Welcome to the easiest appetizer you’ll ever make! This dish is ready in less than 30 minutes with more than half the time being hands-off. Love that for us.
This shrimp ceviche is a family recipe and it tastes light, bright, and clean with a refreshingly tart flavor. Similar to my Camarones Enchilados, we love making this dish around Spring & Summer.
It’s seriously SO good!
What is Ceviche de Camaron?
Not to be confused with shrimp cocktail, ceviche de camaron [pronounced se-bi-che deh kah-mah-rohn] is a seafood dish made with raw shrimp that is cured (aka cooked) in citrus juice and mixed with chopped veggies.
When you’re done with this recipe, why not make my Camarones al Ajillo (Garlic Shrimp Recipe)?! It’s another 15-minute recipe, you don’t want to miss out on!
Frozen or Raw Shrimp?
The shrimp should be high-quality, raw, and uncooked. Your best bet is to buy raw, peeled, and deveined medium-sized shrimp from a trusted source.
Be careful not to buy cooked shrimp. Frozen shrimp works too if it’s high quality. Quality is key!
Recommended For This Recipe
Lime Squeezer
This squeezer is a handy tool that makes extracting citrus juice a breeze. It juices lemon or limes quickly, with no seeds and no mess.
How To “Cook” The Shrimp for the Ceviche
There’s no actual “cooking” involved in this recipe. No ovens, no stoves. Just citrus!
The citrus “cooks” the shrimp, the same way heat does.
This process is called denaturation. The citrus (or heat) changes the proteins in the fish altering its chemical and physical properties turning the flesh firm and opaque.
I used this handheld lime squeezer to get every last drop of citrus!
PRO TIP: Make sure you are using FRESH citrus for this recipe. Not the bottled kind. Fresh citrus juice has the right level of acidity needed to “cook” the shrimp in ceviche. Bottled juice can sometimes have a lower acidity level due to pasteurization and processing.
Is shrimp ceviche safe to eat?
At first, I was skeptical about this way of “cooking” shrimp however as long as you buy high-quality shrimp from a trusted source AND properly “cook” the shrimp, you should be fine.
If you “cook” the shrimp for more than 30 minutes, it will be “overcooked” and tough to chew.
If you “cook” the shrimp for 15 minutes, I find that is the sweet spot for not only perfectly cooked shrimp but also for harmful bacteria and parasites to be killed off.
How long does shrimp ceviche last?
I would make this ceviche recipe the ‘day of’ and consume it within 24 hours of making it.
This is not the type of recipe you want to keep around as leftovers or freeze for later. It is best consumed the same day you make it.
What to Serve With Ceviche de Camaron
I love to stuff avocados with shrimp ceviche but you can also serve this dish with:
Can’t wait for you to make it!
15-Minute Ceviche de Camaron (Easy Shrimp Ceviche)
Ingredients
- 1 lb shrimp peeled and deveined
- 1/2 cup finely diced red onion
- 2/3 cup finely diced cucumber
- 1/2 cup finely diced tomato
- 1/4 cup finely chopped cilantro
- 1/2 cup fresh lime juice (from 3-4 limes)
- 1/2 cup fresh orange juice (from 1-2 oranges)
- Salt + pepper to taste
Serving Suggestions
- Lime wedges
- Tostones (Twice Fried Plantains)
- Tortilla Chips
- Plantain Chips
- Avocados
Instructions
- Cut the shrimp into small 1/2-inch pieces and transfer them to a bowl.
- To the bowl, add the red onion, cucumber, tomato, cilantro, lime juice, orange juice, and salt + pepper to taste.
- Gently stir to combine. Cover the bowl with plastic wrap and chill for about 15 minutes. No more than 30 minutes or you run the risk of the shrimp being overcooked.
- Serve the ceviche chilled with lime wedges, tortilla chips, tostones, plantain chips, and/or avocados. Enjoy!
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