Years ago, my abuela taught me this recipe on a sun-drenched veranda overlooking the Pacific, where the salt-kissed air mingled with the scent of fresh limes. This ceviche de camaron carries the soul of Mexican coastal kitchens, where simplicity meets vibrant flavor in the most beautiful dance. Every time I prepare it, I’m transported back to those lazy afternoons watching her skilled hands transform humble ingredients into something magical.
Why This Recipe Works
- The perfect balance of acidity from fresh lime juice gently “cooks” the shrimp without making them tough, preserving their delicate texture while infusing them with bright citrus notes that sing of summer mornings.
- Using a mix of crisp vegetables provides contrasting textures that make each bite interesting, from the satisfying crunch of red onion to the juicy burst of cherry tomatoes and the creamy smoothness of avocado.
- The careful timing ensures the shrimp achieve that perfect opaque pinkness while remaining tender, not rubbery, creating that melt-in-your-mouth quality that defines authentic ceviche.
- Resting the mixture allows the flavors to marry beautifully, with the citrus mellowing the onion’s sharpness and the cilantro releasing its herbaceous magic throughout the dish.
- Traditional Mexican seasonings like serrano peppers and cilantro root this recipe in generations of coastal cooking wisdom, creating layers of flavor that commercial seasonings could never replicate.
Ingredients
- 1 pound raw medium shrimp, peeled and deveined
- 1 cup freshly squeezed lime juice (about 8-10 limes)
- 1 medium red onion, finely diced
- 2 medium tomatoes, seeds removed and diced
- 1 cup cherry tomatoes, halved
- 2 large avocados, diced
- 1 serrano pepper, minced (seeds removed for milder heat)
- 1/2 cup fresh cilantro, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- Tostadas or tortilla chips for serving
Equipment Needed
- Large glass or ceramic bowl (avoid metal as it reacts with citrus)
- Sharp chef’s knife
- Cutting board
- Citrus juicer or reamer
- Measuring cups and spoons
- Mixing spoon
- Fine mesh strainer
Instructions
Preparing the Shrimp and Citrus Bath
Begin by ensuring your shrimp are properly cleaned—remove any remaining shell fragments and that dark vein running along the back. Pat them completely dry with paper towels, as excess moisture can dilute your lime juice’s curing power. Now, take your fresh limes and roll them firmly on the countertop under your palm; this simple trick breaks down the internal membranes and makes them yield nearly twice the juice. Squeeze until you have a full cup of that vibrant green liquid, straining out any seeds or pulp. Place the shrimp in your glass bowl and pour the lime juice over them, making certain every piece is fully submerged. The acid will begin working its magic immediately, so cover the bowl with plastic wrap and let it rest at room temperature for exactly 20 minutes—this initial contact time is crucial for developing flavor without overcooking.
Creating the Vegetable Medley
While the shrimp are marinating, turn your attention to the vegetables that will provide the colorful backbone of your ceviche. Start with the red onion, slicing it paper-thin so it almost melts into the citrus dressing rather than overwhelming each bite. Soak these slices in ice water for 10 minutes—this old family trick removes some of the onion’s harshness while keeping its delightful crunch. For the tomatoes, remove the watery seeds and gel from the regular tomatoes before dicing, as this prevents your ceviche from becoming soupy. The cherry tomatoes should be halved to showcase their beautiful interior patterns. Mince the serrano pepper finely, remembering that the seeds contain most of the heat, so adjust according to your family’s preference for spice.
Combining and Marinating the Ceviche
After 20 minutes, you’ll notice the shrimp have turned from translucent gray to a lovely opaque pink around the edges—this visual cue tells you the citrus has worked its magic. Drain off about half of the lime juice, reserving it in case you need to adjust acidity later. Gently fold in your prepared vegetables, taking care not to break the tender shrimp. Add the chopped cilantro, sea salt, and black pepper, then drizzle with that golden extra virgin olive oil that adds richness and helps carry the flavors. Cover the bowl again and let everything mingle in the refrigerator for at least 45 minutes but no more than 2 hours—this resting period allows the sharp citrus to mellow while the vegetables release their natural sweetness.
Adding the Final Touches
Just before serving, carefully dice your ripe avocados—they should yield slightly to gentle pressure but still hold their shape. Gently fold them into the ceviche mixture, being extra careful not to mash them into mush. Taste and adjust seasoning, adding more salt or a splash of reserved lime juice if needed. The avocado should be your final addition because it breaks down quickly in the acidic environment. At this stage, the ceviche should be a beautiful mosaic of pink shrimp, red tomatoes, green avocado, and purple onion, all swimming in a lightly thickened citrus dressing that clings perfectly to each ingredient.
Serving and Presentation
To serve this traditional Mexican delight, spoon the ceviche into chilled bowls or glasses to keep it refreshingly cool. Accompany with crisp tostadas or sturdy tortilla chips that can scoop up every last bit of the flavorful mixture. For an authentic presentation, garnish with extra cilantro leaves and thin lime slices. Remember that ceviche is best enjoyed immediately after preparation, as the textures continue to change over time. The shrimp should be firm yet tender, the vegetables should retain their crispness, and the overall experience should transport you straight to a beachside palapa with waves crashing nearby.
Tips and Tricks
When selecting shrimp for ceviche, I always recommend buying them frozen rather than “fresh” from the seafood counter—most “fresh” shrimp were previously frozen and thawed, so you’re better off controlling the thawing process yourself. Thaw frozen shrimp slowly in the refrigerator overnight rather than using quick methods, as gradual thawing preserves their delicate texture and prevents moisture loss. For the most vibrant flavor, seek out Mexican limes (also called Key limes) rather than the larger Persian varieties—their higher acidity and floral notes make all the difference in authentic ceviche.
If you find yourself with limes that aren’t very juicy, microwave them for 15 seconds before cutting and rolling—this warmth helps release every precious drop. When working with spicy peppers like serranos, wear disposable gloves to protect your hands from the oils, which can linger and cause discomfort if you touch your eyes later. For those who love heat but want to control it precisely, add the minced pepper gradually, tasting as you go, rather than all at once. The beauty of ceviche lies in its balance.
For the most beautiful presentation, consider serving individual portions in martini glasses or hollowed-out lime halves—this elevates the experience and makes guests feel special. If you’re making ceviche for a crowd, prepare the vegetable mixture and lime juice ahead of time, but only combine them with the shrimp about an hour before serving to maintain perfect textures. Always use glass, ceramic, or food-safe plastic containers—never metal, as the acid can react with it and create off-flavors. And don’t forget the importance of temperature: chill your serving bowls in the freezer for 15 minutes before filling them to keep the ceviche refreshingly cool throughout your meal.
Recipe Variations
- For a tropical twist that reminds me of coastal Veracruz, add 1 cup of diced fresh pineapple or mango to the vegetable mixture. The sweetness provides a beautiful counterpoint to the bright acidity, and the tropical notes transport you straight to palm-lined beaches. This variation works particularly well when served in coconut shells for that extra island vibe that makes ordinary dinners feel like vacation.
- Create a seafood medley by replacing half the shrimp with bay scallops or diced fresh white fish like snapper or halibut. The different textures create an interesting eating experience, with the scallops remaining slightly firmer while the fish becomes almost creamy. This is how the fishing villages along the Baja coast often prepare their ceviche, using whatever the sea provided that morning.
- For a creamy version that’s popular in some regions of Mexico, stir in 1/2 cup of Mexican crema or coconut milk during the final mixing stage. The richness tempers the acidity beautifully and creates a luxurious sauce that clings to every ingredient. This variation particularly appeals to those who find traditional ceviche too sharp, and it makes a wonderful dip for plantain chips.
- Transform it into a hearty salad by serving the ceviche over a bed of butter lettuce or mixed greens, then topping with toasted pepitas and crumbled cotija cheese. The additional textures and flavors make it a complete meal that satisfies even the heartiest appetites while maintaining that refreshing quality that makes ceviche so beloved during warm weather.
- For an elegant appetizer, spoon the ceviche into endive leaves or small cucumber cups instead of using tostadas. This low-carb option highlights the freshness of the ingredients and makes for beautiful party food that looks far more complicated than it actually is—my secret for impressing guests without spending hours in the kitchen.
Frequently Asked Questions
Is it safe to eat shrimp “cooked” in lime juice?
Yes, when prepared properly with fresh, high-quality shrimp, ceviche is perfectly safe to eat. The acid in the lime juice denatures the proteins in the shrimp similarly to heat cooking, turning them opaque and firm. However, it’s crucial to start with the freshest possible shrimp—I recommend buying frozen raw shrimp that were processed immediately after catching. The citrus marinade also creates an environment where bacteria struggle to survive. That said, individuals with compromised immune systems, pregnant women, and young children should consult their healthcare provider before consuming raw or minimally cooked seafood.
How long does ceviche last in the refrigerator?
Properly stored in an airtight container, ceviche will maintain its best quality for about 24 hours, though the textures will continue to change as the acid keeps working on the ingredients. The shrimp may become slightly tougher, and the vegetables will soften over time. For food safety reasons, I never recommend keeping ceviche beyond two days. If you need to make it ahead, prepare the vegetable mixture and lime juice separately, then combine them with the shrimp just before serving. This preserves the perfect texture that makes freshly made ceviche such a delight.
Can I use cooked shrimp instead of raw?
While you technically can use pre-cooked shrimp, the result will be quite different from traditional ceviche. Pre-cooked shrimp have already undergone heat treatment, so they won’t absorb the lime juice in the same way or develop that characteristic texture. They tend to become rubbery when marinated in acid. If you must use cooked shrimp, reduce the marinating time to just 15-20 minutes in the refrigerator rather than the full process. However, for the authentic experience that captures the soul of Mexican coastal cooking, starting with high-quality raw shrimp is absolutely worth the extra care.
What’s the difference between Mexican ceviche and other Latin American versions?
Mexican ceviche typically features shrimp as the star protein rather than white fish, and it includes distinctive ingredients like serrano peppers, cilantro, and often avocado—elements that reflect our vibrant culinary traditions. Peruvian ceviche, by contrast, often uses tiger’s milk (leche de tigre) as the marinade and includes Peruvian corn and sweet potatoes. Ecuadorian versions might feature tomato sauce or ketchup in the marinade. Each country’s ceviche tells a story of its coastal regions and available ingredients, but Mexican ceviche holds a special place in my heart for its bright, clean flavors and the memories it evokes of family gatherings by the sea.
Summary
This ceviche de camaron captures the essence of Mexican coastal cooking with its bright citrus notes, contrasting textures, and vibrant colors. Simple enough for weeknights yet impressive for company, it’s a recipe that connects us to generations of kitchen wisdom and sun-drenched memories.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
