Go Back
+ servings
Shrimp ceviche on a wood cutting board.

Shrimp Ceviche Recipe

Nothing says party quite like a big, icy bowl of Ceviche de Camaron, otherwise known as Shrimp Ceviche. It's popular for a good reason: it's so dang delicious. It makes a perfect summer appetizer or potluck offering served on tostadas, crackers, and chips. I learned this recipe in Mexico.
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 140kcal


For the ceviche:

  • 1 pound cooked shrimp thawed, peeled, and deveined
  • 1 cup fresh lime juice (from 6 to 8 limes)
  • 1 medium onion finely diced (about 1 cup)
  • 1 large carrot peeled and finely chopped (about 1/2 cup)
  • 1-2 roma tomato seeded and finely chopped (about 1/2 cup)
  • 1-2 jalapeño chiles minced (seeded if desired, see notes)
  • 1 bunch fresh cilantro stems removed, minced
  • Salt

For serving:

  • Tortilla chips tostadas, or saltine crackers
  • Mayonnaise
  • Valentina hot sauce
  • Avocado sliced


To make the ceviche:

  • Chop shrimp into 1/2-inch pieces (if using extra small shrimp (61/70 per pound), you don't need to chop them). Place in a glass or stainless-steel bowl.
  • Add lime juice, onion, carrot, tomato, jalapeños, and cilantro and toss until evenly coated. Season to taste with salt. 

To serve:

  • Serve on tostadas or with tortilla chips or saltine crackers, passing mayonnaise, hot sauce, and sliced avocado separately. Or, divide ceviche among small clear-glass bowls, wineglasses, or martini glasses.



Most of the heat from jalapeños comes from the seeds and white membrane. Scrape those out for less heat; add them in for more heat!


Calories: 140kcal