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The Best Ever Mexican-Style Shrimp Ceviche Recipe

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Inside: Learn how to make this popular, Mexican-Style Shrimp Ceviche with shrimp, lime juice, avocado, jalapeño, cilantro and finish it off with some hot sauce if that is your style.

Shrimp Ceviche made with shrimp, lime juice, avocado, jalapeño, cilantro and finished off with hot sauce for some delicious heat.

Shrimp Ceviche made with shrimp, lime juice, avocado, jalapeño, cilantro and finished off with Frank's RedHot for some delicious heat.

Shrimp ceviche is one of my favorite recipes from my hometown of Veracruz, Mexico. Veracruz is a port city located on the coast of the Gulf of Mexico. As a result, there is plenty of fresh seafood for anyone who likes it.

For me, there is just about nothing better than a making a delicious shrimp ceviche with fresh ingredients during the summer. I always remember getting together on Sunday afternoons with my extended family and sharing fresh ceviche with freshly made tostadas.

My siblings and I always went out to get the fresh shrimp and avocados from the market and those were some of my favorite memories. I love entertaining family and friends with this recipe now too!

How Do You Prepare The Shrimp When Making Ceviche?

One unique thing about making ceviche is that you don’t actually cook the shrimp (or fish if you are making fish ceviche) in the traditional sense.

Instead, you soak the shrimp in lemon juice for about an hour until they turn pink and are ready to eat. 

This is the traditional way of preparing the shrimp for most ceviche recipes, and the result is a fresh, delicious flavor that is irresistible. 

Shrimp Ceviche prep bowl

For a traditional Mexican ceviche made with shrimp, you have to use a good hot sauce. There are many different options to choose from, so you should definitely try out a few different types. 

adding hot sauce to ceviche

Now that summer is arriving here in Colorado, I am going to be sure to make this ceviche recipe as much as possible. I love to make a nice fresh batch and serve it with tostadas so that everyone can come and grab as much or as little as they want. It is really a perfect option for family gatherings and more.

One bite and I know that you will agree that this is the best shrimp ceviche recipe around!

Mixing the shrimp ceviche in a large bowl

Check out these other delicious Mexican recipes:

Products you may need for this recipe:

    • Set of Bowls. You will want a nice set of mixing/serving bowls to combine all of the ingredients and serve this shrimp ceviche. This is a great option that I got for Christmas and I recommend it!
    • Knife Set. You will be chopping up a lot of vegetables and the shrimp for this recipe, so you will want a good set of knives like this one.
    • Cutting Boards. You will also need a good cutting board to use those new knives on. This set comes with three different sizes and they are quite durable.
Shrimp Ceviche made with shrimp, lime juice, avocado, jalapeño, cilantro and finished off with hot sauce for some delicious heat.
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4.11 from 151 votes

Shrimp Ceviche – Mexican Style Ceviche Recipe

Shrimp Ceviche made with shrimp, lime juice, avocado, jalapeño, cilantro and finished off with Frank's RedHot for some delicious heat.
Prep Time15 mins
Refrigeration1 hr
Total Time1 hr 15 mins
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: ceviche, mexican food, seafood, shrimp
Servings: 4 people
Calories: 216kcal

Ingredients

  • 1 Bag 16 Ounces of Raw, deveined shrimp
  • 1/2 Red Onion diced
  • 1 Cucumber diced
  • 3 Tomatoes diced
  • 1 Jalapeño diced
  • 1/2 bunch of cilantro finely chopped
  • 1 1/4 Cup of Real Lime Juice
  • Juice from one lemon
  • 1/4 cup of Worcestershire sauce
  • Salt and Pepper to Taste
  • Frank's RedHot Buffalo Sauce or other hot sauce quantity depends on how spicy you want it
  • 1 Avocado
  • Tostadas

Instructions

  • Combine all of the shrimp with 1 cup of lime juice in a large bowl. Cover and let rest in the refrigerator for at least one hour until the shrimp are mostly pink.
  • In a separate bowl, combine the onion, cucumber, tomatoes, jalapeño, and cilantro.
  • Add the shrimp and mix well.
  • Add the Worcestershire sauce, and season with salt and pepper and additional lime and lemon juice.
  • Mix well and serve on the tostadas adding hot sauce to taste and avocados.

Nutrition

Serving: 125g | Calories: 216kcal | Carbohydrates: 10g | Protein: 26g | Fat: 8g
Tried this recipe?Mention @mylatinatable or tag #mylatinatable!
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shawn

Saturday 6th of February 2021

Just found this recipe. My friends wife makes a killer version of this, but they are not together anymore. I used pre-cooked shrimp since this is my first time making it, and the 1 wait for all the flavors to blend is killing me. I took a few test bites when I was done to see if I needed to add seasoning and it was SO good. Think I'll be keeping some in the fridge from now on. BTW, I live in Colorado as well.

Maureen R

Friday 10th of July 2020

Perfect for a hot summer day!

Cat

Tuesday 9th of June 2020

This is how Mexican chefs in Los Angeles explained to me how to make a proper ceviche. Thank you so much for the recipe!

Maggie King

Monday 1st of June 2020

I remember living in Cholula and taking a bus to Acapulco, and Zihuat and the amazing seafood back in the 70s. I travelled to Tulum and Isla Mujeres in the 80s, then Cabo in the 90s, always eating ceviche at every chance. I live in an area where gloppy Tex Mex comes from a #10 can-ugh. So mi suegra sends supplies of mole and chipotles, and my pick de gallo and soap de ajo are family favorites. I live on the Gulf Coast so we buy shrimp right at the docks-cant wait to make your ceviche!! Thanks for the memories and recipe. We like Cholula hot sauce or Crystal-Extra Hot.

Sonearra Evett Cross

Tuesday 12th of May 2020

The ceviche was delicious! Great recipe!!

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