Delicious Shrimp ceviche ( Ceviche de Camarón ) recipe

I still remember the first time I had ceviche on a beach in Mexico. The waiter brought out this bowl of colors that looked like summer itself – ruby red tomatoes, green cilantro, pink shrimp, and that hit of lime ( did not know it was called ceviche de Camarón or shrimp ceviche ) so fresh it could wake the dead. I took one bite, and I swear I felt the ocean breeze in my lungs.

When I got back home, I tried making it myself. I overdid the lime, forgot the salt, and ended up with something so sour my eyes watered. But by the third try, I nailed it. And once you get that balance of citrus, heat, and freshness right, ceviche becomes addictive.

👉 Be honest, do you prefer your ceviche spicy enough to make your lips tingle, or more on the mild, refreshing side.

Table of contents

---

What Is Ceviche de Camarón

Ceviche de Camarón is a traditional Latin American seafood dish made with shrimp marinated in lime juice until “cooked” by the acidity. It’s then mixed with chopped tomatoes, onions, cilantro, and chilies. Unlike deep-fried shrimp or cooked stews, ceviche is fresh, raw, and alive — it’s sunshine food.

The dish is especially popular in Ecuador, Mexico, and Peru, each with their own twist. Mexican ceviche often includes tomato, avocado, and hot sauce, while Peruvian ceviche is known for its simplicity and bold citrus kick.

If you want to read about its fascinating history and cultural evolution, Serious Eats has a great piece tracing ceviche’s roots from ancient Peru to modern beach stalls.

---

Why It’s So Loved

Because it’s light yet flavorful, healthy yet indulgent.
Ceviche has that rare magic where every ingredient feels alive. The shrimp are firm but tender, the citrus bright, the onions sharp, and the avocado silky — all combining into the most satisfying bite of freshness.

It’s:

• Refreshing and perfect for warm weather
• Packed with protein and vitamins
• Naturally gluten-free
• Quick to prepare with no stovetop drama
• Bright, colorful, and always a conversation starter

---

Difference Between Shrimp Ceviche and Fish Ceviche

Feature	Shrimp Ceviche (Ceviche de Camarón)	Fish Ceviche
Main Ingredient	Shrimp (usually pre-cooked or marinated)	White fish like sea bass or snapper
Texture	Firm and juicy	Soft and delicate
Color	Pink-orange	White-translucent
Marination Time	20 to 30 minutes	10 to 15 minutes
Flavor Profile	Slightly sweeter	More tangy and briny

💡 Tip: Shrimp ceviche is great for beginners since it’s easier to handle safely and keeps its bite better than delicate fish.

---

Recipe for Ceviche de Camarón

---

When Things Go Wrong (And How to Fix Them)

• Shrimp turned rubbery: It marinated too long. Next time, reduce lime time to 20–25 minutes.
• Too sour: Add diced mango, orange juice, or ketchup (yes, in Mexico it’s common).
• Too salty: Add a little more chopped tomato or avocado to balance it.
• Flat flavor: A few drops of hot sauce or extra cilantro instantly revive it.
• Too watery: Drain excess liquid before serving or use fewer juicy tomatoes.

---

Variations and Substitutes

• Tropical Shrimp Ceviche: Add diced pineapple or mango for a sweet contrast.
• Avocado Ceviche: Stir in chunks of creamy avocado for richness.
• Ceviche Verde: Use tomatillos and jalapeño for a green version.
• Spicy Ceviche: Add extra serrano or habanero if you’re brave.
• Vegan Ceviche: Substitute shrimp with hearts of palm or young coconut slices.

If you want to make the marinating easier, I use the OXO Good Grips Citrus Juicer to extract every drop of lime — trust me, your hands will thank you after juicing 10 limes.

---

Pairings and Serving Ideas

Ceviche de Camarón is the kind of dish that shines on its own but turns heavenly with the right pairings.

Best Sides and Complements:

• Tostadas or Tortilla Chips – the crunch balances the softness of the shrimp
• Avocado Slices or Guacamole – smooth, creamy texture against citrus tang
• Cold Beer or Michelada – the classic pairing, no explanation needed
• Mango Salsa or Pico de Gallo – extra sweetness and color
• Coconut Rice or Quinoa Salad – makes it a filling meal

Chef’s Tip: Serve it chilled in clear bowls or cocktail glasses for that beach-side restaurant vibe.

And yes, keep a Glass Mixing Bowl Set handy — stainless steel can sometimes react with citrus and affect flavor.

---

10 Common Ceviche de Camarón Problems

Problem	What Happened	How to Fix It
Shrimp too tough	Over-marinated	Reduce lime time, add more tomato
Too sour	Too much lime	Mix in orange juice or diced mango
Too salty	Over-seasoned	Add avocado or tomato
Too bland	Weak citrus	Add zest or splash of vinegar
Watery mix	Juicy tomatoes	Drain before serving
Bitter taste	Old lime or over-zesting	Use fresh limes only
Mushy shrimp	Used frozen, thawed too long	Use firm fresh shrimp next time
No “kick”	Mild peppers	Add chili flakes or hot sauce
Overpowering onion	Cut too thick	Soak onions in cold water 10 mins before mixing
Not fresh enough	Ingredients sat too long	Serve immediately after chilling

---

Conclusion

Ceviche de Camarón is proof that sometimes, the simplest dishes hold the most joy. It’s bright, refreshing, and endlessly customizable. You don’t cook it with fire, you cook it with lime and love.

Next time you crave something fresh and flavorful, skip the stove and grab your limes. Because one bite of homemade ceviche can transport you to a beach in Mexico, even if you’re standing barefoot in your kitchen.

👉 What’s your favorite ceviche twist — mango, avocado, or extra chili heat? Tell me below!