Shrimp Ceviche

I’ve seen many version of ceviche but very of them stand out as good ones. Most of the ones I find at restaurants are rather gross! Now I know better NOT to order ceviche! So what do I do when I’m craving some? I make my own! There was a period of time where I made it almost every week! I find that ceviche is the perfect healthy meal: lots of protein, low carb, has veggies, good fats (avocado), juicy & messy:-)

I shared these photos a while ago on Facebook but now I’m sharing the recipe with the blog world!

2 lbs raw shrimp (peeled and divined)
2 cucumbers – diced into small chunks
3 medium tomatoes – diced into small chunks
Avocado chunks (optional)
Lime Juice (about 10 limes)
½ white medium onion
3 serrano or jalapeno peppers (finely chopped – seeds optional)
½ cup of fresh cilantro (finely chopped)
Salt & Pepper to taste
1.5 cups of clamato juice or V8 tomato juice

Cut shrimp into small pieces and place in a plastic or glass container
Add the lime juice making sure all of the shrimp is covered with it (add more lime juice if necessary).
Cover shrimp and refrigerate for at least two to three hours (preferably overnight).

Marinating the shrimp with the lime juice is the cooking process.
Make sure to use real lime juice. Do not use lemons. The lime juice is more acidic and it’s needed to cook the shrimp thoroughly.

Mix all vegetables, and set aside in the fridge. When the shrimp is cooked (it will be pink), add the vegetables, clamato juice, salt & pepper and mix well. Serve with tostadas, saltines or tortilla chips. Enjoy!

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  • 10/11/2010 - 3:30 pm

    Anonymous - ♥ Great blog Ana, love the template! this Shrimp Ceviche’ is one of my favs — CC i.e. Diane Fausel friendReplyCancel

  • 02/04/2015 - 12:02 pm

    terri - Are you suppose to strain shrimp @ lime juice after done cooking prior to mixing with rest of veg?ReplyCancel

    • 02/04/2015 - 1:29 pm

      ana @ fit, fun & delish! - Hi Terri, nope, you keep the lime juice! That’s a good question! Enjoy your ceviche and I hope you have a great day! xo, anaReplyCancel

  • 02/15/2015 - 10:06 am

    Anonymous - Adding tomato juice now makes it a “Coctel De Camaron” not so much ceviche. Ceviche is only lime juice.ReplyCancel

    • 02/16/2015 - 9:01 am

      ana @ fit, fun & delish! - Hi Anonymous! Thanks for stopping by and for adding your input. There are so many versions of Ceviche and they vary by region… and even by country. As you know, ceviche is made throughout the entire latin America! My recipe is how it’s made in the part of the country I was born (Mexico) and this is how my family has always made it. Ceviche is basically seafood that is cured (cooked) in citrus juice. The variations of what you put in them are many! Now “Coctel De Camaron” is shrimp boiled in water as the method of cooking. Then that broth is used to make the “coctel”. The flavors are very different and will satisfy different taste needs. As you can see, my recipe is definitely not Coctel…. but now that you mention it, maybe I should post the recipe “Coctel de Camaron” for those people that don’t know the difference 😉 Have a great day!ReplyCancel

  • 05/05/2016 - 10:08 am

    Stacy - How many does this serve?ReplyCancel

    • 05/11/2016 - 10:10 pm

      Ana @ Muy Delish - Hi Stacy! This will serve a large crowd. I’m thinking 4 oz of shrimp per person that would serve about 8 people. I usually make this and have leftovers for a couple of days since I love it so much! Sorry for the late reply but thanks for stopping by! xo, anaReplyCancel

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