Shrimp Ceviche (Ceviche de Camarón)
Shrimp Ceviche (Ceviche de Camarón) is a medium Mexican recipe that serves 6. 250 calories per serving.
Prep: 40 min | Cook: 20 min | Total: 1 hr 5 min
Cost: $29.65 total, $4.94 per serving
Ingredients
- 1.5 lb Fresh shrimp (Peeled, deveined, and cut into small pieces)
- 10 whole Limes (Juiced (about 1 cup juice))
- 1.5 tsp Salt (Divided, plus more to taste)
- 0.5 tsp Black pepper (Freshly ground, plus more to taste)
- 4 whole Roma tomatoes (Diced)
- 0.5 small White onion (Finely diced)
- 0.5 small Red onion (Finely diced)
- 1 whole Serrano pepper (Finely chopped (add more for extra heat))
- 2 whole Cucumbers (Peeled, halved, seeded, and diced)
- 0.5 bunch Cilantro (Chopped (about 1/2 cup))
- 5 whole Chile de árbol (Dried, for grinding)
- 6 whole Chile tepin (Dried, for grinding)
- 1 tbsp Soy sauce
- 1 tbsp Salsa Negra para Mariscos (Seafood black sauce, optional but recommended)
- 2 whole Avocado (Sliced for topping)
- 1 bag Tostadas (For serving)
- as needed Mayonnaise (Optional, for spreading on tostadas)
- as needed Favorite salsa (Optional, for serving)
Instructions
Prepare the shrimp
Cut 1.5 lb of fresh shrimp into small, bite-sized pieces. Place in a large mixing bowl.
Time: PT5M
Marinate shrimp in lime juice
Juice 10 limes (about 1 cup juice) and pour over shrimp. Add 1 tsp salt and 0.5 tsp black pepper. Mix well. Let the shrimp marinate in the lime juice for 20 minutes to 'cook' in the acid.
Time: PT20M
Chop vegetables
While shrimp marinates, dice 4 Roma tomatoes, 0.5 small white onion, 0.5 small red onion, and 1 serrano pepper. Peel, halve, seed, and dice 2 cucumbers. Chop 0.5 bunch cilantro (about 1/2 cup).
Time: PT15M
Prepare chile sauce
In a mortar and pestle, grind 5 dried chile de árbol, 6 dried chile tepin, and 0.5 tsp salt until a coarse powder/paste forms.
Time: PT5M
Mix chile sauce and seasonings into shrimp
Add the ground chile mixture to the marinated shrimp. Stir in 1 tbsp soy sauce and 1 tbsp salsa negra para mariscos. Mix thoroughly.
Time: PT2M
Combine vegetables and shrimp
Add all chopped vegetables and cilantro to the shrimp mixture. Mix until well combined. Taste and adjust seasoning if needed.
Time: PT3M
Top with avocado and serve
Slice 2 avocados and arrange on top of the ceviche. Serve immediately on tostadas, optionally spreading a little mayo on each tostada before topping with ceviche. Add your favorite salsa if desired.
Time: PT5M
Cleanup
Wash all used utensils, bowls, cutting boards, and surfaces. Be especially careful to clean any surfaces that touched raw shrimp or chile peppers.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 22g
- Carbohydrates
- 18g
- Fat
- 10g
- Fiber
- 5g
Dietary info: Gluten-free (if using GF soy sauce and tostadas), Dairy-free, Pescatarian, low-carb, low-calorie, high-fiber
Allergens: Shellfish, Soy (from soy sauce), Egg (if using mayonnaise), Gluten (possible in soy sauce or tostadas, check labels)
Ingredient Substitutions
- Instead of Fresh shrimp: Frozen shrimp (thawed)
- Instead of Limes: Lemon (for a different flavor)
- Instead of Roma tomatoes: Vine tomatoes
- Instead of White onion: Yellow onion
- Instead of Serrano pepper: Jalapeño
- Instead of Cucumbers: English cucumber
- Instead of Cilantro: Parsley (for a different flavor)
- Instead of Chile de árbol: Red pepper flakes
- Instead of Chile tepin: Crushed red pepper
- Instead of Soy sauce: Tamari
- Instead of Salsa Negra para Mariscos: Worcestershire sauce
- Instead of Tostadas: Tortilla chips
Equipment Needed
- Large mixing bowl
- Citrus juicer or reamer (optional)
- Cutting board
- Chef's knife
- Small mortar and pestle
- Spoon or spatula
- Serving spoon
- Serving plates or bowls
Critical Steps — Do Not Skip
- Cutting and preparing shrimp safely.
- Marinating shrimp long enough in lime juice to ensure it is fully 'cooked' by the acid.
- Grinding and adding the chile mixture for authentic flavor and heat.
- Mixing all ingredients thoroughly and tasting for seasoning before serving.
Chef Tips from the Video
- Use freshly squeezed lime juice for best flavor.
- Chill all ingredients before assembling for a crisp, refreshing ceviche.
- If using frozen shrimp, thaw completely and pat dry before marinating.
- Serve with extra lime wedges and hot sauce on the side.
Troubleshooting
Shrimp is still translucent after marinating.
Let it marinate longer, stirring occasionally, until fully opaque.
Ceviche is too spicy.
Reduce or omit chile de árbol and chile tepin. Add more cucumber or tomato to dilute heat.
Ceviche is too sour.
Add a pinch of sugar or a bit more salt to balance acidity.
Shrimp has a mushy texture.
Do not over-marinate. Use very fresh shrimp and cut into even pieces.
Storage
Refrigerator: Store in an airtight container for up to 1 day. Best enjoyed fresh.
Freezer: Not recommended. The texture of the shrimp and vegetables will suffer.
Room temperature: Do not leave out for more than 1 hour due to seafood safety.
Make-Ahead Tips
- Prep all vegetables and lime juice ahead, but combine with shrimp just before serving.
- Do not add avocado until ready to serve to prevent browning.
- Ceviche is best eaten within a few hours of making.
Last updated: August 21, 2026
