Ceviche de Camarones (Shrimp Ceviche)

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Ceviche de Camarones (Shrimp Ceviche)

Cooking time:

  • 20 minutes in total
  • 10 minutes preparation
  • 10 minutes of cooking

Serves: 3


  • 500 g medium-large raw shrimp (frozen)
  • 5 medium tomatoes
  • 1 bundle cilantro
  • ½ cucumber
  • 1 medium white onion or 5 small shallots
  • Juice of 3 limes (see author notes)
  • Vera Mexicana Tingly Habanero Sauce
  • Salt and pepper


We first had Ceviche de Camarón in Veracruz, Mexico on one of our trips to visit our vanilla producers. Veracruz is located on the coast of the Gulf of Mexico which means a plethora of fresh seafood. This shrimp ceviche is a perfect appetizer or even as a light meal for any occasion.


  1. Thaw the frozen shrimp and peel + devein if needed. Leave them whole or cut them into smaller pieces.
  2. Place the shrimp in a container, cover with lime juice, and set aside for 10 minutes or until it’s pink (stir after 5 minutes).
  3. Add roughly chopped cilantro, diced tomatoes, and finely chopped onions to a large bowl.
  4. Slice the cucumber and set aside.
  5. Add the shrimp to the bowl, but discard the lime juice before adding to the mix.
  6. Season with salt and pepper as well as Tingly Habanero Sauce for some spice.
  7. To assemble: Put some cucumber slices in a circle on a plate and pile the ceviche mix to the center of the plate. Enjoy with the cucumber slices, tortilla chips or tostadas and some extra hot sauce for the aficionados. Buen provecho!

Author notes

Author notes:

You may need more or less lime juice depending on the size of the shrimp. It’s common in Mexico to add Clamato or tomato juice to ceviche so feel free to add that to the mix as well.