Shrimp Ceviche (Ceviche de Camaron)
Learn how to make Shrimp Ceviche with this surprisingly easy, speedy, light, refreshing, zippy recipe! Ceviche de Camarón is a no-cook Latin American dish made with chunks of buttery shrimp that cure in bright, tangy lime juice tossed with creamy avocado, juicy tomatoes, crispy cucumbers, zesty cilantro, and sassy jalapeños (think shrimp salsa with loads of lime!). This healthy, burst of refreshment is light, yet protein packed, ideal for lunch or dinner on a hot summer day or as a tasty, fun appetizer for parties or gatherings served up with crackers, tortilla chips or tostadas. The recipe I’m sharing with you today is Ceviche de Camarón, or shrimp ceviche, however, it can also be made with a variety of shellfish and seafood - recipe variations included!
Servings 6 servings
Ingredients
SHRIMP
- 1 pound medium, high-quality shrimp, peeled, deveined, tails removed, chopped into 1/2-inch pieces
- 3/4 cup freshly squeezed lime juice, plus more as needed
- 1 teaspoon salt
- 1/2 tsp EACH pepper, garlic powder, ground cumin, smoked paprika
VEGGIES
- 1 cup chopped English cucumber
- 2 Roma tomatoes, seeded and chopped
- 1/2 cup diced red onion
- 1 cup packed cilantro, minced
- 2-4 jalapenos, seeded and minced
ADD LATER
- 1 large avocado, chopped (or 2 small avocados)
- 1/3 cup picante clamato juice or V8 (optional)
- 1 teaspoon Worcestershire sauce
For serving (pick your favs):
- saltine crackers
- tostadas
- tortilla chips
- hot sauce
Instructions
- Add the lime juice and all shrimp seasonings to a non-reactive bowl and stir to combine. Add shrimp and stir to combine. Make sure the shrimp is covered, adding additional juice if necessary. Cover and marinate in the refrigerator for 60 minutes, stirring halfway through. Meanwhile, chop the vegetables.
- After the shrimp has been marinating for 60 minutes, add the diced cucumbers, tomatoes, red onions, cilantro and jalapenos to the bowl with the shrimp and stir to combine. Cover and refrigerate for an additional 30-60 minutes, stirring every 15 minutes, or until shrimp are cooked through - opaque, with a white and pink exterior.
- When ready to serve, stir in the avocados, clamato juice and Worcestershire sauce; season to taste with salt, pepper or cayenne pepper. You may drain off a little excess juice if you like. Serve with crackers, tostadas or tortilla chips as an appetize or as a main dish with rice, sweet potatoes, corn on the cob, etc. Shrimp ceviche is best consumed within four hours of being made.
Video
Notes
Tips and Tricks
- Shrimp: Use the freshest raw shrimp you can find or quality frozen raw shrimp from a trusted source to avoid food borne illness. Look for wild caught shrimp vs farm-raised for the best flavor and texture. Use the shrimp the same day it is purchased.
- Pre-cook the shrimp if needed: The safest option for pregnant women, children, elderly and anyone with a compromised immune system is to blanch the shrimp in boiling water until opaque, about 1 minute, drain, then transfer to an ice bath before chopping. Marinate just for 15 minutes before tossing with the vegetables, then marinate an additional 15 minutes before tossing with the avocados.
- Clamato: This is just what it sounds like – a briny blend of tomato juice and clam broth, with some spices blended in. It an optional ingredient most popular in Ecuadorian ceviche. It comes in both regular and "picante" which I suggest for this recipe. You may substitute V8 juice, if desired. Your ceviche will still be delicious if you choose to omit it.
- Customize the heat: If your shrimp ceviche recipe tastes like it is missing something - it is probably heat! I suggest adding two minced jalapeños then adding more to taste. You can also reserve the jalapeño seeds and add them to the ceviche to make it even spicier, or even add cayenne pepper or hot sauce to taste.
- Consume immediately: Ceviche should be enjoyed immediately for the best texture. It doesn’t keep well for more than a few hours because the shrimp continues “cook” in the lime juice and becomes tough and rubbery over time. You can prep all of the ingredients early in the day, then combine the shrimp with the lime juice an hour or so before ready to serve.
- Storage: I don’t recommend preparing leftover ceviche on purpose, but if you wind up with some, you’ll need to store the ceviche in the fridge in an airtight container. I suggest draining the ceviche of the excess lime juice so it doesn't continue to "cure" and toughen up. Enjoy the shrimp within 24 hours.
Variations
- Swap the shrimp for another type of seafood or use a combination: Ceviche can be made with a variety of sashimi grade mild, firm fish, so feel free to experiment! The best fish for ceviche includes kingfish, sea bass, halibut, mahi-mahi, fluke, mackerel, red snapper, and tuna. You can also add squid or octopus to the mix. Note: The ONLY fish you should use for ceviche is sashimi-grade/sushi grade meaning it is suitable for raw consumption. It cannot just be labeled "fresh"/meaning never been frozen. If the labeling is unclear, ask!
- Add other citrus: Lime juice should always be the primary citrus in ceviche, but you can add splashes of lemon juice, orange juice, grapefruit juice and even pineapple juice.
- Mix and match veggies: You may omit or add any vegetables you’d like to this shrimp ceviche recipe such as corn, bell peppers, poblano peppers, chayote, radishes, jicama, etc.
- Add tropical fruit: Chopped mangos, papayas, and/or pineapples are added to ceviche in some countries. Strawberries are also fabulous! Add them to the recipe with the avocados.
- Make it spicier: Add up to four jalapeños to really amp up the heat. If you’re feeling brave, add some of the seeds back in too! You can also swap in habaneros if you really crave the heat or add some Mexican hot sauce (Tapatio, Cholula, Valentina).