Shrimp cured in lime with tomato, cucumber, red onion and cilantro. Served cold on tostadas.
About this recipe
Shrimp ceviche is a refreshing coastal dish made with shrimp cured in lime juice, mixed with tomato, red onion, cucumber, cilantro and serrano chile. Served cold on crispy tostadas or with salted crackers, it is one of the most revitalising dishes in Mexican cuisine.
History & Origin
Mexican ceviche has its roots along the Pacific coast, particularly in Sinaloa, Nayarit and Colima, where fishermen prepared it with the day's catch as a fresh lunch on the beach. Although the concept of 'cooking' seafood in citrus is shared with Peru and other Latin American countries, the Mexican version is distinguished by its use of green lime, red onion, cilantro and a touch of ketchup or hot sauce. The technique of curing proteins in citric acid has been practised along the American coasts since pre-Hispanic times. In México, ceviche is traditionally served on crispy sweetcorn tostadas or in glass cups as a refreshing appetizer. It is an emblematic dish of the coastal 'mariscos' restaurants and the famous seafood carts that travel through Mexican cities.
Estimated cost
$24.42
Total cost
$4.07
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
300
Calories
26g
Protein
26g
Carbohydrates
14g
Fat
3g
Fiber
887mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Clean the shrimp: remove the head, shell and black vein from the back with a small knife. Rinse under cold water and drain well.
💡 Keep the shells and heads to make a shrimp stock. Boil with onion, garlic and salt for 20 minutes.
- 2
Coloca the shrimp limpios en un tazon de vidrio o ceramica (nunca de metal). Cubre completamente with el jugo de limon recien exprimido. Refrigera durante 20-30 minutes until the shrimp esten rosados y opacos.
💡 No the dejes mas de 40 minutes en limon o su textura se volvera gomosa.
- 3
While the shrimp 'cook' in the lime juice, dice the tomato into small cubes, discarding the seeds. Finely chop the red onion, cucumber (deseeded), cilantro and serrano chile.
- 4
Corta el avocado in cubes medianos y reserva aparte for that no se deshaga al mezclar.
- 5
Drain a little of the excess lime juice from the shrimp (leave some juice). Add the tomato, onion, cucumber, cilantro, serrano chile, ketchup and salt. Mix carefully.
- 6
Incorpora the cubes de avocado al final with movimientos suaves. Prueba y ajusta la salt y el limon.
- 7
Sirve inmediatamente en tostadas de maiz, copas individuales o dish hondo. Acompana with salsa spicy y mas tostadas.
💡 El ceviche se consume el same dia. No lo guardes for el dia siguiente.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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