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.
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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
Watch Video How to Make Shrimp Ceviche (Ceviche de Camarón)
- 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
- 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!
Disclosure: This post contains affiliate links.
Caroline says
I love ceviche, but don’t make it nearly enough. This has reminded me I should more often – a delicious classic.
Maggie Unzueta says
Same here. I need to make Shrimp Ceviche more often.
Monica | Nourish & Fete says
This looks so good – especially piled high on a crispy tostada! I could eat this everyday right with you!
Maggie Unzueta says
I love Shrimp Ceviche on a tostada… or with crackers, or by itself. LOL.
Leslie says
I love the freshness of ceviche. I’m with you about making the night before. The avocado adds a really nice creamy element.
Maggie Unzueta says
Yes to all that! Shrimp Ceviche is soooo good. 🙂
Allison Mattina says
I probably have TOO many dishes I could eat every day, haha! I love the look of this. A great dinner idea.
Maggie Unzueta says
LOL. That sounds like something I would say.. There are TOO MANY, great dishes. Hope you enjoy this Shrimp Ceviche!
Danielle says
Oh this reminds me of being in Mexico. I am going to have to make this and reminisce.
Maggie Unzueta says
That’s awesome! Hope you enjoy your Shrimp Ceviche. 🙂
Bintu | Recipes From A Pantry says
This looks like a delicious lunch idea, so colourful and full of flavour!
Maggie Unzueta says
I love the colors of Shrimp Ceviche too. 🙂