Ceviche De Camaron: A Refreshing Shrimp Delight That Feels Like Summer
We all know that feeling when the weather warms up, and all we want is something light, fresh, and full of flavor. For us, that dish is Ceviche de Camaron. It’s the perfect blend of citrusy goodness and tender shrimp, with just the right kick of heat. It’s a dish that transports you straight to a sunny day by the ocean, and the best part? You don’t need to be a professional chef to make it.
In this post, we’re going to walk you through how to make this mouth-watering shrimp ceviche right at home. Whether you’re hosting a get-together, looking for a healthy meal, or just craving something vibrant and fresh, this recipe is going to become your new favorite. We’ve tried and tested it, and trust us—once you’ve made it yourself, there’s no going back to store-bought ceviche.
What Is Ceviche de Camaron?
Ceviche de Camarón is a Mexican dish made with fresh shrimp “cooked” in citrus juice, typically lime. But don’t worry, we’re not actually cooking the shrimp with heat—the magic of ceviche is that the lime juice breaks down the proteins, giving it that perfectly tender texture as if it’s been cooked. It’s refreshing, tangy, and packs a ton of flavor without being heavy.
The beauty of ceviche is its simplicity. You only need a handful of fresh ingredients, and it’s the kind of dish that gets better the longer it marinates. Plus, it’s versatile! You can serve it on its own, with tortilla chips, or even on top of tostadas for an easy but impressive appetizer or meal.
Ingredients You’ll Need
Here’s what we’ll need to make a killer ceviche de camarón:
- 1 pound of fresh shrimp (peeled, deveined, and chopped into bite-sized pieces)
- 1 cup of fresh lime juice (about 6-8 limes)
- 1/2 cup of lemon juice (optional for extra tang)
- 1 large tomato, diced
- 1 cucumber, peeled and diced
- 1/2 red onion, finely chopped
- 1 jalapeño or serrano pepper, finely chopped (adjust based on your spice preference)
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
- 1 ripe avocado, diced (optional but highly recommended)
- Tortilla chips or tostadas for serving
Pro Tip: Always use the freshest shrimp you can find. Since we’re technically not cooking it with heat, the quality of the shrimp makes all the difference. If you can get wild-caught shrimp, even better!
How to Make Ceviche De Camaron
Making ceviche is surprisingly easy, and the best part? You don’t need any fancy cooking techniques or gadgets. Let’s dive in:
- Prep the Shrimp: Start by chopping the shrimp into small, bite-sized pieces. You want them to be evenly sized so they “cook” in the lime juice at the same rate.
- Cure the Shrimp in Lime Juice: In a large glass or non-reactive bowl, combine the shrimp and lime juice. Refrigerate for about 30-45 minutes afeter covring the bowl, or until the shrimp turns pink and opaque.
- Mix in the Veggies: Once the shrimp is ready, it’s time to add the flavor! Mix in the diced tomato, cucumber, red onion, jalapeño, and cilantro. Give it a good stir, and season with salt and pepper to taste. You can also throw in a some lemon juice at this stage for an extra zing.
- Let It Marinate: For the best flavor, let the ceviche sit in the fridge for another 15-20 minutes. This lets all the flavors really meld together.
- Finish with Avocado: Right before serving, gently fold in the diced avocado. This adds a creamy texture that balances out the acidity of the lime and the heat of the jalapeño.
- Serve and Enjoy: Serve the ceviche chilled with tortilla chips or tostadas. It’s also great on its own, spooned straight from the bowl. And there you have it—a simple, refreshing, and absolutely delicious ceviche de camarón!
Why We Love Ceviche De Camaron
We’re going to be honest—there’s a lot to love about this dish. First of all, it’s healthy. Shrimp is a lean protein, and the fresh veggies add a ton of vitamins and fiber. But more importantly, it’s packed with flavor! The tangy lime juice, the heat from the jalapeño, and the freshness of the cilantro—it all comes together to create something magical.
It’s also incredibly versatile. We’ve served it as an appetizer at parties, as a light lunch on hot days, and even as a topping for tacos. And the best part? You can customize it to your liking. Want more heat? Add extra jalapeños. Not a fan of cilantro? Swap it out for parsley. The possibilities are endless!
Tips for Making the Best Ceviche De Camaron
If you want to take your ceviche game to the next level, here are a few tips we’ve learned along the way:
- Use Fresh Lime Juice: Bottled lime juice just won’t cut it here. Lime juice is key to getting that bright, tangy flavor that ceviche is known for.
- Chop Evenly: Make sure all your ingredients, especially the shrimp, are cut into evenly sized pieces. This ensures that everything marinates evenly, and you don’t end up with undercooked shrimp.
- Spice It Up: If you like it spicy, keep the seeds in your jalapeño or serrano pepper. If you’re not into too much heat, just remove the seeds before chopping.
- Don’t Skip the Resting Time: While ceviche doesn’t take long to make, it’s important to give it some time in the fridge for the flavors to really develop.
How to Store Leftover Ceviche
If you somehow have leftovers (although we doubt you will!), you can store the ceviche in an airtight container in the fridge for up to 2 days. We recommend eating it as fresh as possible. After 2 days, the texture of the shrimp can become a bit mushy, so plan accordingly!
Pairing Ideas
Looking to take your ceviche experience to the next level? Pair it with something equally fresh and light, like Conch Salad. The bright flavors of conch and shrimp together are an absolute delight, and the combination will transport you straight to the beach.
For a heartier meal, the ceviche can served with a side of rice or alongside grilled veggies. The possibilities are endless, and the flavors are always on point!
