Ceviche de Camaron is a refreshing summertime appetizer perfect for feeding a crowd. It is healthy and light, with incredibly flavorful shrimp marinated in lime juice and a colorful and fresh assortment of veggies like tomato, crunchy jalapeno, cucumber, and onion in every single bite. Consider shrimp ceviche your go-to dish for beating the heat with friends!
And let's be real: ceviche at home is downright impressive. Everyone is going to love it!
As a citrus marinade connoisseur and professional recipe developer, I'm your girl when it comes to understanding the balancing act of flavor, strong acids (like lime juice), and just how they affect proteins. As we all know, few people would voluntarily take a bite of raw shrimp, so this expertise really comes in handy when it comes to slamming out a perfect rendition of ceviche de camaron! We are all about Tex-Mex recipes here at The Anthony Kitchen!
Table of contents
Why This Recipe Works
Ceviche can be intimidating. Is the shrimp cooked? Is it safe to eat? There are so many important things to consider. But all the info you need to feel confident making and serving ceviche de Camaron is here. Just like with sushi, it is of the utmost importance that only the freshest shrimp is used and is bought only from a trusted source.
Shrimp takes longer than other seafood to "cook" in lime juice, so it gets an overnight soak, making this recipe extremely make ahead and even more perfect for entertaining. Plus, flavor is infused in every single bite!
After the "cooking" process, the remaining veggies are added all at once, then returned to the fridge for 30 minutes so the flavors can marry, and your ceviche is ready for company. Looking for more crowd-favorite dishes? Check out our appetizers!
Ingredients
Lime Juice | Fresh lime juice is essential in this recipe. Stay away from the bottled stuff here.
Shrimp | Medium-to-large raw shrimp is best. If you don't live on the coast or have direct access to a trusted source selling fresh shrimp, frozen is best, according to Bon Appetit.
Tomatoes | Roma tomatoes are best for ceviche because of their firm texture and low water content. Be sure to seed tomatoes before using.
Cucumber | Added for freshness and crunch.
Jalapenos | Leave the seeds in if you want your ceviche extra spicy. If desired, you can also use Serranos.
Onion | Red or white onion works in this recipe.
Avocado | Adds a creamy texture and fat to the ceviche de Camaron, making this dish more filling.
Cilantro | Adding balance to bright, zesty flavors, it's a small ingredient that makes a huge difference.
Clamato Juice | A blend of tomato juice and clam juice, it's a delicious addition to ceviche broth that adds savory flavor and a hint of tomato.
For Serving | Tortilla chips, saltine crackers, or tostadas.
How to Make Ceviche de Camaron
Prepare Lime Juice | Add the lime juice and the Kosher salt to a large mixing bowl and stir to combine.
Prepare the Shrimp | Slice shrimp no more than ⅓ of an inch (this is important for "cooking" evenly), then transfer to a large glass or plastic bowl.
Combine Lime Juice and Shrimp | Pour the lime juice over the uncooked shrimp. If the shrimp are not completely covered in the lime juice, switch to a narrower container, like a large measuring pitcher.
Note: If using frozen shrimp, thaw overnight in the refrigerator or run cool water over shrimp in a large bowl and let sit for about 30-45 minutes at room temperature until thawed.
Refrigerate | Cover lime juice and shrimp with plastic wrap and refrigerate overnight (8-24 hours). Cure shrimp until interior is opaque and the lime juice has firmed up the texture.
Add Remaining Ingredients | Eight to twenty-four hours after refrigeration, add the Clamato, Kosher salt, tomatoes, cucumber, jalapenos, avocado, onion, and cilantro to the bowl and gently stir to evenly mix. Cover and refrigerate for about 20-30 minutes more.
Serve | Enjoy chilled with hearty tortilla chips, saltines, or tostadas.
How to Serve Shrimp Ceviche
Ceviche de Camaron is a great make-ahead dish. Before digging in, make sure the shrimp is pink, opaque, and semi-firm in texture. This dish should be eaten as soon as it is ready and served cold with Saltine crackers, tortilla chips, or tostadas. If you're looking to make it a party, don't forget the margaritas!
Please be aware that consuming raw fish can pose potential health risks, especially for pregnant women, children, and those with weakened immune systems.
Make-Ahead and Storage Tips
This recipe is definitely one you can prepare ahead of time. You can get the shrimp "cooking" and in the refrigerator 8-24 hours before you plan to serve. You can also chop all the veggies (minus the avocado) and store them in the fridge 24 hours in advance. However, the compiled dish should be eaten as soon as it is ready.
If you wait to serve it too far out from making it ahead of time, the shrimp will very likely overcook in the lime juice, begin to lose their pink and take on more of a grayish color.
Keep ceviche refrigerated and covered until it is time to serve and eat it fresh. Do not keep leftover ceviche.
Shrimp Ceviche FAQ's
Ceviche de Camaron is a light and zesty South American appetizer featuring raw shrimp "cooked" in lime juice and tossed with other fresh ingredients like tomatoes, onions, jalapenos, and cilantro. Think shrimp meets pico de gallo with a lot of lime. It often also features diced avocado and cucumber.
Shrimp ceviche hails from Central and South America. Different regions have different styles and serving methods.
The lime juice does not actually cook the shrimp. And that is why science is cool. When the shrimp comes into contact with the acidic lime juice, a process called "denaturalization" occurs. The chemical reaction of denaturalization breaks down the proteins in the shrimp, resulting in a change in appearance from translucent to opaque. This color transformation might cause one to think that cooking has occurred; however, that is not technically the case. If you'd like to read more about the protein-shifting "uncooking" methods of lime juice and shrimp, check out this article from Chef's Resource.
The shrimp in shrimp ceviche goes in raw, but it should certainly not be consumed raw. Because the shrimp in ceviche is "cooked" until pink and opaque, it is safe to eat. The FDA cautions against eating raw or under-cooked shrimp that is gray in color and translucent in appearance. You can technically eat raw shrimp; however, it is not recommended. Just remember: the shrimp should be purchased from a trusted and reliable source and it needs to be pink and opaque before digging in!
More Mexican Recipes to Love
Ceviche de Camaron (Authentic Shrimp Ceviche)
Ingredients
- 1 cup freshly squeezed lime juice (from about 10-12 limes)
- 1 pound raw shrimp (fresh or frozen - see notes for frozen), peeled and deveined
- 1 cup Clamato juice
- 1 ½ teaspoon Kosher salt
- 4 Roma tomatoes, seeded and diced
- 1 cucumber, peeled and diced
- 4 large jalapenos, seeded and diced
- 1 avocado, diced
- 1 small red or white onion, diced
- ⅓ cup finely chopped cilantro
- tortilla chips or saltine crackers for serving
Instructions
- Add the lime juice and the Kosher salt to a large mixing bowl and stir to combine.
- Cut the shrimp into small, bite-sized pieces (just under a ⅓" dice), transfer to a large glass or plastic bowl, and pour over the lime juice. Switch to a narrower container, like a large measuring pitcher, if the shrimp are not completely covered in the lime juice.
- Cover with plastic wrap and refrigerate overnight (8-24 hours), or until shrimp are pink, opaque in the center, and semi-firm in texture.
- The next day, add the Clamato, Kosher salt, tomatoes, cucumber, jalapenos, avocado, onion, and cilantro to the bowl and gently stir to evenly mix. Cover and refrigerate for about 20-30 minutes more.
- Serve chilled with hearty tortilla chips, saltines, or tostadas.
Notes
Nutrition
Sources
- "Frozen Shrimp are Actually Fresher Than 'Fresh,' and Other Things You Should Know" - BonAppetit.com
- "Is it Safe to Eat Raw Shrimp?" - Vinmec International Hospital
- "Is it Safe to Eat Raw Shrimp?" - Delish.com
- "Does Lime Juice Cook Fish?" - ChefsResource.com
Ashley says
I love fresh ceviche and decided to make this myself. It was so good and so easy!
Suzy says
This is such a helpful article! Never knew the most perfect way to make shrimp ceviche! So tasty!