Shrimp ceviche
5 from 1 vote

Shrimp Ceviche Recipe

A Latin American favorite! A slight variation on the more commonly known ceviche normally prepared with a white fish such as tilapia. This recipe is prepared with shrimp and served with multi-grain Scoops. The flavor will amaze you, the "cooking" time will more than impress you. This is the best ceviche de camaron recipes I've tried and it is very healthy.

Course Appetizer
Cuisine Latin American
Keyword camarones, ceviche, citrus, Peruvian, shrimp, tapas
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: Change to adjust-> 6 servings
Calories 124 kcal
Author Analida


  • 1.5 lbs shrimp
  • 3 Tbsp cilantro chopped
  • 3 limes fresh squeezed juice or enough to cover the seafood
  • 1 tsp Kosher salt
  • 1 jalapeno seeded, cored and diced small
  • 1/3 cup red onion finely chopped


  1. Note: use only fresh shrimp for optimum texture
  2. Peel and devein shrimp and cut into small pieces (about 1/2").
  3. Place in a shallow glass or ceramic container and put all ingredients on top.
  4. Make sure that the lime juice completely covers the shrimp. Stir a couple of times.
  5. Cover with plastic wrap and place in the refrigerator for about 3-4 hours.
  6. The shrimp need to resemble "cooked" shrimp when removed from fridge, meaning they need to have that pink hue. The acid from the lime will "cook"  the shrimp.

  7. Drain about half the liquid and serve in a glass or ceramic bowl using a non-metallic spoon.
  8. Serve with multi-grain or plain Scoops.
Nutrition Facts
Shrimp Ceviche Recipe
Amount Per Serving (8 g)
Calories 124 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 285mg 95%
Sodium 1269mg 53%
Potassium 124mg 4%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Protein 23g 46%
Vitamin A 1.1%
Vitamin C 20.8%
Calcium 17.5%
Iron 14.5%
* Percent Daily Values are based on a 2000 calorie diet.