📝 About This Recipe
Transport your senses to the sun-drenched beaches of the Mexican Pacific with this vibrant and refreshing Ceviche de Camarón. This classic mariscos dish features succulent shrimp cured in a bright, zesty citrus marinade, balanced by the crunch of fresh cucumbers and the buttery richness of ripe avocado. It is a celebration of fresh ingredients and coastal tradition, offering a perfect harmony of heat, acidity, and sweetness in every bite.
🥗 Ingredients
The Seafood
- 1.5 pounds Large Shrimp (peeled, deveined, and cut into 1/2-inch pieces)
The Citrus Cure
- 1 cup Fresh Lime Juice (about 10-12 juicy limes, freshly squeezed)
- 1/4 cup Fresh Orange Juice (adds a subtle sweetness to balance the acidity)
- 1.5 teaspoons Sea Salt (adjust to taste)
Vegetables and Aromatics
- 1 medium Red Onion (finely diced and rinsed in cold water)
- 3 medium Roma Tomatoes (seeded and finely diced)
- 1 large English Cucumber (partially peeled, seeded, and finely diced)
- 2 pieces Serrano Peppers (minced; remove seeds for less heat)
- 1/2 cup Fresh Cilantro (finely chopped)
The Secret Sauce & Garnish
- 1/4 cup Clamato (Tomato-Clam Juice) (optional, for a traditional 'coctel' style finish)
- 2-3 dashes Worcestershire Sauce (adds depth and umami)
- 1/2 teaspoon Dried Mexican Oregano (crushed between palms)
- 2 pieces Ripe Avocado (diced into chunks for garnish)
- to taste Mexican Hot Sauce (such as Valentina or Cholula)
👨🍳 Instructions
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1
Prepare the shrimp by ensuring they are completely clean. Cut them into bite-sized 1/2-inch pieces and place them in a large non-reactive glass or ceramic bowl.
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2
Pour the fresh lime juice and orange juice over the shrimp. The liquid should completely submerge the seafood. Stir in the sea salt.
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3
Cover the bowl with plastic wrap and refrigerate. Let the shrimp 'cook' in the acid for about 30 to 45 minutes until they turn opaque and pink. Do not over-cure or the texture will become rubbery.
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4
While the shrimp is curing, dice your red onion. Rinse the diced onion under cold water in a mesh strainer to remove the harsh 'bite' and drain well.
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5
Seed the tomatoes and cucumber to prevent the ceviche from becoming too watery. Dice them into uniform pieces to match the size of the onion.
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6
Once the shrimp are ready, do not drain the lime juice—that is the 'leche de tigre' (tiger's milk) full of flavor! Add the diced onion, tomatoes, cucumber, and minced serrano peppers to the bowl.
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7
Stir in the chopped cilantro, Worcestershire sauce, and the Clamato juice if using. Sprinkle with the crushed Mexican oregano.
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8
Gently fold the ingredients together using a large spoon. Taste and adjust the seasoning with more salt or lime juice if necessary.
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9
Return the bowl to the refrigerator for another 15 minutes to allow all the flavors to meld together perfectly.
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10
Just before serving, gently fold in half of the diced avocado. Save the rest to top individual portions.
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11
Serve the ceviche chilled in small bowls or directly on top of crispy corn tostadas.
💡 Chef's Tips
Use the freshest shrimp possible; if you can't find high-quality raw shrimp, you can blanch them in boiling water for 60 seconds before marinating. Always use a non-reactive bowl (glass, ceramic, or stainless steel) as the acid in the lime juice will react with aluminum or copper. If you prefer a milder dish, swap the serrano peppers for jalapeños and remove all seeds and membranes. Don't skip the orange juice—it provides a crucial floral note that rounds out the sharp acidity of the limes. For the best texture, serve the ceviche within 2 hours of preparation; the longer it sits, the tougher the shrimp will become.
🍽️ Serving Suggestions
Serve on top of crispy corn tostadas with a thin layer of mayonnaise spread on the base first. Accompany with saltine crackers or thick-cut tortilla chips for dipping. Pair with a cold Mexican lager with a salt-rimmed glass or a crisp, dry Sauvignon Blanc. Provide extra bottles of Mexican hot sauce and extra lime wedges on the table for guests to customize their heat. Serve alongside a small glass of 'Leche de Tigre' (the leftover marinade) as a spicy, refreshing shooter.