Ceviche De Camaron

READY IN: 20mins
Recipe by Kimke

This shrimp ceviche "cocktail" was orginated by Rick Bayless. I was a bit nervous about it at first but it is GREAT. I definately recommend using the jicama rather than the cucumber but both are good. This is best made the day it is served.

Top Review by KlynnPadilla

I can't believe I haven't reviewed this; I've made it many times! Easy to prepare, and nice and light for hot days. I use the jicama and the cucumber, and usually double the hot sauce. I don't leave the shrimp in the 1/2 c. lime juice for an hour, either; I just throw it all together and then let it refrigerate for at least an hour before serving.

Ingredients Nutrition


  1. Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice.
  2. Scoop in the shrimp, cover and let the water return to the boil.
  3. Immediately remove from the heat, and pour off all the liquid.
  4. Replace the cover and let the shrimp steam off the heat for 10 minutes.
  5. Spread out the shrimp in a large glass or stainless steel bowl to cool completely.
  6. Peel the shrimp and devein if you wish.
  7. Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.
  8. In a small strainer, rinse the onion under cold water, then shake off the excess liquid.
  9. Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jícama and avocado.
  10. Taste and season with salt, usually about 1/2 teaspoon.
  11. Cover and refrigerate if not serving immediately.
  12. Spoon the ceviche into sundae glasses, martini glasses, or small bowls and garnish with sprigs of cilantro and slices of lime.
  13. Serve with tortilla chips if desired.

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