Ceviche de Camaron: Mexican Shrimp Tostadas
Before summer ends and the warm days become a memory, I decided to prepare one more time this delicious shrimp ceviche recipe. Get ready to savor a Ceviche de Camaron, a true delight of Mexican cuisine that’s ready in just 15 minutes.
The recipe highlights the vibrant flavors of fresh shrimp, fresh vegetables, and tangy lime juice.
I’ll guide you through this recipe step by step with photos. The recipe card below has detailed ingredients and explanations.
This ceviche is perfect when served with tostadas and avocado and can be enjoyed as a main dish or a delightful appetizer. In my home, growing up in Mexico, this would be the main dish and actually the only thing that was served as it contains tons of veggies, which makes it a very complete meal.
In Mexico, traditional and authentic ceviche de camarón (shrimp ceviche) or fish ceviche is made by marinating the raw shrimp in fresh lime juice in the fridge until it changes its texture and color, thanks to a chemical reaction caused by the acidity of the citrus juice.
The shrimp turns from a translucent gray to a white with hints of orange. I always thought that the lime juice actually cooked the shrimp, but I recently learned that it doesn’t fully cook the shrimp. Instead, the lime juice breaks down the protein fibers, which changes its texture, making it easier to eat but not truly cooked. So, ever since I learned that not all harmful bacteria die with lime juice, I prefer to boil the shrimp to ensure it’s safe for consumption, especially for pregnant women and those with sensitive immune systems.
If you opt for the traditional method, chop the shrimp into smaller pieces, coat it with lime juice, and refrigerate for at least 30 minutes to marinate.
I call this my “lazy recipe” because I use pre-cooked shrimp, I just cut it into smaller pieces. Costco sells high-quality frozen shrimp that’s already cooked and ready to go. I just place the shrimp in room temperature water to thaw, or if you plan ahead, you can put it in a container in the fridge a day before to let it thaw slowly and have it ready for the next day.
This Mexican shrimp ceviche recipe is a family favorite, bursting with vibrant flavors and freshness. It’s an excellent choice for those looking to enjoy the authenticity of Mexican cuisine in a main dish or as a delicious appetizer.
Other shrimp recipes you will love
Ceviche de Camarón: Mexican Shrimp Tostadas
Equipment
- 1 container
- 1 lemon juicer
- 1 Spoon
- 1 Knife
- 1 Cutting board
Ingredients
- 2 pounds shirmp cooked
- 1/2 cup red onion chopped
- 1 cup roma tomato chopped
- 1 piece diced jalapeno you canuse serrano for extra sipcy
- 1/2 cup lime juice The brand real lemon as really good juice you could use
- 1/4 cup clamato or tomato juice this is optiona
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped cilantro
- 1 piece avocado
- 10 pieces tostada or saltine crackers for serving
- 1/2 cup chopped cucumber
Instructions
- Prepare the Onion: Dice half of a white onion and place it in a small bowl. Pour the fresh lime juice over the onion until it’s fully coveredAdd a pinch of salt and pepper.
- Cut the cooked shrimp in smaller pieces
- Add shrimp to the onion, stir all together, and let it marinate in the fridge while you prepare the rest of the ingredients. This helps the shrimp to infuse with the lime juice and onion flavor.
- Prepare the Vegetables: While the onion marinates, dice the tomatoes, serrano peppers, peel and seed the cucumber, then chop it along with the cilantro. Set everything aside.
- Mix the Ceviche: In a large bowl, combine the thawed cooked shrimp with the marinated onion (including the lime juice), tomatoes, serrano peppers, and cilantro. If you like, add 1/4 cup of Clamato juice to give it a tangy kick. Season with salt and pepper to taste.
- Add the Avocado: If using avocado, gently fold in the diced avocado at the end, being careful not to mash it. This ensures that the avocado stays creamy and doesn’t get too soft.
- Serve: Serve the shrimp ceviche immediately on tostadas or with saltine crackers. I love spreading a layer of avocado on the tostada first, then topping it with the ceviche. It’s truly a delicious combination, perfect for a hot summer day.
Video
Notes
Nutrition
What is ceviche de camaron made of?
Ceviche de Camarón is made of fresh shrimp and a mix of vegetables including onion, tomato, cucumber, jalapeño, and cilantro, all marinated in fresh lime juice. This combination gives the dish its vibrant flavor and refreshing taste.
Is aguachile the same as ceviche de camaron?
Aguachile: Typically features raw shrimp marinated in lime juice, but with a spicier kick. It includes ingredients like fresh chiles (often serranos or habaneros), cilantro, cucumber, and sometimes avocado. The marinade is more liquid, often with water or a bit of cucumber juice, making it spicier and more intense in flavor.
Ceviche de Camarón: Can use either raw or cooked shrimp marinated in lime juice, but the flavor is generally milder compared to aguachile. It usually includes tomatoes, onions, cilantro, and sometimes avocado, with a focus on a balanced citrusy taste rather than intense heat.
So while they share similarities, aguachile is generally spicier and more liquid-based than ceviche de camarón.
Is ceviche still raw?
Ceviche is traditionally made with raw seafood, which is “cooked” by the acidity of citrus juices like lime or lemon. The acid in the juice denatures the proteins in the seafood, giving it the appearance and texture of being cooked. However, this process doesn’t kill bacteria as effectively as heat does, so the seafood is technically raw, it is safe to eat if prepared with fresh, high-quality ingredients.
This recipe, use pre-cooked shrimp or seafood, making it a fully cooked dish instead of relying solely on the citrus to “cook” the seafood.
How great is it to have dinner ready in just 15 minutes? This Mexican Coctel de Camarón recipe has a time-saving trick: using store-bought precooked shrimp. I also used store-bought lime juice—the Real Lemon brand worked perfectly. The result was amazing, and it took only 15 minutes to have this delicious dish on the table for dinner.