How to make Ceviche

Ceviche Recipes International

How to make Ceviche
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Shrimp Ceviche (Ceviche de Camarones)

Mexican Shrimp Ceviche

(servings: 4 - 8) (Difficulty: Easy) (Prep Time: 30m) (Cook Time: 2 h) (Ready in: 2.5 h)


  • 2 pounds of fresh cleaned small to medium sized shrimp
  • 2 large tomatoes (deseeded and chopped into small cubes)
  • 10 key limes (juice)
  • 3 lemons (juice)
  • 1/2 cup of cilantro (finely chopped)
  • 1 serrano chile pepper (deseeded and finely chopped)
  • 1/4 cup of cucumber (peeled and diced into small pieces)
  • 1 small red onion (peeled and diced into small cubes)
  • Salt to taste
  • Black pepper to taste
  • 2 Tbsp. tomato sauce
  • 1 avocado (sliced as seen in the picture above and used as a garnish)
  • Tortilla chips (garnish)
  • 1 clove of garlic (minced)


  • Step 1 - Add shrimp to 1 Liter of boiling water and remove in 30 seconds. Place shrimp in a large bowl trying to minimize layers. Add key lime and lemon juices and place in refrigerator for 1 hour
  • Step 2 - Place shrimp in a large bowl trying to minimize layers. Add all of the juices, cover and refrigerate for 1 hour
  • Step 3 - Add the rest of the ingredients to the bowl. Mix ingredients (except chips and avocado). Put back into refrigerator for 1 more hour
  • Step 4 - Serve ceviche on plates or shallow bowls. Garnish with tortilla chips, slices of avocado and very thin slices of key limes or lemons.
  • Shrimp will be ready when it's firm and opaque. Please take extreme caution when eating fish that has been only marinated in lime juice. Raw fish tends to have higher levels of bacteria and live parasites.



Created - August 28, 2013