruction to at-risk youth, providing them real world skills as well as self-esteem and positive connections with others. Born and raised in south Trinidad, Kashia is a tireless activist who believes in the power of good home cooking. Fresh produce is a hallmark of all her dishes, no doubt gleaned from her grandfather who was a cocoa farmer. Like our mutual friend Colette Burnett, Kashia represents the promise and vibrancy of American immigrant culture. An entrepreneur who makes connections with food all over the world, she has recently become involved in importing small-batch, artisanal olive oil from Italy to both America and Trinidad. More than anything, though, Kashia has a joyful spirit that always makes my heart glad—plus she is a stellar cook! I’m proud to call her “sister.” This recipe is Kashia’s interpretation of the “soused” or “escabeche” fish dishes that are common to the Caribbean. In her version shrimp are enlivened with fresh tropical fruit and the flavorful bite of poblano chili. This ceviche makes a wonderful appetizer for a warm weather dinner party.


  • 2 tablespoons salt
  • 1 pound medium-small shrimp, peeled and deveined
  • ¾ cup freshly squeezed lime juice
  • ¾ cup freshly squeezed lemon juice
  • 1 cup finely chopped red onion
  • 1 poblano pepper, stemmed, ribs and seeds removed, finely chopped
  • 1 sweet mango, peeled, sliced, and cut into ¼-inch pieces
  • cups chopped papaya
  • 1 cup chopped cilantro
  • 2 Persian cucumbers, cut into ½-inch pieces
  • Salt and pepper to taste
  • fresh chives, for garnish


  1. Fill a large bowl with 2 cups of ice and 2 cups of water and set aside. In a large saucepan, bring an additional 6 cups of water to a boil and add the salt. Add the shrimp and cook until they just turn pink, about 1 to 2 minutes. Drain the shrimp and immediately put them in the bowl of ice water.
  2. Remove the shrimp from the ice bath. Cut each shrimp in half and place them in a glass bowl. Mix in the lime juice, lemon juice, red onion, and poblano pepper. Cover and refrigerate for 30 minutes.
  3. In a separate bowl, mix the mango and papaya together and refrigerate.
  4. Right before serving add the cilantro and cucumbers to the shrimp mixture and season with salt and black pepper to taste.
  5. Divide the mango/papaya mixture equally among six martini glasses or small plates. Add an equal amount of the shrimp mixture on top of it and garnish with chives.