Ceviche De Camaron

Course Appetizer: Ceviche
Prep Time 20 minutes
Cook Time 3 hours
Author Muy Delish


  • 1 lbs raw shrimp, frozen or fresh peeled and deveined
  • Lime Juice – about 5 limes or more as needed
  • 1 cucumbers – diced into small chunks
  • white medium onion
  • 2 small tomatoes – diced into small chunks
  • 2 serrano or jalapeño peppers, or one of each finely chopped – seeds optional
  • cup of fresh cilantro finely chopped
  • 1 cup of clamato juice or V8 tomato juice
  • Salt & Pepper to taste
  • 1 Avocado diced into small chunks
  • Ketchup according to taste optional


  • Cut shrimp into small pieces and place in a plastic or glass container
  • Add the lime juice making sure all of the shrimp is covered with it (add more lime juice if necessary).
  • Cover shrimp and refrigerate for at least three hours (preferably overnight).
  • Mix all vegetables, and set aside in the fridge.
  • When the shrimp is cooked through (it will be pink), add the vegetables, clamato juice, salt & pepper and mix well.
  • Serve with tostadas, saltines or tortilla chips. Add a little ketchup to personal servings if you decide to use any.


  • Marinating the shrimp with the lime juice is the cooking process.
  • Make sure to use real lime juice. Do not use lemons. The lime juice is more acidic and it’s needed to cook the shrimp thoroughly.
  • I like to add a little ketchup as well since the sweetness of it magnifies all of the flavors! Don’t be afraid to try it.