Shrimp Ceviche

Ceviche de Cameron


Preparation info

  • Difficulty


  • Makes

    10½ cups

Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

Ceviche is seafood marinated in citric juices such as lemons and limes. We did not grow up near the beach and hardly ate any fish. But after leaving El Paso I began to eat more seafood and quickly fell in love with it, especially shrimp. The first time I ate ceviche was in my early twenties in Mazatlan and I decided to recreate the magic back home. This ceviche is very simple and fresh. The best part is that there is no cooking involved and so it is perfect to make in the heat of summer. It’s a great appetizer with tortilla chips, or as a light meal served on tostadas.


  • 4 pounds large raw tiger shrimp
  • Juice of 6 limes
  • Juice of 4 lemons
  • 4 vine-ripened tomatoes, seeded and chopped
  • 1 small red onion, chopped
  • 2 serrano peppers, finely chopped
  • 1 cucumber, peeled, seeded, and chopped
  • Handful cilantro, chopped, plus several sprigs for garnish
  • 2 avocados, peeled, pitted, and cubed
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 bags tortilla chips or whole tostadas


Peel, devein, and cut shrimp into ¼-inch pieces.

Spread out the shrimp in a glass baking dish. Pour lime and lemon juice over shrimp, toss well, and refrigerate for 2 hours, mixing occasionally. The acid from the limes and lemons will “cook” the shrimp.

Toss prepared shrimp with juices with the remaining ingredients (except tortilla chips) and refrigerate for 1 hour or longer. You can even prepare this the night before, allowing all the flavors to fuse together overnight.

Serve cold with tortilla chips or whole tostadas.