Bright, fresh, and bursting with flavor, this Mexican Shrimp Ceviche recipe (a.k.a. Ceviche de Camarón) is sure to become one of your favorite summer recipes. Made with just 11 ingredients and 15 minutes of active prep, this easy ceviche recipe is the no-cook meal of your dreams!

two glass goblets filled with mexican shrimp ceviche de camaron and topped with lemon and lime wedges.

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What is Ceviche?

Ceviche or seviche (pronounced “suh-VEE-chay”) is a popular Latin American dish of raw cubed fish marinated in an acid (most often citrus juices like lemon or lime). While different recipes call for different ingredients, many also include spices and seasonings, plus veggies like chile peppers, onions, and cucumbers.

While citrus juice (or whatever acid is used) is said to “cook” the fish, the more accurate description is that it “cures” it with the assistance of salt. The powerful combination of salt and acid helps to denature, or unravel, the proteins in the fish, which causes it to become opaque and firm as though it were cooked. 

Why You’ll Love This Recipe

My mom always told me, “you’ll never catch an hombre if you don’t know how to cook,” but this easy shrimp ceviche recipe is proof that her assessment wasn’t entirely true! 

We all know the way to a man’s heart is through his stomach, but you can still make delicious tasting food without ever turning on a stove, oven, or grill. My raw shrimp ceviche is packed to the gills (pun 1000% intended 🤗) with citrusy, spicy, fresh flavors that will keep everyone coming back for more.

As if that weren’t enough to love, this Mexican ceviche shrimp recipe is also:

  • Made With ZERO Cooking! I don’t know about you, but there comes a time every summer when I absolutely, positively REFUSE to turn on the stove or oven because it’s just too dang hot outside! Luckily, this 
  • Requires Only A Few Ingredients. 11, to be exact, and they’re all easy to find at any grocery store.
  • Quick & Easy. All you need is 15 minutes of active prep time to get this fabulously fresh appetizer or light main ready. 
  • Meal Prep-Friendly. Once it’s prepped, stick it in the fridge until you’re ready to eat. It needs a few hours of marinating time, so I like to make it in the morning while the kids are getting ready for school. By the time dinner rolls around, all I have to do is open a bag of chips!
veggie ingredients needed to make mexican shrimp ceviche de camaron laid out on a wooden cutting board.

Ingredients & Substitutions

As promised, you only need a handful of simple ingredients to make this vibrant ceviche de camaron. Here’s what to grab:

  • Raw Tiger Shrimp – These tasty shrimp have a rich flavor and meaty texture similar to lobster. They’re also an invasive species on the Gulf Coast, so fishing them helps control the population. Feel free to swap in regular white shrimp for a more delicate texture and flavor.
  • Tomatoes – For juiciness and acidity. Opt for a firm, meaty tomato variety like Roma here. If you’re making this before good tomatoes are available, swap in greenhouse grown cherry tomatoes instead.
  • Red Onion – For piquant flavor with a hint of sweetness, plus a beautiful pop of color. You’re welcome to swap in shallots, white onions, yellow onions, or sweet onions if you prefer.
  • Serrano Peppers – For some tongue-tingling heat. If you’re spice averse, make sure to remove all the seeds and membranes to cut back on the heat level. You can also use slightly milder jalapeños if you like!
  • Cucumber – For mild, lightly sweet crunch. I like to use seedless English cucumbers (the kind tht come shrink-wrapped in plastic) to cut back on prep time, but conventional cucumbers will also work. Just make sure to peel any thick, waxy skin off and scoop out the seeds before chopping them. You’re also welcome to use jicama instead!
  • Cilantro – For color and fresh herbaceousness. This bright green herb is a cornerstone of the Mexican kitchen. If you’re one of the folks who find it tastes soapy, try swapping in parsley instead.
  • Avocados – For added richness. Word to the wise — while frozen avocado may be tempting because it comes perfectly cubed, the texture isn’t great here. Save the frozen ones for adding to your smoothies or blending into cold soups.
  • Olive Oil – If you have it, now is the time to grab your cold-pressed finishing oil. If not, your regular cooking oil will work perfectly.
  • Salt & Pepper – For seasoning.
  • Limes & Lemons – Fresh citrus juice tastes far superior to the bottled kind, so grab a few fresh for the best results. To get the most juice from your limes and lemons, give them a firm roll on the countertop for 10-15 seconds before slicing them open.
  • Tortilla Chips or Tostadas – In Mexico, ceviche is almost always served with some kind of crunchy corn tortilla, either on a tostada or as a dip with chips. Feel free to swap in crispy lettuce wraps for your low-carb or grain-free friends.

How To Make Shrimp Ceviche

The ease of making this delightful dish is enough to crown it the best shrimp ceviche recipe around. Here’s how it’s done:

Step 1: Prep Shrimp. Peel, de-vein and cut shrimp into 1/4-inch pieces.

chopped raw shrimp in a 9x13 pyrex baking dish with a pile of halved raw lemons and limes behind it.

Step 2: Marinate. Lay out shrimp in the bottom of glass (or other non-reactive) baking dish. Pour the citrus juices over top and refrigerate for 2 hours. The acid from the lemons and limes will “cook” the shrimp.

Step 3: Toss prepared shrimp with the remaining ingredients and refrigerate again for a minimum of an hour or up to 24 hours.

shrimp is beginning to turn opaque in the baking dish as the citrus juice works its magic. spent lemon and lime halves are to the side.

Optional Variations

While my familia thinks this shrimp ceviche recipe is perfect as is, there is plenty of room for you to experiment. Here are a few ideas to get your creative wheels turning:

  • Add or swap in different types of seafood. Firm white fish varieties like cod or mahi-mahi or other shellfish like scallops are also perfectly primed for making Mexican ceviche. 
  • Make it extra spicy. Feel free to add an extra serrano pepper and/or leave the seeds and membranes intact. You can also add a few shakes of your favorite vinegar-based hot sauce (e.g. Cholula or Tapatio) for added heat.
  • Add fruit (e.g. mangoes) for a bit of sweetness.

Expert Tips

  • Buy pre-peeled and de-veined frozen shrimp for easier prep. While peeling and deveining shrimp doesn’t take a ton of time, not having to deal with it at all feels like a little gift.
  • Allow the flavors to meld for a minimum of an hour. In order for the shrimp to “cook” in the citrus juices, they need at least 2 hours. I then like to add all the remaining ingredients in to marinate and release their flavors. After this addition, another hour of marinating time is recommended for the best results.
  • Make sure to use a non-reactive bowl. Citrus juice is acidic, which means it can interact with certain types of metals and create a flavor akin to a 9-volt battery. YUCK! Make sure you choose a glass, plastic, melamine, tin, ceramic, or stainless steel vessel to marinate your ceviche. Avoid copper, aluminum, and uncoated iron.

Storage Instructions

Ceviche does well for up to 24-30 hours in the refrigerator. If you leave it much longer, the acidity of the citrus juices will continue to denature the proteins and leave you with a mushy result. Any leftovers should be refrigerated and consumed within a day.

Serving Suggestions

Mexican shrimp ceviche is the perfect dish for when temps are skyrocketing. It’s my go-to middle-of-summer dish! Serve as either an appetizer with chips to dip in, or as a light entrée with tostada shells, lettuce wraps, or spooned into avocado halves.

overhead shot of 2 footed glass goblets filled with Mexican shrimp ceviche (ceviche de camaron) on a wooden cutting board.

Frequently Asked Questions

What’s the difference between Mexican shrimp cocktail and ceviche?

While the two are quite similar in terms of ingredients used, the preparation is different. Mexican shrimp cocktail calls for cooked shrimp whereas ceviche is made with raw shrimp. Additionally, ceviche is slightly drier, whereas Mexican shrimp cocktail is much saucier.

How do you eat Mexican ceviche de camaron?

With tortilla chips, on a tostada, wrapped into crunchy leaves of lettuce, or directly from the bowl with a spoon. No matter how you serve this Mexican shrimp ceviche, you’re sure to love it!

Can you make Mexican shrimp ceviche with cooked shrimp?

While you can certainly marinate cooked shrimp in the ceviche mix, it won’t technically be a ceviche if you do. That said, it’s a smart move to make if you’re serving pregnant women, small children, or folks with weakened immune systems.

More Mexican Shrimp Recipes

two glass goblets filled with mexican shrimp ceviche de camaron and topped with lemon and lime wedges.

Mexican Shrimp Ceviche (Ceviche de Camarón)

4.84 (12 ratings)
Bright, fresh, and bursting with flavor, this Mexican Shrimp Ceviche recipe is sure to become one of your favorite summer recipes. Made with just 11 ingredients and 15 minutes of active prep, this easy ceviche recipe is the no-cook meal of your dreams!
Print Pin Rate
Yield: 10 cups
Prep Time: 15 minutes
Additional Time – Chilling: 2 hours
Total Time: 2 hours 15 minutes

Ingredients

  • 3 pounds large raw tiger shrimp, peeled and deveined
  • 4 large tomatoes, seeded and diced
  • 1 small red onion, diced
  • 2 serrano peppers, seeded and finely chopped
  • 1 cucumber, peeled and diced
  • Handful cilantro, chopped plus several sprigs for garnish
  • 2 avocados, peeled, pitted and cubed
  • 1 teaspoon olive oil
  • Salt to taste
  • Pepper to taste
  • 6 limes, juiced
  • 4 lemons juiced
  • 1 bag of tortilla chips or tostadas

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Instructions 

  • Peel, devein and cut shrimp into 1/4-inch pieces.
  • Lay out shrimp in the bottom of glass baking dish. Pour lemon and lime juice over them and refrigerate for 2 hours. The acid from the lemons and limes will “cook” the shrimp.
  • Toss prepared shrimp with the remaining ingredients and refrigerate for one more hour or longer.

Notes

  • Ceviche does well for up to 24-30 hours in the refrigerator. If you leave it much longer, the acidity of the citrus juices will continue to denature the proteins and leave you with a mushy result. Any leftovers should be refrigerated and consumed within a day.
  • Buy pre-peeled and de-veined frozen shrimp for easier prep. While peeling and deveining shrimp doesn’t take a ton of time, not having to deal with it at all feels like a little gift.
  • Allow the flavors to meld for a minimum of an hour. In order for the shrimp to “cook” in the citrus juices, they need at least 2 hours. I then like to add all the remaining ingredients in to marinate and release their flavors. After this addition, another hour of marinating time is recommended for the best results.
  • Make sure to use a non-reactive bowl. Citrus juice is acidic, which means it can interact with certain types of metals and create a flavor akin to a 9-volt battery. YUCK! Make sure you choose a glass, plastic, melamine, tin, ceramic, or stainless steel vessel to marinate your ceviche. Avoid copper, aluminum, and uncoated iron.
Serving: 1cup, Calories: 208kcal, Carbohydrates: 17g, Protein: 21g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 171mg, Sodium: 780mg, Potassium: 626mg, Fiber: 6g, Sugar: 4g, Vitamin A: 776IU, Vitamin C: 48mg, Calcium: 114mg, Iron: 1mg
Author: Yvette Marquez
Course: Main Course
Cuisine: Mexican

Photography by Jenna Sparks
Originally published: February 2011.