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+ servings
A large white bowl of ceviche de camaron.

Ceviche De Camaron Sonora Style

Made with easy-to-find ingredients, this Shrimp Ceviche tastes just like the one at your favorite Mexican restaurant.
Course Appetizer, Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 4 servings
Calories 153kcal
Author Ana Frias


  • 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. 


  • 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.


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