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.
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.
Why this recipe is awesome!
- So fresh and flavorful: This recipe has an explosion of flavors in every bite! The combination of the tangy lime juice with fresh shrimp, creates a perfect refreshing and zesty taste. The addition of other ingredients like tomatoes, onions, cucumber and cilantro further enhances the flavors, making it a truly delicious.
- So healthy and light: This is a guilt-free indulgence. It’s a light and nutritious dish that can be enjoyed without worrying too much about the calories. Shrimp is a low-calorie, high-protein seafood option that’s packed with essential nutrients like omega-3 fatty acids, vitamins, and minerals. Combined with the fresh vegetables and herbs, shrimp ceviche offers a wholesome and satisfying meal that’s perfect for those looking for a healthier choice.
- Feeds a crowd! This recipe makes a large bowl and can easily be doubled to serve at a gathering.
* Make sure to read the entire blog post. Every step matters, and I’ll provide helpful tips along the way!
Love this kind of fresh seafood dishes? Then you’ll love my 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!
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.
- 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
- 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 Ceviche De Camaron
- 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.
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. Buen provecho!
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.
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.
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I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact me and I’ll get back to you asap. Gracias!!!! xx, Ana
Ceviche De Camaron Sonora Style
- 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
- 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.
Muy Delish 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.
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The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
**This recipe was originally published in Oct 2010. It has been updated to revise the content and photographs. The original recipe remains the same.