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    Home » Recipes » Seafood

    Shrimp Ceviche (Ceviche de Camarón) + VIDEO

    Published: Feb 24, 2023 · Updated: Feb 24, 2023 by Maggie Unzueta

    This Ceviche de Camaron (Shrimp Ceviche) is full of vibrant flavors. Fresh shrimp cured in lime juice and served on a tostada create an unforgettable taste sensation.
    Jump to Recipe
    A tostada of ceviche de camaron topped sliced avocado.
    Ceviche de Camaron ready to serve in a white dish.
    Two tostadas of Shrimp Ceviche topped with sliced avocado sitting on top of a wooden surface.
    Two tostadas of Shrimp Ceviche topped with sliced avocado sitting on top of a wooden surface.

    Ceviche de Camaron, or Shrimp Ceviche, is one of the easiest and most delicious Mexican recipes ever!

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    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

    • 1 Ingredients
    • 2 Marinating Shrimp
    • 3 Cooking Shrimp
    • 4 Assembling
    • 5 Storing Instructions
    • 6 What to Serve It With?
      • 6.1 Hungry for More?
    • 7 Shrimp Ceviche (Ceviche de Camarón)
      • 7.1 Ingredients
      • 7.2 Instructions
      • 7.3 Video
      • 7.4 Notes
      • 7.5 Nutrition
          • 7.5.0.1 Maggie Unzueta

    Ingredients

    Raw shrimp and the rest of the ingredients needed to make ceviche de camaron sitting on a wooden table.
    • Raw Fresh shrimp
    • Lime
    • Onion
    • Jalapeno
    • Diced Roma Tomatoes
    • Diced Cucumber
    • Salt
    • Cilantro

    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.

    Marinating Shrimp

    Marinating chopped lime in lime juice in a white shallow plate.
    • 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.

    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

    Raw shrimp in a stock pot with water.
    • 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. 

    Assembling

    Pink shrimp in a shallow plate next to the ingredients needed to make Ceviche de Camaron.
    • 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.

    Ceviche de Camaron ready to serve in a white dish.

    Storing Instructions

    Place leftover ceviche in an airtight container along with the marinating juices. Consume right away. Throw away after 2 days. 

    A tostada of ceviche de camaron topped sliced avocado.

    What to Serve It With?

    • Michelada
    • Chiles Torreados
    • Pickled Jalapenos
    • Mexican Pickled Onions

    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?

    Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.

    Did you make this recipe? Please rate the recipe below!

    Two Shrimp Ceviche tostadas topped with avocado and surrounded by potential toppings.

    Shrimp Ceviche (Ceviche de Camarón)

    This Ceviche de Camaron (Shrimp Ceviche) is full of vibrant flavors. Fresh shrimp cured in lime juice and served on a tostada create an unforgettable taste sensation.
    5 from 58 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 20 minutes minutes
    Cook Time: 12 hours hours
    Total Time: 12 hours hours 20 minutes 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 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

    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!

    This post was recently updated. You might remember the original image.

    Shrimp Ceviche, Ceviche de Camaron sitting on a tostada
    Maggie Unzueta
    Website | + posts

    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.

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      Recipe Rating




    1. Boo

      June 29, 2023 at 11:52 am

      5 stars
      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.

      Reply
      • Maggie Unzueta

        June 30, 2023 at 7:51 am

        Glad to hear that you and your family loved it. Made my day!!

        Reply
    2. Amy Liu Dong

      March 05, 2023 at 11:14 am

      5 stars
      Wow! This is an easy and delicious recipe to make.
      I really love it so much!

      Reply
      • Maggie Unzueta

        March 28, 2023 at 9:07 am

        Glad to hear that you enjoyed this Shrimp Ceviche recipe!

        Reply
    3. Jamie

      March 05, 2023 at 8:23 am

      5 stars
      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!

      Reply
      • Maggie Unzueta

        March 28, 2023 at 9:13 am

        It’s definitely a refreshing and flavorful dish that’s perfect for any occasion. I hope you enjoy making it.

        Reply
    4. Elizabeth

      March 04, 2023 at 5:54 am

      5 stars
      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!

      Reply
      • Maggie Unzueta

        March 28, 2023 at 9:24 am

        The combination of colorful vegetables and fresh shrimp in this ceviche makes it a healthy and delicious meal option. Enjoy!

        Reply
    5. Ann

      March 04, 2023 at 5:15 am

      5 stars
      I am new to this recipe, but wow does it sound delicious! I love shrimp, so excited to give this recipe a try!

      Reply
      • Maggie Unzueta

        March 28, 2023 at 9:26 am

        Shrimp ceviche is definitely a delicious and refreshing dish, especially on a hot day. Let me know how it turns out for you!

        Reply
    6. Dino Saldate

      September 12, 2022 at 1:49 pm

      5 stars
      Delicious beyond belief thank you so much for sharing!

      Reply
      • Maggie Unzueta

        September 13, 2022 at 10:44 am

        So glad you liked this recipe! It’s a favorite at my house.

        Reply
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