15-Minute Ceviche de Camaron (Easy Shrimp Ceviche)
Welcome to the easiest appetizer you’ll ever make! This easy no-cook shrimp ceviche is ready in under 30 minutes, and more than half that time is hands-off. Love that for us.
This fresh shrimp ceviche cured with lime is a family favorite we make all spring and summer. It tastes light, bright, and clean, with a refreshingly tart citrus kick.
Not to be confused with shrimp cocktail, ceviche de camaron is a citrus-marinated shrimp recipe where the raw shrimp is “cooked” in fresh lime juice, then tossed with chopped veggies.
No stove, no oven, just citrus! The acid denatures the proteins in the shrimp, turning them firm, opaque, and flavorful.
🍤 My family loves making shrimp dinners. They come together so fast. Think 15-minute garlic shrimp or one of my all-time Cuban faves, camarones enchilados. I’ve rounded up all our go-to shrimp recipes so you’ve got options anytime that craving hits.
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. I use this handheld lime squeezer to make this ceviche!
How To Make Shrimp Ceviche
I’ll admit, I was skeptical at first. But if you’re using high-quality, raw shrimp and curing them properly, you’ll be just fine.
Here’s what you need to know:
- Use raw, peeled, and deveined shrimp (medium size is ideal).
- Avoid cooked shrimp… it won’t absorb flavor the same way.
- Frozen shrimp works, as long as it’s high quality.
- Always use fresh citrus juice. Bottled versions can be too low in acid.
I’ve tested this a bunch, and 15 minutes is the sweet spot to cure the shrimp fully, but short enough to keep it tender. Let it go past 30, and things can get rubbery fast.
Because this dish is raw and citrus-cured, it’s best made and eaten the same day. Skip the leftovers or freezer… this one’s meant to be enjoyed fresh.
I love stuffing avocados with shrimp ceviche for a light, satisfying meal. But if you’re serving it as an appetizer, you’ve got options!
Try it with crispy tostones for a hearty bite, mariquitas for that salty crunch, or tortilla chips if you’re keeping things classic. However you serve it, this dish brings bold, citrusy flavor and just the right amount of texture.
Can’t wait for you to make it!
15-Minute Ceviche de Camaron (Easy Shrimp Ceviche)
Ingredients
- 1 lb raw 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
Instructions
- Cut the shrimp into small 1/2-inch pieces. Transfer them to a bowl.
- Add the red onion, cucumber, tomato, cilantro, lime juice, orange juice, and salt + pepper to taste. Gently stir to combine with the shrimp.
- Cover the bowl with plastic wrap and chill for about 15 minutes, but no more than 30 minutes.
- Since the shrimp is cut into smaller pieces, it cures/cooks quickly. The shrimp is ready when it's no longer grey or translucent. The shrimp should look pink and feel firm to the touch.
- Drain the liquid. Serve the ceviche chilled with lime wedges, tortilla chips, tostones, plantain chips, and/or stuffed into sliced avocados. Enjoy!
