Ceviche De Camaron is one of the ultimate healthy Mexican dishes. Fresh seafood + lots of “good for you” veggies, can’t get better than this! Serve it as an appetizer or as a light meal accompanied with tostadas, saltines or tortilla chips.
There are so many versions of Ceviche that vary by region… and even by country that I felt the need to call it Sonora Style (where I was born in Mexico). As you know, ceviche is made throughout latin America and I’m sure other parts of the world.
Ingredients:
The main ingredient is raw shrimp (peeled and deveined).
What if I can’t find fresh shrimp you may ask?
If you don’t live close to a place where you can buy fresh seafood, the frozen kind will work perfectly. The seafood is frozen right after it gets captured to conserve its freshness.
The veggies:
- cucumbers
- tomatoes
- onions
- jalapeños and/or serrano peppers
- limes
- fresh cilantro
- avocados
The Juice:
- clamato or V8 tomato juice
- salt & pepper to taste
- hot sauce
How to make Ceviche De Camaron
Step 1) Cut shrimp into very small pieces and place in a plastic or glass container (don’t use metal as the acid from the lime does not go well with this material)
Step 2) Add enough lime juice making sure all of the shrimp is covered with it. I recommend you use a citrus squeezer for easiness! An “esprimidor” (manual lemon/lime juicer) it’s one of those kitchen gadgets I recommend to every Mexican Food lover!
Step 3) Cover the shrimp’s container with plastic wrap and refrigerate for at least three hours but preferably overnight.
Step 4) While the shrimp is marinating, start cutting the veggies and place in refrigerator.
Step 5) When the shrimp is cooked through (it will be pink), add the vegetables (except avocado), clamato juice, salt & pepper and mix well.
Step 6) Lastly add the avocado and fold gently into the mix.
Serve on Tostadas, or in a bowl, or with tortilla chips. Its a great appetizer as well as a great entre’.
Click here to get the Recipe Card for the Details of this Dish
Authentic Mexican Shrimp Ceviche-De Camaron Sanora Style
Course: AppetizerCuisine: MexicanDifficulty: Easy4
servings20
minutes3
hours155
kcal3
hours20
minutesIngredients
1 lbs raw shrimp (frozen or fresh) peeled and deveined
Lime Juice – about 5 limes or more as needed
1 cucumbers – diced into small chunks
⅓ white medium onion
2 small tomatoes – diced into small chunks
2 serrano or jalapeño peppers (or one of each) finely chopped – seeds optional
⅓ cup of fresh cilantro finely chopped
1 cup of clamato juice or V8 tomato juice
Salt & Pepper to taste
1 Avocado diced into small chunks
1 teaspoon sugar
Directions
- Cut shrimp into small pieces and place in a plastic or glass container
- Add the lime juice making sure all of the shrimp is covered with it (add more lime juice if necessary).
- Cover shrimp and refrigerate for at least three hours (preferably overnight).
- Mix all vegetables, and set aside in the fridge.
- When the shrimp is cooked through (it will be pink), add the vegetables, clamato juice, salt & pepper and mix well.
- Serve with tostadas, saltines or tortilla chips. Add a little ketchup to personal servings if you decide to use any.
Notes
- Marinating the shrimp with the lime juice is the cooking process.
- Make sure to use real lime juice. Do not use lemons. The lime juice is more acidic and it’s needed to cook the shrimp thoroughly.
