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.
I added black papper and ground piquín chilli pepper for a spicier taste.
Sounds amazing! Glad you try it
This looks like a great combination of ceviche with the avocado. Sounds like the perfect summer dish!
It is! Hope you try it
I’ve never had this before, but I know I’m going to love it! I can’t wait to make it.
So glad you enjoyed this!
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!
Glad you enjoyed this Gervin!
Best ceviche recipe!!
That just made my day! Thank you!
I love shrimp ceviche and it’s so great to make it at home now. Looks amazing!
This recipe is the best! Hope you try it
My son loves ceviche, so I know what I will be making for dinner for him tonight, yummy
It’s delicious. Hope you try it
This looks so amazing. I need to try it out. I bet it will be so delicious. I can’t wait to see how it tastes. Yum!
So yummy! Hope you try it
This is a great way to enjoy shrimp. I have all the ingredients so I will be making this.
Hope you like it as much as I do!
This looks delicious! I know my kids would want some. They are all about shrimp.
This recipe it’s amazing. Hope you try it!
This was just incredible! What a great way to have shrimp – I have always loved ceviche but never made it at home. What a treat, will def be making this again!
So glad you enjoyed this Danielle!
This recipe is delicious, I love the fresh flavours!
Flavorful and delicious
Tons of fresh ingredients and creamy avocado! This dish is a taste of spring!
So glad you enjoyed this!
This is one of my colleagues favourite things to eat and his birthday is coming up so this came at the most perfect timing. Bookmarked for later, thank you so much for the recipe 🙂
Hope you try this recipe. It’s really yummy
Now I am questioning why I have waited so long to make this at home, so easy!!
Easy and delicious!
This looks like a delicious lunch idea, so colourful and full of flavour!
I love the colors of Shrimp Ceviche too. 🙂
Oh this reminds me of being in Mexico. I am going to have to make this and reminisce.
That’s awesome! Hope you enjoy your Shrimp Ceviche. 🙂
I probably have TOO many dishes I could eat every day, haha! I love the look of this. A great dinner idea.
LOL. That sounds like something I would say.. There are TOO MANY, great dishes. Hope you enjoy this Shrimp Ceviche!
I love the freshness of ceviche. I’m with you about making the night before. The avocado adds a really nice creamy element.
Yes to all that! Shrimp Ceviche is soooo good. 🙂
This looks so good – especially piled high on a crispy tostada! I could eat this everyday right with you!
I love Shrimp Ceviche on a tostada… or with crackers, or by itself. LOL.
I love ceviche, but don’t make it nearly enough. This has reminded me I should more often – a delicious classic.
Same here. I need to make Shrimp Ceviche more often.