Mexico's Pacific and Gulf coasts produce outstanding ceviches, and shrimp ceviche is among the most popular. Fresh shrimp are marinated in lime juice until opaque, then tossed with tomato, cucumber, avocado, red onion, and serrano chiles. Bright, clean, and incredibly refreshing — best served immediately with tostadas and cold beer.

Directions

STEP #1

Place chopped raw shrimp in a glass or ceramic bowl. Pour lime juice over the shrimp — it should completely cover them. Cover and refrigerate for 20–30 minutes, stirring once halfway through, until the shrimp are opaque and pink throughout. Drain most of the lime juice, leaving about 3 tablespoons.

STEP #2

While the shrimp cure, dice the tomatoes, cucumber, and red onion. Mince the serrano chiles. Keep the avocado separate until just before serving so it doesn't brown.

STEP #3

Combine cured shrimp, tomatoes, cucumber, red onion, serrano, and cilantro. Add ketchup and Worcestershire if using (this is the Veracruz coastal style). Toss well and season with salt.

STEP #4

Gently fold in the diced avocado. Taste and adjust seasoning — it may need more lime juice or salt. Let rest in the refrigerator for 5–10 minutes so the flavors come together.

STEP #5

Spoon generously onto tostadas. Finish with a few drops of hot sauce and serve immediately.

Tips

Use the freshest shrimp possible. For the cleanest flavor, avoid pre-cooked or frozen shrimp if you can find fresh.
The shrimp are 'cooked' by the acid in the lime juice — this is safe and traditional. 20–30 minutes is sufficient; don't over-cure or the texture becomes rubbery.
Serve immediately after adding the avocado. Ceviche does not keep well once assembled.

Ceviche de Camarón

Ingredients

pi-totalpercent