Shrimp Ceviche Sonora Style

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!

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