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Ceviche de Camaron, or Shrimp Ceviche, is one of the easiest and most delicious Mexican recipes ever!
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.
- 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.
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.
- 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!
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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.
This post was recently updated. You might remember the original image.
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.
Monica | Nourish & Fete
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 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. 🙂
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!
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. 🙂
Bintu | Recipes From A Pantry
This looks like a delicious lunch idea, so colourful and full of flavour!
I love the colors of Shrimp Ceviche too. 🙂
Now I am questioning why I have waited so long to make this at home, so easy!!
Easy and delicious!
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
Tons of fresh ingredients and creamy avocado! This dish is a taste of spring!
So glad you enjoyed this!
This recipe is delicious, I love the fresh flavours!
Flavorful and delicious
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 looks delicious! I know my kids would want some. They are all about shrimp.
This recipe it’s amazing. 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 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
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