Authentic Mexican Shrimp Ceviche (Ceviche de Camarón)

Authentic Mexican Shrimp Ceviche (Ceviche de Camarón)

Shrimp ceviche, or Ceviche de Camarón, is a beloved dish in Mexican cuisine, especially popular along the coast. With its bright, zesty flavors from fresh lime juice, crisp vegetables, and tender shrimp, it’s a refreshing appetizer perfect for warm weather or gatherings. This recipe showcases the simplicity and deliciousness of ceviche, making it a perfect choice for a summer meal or party dish. You can easily serve it with tostadas, tortilla chips, or even as a light snack.

Ingredients

1 lb raw shrimp, peeled and deveined

1 cup fresh lime juice (about 8-10 limes)
1 large tomato, diced
1 cucumber, diced

1/2 red onion, finely chopped
1/2 cup fresh cilantro, chopped
1 serrano or jalapeño pepper, finely chopped (optional, for heat)

Salt, to taste
Black pepper, to taste
1/2 cup Clamato juice (optional, for added flavor)

Hot sauce (such as Mexican salsa picante), to taste
Worcestershire sauce (optional), to taste

Garnishes (Optional)

Avocado slices
Tostadas or tortilla chips
Lime wedges

Step-by-Step Instructions for Making Ceviche de Camarón

Creating this ceviche is a breeze once you break it down into simple steps. Follow this guide to make the perfect shrimp ceviche that will impress your guests and satisfy your taste buds.

Prepare the Shrimp

Chop the Shrimp
Begin by chopping the raw shrimp into small, bite-sized pieces. This ensures the shrimp will absorb the lime juice evenly, making it easier for them to “cook” in the acidic marinade. Once chopped, transfer the shrimp to a large mixing bowl.
Marinate the Shrimp
Pour the freshly squeezed lime juice over the chopped shrimp, ensuring that the shrimp are fully submerged. The lime juice is key in “cooking” the shrimp, as its acidity will denature the proteins in the shrimp, turning them from translucent to opaque and pink.
Refrigerate
Cover the bowl and refrigerate for 30-60 minutes. During this time, the shrimp will turn pink and opaque, signaling that they are ready for the next steps.

Add Vegetables and Seasonings

Combine the Vegetables
After the shrimp has marinated, add in the diced tomato, cucumber, red onion, and chopped cilantro to the bowl. These vegetables add a wonderful crunch and freshness to the ceviche, balancing the tanginess of the lime juice.
Add Heat (Optional)
If you like a bit of spice, finely chop a serrano or jalapeño pepper and add it to the mixture. You can adjust the amount depending on your heat tolerance.
Season the Ceviche
Add salt and black pepper to taste. If you like your ceviche with a deeper flavor, you can also stir in 1/2 cup of Clamato juice. This ingredient is optional but adds a unique tangy and savory element. For extra zest, dash in some hot sauce and Worcestershire sauce to taste.
Mix Thoroughly
Gently toss all the ingredients together, ensuring everything is evenly mixed. The key is to make sure that every piece of shrimp, vegetable, and seasoning is coated with the marinade.

Chill and Serve

Chill for Extra Flavor
After combining all ingredients, cover the bowl again and refrigerate for an additional 15-20 minutes. This allows the flavors to meld together, creating a more cohesive and flavorful ceviche.
Serve the Ceviche
Once the ceviche has chilled and the flavors have blended, it’s time to serve. Spoon the ceviche onto crispy tostadas, or serve it alongside tortilla chips for dipping. For an extra touch, garnish with slices of creamy avocado and a squeeze of lime juice for added freshness and flavor.

Tips for Perfect Ceviche

To ensure your ceviche turns out perfectly every time, here are a few helpful tips:

Use Fresh Shrimp
The key to great ceviche is using the freshest shrimp possible. Fresh, high-quality shrimp will make all the difference in flavor and texture. Look for shrimp that is firm, pink, and odorless.
Don’t Overmarinate
While marinating in lime juice is crucial, don’t leave the shrimp in the lime juice for too long. Over-marinating can make the shrimp tough and rubbery. Once the shrimp turns pink and opaque, it’s ready to go!
Adjust the Spice Level
The heat in this ceviche comes from the serrano or jalapeño peppers. You can adjust the amount or skip them entirely if you prefer a milder dish. For extra heat, consider adding a few dashes of your favorite hot sauce to the mixture.
Make it Ahead
Ceviche is best when made a few hours before serving, allowing the flavors to meld and develop. However, don’t let it sit for too long, as the shrimp can become too tough the longer they marinate.
Serve with Crunch
Tostadas or tortilla chips are the perfect accompaniment to ceviche. Their crunchiness complements the freshness of the ceviche and adds texture. If you prefer a more substantial meal, you can also serve the ceviche in tacos or lettuce wraps.

Frequently Asked Questions (FAQs)

How do I know when the shrimp is “cooked” in the lime juice?
The shrimp should turn pink and opaque after marinating in the lime juice. This indicates that the acid has denatured the proteins in the shrimp, effectively “cooking” them without heat. The texture should also become firm to the bite.

Can I use frozen shrimp for ceviche?
Yes, you can use frozen shrimp, but be sure to thaw them properly before chopping and marinating them. Freezing can affect the texture, so it’s best to use fresh shrimp if available.

Can I make ceviche with other seafood?
Absolutely! While shrimp is the most common choice, you can substitute or mix other seafood such as scallops, fish (like tilapia or snapper), or even octopus. Just make sure to adjust the marinating time according to the seafood you’re using, as some proteins may need more time to “cook” in the lime juice.

Can I make ceviche in advance?
Ceviche is best served fresh, but you can make it ahead of time. It will stay good in the fridge for up to 24 hours. However, the texture of the shrimp may change slightly the longer it marinates, so it’s best to serve it within a few hours of making it.

What if I don’t have Clamato juice?
Clamato juice adds a savory, tangy flavor, but it’s not essential. If you don’t have Clamato, you can use extra lime juice or a splash of tomato juice for a similar effect. The ceviche will still taste delicious without it.

Can I make this ceviche spicy?
If you love spice, feel free to add more serrano or jalapeño peppers to your ceviche, or increase the amount of hot sauce. You can also add a pinch of cayenne pepper or chili powder for extra heat.

Final Thoughts

This authentic Ceviche de Camarón is a refreshing, flavorful dish that perfectly captures the essence of Mexican coastal cuisine. With its vibrant colors, zesty lime marinade, and a balance of fresh vegetables, it’s a dish that’s as enjoyable to make as it is to eat. Whether you’re serving it at a summer gathering, enjoying it as a light snack, or pairing it with your favorite chips or tostadas, this ceviche will undoubtedly impress. Enjoy the refreshing flavors and the simple joy of homemade Mexican ceviche!