Ceviche de Camaron

Ceviche (Lime-Marinated Seafood)

Rick Bayless in his cookbook, Mexico One Plate at a Time defines ceviche as "tender morsels of the freshest fish marinated in fresh lime juice, with flecks of sweet tomato, biting chile, odoriferous cilantro. Ceviche is as much a place as a dish, though, and the place is far from home. In the shade or full sun, it's casual, spirited beach food. Food that makes folks feel the thick, salty-smelling coastal air with just one bite of its bracing freshness."

That is exactly what the Shrimp Ceviche "Cocktail" does. It sends one to the coast where the wind is blowing through your hair, the sound of the waves mesmerize, the warm sand surrounds your toes, and the sun's warmth touches your soul. Lately, I have had the desire to detach and travel to a more tranquil place....Rick's Shrimp Ceviche "Cocktail" is as close as I am going to get at the moment!

This Mexican ceviche is saucy with spicy ketchupy tanginess. While most ceviche are typically created from very fresh raw fish, shellfish are typically cooked before going into the marinade.

I have made this dish many times. While I normally cook the shrimp sometimes per the method listed (watch closely to not overcook) and sometimes not, this time I chose to buy some shrimp at Costco that was pre-cooked. This dish may be served as an appetizer or as a main course. It served four generously as a main course with some leftover. As an appetizer it would serve six.

Shrimp Ceviche "Cocktail"
Ceviche de Camaron

Makes 3 cups, serving 6 as an appetizer

1/2 cup plus 2 Tbsp fresh lime juice
1 generous pound unpeeled smallish shrimp (41/50 count preferred)
1/2 medium white onion, chopped into 1/4-inch pieces
1/3 cup chopped fresh cilantro, plus several sprigs for garnish
1/2 ketchup
1 to 2 Tbsp vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Bufalo, the later being on the sweet side)
About 2 Tbsp olive oil, preferably EVOO (optional but recommended to smooth out sharpness)
1 cup diced peeled cucumber or jicama
1 small ripe avocado, peeled, pitted and cubed
Several lime slices for garnish
Tostadas or tortilla chips, store-bought or homemade or saltine crackers for serving.

Cooking and Marinating the Shrimp. Bring 1 quart salted water to a boil and add 2 Tbsp of the lime juice. Scoop in the shrimp, cover and let the water return to the boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam off the hear for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely.

Peel and devein the shrimp if you wish: One by one, lay the shrimp on your work surface, make a shallow incision down the back and scrape out the (usually) dark intestinal tract. Toss the shrimp with the remaining 1/2 cup lime juice, cover and refrigerate for about an hour.

The Flavorings. In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp bowl along wiht the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado. Taste and season with salt, usually about 1/2 tsp. Cover and refrigerate if not serving immediately.

Serving. Spoon the ceviche into sundae glasses, martini glasses or small bowls; garnish with sprigs of cilantro and slices of lime. Serve with tostada, tortilla chips or saltines to enjoy alongside.

Working Ahead: The ceviche is best made the day it is served. The flavorings can be added to the shrimp a few hours in advance.


I thoroughly enjoyed this trip to the coast, through one of our favorite summer dishes!


  1. hubby will love those shrimps and I love the glass you put it in!

  2. Oh my goodness I am liking this dish very very much. A nice treat for hubby and I....I shall make it this weekend. Thanks a mint!

  3. Oh, YUM. I've never had shrimp ceviche. That's going to change. Very soon.

  4. I love both prawns and ceviche - time for me to try them out together I think!

  5. How I love Rick Bayless' recipes...so creative! Love the serving glasses too, perfect for the ceviche!

  6. You'd think that with all my Mexican D.N.A. that I would make this all the time. After seeing your beautiful photos, I must change that. I would definitely choose Jicama. I love the crunchiness of it. Cilantro is my all-time favorite, and sadly my summer garden is not longer providing it for me. My husband would be so surprised!

  7. ooooooooooooooo my gosh, that looks like HEAVEN !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  8. rick bayless rocks! great little dish, kate, and your presentation is stellar.

  9. Long ago I lived in San Miguel de Allende in Central Mexico. This recipe sounds wonderful.


Post a Comment

Popular Posts