Ceviche de Camaron (Mexican Shrimp Ceviche)

Ceviche de Camaron, or Mexican shrimp ceviche, is a traditional seafood dish that can be served as an appetizer, for lunch, or dinner. This ceviche recipe is simple and light, but the citrusy, fresh, vibrant flavors are a great example that even the simplest of recipes can be some of the best.

My mom always loved shrimp. Her favorite ways to enjoy the tasty crustaceans were in coctel de camarones, shrimp aguachile, or in ceviche.

Today I am sharing with you my mom's recipe for making ceviche de camarones. The shrimp ceviche recipe is simple, but the citrusy, fresh, vibrant flavors are a great example that even the simplest of recipes can be exquisite.

Jump to:

• What is Ceviche?
• Is Ceviche Safe to Eat?
• Why You'll Love This Recipe
• Ingredients & Substitutions
• How to Make Ceviche de Camarones
• Tips and Variations
• FAQ
• Recipe

What is Ceviche?

Ceviche is a popular Latin American seafood dish. It is mainly characterized by the way in which the seafood is prepared because instead of cooking with heat, the seafood is marinated in either lemon or lime juice. This process cures the seafood making it safe to eat and turning the meat opaque and firm, similar to when it is cooked. 

Once cured, the seafood (such as different types of white fish, scallops, or shrimp) is then mixed with a variety of vegetables, fruits, and herbs. The result is a fresh, flavorful dish that can be served as an appetizer, lunch, or dinner.

Is Ceviche Safe to Eat?

Since you are not technically cooking the shrimp but instead curing it in citrus, you may be wondering if ceviche is safe to eat. 

The process of curing the raw shrimp creates a chemical reaction called denaturation. This process changes the proteins in the seafood, much like when it is cooked, essentially making it safe to eat.

However, there are varied opinions on its safety, just like with sushi or poké for example. For added measures, some sources recommend using top quality raw seafood, while others say that the seafood should be blanched before marinating. 

As a note of caution, if you are pregnant, have a weakened immune system, or are feeding this to children, blanching the shrimp first is the way to go. I have included directions for this process in the directions below.

Read this article by The Washington Post for more on the science of denaturation. 

Why You'll Love This Recipe

• Minimal Ingredients: You only need 6 (if you don't count salt and pepper) ingredients to make this recipe.
• Simple Ingredients: Not only are there few of them, but the ingredients are not complicated. You probably have most of them in your kitchen already.
• Easy to Make: Little effort and time are needed to prepare this delicious recipe.
• Healthy and Whole30 Compatible: Think of ceviche as a seafood salad that uses only fresh, healthy and Whole30 compatible ingredients.
• No Cooking Required: Even if you choose to blanch the shrimp first, that process only takes a couple of minutes. And if you choose to only cure the shrimp, then all that's left to do is just a little chopping and mixing and you're done. 

For another amazing shrimp recipe, try these shrimp tacos with mango salsa.

Ingredients & Substitutions

• Shrimp: You can use fresh shrimp or frozen, but make sure it's thawed completely before using.
• Fresh Lime Juice: This is key for "cooking" the shrimp, plus it adds a bright, citrusy flavor and acidity.
• Jalapeños: Choose firm jalapeños with smooth skin and a vibrant green color. If you prefer less spice, remove the seeds and veins before chopping. For a spicier kick, add a serrano pepper.
• Tomatoes: Choose ripe, deep red Roma tomatoes that are firm, plump, and without any blemishes or soft spots.
• Onion: I prefer to use white onion for their fresh taste, plus their raw flavor won't overpower the rest of the ingredients. If you prefer, you can use yellow onion or red onion.
• Cilantro: Fresh cilantro provides a bright, herbal flavor that complements the other ingredients.
• Salt and Pepper: Can't forget these basic seasonings to enhance the overall flavor.

See recipe card for quantities.

How to Make Ceviche de Camarones

1. Blanch the Shrimp: Skip to step 2 if you do not want to blanch the shrimp first. For blanching, boil water in a medium pot. Add shrimp a few at a time for 2 minutes, then quickly remove and place in a bowl of ice water.

2. Marinate the Shrimp: Add shrimp to a large glass bowl and cover completely with approximately 1 cup of lime juice. Cover the bowl and marinate in the refrigerator for 30 minutes if raw, or 15 minutes if blanched. Then, drain the shrimp, reserving some of the lime juice.

3. Dice Ingredients: Cut the shrimp into smaller pieces and dice the vegetables.

4. Assemble: Combine the shrimp, vegetables, and reserved lime juice. Season with salt and pepper and serve.

How to Serve

Ceviche is often served as a light appetizer, but it can also be a great lunch or dinner. Here are some ideas on how to serve it:

• On crunchy tostadas and topped with slices of avocado
• With a side of saltine crackers or tortilla chips
• On a bed of lettuce or with a salad
• In a lettuce wrap

How to Store

It is best to enjoy ceviche when it is freshly made. The flavor and texture are at their peak when eaten right after marinating.

If you do have leftovers, store them in the refrigerator in an air-tight container for 1-2 days. Just keep in mind that the shrimp can become rubbery or tough the longer it sits.

Also, leftover ceviche should not be left out at room temperature for more than two hours. Even after refrigerating, if your ceviche has any unpleasant odors, changed color, or becomes slimy, toss it out right away.

Tips and Variations

• If using frozen shrimp, defrost it by placing it in a big bowl of cold water or under cold, running water until defrosted. 
• Use peeled, deveined shrimp as this will cut down on your prep time.
• Mix in diced cucumber to the ceviche for a nice crunch and added flavor.
• My favorite way to enjoy ceviche is topped with some Valentina hot sauce. The acidity of the hot sauce takes the flavor to a whole other level of deliciousness.
• Use either limes or lemons to cure the shrimp as those are much more acidic than other types of citruses.
• Double or triple the recipe to serve at parties or gatherings.

FAQ

Is Mexican shrimp cocktail the same as ceviche?

Although they share some similarities, Mexican shrimp cocktail and ceviche are not the same. Unlike ceviche, shrimp cocktail uses cooked shrimp, has a tomato juice base and an assortment of diced vegetables and sauces mixed in.

Can I use cooked shrimp in ceviche?

Yes, you can certainly use cooked shrimp in ceviche. Blanching the shrimp, as indicated in this recipe, will cook the shrimp. Just be sure to only marinade it in the lime juice for 15 minutes so it doesn't become tough and rubbery.

What are some variations for shrimp ceviche?

Shrimp ceviche can vary by region or country. In some regions, ceviche is made with Clamato or tomato juice and hot sauce. Other versions can include tropical fruits like mango or pineapple. Fish ceviche is another popular version, while others may include scallops, octopus, or calamari. 

I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.

Recipe