Ceviche de Camaron: Shrimp Ceviche "co*cktail" (2024)

1/2 cup plus 2 tablespoons fresh lime juice

1 generous pound unpeeled smallish shrimp (I prefer the ones that are 41/50 count to a pound)

1/2 medium white onion, chopped into 1/4 inch pieces

1/3 cup chopped fresh cilantro, plus several sprigs for garnish

N/A fresh cilantro sprigs

1/2 cup ketchup

1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter being on the sweet side)

About 2 tablespoons olive oil, preferably extra-virgin (optional, but recommended to smooth out sharpness)

1 cup diced peeled cucumber or jícama (or 1/2 cup of each)

1 small ripe avocado, peeled, pitted and cubed

Salt

Several lime slices for garnish

Tostadas or tortilla chips, store-bought or homemade or saltine crackers for serving

Leave a Review

• I have made this recipe for several years and it is a hit every time.I make it as is without changes.Serve it in a flat champagne glass and you have a great appetizer.

  • blbco

  • Mooresville, NC

  • 11/19/2018

• Okay First, This is NOT Ceviche and its not Mexico style "Shrimp co*cktail". If you want ceviche, don't cook the shrimp of you want " co*cktail" don't use ketchup. But its a good substitute to either. I'm giving it 2 forks because it takes good, but took away 2 because its totally mislabeled.

  • Anonymous

  • Santa Ana, CA

  • 4/7/2018

• This ceviche is most delicious right after you mix it. You can taste the sweetness of the shrimp and veg. If you wait a few hours as I did, the primary taste is of lime. I also thought the texture of the shrimp suffered. Next time I will mix with .5c lime an hour before serving or take shrimp out of lime juice until ready to serve and finish Steps 2-on then.

  • rubadubgdub

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  • Oakland, CA

  • 3/8/2016

• I had a Mexican BBQ last weekend. Grilled Mahi Mahi tacos, Steak tacos, Pineapple Salsa, etc. I decided to make a ceviche (my first every making one). This is the BEST ceviche. It was by far the biggest hit at the BBQ. I hate when people rate a recipe and say they made changes, but...I didn't read the instructions carefully before I started and I par-cooked the shrimp without the shells on. Didn't matter one bit, though. I will make this again and again. I'm sure my guests ran home to look up the recipe on epicurious so they could make it, too! BEYOND DELICIOUS!

  • denpq

  • New York

  • 7/22/2015

• Outstanding! I added some steamed crab leg meat, but otherwise followed the recipe pretty closely. Maybe the best recipe I've found here.

  • xpeppers

  • Kansas City, MO

  • 1/27/2014

• This is a great dish, that all i have served it to loved. I do par boil the shrimp before putting them in the lime juice. I slice the shrimp lengthwise for easier eating.

  • hotzj

  • Michigan

  • 1/26/2014

• Yep, this one is a winner. Super easy to throw together and leave for a bit for the flavors to develop and the lime juice to do it's work. I used about 2 lbs of shrimp, 2 avocados, 4 tomatoes, about 1/2 an onion and a ton of cilantro along with the lime juice. Mixed the ketchup with hot sauce and Worstershire sauce, and just added a bit, and it really livened up the flavors. Loved it.

  • KSHunter

  • 1/13/2014

• Make the recipe as is, add diced fresh tomatoes and cut the shrimp into into smaller pieces.. Serve with tostito scoops as a shrimp salsa

  • nanseac

  • 8/20/2013

• Great recipe.Jicama and Avocadoare a must. Added abit of Siracha as Idid not have thebrands of hot saucerecommended inthe recipe. Akeeper. will trywith scallops nextweek.

  • SuperJofe

  • Scottsdale, AX

  • 6/16/2013

• This is a wonderful, flavorful, and easy recipe. Rick is the man. I don;t like to serve raw food to guests so this is perfect. I found it on a blog a while back and the author made some slight changes and served it with tortilla chips. It is great! I make it for pot lucks and I am bringing it to cinco de mayo parties this sunday. Always a hit. I have shared the recipe below if you'd like to follow the link:http://www.neurotickitchen.com/2012/07/app-fit-for-fireworks-fourth-of-july.html

  • Anonymous

  • Pensacola FL

  • 4/30/2013

• Great authentic recipe. REAL ceviche comes in many forms. I believe this one is from the west coast region of Mexico,ketchup and all.

  • jrhiznay

  • Mesa, AZ

  • 10/27/2012

• I thought I would try this based on the reviews, but was not impressed with shrimp swimming in ketchup. Do yourself a favor, skip the ketchup, and enjoy a real, traditional ceviche.

  • GivePeasAChance

  • Palm Desert, CA

  • 7/4/2012

• This is a great recipe. Everyone loves and I've passed this on to many. It's easy and even cook shrimp co*cktail this way because the shrimp come out tasty and not tough. Have made this many times and will make it many more.

  • Anonymous

  • Jersey Shore

  • 6/15/2012

• Served at a cinco de mayo party. Was the winning appetizer. Served in small bowls with a lemon wedge and sprig oF cilantro

  • HilaryAgin

  • 5/12/2012

• Loved it! This is a definate keeper.

  • Anonymous

  • Aurora, IL

  • 5/6/2012

TagsCevicheMexicanLatin AmericanShrimpShellfishSeafoodLimeCitrusFruitCilantroCucumberVegetableAvocadoStarterDinnerNut FreeDairy FreeMake AheadSimmerCookbooks