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Home » Recipes » Shrimp Ceviche (Ceviche de Camarón) + VIDEO

Shrimp Ceviche (Ceviche de Camarón) + VIDEO

Last Updated November 25, 2020. Originally Posted March 1, 2018 By Maggie Unzueta

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!
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Shrimp Ceviche, or Ceviche de Camaron, a delicious and light recipe full of yummy flavors. Serve on a tostada and top with extra hot sauce. Enjoy! by Mama Maggie's Kitchen

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!

Shrimp Ceviche, Ceviche de Camaron

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.

Large shrimp raw shells on

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. 🙂

Whole lime and a Lime cut in half with knife

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.

Diced tomatoes

While you’re waiting, chop up the red onion, tomato, jalapeño, and cucumber into small diced pieces.
finely diced jalapeno

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.

Shrimp Ceviche on a Tostada, or Ceviche de Camaron
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 Camaron

Shrimp Ceviche (Ceviche de Camarón)

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!
5 from 17 votes
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 12 hours
Total Time: 12 hours 20 minutes
Servings: 4
Calories: 142kcal
Author: Maggie Unzueta

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

Keep ceviche cold. You don't want to make anyone sick. 
Make it easy on you, and buy already deveined shrimp. 
Since you are chopping up the shrimp, any size shrimp works for this recipe. 

Nutrition

Calories: 142kcal | Carbohydrates: 8g | Protein: 24g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 885mg | Potassium: 295mg | Fiber: 1g | Sugar: 3g | Vitamin A: 368IU | Vitamin C: 33mg | Calcium: 181mg | Iron: 3mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Disclosure: This post contains affiliate links.

Filed Under: Mexican, Recipes, Seafood

About Maggie Unzueta

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.

Reader Interactions

Comments

  1. Catalina

    April 2, 2021 at 6:57 am

    5 stars
    I love shrimp ceviche and it’s so great to make it at home now. Looks amazing!

    Reply
    • Maggie U

      April 8, 2021 at 8:31 pm

      This recipe is the best! Hope you try it

      Reply
  2. Gervin Khan

    April 2, 2021 at 9:17 am

    5 stars
    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!

    Reply
    • Maggie U

      April 8, 2021 at 10:49 am

      Glad you enjoyed this Gervin!

      Reply
    • Luly O

      August 21, 2021 at 8:00 pm

      5 stars
      Best ceviche recipe!!

      Reply
      • Maggie Unzueta

        September 14, 2021 at 9:55 am

        That just made my day! Thank you!

  3. Beth

    April 2, 2021 at 11:46 am

    5 stars
    I’ve never had this before, but I know I’m going to love it! I can’t wait to make it.

    Reply
    • Maggie U

      April 5, 2021 at 1:28 pm

      So glad you enjoyed this!

      Reply
  4. Marysa

    April 4, 2021 at 8:26 am

    This looks like a great combination of ceviche with the avocado. Sounds like the perfect summer dish!

    Reply
    • Maggie U

      April 5, 2021 at 1:06 pm

      It is! Hope you try it

      Reply
  5. Anonymous

    April 4, 2021 at 9:54 am

    I added black papper and ground piquín chilli pepper for a spicier taste.

    Reply
    • Maggie U

      April 5, 2021 at 1:02 pm

      Sounds amazing! Glad you try it

      Reply
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iBienvenidos! I'm Maggie. Welcome to my blog! My passion is authentic Mexican food and traveling throughout Mexico to bring you the very BEST in culture and cuisine.

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