How to Make and Eat Authentic Mexican Shrimp Ceviche with Avocado
This easy shrimp ceviche recipe takes me back to the long, adventurous 12-hour road trips from Chihuahua, Mexico to the breathtaking beaches of Mazatlán, Sinaloa. Growing up in Chihuahua, the closest beach was always Mazatlán, a stunning coastal city celebrated for its fresh seafood and traditional ceviche. Some summers, my parents would pack us up, and we’d brave the winding, treacherous roads through La Sierra.
But no matter how tough the journey was, it was always worth it to indulge in the best ceviche de camarón at local marisquerías. My favorite order? Always tostadas de ceviche de camarón, loaded with fresh shrimp, juicy tomatoes, crisp veggies, and that irresistible zing of fresh lime juice.
I’ll guide you through this recipe step by step with photos. The recipe card below has detailed ingredients and explanations.
Traditional Mexican Raw Shrimp Ceviche Recipe
In Mexico, the authentic way to make shrimp ceviche is to marinate raw shrimp in fresh lime juice. The citric acid in the lime juice breaks down the shrimp’s proteins, turning it from translucent gray to white with hints of pink, resulting in the tender, succulent texture we crave in traditional ceviche. However, since lime juice doesn’t completely kill all harmful bacteria, I prefer to boil the shrimp first or use precooked shrimp—especially if serving it to pregnant women or those with compromised immune systems.
For the traditional ceviche method, start by peeling and deveining the raw shrimp. Place the shrimp in a large bowl, cover it with lime juice for an acidic marinade, and refrigerate for at least 40 minutes, ensuring the container is sealed with plastic wrap. Once the shrimp takes on a “cooked” appearance, it’s time to add the rest of the ingredients.
To give the ceviche its bold flavor, mix in pico de gallo—a combination of finely chopped Roma tomatoes, red or white onion, fresh cilantro, and serrano pepper for some spice (or jalapeño for a milder kick). Don’t forget a pinch of salt and pepper to taste. For an extra splash of flavor, I like to add a bit of Clamato if I have it on hand. Top it off with creamy avocado right before serving to prevent browning, and your traditional ceviche is ready to enjoy.
To dice a cucumber for your ceviche, start by cutting off both ends. Then, slice the cucumber lengthwise into quarters. Lay the cucumber pieces flat and cut them into small, even-sized cubes. This will give you a perfectly diced cucumber that adds a fresh crunch to your ceviche.
Easy 15-Minute Shrimp Ceviche
For my lazy version, I use pre-cooked shrimp from Costco, making this recipe even easier without sacrificing any flavor. Simply thaw the shrimp by placing it in water or leaving it in the fridge overnight.
Once ready, chop the shrimp into small pieces, and mix it with the same ingredients as the traditional version—pico de gallo, lime juice, and all those fresh veggies.
Serve the ceviche on tostada shells or with plantain chips or crunchy tortilla chips.
Top with diced avocado, and you have the perfect dish for a light lunch or even a flavorful main course. Whether you use wild shrimp, bay shrimp, or even a mix of white fish like mahi-mahi or sea bass with shrimp for a seafood salad, this recipe is adaptable and absolutely delicious.
Other shrimp recipes you will love
- Mexican Ceviche de Pescado Recipe
- Traditional Mexican Crab Ceviche
- Ceviche de Jaiba Recipe
- Shrimp Aguachile
- Mexican Shrimp Cocktail
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 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.