Ceviche De Camaron
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.
This Shrimp Ceviche Sonora Style is a family recipe that I would like to share with you.
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 I’m sure other parts of the world.
Can’t get enough seafood recipes? Then you’ll love my Shrimp Aguachile too! It’s a little different than ceviche as the shrimp is “cooked” less time (much less time).
Or how about this Fish & Mango Ceviche? It’s so delicious! Try my Ensalada De Atun which can be made anytime of year.
Ingredients:
The main ingredient is raw shrimp (peeled and deveined).
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.
The veggies:
- cucumbers
- tomatoes
- onions
- jalapeños and/or serrano peppers
- limes
- fresh cilantro
- avocados
The Juice:
- clamato or V8 tomato juice
- salt & pepper to taste
- hot sauce
- 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.
How to thaw frozen shrimp:
Method 1) Place the shrimp in the fridge overnight if you have the time.
Method 2) The fast way: remove the shrimp out of its package and put it in a bowl of cold water. Let it sit in the cold water and change the water every 5 minutes until is completely thawed out. It should be ready to cook in about 15 minutes.
How to make Ceviche De Camaron
Step 1) 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)
Step 2) 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!
Step 3) Cover the shrimp’s container with plastic wrap and refrigerate for at least three hours but preferably overnight.
Step 4) While the shrimp is marinating, start cutting the veggies and place in refrigerator.
Step 5) When the shrimp is cooked through (it will be pink), add the vegetables (except avocado), clamato juice, salt & pepper and mix well.
Step 6) Lastly add the avocado and fold gently into the mix.
Serve on tostadas, with saltines or tortilla chips. Mix in some ketchup to individual serving.
Is shrimp ceviche the same as shrimp cocktail?
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.
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.
*Ana’s 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.
ADD YOUR OWN PRIVATE NOTES
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NUTRITION
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.
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!