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.

A large white bowl with ceviche and a tostada on the side.
Easy Mexican Shrimp Ceviche Recipe

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!

Ceviche De Camaron on tostadas with limes on the side.
Mexican Shrimp Ceviche Tostadas


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.
What if I can’t find fresh shrimp you may ask?

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.

Ingredients on a cutting board: peeled shrimp, cucumber, tomatoes, avocado, jalapeños, onion, limes and cilantro.
Ingredients for Shrimp Ceviche

How to thaw frozen shrimp:

Thawing frozen shrimp is a breeze! Here are two simple methods:

  1. 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.
  2. 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.
A bowl with shrimp and veggies and a hot sauce on the side.
Receta de Ceviche De Camaron

How To Make Ceviche De Camaron

  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.
Shrimp cut into small pieces marinating in lime juice. A bunch of limes on the side.
  1. 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!
Shrimp cut into small pieces marinated in lime juice.
  1. Cover the shrimp’s container with plastic wrap and refrigerate for at least three hours but preferably overnight.
  2. While the shrimp is marinating, start cutting the veggies and place in refrigerator.
A large white bowl with chopped onions, cucumber, tomato and jalapeños.
  1. 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.
A white bowl with shrimps and avocado slices on top.
  1. Lastly add the avocado and fold gently into the mix.

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. Buen provecho!

A bowl with ceviche and a tostada on the side on a white plate.
Receta De Ceviche De Camaron Deliciosa!

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.
A shrimp ceviche tostada on a white plate and limes on the side.
Tostadas de Ceviche De Camaron


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.

Does lime juice cook raw shrimp?

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.

Can I eat raw shrimp with lime without getting sick?

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.

A large white bowl of ceviche de camaron.
Easy Mexican Shrimp Ceviche Recipe

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

Print Recipe:

A large white bowl of ceviche de camaron.

Ceviche De Camaron Sonora Style

Servings 4 servings
Ana Frias
4.99 from 77 votes
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Made with easy-to-find ingredients, this Shrimp Ceviche tastes just like the one at your favorite Mexican restaurant.
4 servings


  • 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
  • white medium onion
  • 2 small tomatoes – diced into small chunks
  • 2 serrano or jalapeño peppers (or one of each) finely chopped – seeds optional
  • 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.

Add Your Own Private Notes

Whenever you come back to this recipe, you’ll be able to see your notes.


Serving: 2cups | Calories: 153kcal | Carbohydrates: 12g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 165mg | Sodium: 917mg | Fiber: 3g | Sugar: 6g

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.

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**This recipe was originally published in Oct 2010. It has been updated to revise the content and photographs. The original recipe remains the same.







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Recipe Rating


  1. 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!

  2. 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

    1. 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!

  3. 5 stars
    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.

  4. 5 stars
    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.

  5. 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!!

  6. 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!

  7. 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!

  8. 5 stars
    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.

  9. 5 stars
    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!

  10. 5 stars
    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!

  11. 5 stars
    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!!!!!!!

  12. 5 stars
    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.

  13. 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!

    1. 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.

  14. 5 stars
    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!

  15. 5 stars
    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!

  16. 5 stars
    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.

  17. 5 stars
    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!

  18. 5 stars
    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!

  19. 5 stars
    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! ❤️

  20. 5 stars
    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

    1. 5 stars
      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!

  21. 5 stars
    The shrimp are just starting to turn pink in the citrus juice. They ve been marinating for about 5 minutes at this point.

  22. 5 stars
    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!!!