Shrimp Ceviche, one of the ultimate healthy Mexican dishes! Fresh seafood, loaded with "good for you" veggies. Serve it as an appetizer or as a light meal accompanied with tostadas, saltines or tortilla chips.
This recipe was originally published in Oct 2010. It was updated in June 2019 to revise the content and photographs. The original recipe remains the same.
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.
Is shrimp ceviche the same as shrimp cocktail?
Short answer is NO!
When I originally posted this recipe (back in 2010) someone mentioned in the comments that because I add tomato juice to my ceviche, that made it a Shrimp Cocktail.
Well, that's not true!! Ceviche is basically seafood cured (cooked) in citrus juice. What you put in it can vary a lot! If make this with already cooked shrimp, then that's Shrimp Cocktail my friends 😉
Ingredients:
The main ingredient is raw shrimp (peeled and divined). What if I can't find fresh shrimp you may ask? You can use frozen shrimp and that's perfectly fine!
How to thaw frozen shrimp:
Method 1) Place the shrimp in the fridge overnight if you have the time. ds
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.
The veggies: cucumbers, tomatoes, onions, jalapeños and/or serrano peppers, limes, fresh cilantro and avocados.
For the juice we'll use clamato or V8 tomato juice, salt & pepper to taste plus hot sauce.
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 make Shrimp Ceviche
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 the lime juice making sure all of the shrimp is covered with it (add more lime juice if necessary). If you don't own a "esprimidor" (manual lemon/lime juicer) then you don't know what you're missing! I could not live without mine!
Step 3) Cover shrimp and refrigerate for at least three hours but preferably overnight.
Step 4) Mix all vegetables (except for avocado), and set aside in the fridge.
Step 5) 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. Mix in some ketchup to individual serving and top with avocado.
Buen provecho!
If you enjoy this type of dishes, 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 to die for!
Shrimp Ceviche Sonora Style
Ingredients
- 1 lbs raw shrimp peeled and divined
- 1 cucumbers – diced into small chunks
- 2 small tomatoes – diced into small chunks
- 1/2 Avocado diced into small chunks
- Lime Juice - about 5 limes or more as needed
- 1/3 white medium onion
- 2 serrano or jalapeno peppers finely chopped – seeds optional
- 1/3 cup of fresh cilantro finely chopped
- 1 cup of clamato juice or V8 tomato juice
- Salt & Pepper to taste
- 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.
Nutrition
PIN ME to make later!
PIN ME to make later!
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!