This 7-ingredient Mexican Shrimp Ceviche is so fresh, ultra flavorful and an absolute breeze to prepare! Featuring refreshing, zesty ceviche packed with plump shrimp and fresh veggies! There’s endless ways to serve it – dip into it chips, spread it on a tostada with creamy Baja sauce, or at it to martini glasses for a fancy starter!
Reader recipe testimonial: “I added a few twist, but it was a favorite amongst my teens! Absolutely delicious and extremely fresh!!!” – Monique
Continue to read on for tips! Don’t miss the step by step photos and recipe video showing you exactly how to make this Mexican ceviche recipe!
Update: This post was originally published in May 2016. I’ve updated the post below to include more information about shrimp ceviche. Plus, I added a step by step recipe video to show you how easy this Mexican ceviche tostadas recipe is to prepare!
Hi friends! Who’s excited that the warm weather has finally decided to settle in? I don’t know about you, but I’m absolutely delighted! Bring on all the colorful produce and bright, healthy dishes!
With the spring season in full swing, I knew I had to share one of my favorite quick and easy summer-approved dishes! Cue the drum roll please, because today’s recipe is fresh, fabulous and bursting with zesty flavor! You can serve it as a snack, lunch, appetizer or light dinner! Regardless of how you choose to serve it, this shrimp ceviche is guaranteed to be a major crowd pleaser!
Mexican Ceviche: recipe overview
These tostadas are fiesta for your taste buds, my friends! They feature a delicious mix of refreshing shrimp ceviche, smooth Baja sauce and crisp tortilla shells! Essentially, they are epic!
This Mexican ceviche is refreshing, citrusy, bright, tart and herbaceous! It’s packed with plump shrimp, zesty lime, juicy tomatoes, sharp onions, spicy peppers, crunchy carrots and rich avocado!
The accompanying Baja sauce is spicy, smoky, smooth and insanely creamy-dreamy. And, it also happens to be one of my favorite sauces of all time. I highly recommend you double the recipe, because you will want to use it on everything!!
All that ceviche and sauce fabulosity is piled high on salty, crunchy corn tortillas and garnished with thinly sliced radishes and mild scallions. Trust and believe the wordwill be dancing around on your tongue!
This healthy ceviche is perfect as an appetizer, flavorful side or light meal! No matter how you choose to serve it, just be prepared to keep this recipe on heavy rotation this summer!
If you are allergic to shellfish, try the Best Fish Ceviche instead!
What is shrimp ceviche?
Shrimp ceviche, also known as seviche, cebiche, or sebiche, is a seafood dish similar to a shrimp cocktail. It is made using fresh shrimp that is marinated and “cooked” in a large amount of lime juice. Shrimp ceviche is served cold and traditionally includes various fresh, finely chopped vegetables, such as tomatoes, onions, garlic and cilantro.
What is Mexican ceviche made of?
The exact ingredients in Mexican shrimp ceviche, also known as Ceviche de Camarón, will depend upon the region you are in. However, most recipes will include at least the following basic ingredients:
- Shrimp: High-quality medium-sized raw shrimp works the best. Make sure you peel, devein and remove the tail first. Then, dice the shrimp into bite-sized pieces.
- Onion: Onions lend a good amount of sharp, savory flavor. You can use red or white onion depending upon your preference.
- Tomato: Juicy, fresh seeded and finely chopped tomatoes are a must! I like firm roma tomatoes the best in ceviche.
- Chile Peppers: Stemmed, seeded and finely diced chile peppers are a traditional ingredient. You can use either jalapeno or serrano peppers depending upon your heat preference. A serrano pepper is about 3 times hotter than a jalapeno.
- Cilantro: Herbaceous fresh cilantro provides tons of fresh flavor! However, if you are averse to cilantro you can substitute flat-leaf parsley.
- Fresh Citrus Juice: The acid in citrus juice is what ‘cooks’ the shrimp. Since citrus is a key ingredient, I highly recommend you use fresh citrus juice! This recipe uses fresh lime juice, however you can substitute lemon juice for a slightly different flavor.
Mexican ceviche variations
The beauty of this recipe is that it’s extremely customizable! Feel free to mix things up and add any fresh vegetables you have on hand or love!
What to add to shrimp ceviche
- Carrots (peeled and finely diced)
- Avocado (cut into small cubes)
- Diced Bell Peppers (seeded and diced)
- Cucumber (peeled, seeded and finely chopped)
- Pimento Stuffed Olives
- Radishes (thinly sliced)
- Scallions (thinly sliced)
- Diced Fruit (mango or pineapple)
- Dried Mexican Oregano
- Good-quality Hot Sauce
- Clamato Juice (tomato and clam juice cocktail)
How to make shrimp ceviche?
Mexican ceviche is not just incredibly delicious, it’s also ridiculously quick and easy to prepare! It doesn’t require a whole lot of thought or effort, and no real cooking is needed!
- Make the creamy sauce: Add baja sauce ingredients to a food processor. Pulse and puree until smooth and creamy.
- Marinate the shrimp: Combine shrimp and lime juice in a large non-reactive bowl. Refrigerate for 20-25 minutes.
- Add vegetables: Drain the shrimp and add chopped vegetables plus more lime juice. Toss well to combine
- Marinate again: Refrigerate the shrimp for an additional 10-15 minutes, or until shrimp are firm, opaque and appear ‘cooked’.
- Serve: Eat the shrimp ceviche plain, drizzle it with creamy sauce, or serve it over tostadas!
Boom. All the succulent shrimp ceviche for you!
How to make Mexican ceviche step by step photos
(Don’t forget to scroll down for the in-depth measurements and instructions in the complete printable recipe card at the bottom of the post!)
Mexican Ceviche: FAQ
How to know when shrimp ceviche is done?
The exact marinating time for ceviche will depend upon the citrus you’ve used and the size of the shrimp. Not all citrus is created equal; the acidity in limes (and lemons) can vary. As well, the smaller you dice the shrimp, the faster it will ‘cook’.
The best way to to tell is ceviche is done is to look at the shrimp. Shrimp are ‘cooked’ and ready to eat when their flesh is firm and slightly opaque in color.
Can you overcook ceviche?
Ceviche can be over-marinated or ‘overcooked’. If the shrimp remains in the citrus juice for too long, or if your citrus is very acidic, the proteins will unfold too much. This will cause the shrimp to ‘overcook’ and become very tough and rubbery.
Leaving the shrimp in the citrus marinade for longer than necessary will not improve the flavor or quality of the shrimp; it will simply ‘overcook’ them.
Is Mexican shrimp ceviche safe to eat?
Ceviche is safe to eat. While the shrimp in ceviche isn’t cooked since it has not been heated, it isn’t raw either. Marinating the shrimp in a large amount of citric acid (lime juice) essentially ‘cooks’ the shrimp. Both heat and citric acids are agents of a chemical cooking process called denaturation. The denaturation of proteins cause molecules in the shrimp to unravel which alters the shrimp’s physical and chemical properties. When shrimp is immersed and marinated in citrus juice, denaturation turns the shrimps flesh firm and opaque, as if it had been cooked by heat.
In order to ensure you ceviche is safe, you must use fresh fish from a trust source or reputable fishmonger. Citric acid will not kill any bacteria the same way heat does. Therefore, it is very important you use fresh, parasite-free shrimp! If you are unsure what seafood is freshest at the market, tell them you are making ceviche and ask for the freshest shrimp they have available.
Using pre-cooked shrimp
If you are not comfortable with raw shrimp in ceviche, you can use cooked shrimp. Leave the shrimp whole and thoroughly pat it dry to remove moisture. Do not marinate the shrimp. Instead, simply toss it with lime juice, diced vegetables and cilantro. Serve immediately. Do not allow the pre-cooked shrimp to marinate in citrus juice or it will over-cook the shrimp, causing it to become very tough, rubbery and unappetizing.
Is shrimp ceviche healthy?
Mexican ceviche is considered an inherently healthy dish. It is made up of lean, protein-rich shrimp, nutrient-dense vegetables and antioxidant-packed lime juice. Ceviche is prepared with fresh ingredients and does not include any processed foods.
This shrimp ceviche recipe is high in protein, vitamins and nutrients. And, it’s low in carbs, calories and unhealthy fats! If you are looking to keep things extremely healthy, skip the creamy baja sauce!
How long can shrimp ceviche last?
Ceviche is best enjoyed fresh on the same day it is made. Leftovers can be stored in an airtight container in the refrigerator for up to two days.
Pro-tip: If you are wanting to store leftover ceviche, drain all the lime juice from the prepared Mexican ceviche. Keep the ceviche in a tightly sealed container. Removing the excess lime juice will prevent the shrimp from overcooking.
Can you freeze it?
Fresh shrimp ceviche does not freeze well! I recommend eating ceviche the day it is made.
What to serve with ceviche tostadas?
Mexican ceviche is incredibly refreshing and bursting with bright flavors and fresh texture! You can serve this fresh shrimp as a seafood appetizer, side dish or a light meal! While ceviche is traditionally served with saltine crackers, feel free to get creative! You can really serve fresh ceviche with whatever sides you and your family love! Below are a few ideas to help inspire!
- Tortilla chips
- Salsa or Guacamole
- Boiled Potatoes
- Elote – Mexican street corn
- Easy Mexican coleslaw
- Mexican bean salad
- Easy Coconut Rice
- Healthy Mexican cauliflower rice
Add these tasty Baja Shrimp Ceviche Tostadas to your Cinco de Mayo menu or make them next time you are craving fresh flavors – I pinkie promise you guys are going to love them!
Until next time friends, cheers – to simply scrumptious ceviche.
Looking for more seafood recipes?
If you love this dish, try one of these fresh seafood dishes next
How to make the best Mexican Ceviche recipe and step-by-step video 👇
Mexican Ceviche (Shrimp Ceviche Recipe)
- Food Processor or High Powered Blender
- Large, Non-Reactive Mixing Bowl
- 1 Pound Shrimp – peeled, deveined and diced
- ½ Cup Lime Juice
- 2 ½ TBS Cilantro – chopped
- 1 whole Roma Tomato – cored and finely diced
- 1 small Carrot – finely chopped
- 1 whole Jalapeno – stemmed, seeded and finely diced
- ¼ Red Onion – peeled and finely chopped
- Coarse Sea Salt & Pepper , to taste
Baja Sauce: (Yield 1 ½ Cup)
- 1 heaping TBS Roasted Red Bell Pepper – roughly chopped
- ½ Jalapeno – roughly chopped(seeds and ribs removed if you do not want a spicy sauce)
- 1 heaping TBS Red Onion – roughly chopped
- 1 Clove Garlic – smashed and peeled
- ¾ Cup Mayonnaise
- ½ whole Lime – Juiced (about 1 TBS)
- 1 tsp Honey
- ¼ tsp Cumin
Optional for Serving: Corn Tortillas or Tostada Shells (SEE NOTES)
Optional for Garnish: Thinly Sliced Radishes, Thinly Sliced Scallions, Diced Avocado
- Make the Baja Sauce: In the bowl of a food processor add – bell pepper, jalapeno, garlic and red onion. Pulse, stopping as needed to scrape down the sides of the bowl, until mixture resembles a chunky puree. Add remaining ingredients and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Process until smooth. Taste and adjust for seasoning. Transfer to a bowl and set aside in refrigerator until ready to use. (SEE NOTES)
- Marinate shrimp: In a large, non-reactive bowl, combine shrimp and lime juice. Transfer to the refrigerator and allow to marinate and “cook” for 20-25 minutes.
- Add vegetables: Drain, reserving ¼ cup of lime juice. Add remaining ceviche ingredients and reserved lime juice. Season to taste with salt and pepper. Toss gently to combine. Transfer back to refrigerator for an additional 10-15 minutes.
- To Serve: Spread a thin layer of Baja Sauce on each tostada. Top with radishes and ceviche. Garnish with scallions and avocado. Enjoy!
- Baja sauce is best if the flavors are allowed to marry for at least 3 hours in the refrigerator. Sauce will keep up to 5 days, covered, in the refrigerator.
- To make your own Tostadas:
Pan Cook: Place a skillet over medium heat and add ¼ - ½ teaspoon olive oil. Add tortillas, one at a time, to skillet and cook 1 minute per side or until golden. Repeat with remaining tortillas and oil. (This is the method I used)
Deep Fry: Add enough canola oil to a 6 quart saucepan to come up 2’’ from the bottom of pot. Heat over medium-high until a thermometer reaches 350 degrees F. Working in batches, fry (6’’) corn tortillas until crisp, about 1 minute each. Transfer to a paper towel lined plate, season with salt and allow to drain.
Bake: Preheat oven to 400 degrees. Place tortillas in a single layer on a baking sheet lined with aluminum foil. Bake, flipping over halfway through, for 5-7 minutes or until crisp.
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