Ceviche de Camaron (shrimp)

Maria Rundquist


Each year When I visit my family on the Golf of Mexico.
They alway welcome me with "Ceviche de Camaron" fresh caught from the golf. Here in the Midwest it is hard to find fresh shrimp. I make my ceviche with frozen shrimp and it taste good and refreshing in a hot summer day.


★★★★★ 1 vote

1 Hr
1 Hr


  • 1 box
    small bag frozen shrimp (medium size)
  • 4
    limes, juiced
  • 1/2 tsp
    coarse sea salt
  • 1/2 tsp
  • 1 bunch
    fresh cilantro (chopped)
  • 1 bunch
    radishes cut up in small pieces
  • 1
    cucumber cut up in small pieces
  • 6
    roma tomatoes
  • 1/2 c
    small red onion cut up in small pieces
  • 4
    jalapenos, fresh cut up in small pieces

How to Make Ceviche de Camaron (shrimp)


  1. Wash shrimp in cold water, until defrosted. Dry them with paper towels.
    In a big bowl put shrimp, salt, pepper, and lime juice, set aside in refrigerator.
    Cut up cilantro, radishes, cucumber, tomatoes, onions, jalapenos.
    Take-out the bowl of shrimp from the fridge and pour all the cut-up veggies
    into the bowl. Stir and set aside for one hour in the fridge.
    Eat it with tortilla chips or with tostada (whole tortilla) Enjoy!!

Printable Recipe Card

About Ceviche de Camaron (shrimp)

Course/Dish: Seafood Appetizers
Other Tag: Healthy
Hashtags: #Style, #Yucatan

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