Ceviche De Camaron is one of the ultimate healthy Mexican dishes. Fresh seafood + lots of “good for you” veggies, can’t get better than this! Serve it as an appetizer or as a light meal accompanied with tostadas, saltines or tortilla chips.
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Ceviche De Camaron Sonora Style
Hi my friends! This Shrimp Ceviche Sonora Style is a family recipe that I would like to share with you. I have no doubt you’ll love it!
There are so many versions of Ceviche that vary by region… and even by country that I felt the need to call it Sonora Style (where I was born in Mexico). As you know, ceviche is made throughout latin America and is now popular all over the world.
Shrimp Ceviche is fresh, bright, and packed with bold, crisp texture in every bite. The lime juice brings a tangy, zesty kick to the shrimp, while the tomatoes, onion, cucumber, and cilantro keep everything cool, vibrant, and refreshing. Served cold, it’s simple, lively, and perfect for warm days, casual lunches, or setting out with chips and tostadas for everyone to dig into.
It is also a lighter option that still feels filling. Shrimp is naturally high in protein and lower in calories, and paired with fresh vegetables and herbs, this dish comes together as a wholesome meal or appetizer that does not feel heavy. Every scoop tastes clean, fresh, and full of contrast from the juicy shrimp and crunchy vegetables.
Another reason this recipe works so well is that it feeds a crowd. It makes a big bowl, which is great for gatherings, cookouts, parties, or family weekends.
It’s one of my most requested recipes for gatherings. I’m sure yours will be too!
♥️ xo, Ana
** This post was originally published on Oct 2010. It has been updated to be more helpful.
Ingredients:
This shrimp ceviche offers endless possibilities for customization. You can personalize it to suit your taste preferences. Whether you prefer it spicy with more jalapeños or mild with a touch of sweetness, you have the freedom to experiment with various ingredients. You can also add your favorite vegetables, fruits (mango anyone?) to give it a unique twist.
- Shrimp: The main ingredient is raw shrimp (peeled and deveined). Cut into small bite-sized pieces.
- Variation: Mixing shrimp with a white fish or scallops is a delicious option too.
- Veggies:
- Cucumbers
- Tomatoes. Ripe roma tomatoes or vine tomatoes will work.
- Onions. I use white but red onions could be used instead.
- Jalapeños and/or serrano chile
- Limes. Use fresh limes since lemon juice will not “cure” the shrimp the same way. It does not contain enough acidity for this shrimp recipe.
- Fresh cilantro
- Avocados
- For the Juice: clamato or V8 tomato juice
- salt & pepper to taste
- Hot sauce from a bottle like salsa huichol or cholula works great.
- ketchup (optional). Note: I like to add a little ketchup as well since the sweetness of it magnifies all of the flavors! Don’t be afraid to try it.
If you don’t live close to a place where you can buy fresh seafood, the frozen kind will work perfectly. The seafood is frozen right after it gets captured to conserve its freshness.
How to thaw frozen shrimp:
Thawing frozen shrimp is a breeze! Here are two simple methods:
- In fridge: If you have some time, the best way to thaw frozen shrimp is by transferring them from the freezer to the refrigerator. Place the shrimp in a bowl or on a plate and let them thaw slowly overnight or for about 12-24 hours. This gradual thawing process helps maintain the shrimp’s quality and texture.
- Quick thawing: If you’re short on time and need to thaw shrimp quickly, just seal the frozen shrimp in a plastic bag and submerge it in cold water. Make sure the bag is securely closed to prevent water from seeping in. Change the water every 5 to 10 minutes to ensure it stays cold. It usually takes about 20 to 30 minutes or less to thaw a pound (450 grams) of shrimp using this method.
How To Make Shrimp Ceviche
Get your knife ready since you’ll be doing lots of chopping! 😊
- Cut shrimp into very small pieces and place in a plastic or glass container. Don’t use metal as the acid from the lime does not go well with this material.
- Add enough lime juice making sure all of the shrimp is covered with it. I recommend you use a citrus squeezer for easiness! An “esprimidor” (manual lemon/lime juicer) it’s one of those kitchen gadgets I recommend to every Mexican Food lover!
- Cover the shrimp’s container with plastic wrap and refrigerate for at least three hours but preferably overnight.
- While the shrimp is marinating, start cutting the veggies and place in refrigerator.
- When the shrimp is cooked through (it will be pink), combine it with all of vegetables (except avocado), clamato juice, salt & pepper and mix well.
- Lastly add the avocado and fold gently into the mix.
Ana’s Recipe Tips
- Make sure the shrimp is completely covered in fresh lime juice so it cures evenly. Fresh lime is important here because it gives the ceviche its clean, bright taste and the right acidity.
- I like to give the shrimp enough time in the fridge. Three hours works minimum, but overnight gives you the best texture and makes prep easier if you’re serving this for a next day gathering.
- Wait to add the avocado until the very end, then gently fold it in. That keeps it from breaking apart too much and helps the ceviche stay fresh and pretty when serving. Nobody likes mushy avocado!
- How to Store
- Fridge: Ceviche is best enjoyed fresh: transfer to an airtight container or cover it tightly with plastic wrap. This helps prevent the shrimp from drying out and protects it from absorbing unwanted flavors from the fridge. Consume within 48 hours of preparation. The longer it sits, the more the shrimp will continue to “cook” in the citrus juices, potentially affecting its texture.
- Freezer: Freezing is not recommended.
Serving Suggestions
This is such a simple dish and is perfect when you don’t want to heat the kitchen. There is no need for side dishes as it’s considered a one pot dish!
Serve on tostadas or in a bowl to enjoy with saltines or corn tortilla chips. Mix in some hot sauce and/or ketchup to individual servings if desired. Now all you need is a delicious Agua Fresca or a Michelada for the ultimate experience.
Love this kind of fresh seafood dishes? Then you’ll love my Coctel De Camaron (Mexican Shrimp Cocktail) and Shrimp Aguachile too! It’s a little different than ceviche as the shrimp is “cooked” in less time. Or how about this Fish & Mango Ceviche? Both are so delicious!
Print Recipe:
Ceviche De Camaron Sonora Style
Ingredients
- 1 lbs raw shrimp (frozen or fresh) - peeled and deveined
- Lime Juice – about 5 limes or more as needed
- 1 cucumbers – diced into small chunks
- ⅓ white medium onion
- 2 small tomatoes – diced into small chunks
- 2 serrano or jalapeño peppers (or one of each) - finely chopped – seeds optional
- ⅓ cup of fresh cilantro - finely chopped
- 1 cup of clamato juice or V8 tomato juice
- Salt & Pepper to taste
- 1 Avocado - diced into small chunks
- Ketchup according to taste - optional
Instructions
- 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 three hours (preferably overnight).
- Mix all vegetables, and set aside in the fridge.
- When the shrimp is cooked through (it will be pink), add the vegetables, clamato juice, salt & pepper and mix well.
- Serve with tostadas, saltines or tortilla chips. Add a little ketchup to personal servings if you decide to use any.
Notes
- 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.
- I like to add a little ketchup as well since the sweetness of it magnifies all of the flavors! Don’t be afraid to try it.
Your Private Notes
Nutrition
FAQs
Short answer is NO! Is called Ceviche when the seafood is cured (cooked) in citrus juice. The rest of the ingredients can vary by region or taste
Shrimp Cocktail is made with boiled shrimp. The ingredients can be similar but the liquid part is made with some of the shrimp boiled water. So one is cooked in citrus juice while the other is cooked in water.
Lime juice doesn’t exactly “cook” raw shrimp in the traditional sense, but it can change the texture and appearance of the shrimp in a process called “denaturation.” When raw shrimp is marinated in lime juice or any acidic citrus juice, it undergoes a chemical reaction that alters its proteins, causing them to become opaque and firm, similar to the texture of cooked shrimp.
This process is often referred to as “cooking” or “curing” the shrimp in ceviche recipes, where raw seafood is marinated in citrus juices along with other flavorful ingredients. The acidity of the lime juice helps kill off some of the bacteria and parasites present in raw seafood, making it safer to consume.
While marinating raw shrimp in lime juice can alter its texture and kill off some bacteria and parasites, it’s important to exercise caution when consuming raw seafood. The acidity of the lime juice helps reduce the risk, but it may not eliminate it entirely.
If you’re planning to eat shrimp raw, it’s crucial to ensure that you’re using high-quality, fresh shrimp from a trusted source. Additionally, it’s a good practice to freeze the shrimp beforehand, as this can help kill any potential parasites. Freezing at -4°F (-20°C) for at least 24 hours is generally recommended.
More Seafood (Mariscos) Recipes
Love it looks great!!!!
Thank you! So glad to hear you like this Shrimp Ceviche recipe!
For those who complained about Clamato having too much sugar, salt, etc:
You can find low sugar and low salt tomato juice, then buy clam juice and make your own.
Thanks for the feedback Gregg!
Good
Can I use cooked frozen shrimp ??
You can but don’t need to marinate the shrimp for too long as it’s already cooked. Authentic ceviche is raw seafood… however, sometimes I just make it with cooked shrimp with I’m craving something quick. Enjoy!
It’s great. Loved this Mexican Ceviche!
Thank you so much Phillip! I appreciate the feedback!
Absolutely phenomenal, perfect!
Thank you for this recipe😍
How long will this delicious cervice keep?
Hi Katy! It’s best when eaten the day you make them. The second day is still good and I would not go more than 3 days before it’s consumed. The lime juice will start to change the texture of the shrimp more than we want to and give a slight metallic taste.
Enjoy! Let me know if you have any other questions. xo Ana
Delicioso!
Thank you for the review Shirley!
Hello, how many servings does this make?
Hi Ana,
When you say ‘a little ketchup’, about how much are you talking about? 1T or 1/4 cup or something else?
Hi Laurie! Great question! usually about 2 tablespoons but you can add more after you taste it. It really does help to balance all the flavors. Enjoy!
OMG! I just made this Ceviche and it’s amazing! Thank you so much!!!
I’m so happy you liked it L!!! I hope you make this ceviche again!
xo,
Ana
Ceviche de Camarón is such a refreshing and vibrant dish! I love how it combines the fresh flavors of seafood with crisp veggies, making it both healthy and full of flavor. Your Sonora-style version sounds fantastic—there’s always something special about a family recipe that’s been passed down. The mix of shrimp with lime, cilantro, tomatoes, and onions creates a perfect balance of tangy, savory, and fresh, making it hard to resist.
One tip I’ve found helpful is to let the shrimp marinate in the lime juice just long enough for it to “cook” through but still keep a firm texture. Serving it with tostadas or tortilla chips adds that perfect crunch to contrast the soft shrimp. This is definitely a dish I could enjoy as a light meal or share as an appetizer at a gathering. It’s no wonder ceviche is loved all over the world!
The area of Arizona I lived in was the northern tip of the sonora and I absolutely loved the desert. So I’m curious to know what makes this Sonora style and how would you describe sonora style.dishes? Or is it not like city/state regions or is it?? Thank you (:
Hi Taylor! Thanks so much for this question! Sonora style is the way it’s prepared in most of the state. I was born in Ciudad Obregon which is about 40 miles from the Sea of Cortez. This ceviche recipe, is the most popular way it’s prepared in this region including Hermosillo, Navojoa, Guaymas and I’m sure other places. I even tried it in Rocky Point and it was similar. Of course everyone gives their own spin (like all recipes), and this includes all other recipes I mentioned to be Sonora style.
Thanks so much for stopping by the blog! I hope you return and make one of my delicious recipes 😊
Ana
This looks like a great recipe, however commercial clamato juice is loaded with added sugar and other unsavoury ingredients like MSG. I guarantee you’re getting way more added sugar from the clamato than by adding a little ketchup. I will try it with my homemade clamato. I also make it with sodium free tomato juice and add my own salt. Both clamato and V8 have way too much sodium as do most commercially prepared canned and bottled soups, beans, savoury juices and condiments etc. I’m sure it will be delicious!
I should have known better. Marinating shrimp in fresh lime juice overnight is way too long and not necessary in fact it makes the shrimp/dish way too tart/sour. This is my 1st time ever to review a recipe. Please understand I am not being mean. I am a foodie and love to cook. I am a good cook but not a great cook. 🙂
I put sugar and ketchup in the dish to try and salvage it.
This will not keep me from trying another one of your recipes.
Best Regards
Hi Mark, thanks for the note. I totally get it that you have different taste buds but marinating the shrimp for hours is necessary to cook it through. I love adding ketchup too (as I recommended) to balance it out too. This is an authentic dish that you probably didn’t have before but this is how we Mexican love things, nice and tart!! hehe! Thanks so much for wanting to give other recipes a try.
Stay well!
Ana
Great recipe! But definitely only needs to soak until all shrimp are pink in color. About 30 mins. Hours on hours is highly unnecessary. Hope this helps. Ceviche/agua chile has been cooked in our family for generations.
Thank you for mentioning that. I set my timer for 2.5 hours. I will check on it, it’s so delicious, I am biting at the bit for it to be done. Thanks again for the tip and thanks for the recipe. I will check out more of your recipes!
This is how we make ceviche, and it’s exactly the way we saw it made in Mexico City, Guadalara, etc. I’m glad to see it in such a nice, easy to print format so I can share it with friends.
This is the only ceviche recipe I make anymore. LOVE IT! I do add a small pack for cut krab (flake style). This last time I did cut up all the veggies the same day I did the shrimp and lime. I lightly salted the veggies to draw more water out. The next morning, I drained veggies and the shrimp really well. Mixed in the V8, ketchup, and hot sauce. The result was a thicker “sauce”, so I didn’t lose all that flavor each tortilla scoop.
This looks awesome. I’ve been happy with my ceviche, I learned from someone in San Carlos. The addition of avacado sounds wonderful. I will try this next time.
As you said. Fresh squeezed limes makes all the difference!!
Made this for my Labor Day BBQ- such a great HIT with everyone!! This will be my go to Ceviche recipe from now on! Thank you Ana!
I am sooo excited! I dont know why I never loooked up a recipe before. Maybe because this is so magcally delicious I thought you had to be a Sonoron chef to make this. I had it a a restaurant where I lived this past Thursday and it relit my passion for this scrumptious dish. Thanks so much! Heading out to grocery store for shrimp and cilantro!
Made this tonight! It was spot on delicious! A as ll the flavors came together perfectly. Fried my own tostadas. Saving the leftovers for a tasty cracker lunch. Easy to follow Mexican recipes are my fave. Thanks Ana.
My Mom is a huge fan of ceviche so I had to make this for her and it is now her favorite. She loved it so much that it didn’t last for leftovers. 🙂 Thank you for an awesome recipe!
So delicious! Just perfect for summer!
This was everything a gourmet meal should be, and then some! Was quick, easy, fresh and flavorful; easily, a new favorite recipe!
Love how healthy this recipe is while still being super flavorful and satisfying! We served it as a light lunch with some tortilla chips on the side and it was great!
Thank you for a great recipe. My family loved this recipe. I doubled it… Supplied tostado shells as well as chips and saltines for them to do there own thing. Several hot sauces on the side. I loved the suggestion of adding scallops next time. Will have to try that. Love your web page. Good stuff. My oldest daughter is already asking for your cilantro lime hummus. Thanks for that. (sarcasm) LOL!!!!!!!
Oooo now I need to look up this hummus recipe. Thanks
Este ceviche me quedo riquisimo! Lo hice con clamato. Gracias por la receta.
I always make a ton when I do it, but your recipe is spot on and I like to refer to it as needed since I’m a gringo. I live in Tucson so everything is Sonoran style and I love the ceviche so much I started making it myself. Scallops are a terrific addition, I use 3 pounds of shrimp and 1 pound of scallops when I make it.
Hi! I just had one question- can I use imitation crab meat with this recipe? It sounds amazing but shrimp makes me break out into hives so I was looking for another alternative. Thank you in advance!
Hi K! You can use imitation crab but don’t do the curing time in lime. Just mix all ingredients and it’ll be ready to eat since the crab is already cooked. You can also try to make it with fish or scallops following the same instructions as the shrimp one.
Enjoy!
Ana
Very solid recipe! I like to add a dash or Worcestershiresauce and some dashes of chalula. Very good! Will frequent this recipe! Thanks for sharing!
Your narrative says to add avocados at the end, but the recipe card does not. May want to update that.
I am sonorense too, love you are promoting the Sonora Style Ceviche which I will prefer it a fresh never frozen shrimp to ensure the real freshness of the recipe.
Let me add that the lime wont cook the shrimp, the shrimp (or any other protein) will change the color and give the appearance of cooked shrimp. This is why I prefer the never frozen raw shrimp.
Again, congratulation for your recipes, I am your follower from here on!
You are lucky. I live in Santa Fe, NM. Fresh shrimp are not available.
We REALLY enjoyed this recipe! It makes quite a bit, which is good, because we are it up quickly. We plan on making more and serving it in grilled avocado halves. Perfect for a light dinner on a hot evening.
This is my very favorite Ana recipe…but then I LOVE them ALL!
I could eat it every day. Highly recommend this delicious ceviche. It’s Muy Delish!
Love, love, love ceviche! I have been using a recipe from a friend from Mexico and it’s very similar. So refreshing and tasty and healthy.
I actually used to live in Chandler, AZ myself for years. That’s where I got my recipe from mi amigo as well. I totally ADORE all seafood, so loving all the recipes, don’t stop! Love your blog and recipes!
Thank you!
Cat
Remembering YOUR wonderful hospitality and great feasts, including shrimp ceviche. I made your recipe and it brought me back to sharing great times.
You are a success in whatever you choose to do. I’m so proud of you.
Your Mother-in-Law loves you! ❤️
Loved it. The taste came out just as I remember from having it on the beach in Mexico. I added the juice of 2 oranges and some hot sauce to it. It came out terrific. I think I’ll use more shrimp though. We ran out of shrimp pieces early on
I’m so happy to hear you liked it Suresh! Good call on the shrimp and the orange juice. I may have to try it next time. Thank you for the feedback!
The shrimp are just starting to turn pink in the citrus juice. They ve been marinating for about 5 minutes at this point.
Yes they do start to turn right away so that means the lime is working! I hope you enjoyed it!
I love this shrimp ceviche recipe! and kudos for the explanation on the difference between a shrimp ceviche and a shrimp cocktail….Thank you for always sharing great recipes!!!
Thank you so much Brenda!! I’m so glad you enjoyed it!
Saw the picture of this on the tortilla chips. Great idea! I love this as an appetizer. Perfect.
Thank you Pablo! It is perfect for appetizer or a light lunch! Thanks for the feedback!
This shrimp is the best! Exactly what I grew up eating. So good!
I’m so happy to hear this Monica! It always makes me glad to hear my recipes remind them of their childhood. Take care!