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Two Shrimp Ceviche tostadas topped with avocado and surrounded by potential toppings.
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5 from 58 votes

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.
Prep Time20 minutes
Cook Time12 hours
Total Time12 hours 20 minutes
Course: Dinner
Cuisine: Mexican
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