Did Shakira Get Ceviche Food Poisoning? How to Prevent Seafood Intoxication and Be Safe

Last Updated on February 20, 2025

What is Ceviche?

Ceviche is a popular Latin American dish made with raw seafood marinated in citrus juices, typically lime or lemon. The acid in the citrus juice denatures the proteins in the fish in ceviche, giving it a cooked texture without heat.

However, improper handling can increase the risk of ceviche food poisoning. It is commonly seasoned with salt, chili peppers, onions, and fresh herbs. While ceviche is a delicacy in countries like Peru and Mexico, improper preparation can lead to ceviche food poisoning and other foodborne illnesses. To avoid ceviche food poisoning, ensure that the seafood is fresh and properly handled before preparation.

Is It Common to Get Sick from Ceviche?

Eating this delicacy comes with risks of ceviche food poisoning, as it involves consuming raw seafood, which can harbor bacteria, parasites, and toxins. While many people enjoy ceviche without issue, cases of ceviche food poisoning from contaminated seafood dishes are not uncommon. Poor handling, improper storage, and the presence of naturally occurring toxins in some seafood species contribute to the risk of ceviche food poisoning.

How Can I Get Poisoned After Eating Ceviche?

Several factors can lead to ceviche food poisoning:

• Bacterial contamination: Seafood dishes can be contaminated with bacteria like Vibrio, Salmonella, or Listeria.
• Parasitic infections: Raw fish may carry parasites like Anisakis, which can cause severe digestive issues.
• Toxic seafood: Some fish species naturally contain toxins, leading to poisoning.
• Improper handling: Cross-contamination and inadequate refrigeration increase the risk.

Is Bacteria Killed in Ceviche?

No, the acid in citrus juice does not effectively kill bacteria or parasites, which is particularly important when considering ceviche food poisoning. Unlike heat, which destroys pathogens, marination only alters the fish’s texture, so it’s essential to be cautious about ceviche food poisoning. Therefore, sourcing fresh, high-quality seafood and following proper hygiene practices is crucial to prevent ceviche food poisoning. Proper preparation and awareness can help minimize the risk of ceviche food poisoning, ensuring a safe and enjoyable experience.

Famous Cases of Mercury Poisoning from Seafood

Several celebrities have suffered from mercury poisoning due to excessive seafood consumption, including incidents of ceviche food poisoning. This highlights the risks associated with ceviche food poisoning, particularly for those who consume seafood frequently. It’s essential to be aware of ceviche food poisoning as it can occur from improperly prepared seafood. As more people indulge in seafood dishes, the threat of ceviche food poisoning becomes more prominent, reminding us to prioritize safety in our seafood choices.

• Robbie Williams: The British pop star, songwriter of “Angels” and former band member of the pop group Take That, discovered he had mercury poisoning after undergoing a routine medical check-up. Shocked by the results, he revealed in an interview that his high seafood consumption was the culprit. Williams humorously admitted that his love for sushi nearly cost him his health, prompting him to make drastic dietary changes. Fortunately, after adjusting his diet and receiving medical care, he fully recovered and continued his music career without further health setbacks.

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• Jeremy Piven: The actor, best known for his role as Ari Gold in the comedy series Entourage, found out he had mercury poisoning while preparing for a Broadway play. He initially experienced extreme fatigue, dizziness, and neurological symptoms, prompting him to seek medical attention. After his diagnosis, Piven had to withdraw from the play, sparking controversy and skepticism from some producers. He later defended his decision, emphasizing the seriousness of heavy metal poisoning and advocating for awareness about mercury levels in seafood. His experience led him to adjust his lifestyle and dietary habits.

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• Janelle Monáe: The Grammy-nominated singer, known for her “Make me Feel” song and SAG award-winner actress, revealed in an interview that she suffered from mercury poisoning due to excessive seafood consumption. She experienced symptoms like stomach pain and exhaustion, prompting her to visit a doctor. After her diagnosis, Monáe took steps to detox her system and reduce seafood intake. She has since used her platform to raise awareness about the risks of mercury poisoning, encouraging others to be mindful of their seafood consumption.

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Why Does Mercury Poisoning Happen?

Mercury accumulates in large predatory fish such as tuna, swordfish, and sharks. Over time, excessive consumption can lead to toxicity and increase the risk of ceviche food poisoning. It’s important to be aware that consuming these fish can not only cause mercury toxicity but also potentially contribute to ceviche food poisoning. Therefore, limiting intake of these fish is essential to avoid the dangers of ceviche food poisoning, especially when they are not prepared properly. Always ensure seafood is fresh to minimize the chances of ceviche food poisoning, alongside the risks of mercury exposure.

Symptoms of Mercury Poisoning

• Fatigue and muscle weakness
• Numbness or tingling in hands and feet
• Cognitive issues (memory loss, difficulty concentrating)
• Mood swings and anxiety
• Kidney and liver damage in severe cases

Prevention and Treatment

• Limit consumption of high-mercury fish.
• Choose lower-mercury options like salmon and shrimp.
• Consult a doctor if experiencing symptoms; chelation therapy may be necessary in severe cases.

Shakira Was Intoxicated by Ceviche. What Happened?

Shakira’s health scare during her visit to Peru caused widespread concern among her fans, especially regarding “ceviche food poisoning.” She realized something was wrong after experiencing severe abdominal pain and nausea in the early hours of February 16, which raised fears of “ceviche food poisoning.” Alarmed by her condition, her team rushed her to the Delgado Clinic in Lima, where she was treated for “ceviche food poisoning.” This incident highlighted the risks associated with consuming ceviche and the potential for “ceviche food poisoning,” prompting fans to be more cautious about their food choices while traveling.

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Peruvian journalist Jaime Bayly provided more details on the incident. According to Bayly, Shakira’s team ordered food from the Cala Restaurant in Costa Verde, ordering a dish called “Overdose,” (“Sobredosis” in Spanish) which included a mix of different ceviches. He speculated that contaminated seafood was the likely culprit, cautioning tourists about the risks of consuming raw seafood at unfamiliar restaurants. His report added to the speculation surrounding the incident, making it a topic of discussion across media outlets.

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Initially, Shakira’s team did not publicly acknowledge the cause of her hospitalization. However, behind the scenes, there were discussions about whether the ceviche had indeed been responsible for her illness. Aaron Schneiderman, her creative director, denied the claims, insisting the dish was “spectacular” and that food poisoning was not to blame.

Did Shakira’s Tour Stop After Being Food Poisoned?

As for the canceled concert date, fans were left disappointed. The show, originally scheduled for February 16, had to be called off, leading to logistical and financial repercussions. Shakira’s team worked on rescheduling the concert, but details remained uncertain at the time. The tour resumed on February 17, with Shakira confirming she was well enough to perform. Estimates suggest she lost significant revenue due to the canceled date, with potential losses reaching hundreds of thousands of dollars in ticket sales and production costs.

Despite the setback, Shakira’s resilience shone through, and she successfully continued her tour, ensuring fans in Peru still got to see her live. The incident, however, sparked discussions about food safety, particularly when consuming seafood in foreign countries.

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How to Safely Prepare Ceviche and Avoid Food Poisoning

To minimize risks when preparing ceviche at home:

• Use fresh, high-quality seafood: Purchase from reputable sources.
• Freeze fish before use: Freezing at -4°F (-20°C) for at least 7 days kills parasites.
• Keep seafood cold: Store at 32°F (0°C) until ready to prepare.
• Use clean utensils and surfaces: Avoid cross-contamination.
• Prepare and eat immediately: Avoid letting ceviche sit at room temperature for long periods.
• Be cautious with shellfish: Some shellfish can contain undetectable toxins.

Why is Seafood Poisoning Increasing? How Can You Prevent It?

Seafood poisoning cases are on the rise due to factors like climate change, overfishing, and pollution. Rising ocean temperatures contribute to bacterial growth in seafood, increasing the risk of contamination.

Prevention Tips

• Stay informed about seafood advisories.
• Avoid raw seafood if you are pregnant women, elderly, or immunocompromised.
• Consume seafood from trusted, well-regulated sources.

Can You Be Treated for Seafood Poisoning?

Treatment depends on the cause:

• Bacterial infections: Antibiotics may be required.
• Parasitic infections: Medication can kill parasites.
• Toxin-related poisoning: Common symptoms are managed with supportive care; in severe cases, hospitalization may be needed.

Can I Prepare Ceviche Safely?

While ceviche is a delicious and culturally significant dish, it carries risks if not prepared properly. Ensuring food safety, choosing high-quality ingredients, and following proper handling procedures can significantly reduce the chances of food poisoning. If you’re interested in recreating the ceviches Shakira ordered, take a look at our Peruvian-style ceviche recipes next, inspired by the ceviche dishes from the restaurant!

Recreation of “Cala Ceviche” Recipe

Ingredients

For the Ceviche:

• 1 lb fresh tilapia (catch of the day), diced
• ½ lb cooked octopus, sliced
• ½ lb XL shrimp, peeled, deveined, and chopped
• ½ cup fresh lime juice
• ¼ cup fresh lemon juice
• ½ small red onion, thinly sliced
• 1 jalapeño (or serrano), finely chopped
• ½ cup Roma tomatoes, diced
• ½ cup cucumber, diced
• ¼ cup cilantro, chopped
• Salt & pepper to taste

For the Cilantro Cream:

• ½ cup sour cream or Mexican crema
• ¼ cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 clove garlic, minced
• Salt to taste

For the Crispy Squid:

• ½ lb squid rings
• ½ cup flour
• ½ cup cornstarch
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• Oil for frying

Instructions

1. Prepare the Ceviche

• Place the diced tilapia, shrimp, and octopus in a glass bowl.
• Pour in the lime and lemon juice, ensuring the seafood is fully submerged. Cover and refrigerate for 30-40 minutes, stirring occasionally, until the shrimp turns opaque.
• Drain excess citrus juice, then mix in the red onion, jalapeño, tomatoes, cucumber, and cilantro. Season with salt and pepper.

2. Make the Cilantro Cream

• In a blender, combine sour cream, cilantro, lime juice, and garlic. Blend until smooth.
• Season with salt and refrigerate until ready to use.

3. Fry the Crispy Squid

• Heat oil in a deep pan to 350°F (175°C).
• Mix flour, cornstarch, paprika, salt, and black pepper in a bowl.
• Dredge the squid rings in the flour mixture, shaking off excess.
• Fry in batches for 2-3 minutes until golden and crispy. Drain on paper towels.

To Serve

• Spoon the ceviche into a serving bowl or tostada shell.
• Drizzle with cilantro cream.
• Top with crispy squid for a crunchy contrast.
• Serve with tortilla chips or plantain chips on the side.

Enjoy this refreshing and bold seafood ceviche with a twist!

Recreation of the “Three Chili Peppers Ceviche” Recipe

Ingredients

For the Ceviche

• 1 lb fresh tilapia (catch of the day), diced
• ½ lb cooked octopus, sliced
• ½ lb squid, cleaned and cut into rings
• ½ lb scallops, halved if large
• ½ cup fresh lime juice
• ¼ cup fresh lemon juice
• ½ small red onion, thinly sliced
• 1 red chili (or jalapeño), finely chopped
• ½ cup fresh cilantro, chopped
• ½ cup cooked corn kernels (Peruvian choclo or sweet corn)
• Salt & black pepper to taste

For the Glazed Sweet Potato

• 1 medium sweet potato, peeled and sliced into rounds
• 2 tbsp honey or maple syrup
• 1 tbsp butter
• ½ tsp ground cinnamon
• Pinch of salt

Instructions:

1. Prepare the Ceviche

• In a glass bowl, place the diced tilapia, squid, and scallops.
• Pour in the lime and lemon juice, ensuring the seafood is fully covered. Cover and refrigerate for 30-40 minutes, stirring occasionally, until the scallops and squid turn opaque.
• Drain excess citrus juice, then mix in the red onion, red chili, cilantro, and cooked octopus.
• Stir in the cooked corn and season with salt and black pepper.

2. Make the Glazed Sweet Potato

• Boil the sliced sweet potato in water until fork-tender (about 10 minutes). Drain.
• In a pan, melt the butter over medium heat. Add the cooked sweet potato slices, honey, cinnamon, and a pinch of salt.
• Sauté for 2-3 minutes, flipping occasionally, until lightly caramelized. Remove from heat.

To Serve

• Plate the ceviche in a shallow bowl.
• Garnish with glazed sweet potato rounds on the side.
• Add extra corn kernels for a pop of sweetness.
• Serve with tortilla chips or crispy plantains.

Enjoy this vibrant seafood ceviche with a balance of zesty, sweet, and spicy flavors!

Recreation of the “Scallop Ceviche” Recipe

Ingredients

For the Ceviche

• ½ lb scallops, halved if large
• ½ lb cooked octopus, sliced
• ½ cup fresh lime juice
• ¼ cup fresh lemon juice
• ½ small red onion, thinly sliced
• 1 red chili (or jalapeño), finely chopped
• ½ cup fresh cilantro, chopped
• ½ cup cooked corn kernels (Peruvian choclo or sweet corn preferred)
• Salt & black pepper to taste

For the Glazed Sweet Potato

• 1 medium sweet potato, peeled and sliced into rounds
• 2 tbsp honey or maple syrup
• 1 tbsp butter
• ½ tsp ground cinnamon
• Pinch of salt

Instructions

1. Prepare the Ceviche

• In a glass bowl, place the scallops and cover with lime and lemon juice. Let it marinate for 30 minutes in the refrigerator until the scallops turn opaque.
• Drain excess citrus juice, then mix in the sliced octopus, red onion, red chili, cilantro, and cooked corn.
• Season with salt and black pepper.

2. Make the Glazed Sweet Potato

• Boil the sweet potato slices until fork-tender (about 10 minutes). Drain.
• In a pan, melt butter over medium heat. Add the sweet potato slices, honey, cinnamon, and a pinch of salt.
• Sauté for 2-3 minutes, flipping occasionally, until caramelized. Remove from heat.

To Serve

• Plate the ceviche in a serving dish.
• Arrange glazed sweet potato slices around the ceviche.
• Garnish with extra cilantro and corn for added texture.
• Serve chilled with tortilla chips or crispy plantains.

Enjoy this elegant and flavorful seafood ceviche with a sweet and tangy twist!

Recreation of the “Traditional Ceviche” Recipe

Ingredients

For the Ceviche:

• 1 lb fresh tilapia, diced
• ½ cup fresh lime juice
• ½ small red onion, thinly sliced
• ½ cup cooked corn kernels (Peruvian choclo or sweet corn preferred)
• ¼ cup fresh cilantro, chopped
• Salt & black pepper to taste

For the Leche de Tigre (Ceviche Marinade)

• ½ cup lime juice
• ½ cup fish stock (or cold water)
• ¼ cup tilapia scraps (small pieces from the fillet)
• 1 small garlic clove, minced
• ½ small red chili (or jalapeño), chopped
• ½ tsp ginger, grated
• 2 tbsp red onion, chopped
• ½ tsp salt
• ¼ tsp black pepper

For the Glazed Sweet Potato

• 1 medium sweet potato, peeled and sliced into rounds
• 2 tbsp honey or maple syrup
• 1 tbsp butter
• ½ tsp ground cinnamon
• Pinch of salt

Instructions

1. Make the Leche de Tigre

• Blend all leche de tigre ingredients until smooth.
• Strain the mixture to remove solids and keep only the liquid.
• Refrigerate until ready to use.

2. Prepare the Ceviche

• Place the diced tilapia in a glass bowl and cover with leche de tigre. Let it marinate for 15-20 minutes in the refrigerator until the fish turns opaque.
• Drain excess marinade (if desired) and mix in the red onion, corn, and cilantro.
• Season with salt and black pepper.

3. Make the Glazed Sweet Potato

• Boil the sweet potato slices until fork-tender (about 10 minutes). Drain.
• In a pan, melt butter over medium heat. Add the sweet potato slices, honey, cinnamon, and a pinch of salt.
• Sauté for 2-3 minutes, flipping occasionally, until caramelized. Remove from heat.

To Serve:

• Plate the ceviche in a shallow bowl.
• Arrange glazed sweet potato slices around the dish.
• Garnish with extra corn and cilantro.
• Serve chilled with tortilla chips or crispy plantains.

Final Words…

In conclusion, while rumors about Shakira experiencing ceviche food poisoning have circulated, there is no confirmed evidence to support this claim. However, ceviche food poisoning is a real concern, as seafood intoxication can lead to serious health issues. Taking precautions is essential to avoid ceviche food poisoning and other foodborne illnesses. Ensuring seafood is fresh, properly stored, and sourced from reputable places can significantly reduce the risk of ceviche food poisoning. When consuming raw dishes like ceviche, opt for high-quality ingredients and follow safe preparation practices to minimize the chances of ceviche food poisoning. By staying informed and cautious, you can enjoy seafood safely and confidently without worrying about ceviche food poisoning.

Enjoy this bright and flavorful ceviche with a perfect balance of citrus, sweetness, and spice—while taking the necessary steps to prevent ceviche food poisoning!