Ceviche de Camaron


Preparation info

  • Difficulty


  • Serves


Appears in

Soho Cooking

Soho Cooking

By Alastair Little

Published 1999

  • About

A classic dish from Acapulco on Mexico’s Pacific coast. The original recipe calls for a quart of lime juice which would be prohibitively expensive, so lemons, far juicier and cheaper, are substituted – but feel free to use limes if you are feeling flash.


  • 1 kg headless raw tiger prawns (remove shells, and freeze for use in fish stocks and soups)
  • 500 ml lemon juice (must be fresh)
  • a little sunflower oil
  • salt and pepper
  • 4 tomatoes, skinned, seeded and diced
  • 2 red onions, peeled and finely sliced
  • Tabasco sauce


Proper ceviche simply steeps raw seafood in the marinade, and the citric acid from the lemons or limes effectively cooks the fish. However, with prawns I prefer to give them a brief preliminary cooking to help things along. Put a large frying pan to heat over a high heat, and add a little oil. Season the prawns generously, then throw into the, by now, very hot pan. Sauté for 2 minutes then tip into a deep dish, pour the juice over toss thoroughly. Marinate for 20 minutes, then add the tomato and onion. Season with a little more salt if needed and add a stiff shake of the Tabasco bottle.


The ceviche is now ready to serve although it can be held in the fridge for a few hours. Leave it longer than this, and the vibrant fresh flavours will fade dramatically.