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Fresh Citrus Seafood

Featured in Crisp and Fresh Salads.

Classic Mexican ceviche where lime juice 'cooks' the shrimp, mixed with fresh vegetables and Clamato juice. Perfect appetizer served with tostadas.

Clare Greco
Updated on Mon, 20 Jan 2025 16:13:16 GMT
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A bowl of shrimp ceviche garnished with cilantro and lime wedges, featuring a colorful mix of diced vegetables. Pin it
A bowl of shrimp ceviche garnished with cilantro and lime wedges, featuring a colorful mix of diced vegetables. | recipesbyclare.com

My Ceviche de Camarón recipe brings me back to sunny beach days in Mexico. The bright citrus and tender shrimp create such incredible freshness. Every time I make it my friends gather around waiting to taste that perfect blend of lime tangy tomatoes and buttery avocado.

Fresh and Light

What makes this ceviche special is how those simple fresh ingredients come together into something magical. The shrimp gets perfectly tender in that lime juice while the vegetables add such wonderful crunch. Plus it's naturally healthy and so refreshing.

What You'll Need

  • Shrimp: 1 pound, raw, peeled, and deveined, cut into bite-sized pieces.
  • Lime Juice: Freshly squeezed juice from about 6 limes, for curing the shrimp.
  • Vegetables: Diced cucumber, tomatoes, and white onions for crunch and flavor.
  • Jalapeño: 1 or more, finely diced, for a kick of heat.
  • Clamato Juice: 1/2 cup, for added flavor (optional).
  • Fresh Cilantro: Chopped, for garnish and a fresh, herbal note.
  • Avocado: Sliced, for creamy richness.
  • Salt & Pepper: To taste, for seasoning.
A vibrant plate featuring a crispy taco topped with shrimp ceviche, diced tomatoes, onions, avocado, and fresh cilantro, accompanied by lime wedges. Pin it
A vibrant plate featuring a crispy taco topped with shrimp ceviche, diced tomatoes, onions, avocado, and fresh cilantro, accompanied by lime wedges. | recipesbyclare.com

Let's Make It Together

Start with the Shrimp
Let it marinate in fresh lime juice until it turns perfectly pink.
Prep Your Veggies
Dice everything while the shrimp cures keeping it all nice and cold.
Mix with Care
Combine your cured shrimp with those crisp vegetables.
Add the Finishing Touch
Gently fold in creamy avocado right before serving.

Make It Perfect

Fresh limes are essential don't use bottled juice. Keep everything chilled as you work it makes such a difference in the final taste. And remember you can always add more heat but you can't take it away start gentle with those jalapeños.

A vibrant seafood ceviche topped with diced vegetables and cilantro, served on a toasted tortilla with a lime wedge on the side. Pin it
A vibrant seafood ceviche topped with diced vegetables and cilantro, served on a toasted tortilla with a lime wedge on the side. | recipesbyclare.com

Serve It Right

We love scooping this up with crispy tostadas or tortilla chips. A cold beer or michelada on the side makes it perfect. Try adding some diced mango when it's in season for a sweet tropical twist.

Keep It Fresh

This ceviche is best enjoyed within two days and should stay nice and cold in the fridge. The flavors actually get better after a few hours but add that avocado just before serving to keep it looking beautiful.

A vibrant serving of shrimp ceviche topped with diced tomatoes, avocado, and cilantro on a crispy tortilla, garnished with a lime wedge. Pin it
A vibrant serving of shrimp ceviche topped with diced tomatoes, avocado, and cilantro on a crispy tortilla, garnished with a lime wedge. | recipesbyclare.com

Frequently Asked Questions

→ Is the shrimp really cooked?

Yes, the acid in lime juice chemically 'cooks' the shrimp. It's ready when pink and opaque, at least 3 hours.

→ Can I use lemon instead of lime?

No, lime juice is more acidic and required to properly cook the shrimp. Don't substitute with lemon.

→ How long does it keep?

Best consumed within 24 hours for optimal freshness and texture.

→ Why add ketchup?

The sweetness enhances other flavors. Optional but recommended for authentic taste.

→ What can I serve it with?

Traditionally served with tostadas, saltine crackers or tortilla chips.

Sonoran Shrimp Ceviche

Fresh shrimp cured in lime juice with cucumber, tomatoes and peppers. A light and zesty Mexican appetizer.

Prep Time
20 Minutes
Cook Time
180 Minutes
Total Time
200 Minutes

Category: Fresh Salads

Difficulty: Intermediate

Cuisine: Mexican

Yield: 4 Servings (8 cups)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 1 pound raw shrimp, peeled and deveined.
02 5 limes, juiced.
03 1 cucumber, diced.
04 ⅓ white onion.
05 2 small tomatoes, diced.
06 2 serrano or jalapeño peppers, chopped.
07 ⅓ cup fresh cilantro, chopped.
08 1 cup clamato juice.
09 Salt and pepper to taste.
10 1 avocado, diced.
11 Ketchup to taste (optional).

Instructions

Step 01

Cut shrimp into small pieces.

Step 02

Cover shrimp with lime juice, refrigerate 3+ hours until pink.

Step 03

Combine vegetables, refrigerate until needed.

Step 04

Once shrimp is cooked, mix with vegetables, clamato, seasonings.

Step 05

Serve with tostadas or chips. Add optional ketchup.

Notes

  1. Lime juice 'cooks' the shrimp.
  2. Must use lime not lemon.
  3. Best made fresh.

Tools You'll Need

  • Glass or plastic container.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Shellfish.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 153
  • Total Fat: 4 g
  • Total Carbohydrate: 12 g
  • Protein: 17 g