Easy Shrimp Ceviche Recipe: How to Make Ceviche de Camaron

While it’s common to see ceviches featuring white fish like snapper, halibut, sea bass or tilapia—even scallops—the shrimp in this ceviche recipe is a textural powerhouse in its own right. Fresh shrimp is key here: The best ceviche is made from the freshest seafood you can get your hands on.

• 1 pound raw, fresh shrimp, peeled and deveined, tails removed
• 1 cup lime juice, orange juice, or lemon juice, plus ¼ cup
• 1–2 Persian cucumbers, small diced
• 1 Jalapeño or serrano chile, stems and seeds removed, finely diced or sliced into thin rounds
• ½ small red onion, sliced into half-moons
• ¼–½ bunch fresh cilantro, roughly chopped
• Kosher salt

1. 1

   In a large bowl, combine the shrimp and the citrus juice. Cover, and store in the fridge until shrimp are light pink and beginning to firm up, about 1 hour.

2. 2

   Place the red onion in a small bowl with the remaining citrus juice and season with salt. Let sit for at least 10 minutes and up to 1 hour, stirring occasionally.

3. 3

   In another large serving bowl, combine the cucumbers, chiles, red onion (with its juice) and chopped cilantro. Season with salt and stir well.

4. 4

   Remove shrimp from the fridge, and using a slotted spoon, remove from juices to a clean cutting board. Cut into bite-sized pieces, or slice lengthwise, depending on what you prefer.

5. 5

   Add shrimp and its juice to the prepared vegetables, stirring gently to incorporate. Taste, and season with more salt or citrus as needed.

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