This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
Shrimp Ceviche (Ceviche de Camarón) is a light and citrusy Mexican dish. It’s spicy and full of yummy flavors. Serve on a tostada and top with hot sauce. Enjoy!
Is there a dish that you could eat every day? For me, that would be shrimp ceviche. It’s delicious and doesn’t make you feel heavy. It hits all the flavor spots, and you don’t feel like you need to hit the gym right after.
Maybe it’s because I live by the beach, but I absolutely love seafood. The fresher, the better, of course. The problem with shrimp is cleaning those little suckers. I hate removing the poop track. Ugh. It takes forever and a day! But, it must be done. Or, pay the extra couple of bucks and buy already cleaned shrimp. Remember: There’s no number 2 when you want your dish to be number one. 🙂
You will need A LOT of lime juice. The lime will “cure” or “cook” the shrimp. That’s the hardest part of the dish: the wait. I usually leave it overnight in the fridge.
While you’re waiting, chop up the red onion, tomato, jalapeño, and cucumber into small diced pieces.
Take the shrimp out of the refrigerator and add all the veggies. Give it a good stir and return to the fridge. I like the veggies to soak up some of the lime juice. That’s why I usually make my Shrimp Ceviche the night, but a lot of people will do this right before they serve. It’s all up to you.
Disclosure: This post contains affiliate links.
Note: Be very careful. You want your shrimp to be pink. It may be a grey day outside but those little guys need to be in the pink. Place a good amount of the Shrimp Ceviche on a tostada and top it off with a few slices of avocado. I also like to serve my ceviche with Tapatio Hot Sauce or Valentina Salsa Picante Hot Sauce and some lime. Yummmmm!
Watch Video How to Make Shrimp Ceviche (Ceviche de Camarón)
Shrimp Ceviche (Ceviche de Camarón)
Ingredients
- 1 lb large shrimp
- 1 cup lime juice
- 1 tomato diced
- ½ cucumber diced
- 1 jalapeño finely diced
- ¼ onion diced
- ½ bunch of Cilantro
- Salt
- Avocado
Instructions
- Peel and devein the shrimp.
- Wash and rinse the shrimp.
- Chop into 1-inch size pieces.
- Pour 1 cup lime juice over the shrimp. It’s about 10 key limes.
- Cover and refrigerate the shrimp.
- Meanwhile, chop the tomato, cucumber, jalapeño, onion, and cilantro.
- Take shrimp out of the refrigerate.
- Add the tomato, cucumber, jalapeño, onion, cilantro, and salt to the shrimp.
- Mix well.
- Cover again and return to the refrigerator.
- Chill overnight.
- When the shrimp are pink, it is ready.
- Serve and top with avocado.
- Enjoy!
Video
Notes
Nutrition
Disclosure: This post contains affiliate links.
I love shrimp ceviche and it’s so great to make it at home now. Looks amazing!
This recipe is the best! Hope you try it
It definitely, looks so delicious and very enticing. The color it gives makes people crave it. The best part is that it’s easy to prepare, loved it!
Glad you enjoyed this Gervin!
Best ceviche recipe!!
That just made my day! Thank you!
I’ve never had this before, but I know I’m going to love it! I can’t wait to make it.
So glad you enjoyed this!
This looks like a great combination of ceviche with the avocado. Sounds like the perfect summer dish!
It is! Hope you try it
I added black papper and ground piquín chilli pepper for a spicier taste.
Sounds amazing! Glad you try it