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, snack, 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
🦐 Ingredients
- Raw Fresh shrimp
- Lime
- Onion
- jalapeño peppers
- Diced Roma Tomatoes
- Diced Cucumber
- Salt
- Fresh Cilantro
Before you get started, have all the necessary ingredients on hand. Use only high-quality shrimp from a trusted source.
Swap Out
- If you prefer yellow lemon juice, that works too. Or, make it a lot easier on yourself and use bottled lime juice.
- You can also add red bell pepper, corn, or frozen veggies. 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.
Marinating Shrimp
- Rinse the raw shrimp in cold water. Remove shells, tails, and devein, if necessary.
- Chop up into small pieces.
- Completely cover with tangy lime juice.
- Cover and place in the fridge overnight.
The practice of denaturation, or 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.
You’ll see this also done in recipes like Aguachile Verde. In Bora Bora, Poisson Cru fish marinated in a blend of coconut juice and lime juice.
Cooking Shrimp
- To cook, cover the shrimp in water and bring to a boil. You’ll see the shrimp turn opaque almost immediately.
- Immediately turn off the heat.
- Drain the water.
Overcooked shrimp develops a rubbery texture, 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.
👩🏼🍳 Assembling
- Gather the rest of the ingredients.
- Add everything to a deep plate or a large bowl, 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.
🫙 Storing Instructions
Place leftover ceviche in an airtight container along with the marinating juices. Consume right away. Throw away after 2 days.
More Ceviche Recipes
🍴 What To Serve With It?
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 your favorite hot sauce and enjoy!
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Did you make this recipe? Please rate the recipe below!
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 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.
- Enjoy!
Video
Notes
Nutrition
This post was recently updated. You might remember the original image.
Scrumptious, limey oh so good flavor, we all loved it, was requested to make again for the next fiesta. I keep these nice and cold by filling up a plastic cup with lid and keeping them in a cooler full of ice. Just quickly heat up the tostadas on grill, just a few seconds, do not burn, then either top them with the ceviche & sliced fresh avocado, or sprinkle fresh Pico de Gallo. Either out of the cup or topping a tostada, it was enjoyed by all. Thanks for sharing, am now a follower and look forward to you delish Real Deal Mexi. recipes. By the way I use finely chopped Sweet Vidalia Onion, gives it a nice little crunch. sometimes I sprinkle dill on top. Fast, easy, delish, perfect.
Glad to hear that you and your family loved it. Made my day!!
Wow! This is an easy and delicious recipe to make.
I really love it so much!
Glad to hear that you enjoyed this Shrimp Ceviche recipe!
Wow! This is such a unique recipe! The freshness looks of this dish make it so delicious and very appealing! Thanks for sharing this with us! I’ll definitely make this at home!
It’s definitely a refreshing and flavorful dish that’s perfect for any occasion. I hope you enjoy making it.
I agree, I love all of the vibrant colors in this recipe. Sounds like a great option for a meatless meal! Thanks for the recipe share!
The combination of colorful vegetables and fresh shrimp in this ceviche makes it a healthy and delicious meal option. Enjoy!
I am new to this recipe, but wow does it sound delicious! I love shrimp, so excited to give this recipe a try!
Shrimp ceviche is definitely a delicious and refreshing dish, especially on a hot day. Let me know how it turns out for you!
Delicious beyond belief thank you so much for sharing!
So glad you liked this recipe! It’s a favorite at my house.