Ceviche de Camaron, or Shrimp Ceviche, is one of the easiest and most delicious Mexican recipes ever!
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I like to serve it as an appetizer or on tostadas as a main dish. It’s an tasty dinner idea that’s always a big hit.
Very similar to Coctel de Camaron, but this recipe does not include as much liquid. Light, refreshing, and perfect all year long.
Table of Contents
- Raw Fresh shrimp
- Diced Roma Tomatoes
- Diced Cucumber
Before you get started, have all the necessary ingredients on hand.
Here, we’re using fresh lime. If you prefer yellow lemon juice, that works too. Or, make it a lot easier on yourself and use bottled lime juice.
This is a basic recipe. You can also add ½ diced red bell pepper. Swap out white onion for red onion, and serrano peppers for jalapenos.
Instead of just lime juice, you can also use a combination of orange juice + lime juice.
- Rinse the raw shrimp in cold water. Remove shells, tails, and devein, if necessary.
- Chop up into small pieces.
- Completely cover with lime juice.
- Cover and place in the fridge overnight.
The practice of curing seafood in a citrus marinade has been done for 100s of years.
Marinating shrimp in citrus juice will kill any harmful bacteria, making the shrimp and any raw fish edible.
- To cook, cover the shrimp in water and bring to a boil. Immediately turn off the heat.
- Drain the water.
Warning: Overcooked shrimp becomes rubbery, and no one wants that. Turn off heat immediately after it starts to boil.
This step is completely up to you, but it’s the safest option I cook the shrimp only if I am serving it to others.
People want to see pink shrimp, and marinating shrimp in a tangy lime juice will only make them opaque in color. They don’t turn completely pink unless cooked.
- Gather the rest of the ingredients.
- Add everything to a deep plate, and mix everything together.
- Season with salt and taste for good measure.
Fresh is best, but it’s ok to use frozen shrimp.
If using frozen shrimp, let the mixture marinade overnight to remove any frozen flavor.
Size does NOT matter with ceviche. You will be chopping the shrimp down to an edible size anyways.
Place leftover ceviche in an airtight container along with the marinating juices. Consume right away. Throw away after 2 days.
What to Serve It With?
Typically, this dish is served on a tostada, tortilla chips, or with saltine crackers.
To serve, smear a thin layer of mayo on a tostada. Add the ceviche de camaron and top with a few slices of avocado.
Drizzle with a few drops of your favorite hot sauce and enjoy!
Hungry for More?
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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
- 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 refrigerator.
- 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.
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Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.